Our family is in transition from omnivore to herbivore… Yes we used to raise our own cattle for slaughter and we loved steak and jerky and such BUT we’ve decided to change. We literally eat no meat anymore, with the exception of what our kids eat outside of the home. We don’t drink milk because 2 of us in the house get upset stomach with it so we’ve been doing Soy or Coconut milk for months just because of that.
There have been studies done that show cancer rates to be very low in areas where people are primarily vegetarian or eat very little meat. The World Health Organization (WHO) released a study showing that processed meat contains carcinogens and carcinogens cause cancer sooo we decided it was time to change. Here is a link to that study if you are interested in learning more. Plus the bible has a lot to say about the consumption of meats, that’s a very new thing for me. Doctors and God say it’s so, so it must be so.
Don’t get me wrong, it is a struggle for me because I am so big on feeding my body for performance and I know that protein makes muscles grow. I do know that there is protein in lots of other things, for instance Dave’s Killer Bread, Powerseed, has 5 grams of protein in one slice! Make a sandwich and that’s 10 grams right there! 1/2 a cup of oatmeal has 5 grams of protein also. It is hard to reprogram your brain though when you’ve been in the habit of thinking that chicken or fish is the best way to get it. Sure there are different benefits to eating fish, omega 3’s for instance, but Chia seeds are full of protein and omega 3’s so I need to quit making excuses for myself! So as of this moment we are 100% vegetarian, working towards vegan. I really love yogurt and eggs, I’m not really sure if eggs are classified as a meat or a bi product because our eggs aren’t fertilized so they aren’t technically growing. Anywho, I’m supplementing with Vega a plant based protein just to be on the safe side. I’ve worked really hard for my muscles, I’d like to keep them 😉
This recipe is definitely on the make again list. Just in case you’re wondering, the original recipe for this had chicken, I found it on SkinnyTaste but tweaked it to work for our new meal plan. Enough of my ramblings, get on to the recipe right?!? I hope you enjoy it, my boys did, and that’s a score!
Recipe Feeds 4
For the sauce:
- 1 cup low sodium veggie broth
- 4 tbsp Braggs Liquid Aminos
- 1 tbsp red wine
- 2 tbsp cornstarch
For the zoodles:
- 5 medium zucchini, ends trimmed
- Himalayan sea salt, to taste
- 2 tsp toasted sesame seed oil
- 2 tsp olive oil
- 2 cups sliced bok choy
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 6 green onions, sliced
- 2 tbsp grated fresh ginger
- 4 garlic cloves, chopped
- 1/2 cup unsalted peanuts
- Toasted sesame seeds
1. Gather all ingredients and start prepping produce.
My husband likes to avoid the kitchen when I cook, I tend to get a little messy. I swear a carrot didn’t explode here…
2. Spiral your zoodles and set aside. I bought a Veggetti to make my zucchini noodles. I love that it’s simple to use and small enough to store in a drawer. I have enough kitchen appliances taking up space in my kitchen so that’s super important. I used the bigger noodle option.
I think it’s funny how it makes the ends look like little pencil tips!
3. Next combine all liquid sauce ingredients, then add cornstarch and whisk together until smooth.
4. Warm olive & toasted sesame oil in pan and start sauteing the veggies. I start the mushrooms first because I cut them thick, you’ll see why later. Then add remaining veggies (except zoodles), garlic and ginger. Cook them until they are soft but still a little crisp.
5. Remove veggies and set aside. Add sauce mix to the pan and simmer till it thickens and add in peanuts to warm them up.
7. Combine all veggies and divide up onto 4 plates. Sprinkle with toasted sesame seeds and enjoy!
ps. This is why I cut the mushrooms big. I don’t like them. I can pick them out this way! 😉