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This Zucchini Noodle Stir-Fry is super delicious and loaded with nutritious and satiating ingredients. Enjoy this great, low-calorie complete meal.
1 tbsp oil 2 tsp freshly minced or grated ginger
8 oz button mushrooms–roughly chopped
1 yellow or red bell pepper–thinly sliced
2 tsp soy sauce or tamari
1 yellow squash
1-2 tsp Sriracha Lime Seasoning
Pinches of salt, to taste (optional)
1 medium-sized tomato–chopped into chunks
Fresh basil or cilantro–roughly chopped
1/4 cup unsalted cashews or peanuts–chopped
Cut zucchini and yellow squash with a spiral slicer–use the medium blade to make thick “noodles.” Trim the noodles as needed to shorten.
Heat oil in a wok or large skillet over medium-high heat. When hot, add in the minced ginger and stir-fry for a few seconds or until fragrant.
Add in the mushrooms and stir-fry for 2-3 minutes. When the moisture evaporates, add the bell pepper and continue to stir-fry for another 2 minutes or until crisp and tender.
Add in the soy sauce, zucchini, yellow squash, salt, and Sriracha-Lime Seasoning. Stir-fry for about 2 minutes–tossing well to combine. Take care not to overcook.
Finally, add in tomato chunks and give everything a quick toss.
Adjust any seasonings.
Turn the heat off.
Dish out onto serving plates and garnish with chopped basil/ cilantro.
Top with chopped cashews or peanuts and enjoy!
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More