Sauteed Veggie Noodles

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This is a simple dish to whip up. You can purchase veggies already spiralized at the store. Just toss them in a pan with oil, spices and top with fresh herbs. This can be customized using different herbs and spices. I add sunflower seeds for an extra crunch and protein. Add the greens close to the end to wilt in. 

Here are a few different suggestions.

2 Cups squash or zuchinni 

1 Tsp Olive Oil

2 Tbsp Sunflower Seeds

2 Cloves Garlic Minced

Fresh Chopped Sage and/or Thyme

2 Handfuls Spinach or Bok Choy

Squeeze of Lemon

Pinch Salt and Pepper

2 Cups squash or sweet potato noodles

1 Tbsp Ghee or Coconut Oil

1/2 Tsp Cumin Seeds

1/4 Tsp Fennel Seeds

1/4 Tsp Coriander Seeds

1/2 Tsp Fresh Grated or 1/4 Tsp Ground Ginger

1/2 Tsp Fresh Grated or Ground Tumeric

2 Handfuls Spinach or Kale

Squeeze of Lemon

Pinch Salt and Pepper 

1. Heat oil in a large skillet pan over medium heat. Add seeds and then spices first to the oil. Allow them to simmer until they become fragrant.

2. Toss in the veggie noodles and saute 10-15 minutes or until the noodles become more tender. Some veggie noodles take longer than others.

3. Fold in the greens when close to done to wilt in.

4. Add a squeeze of lemon, salt and pepper. Top off with fresh parsley or cilantro.