When I first got into healthy eating and cooking, there were a lot of my favorite dishes I never expected to see again. I figured I’d eat whole fruits, veggies, grilled meats and baked fish. Simple and plain.
Oh, how I was wrong!
Food restriction can be frustrating at times, but it’s also fun to be creative in the kitchen!
While I’ll occasionally go out to the store for particular ingredients, I often try to modify dishes to suit whatever I have in the fridge. I normally have an abundance of veggies, coconut aminos, almond butter, and spices that I can work with.
This recipe makes just one serving, although you can always make more!
Ingredients:
- 1/4 cup chopped carrots
- 1/4 cup chopped purple cabbage
- 1/4 cup chopped cucumber
- 2 perilla leaves, cut
- 1 handful of bean sprouts
- 1 egg
- 1 bag (about 1 cup) of konjac noodles or “Miracle Noodles”
- For sauce: 1 tbsp almond butter, 2 tbsp coconut cream, 1 tbsp water, 1 tbsp coconut aminos, 1 tbsp coconut vinegar (or apple cider vinegar), 1/4 tsp salt, 1 tsp ground red pepper (adjust depending on how spicy you like your meals), 1 tsp lime juice, and 1 drop of stevia for sweetness.
Recipe:
- First take your konjac noodles and rinse with water. Then place in a pot with boiling water for about 10 minutes.
- While your noodles are boiling, fry up your egg and dice into bite-sized pieces.
- Strain your noodles and stir in your egg and veggies.
- Make your sauce: Add all of your sauce ingredients together and heat up in the microwave for 1 min. Drizzle over your noodles and veggies!
*You can add crushed nuts for some extra texture!
Enjoy!
I love this recipe because it’s super simple and the added fiber from the Konjac noodles keep you full for longer!
