The most delicious nutrient bowl ever, yet!
The spicy, cilantro-lime, spaghetti squash noodles below have the added bonuses of being amazing for your skin, waistline and immune system. Takes noodles to a whole other level.
A fave feature of this dish is that the peanut-coconut milk sauce actually doubles as a protein source. You can have ½ a cup on your meal without being consumed with calorie concerns, which I don’t recommend as a whole anyways.
Depending on the size of produce items, this recipe makes 4 to 6 servings. Grocery list given in order, at very bottom, to make life easier. Notes on making into mason jar meal at the end of recipe.
2 TBS. Apple Cider Vinegar, Split between noodles & dressing
2 Bell Peppers, Chopped
8 Celery Stalks, Chopped
½ Head Red (Purple) Cabbage, Chopped or Shredded
1 Bunch Kale, Finely Chopped
8-10 Carrots, Chopped
1 Bunch Green Onions, Chopped
4 oz. Annie’s Organic Sesame Ginger Dressing (Half the bottle.)
8 oz. Coconut Milk (Without carrageenan!)
¾ Cup Peanut Butter (Recommend Target’s Simply Balanced Organic)
1 Tsp. Ground Coriander
While squash is baking:
Another great addition to this recipe is Superseedz Somewhat Spicy Pumpkin Seeds.
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