Veggie Noodles with or without Meat

Fridays are normally my grocery shopping days.  Some people know what they want and they can go in and out of a store in minutes  without a problem.  I go with the intention of doing just that.

However, I get very distracted by all the beautiful vegetables and fruit.  So much so that  I spend time googling them to find out how you even cut into them and what their benefits are.  Grocery shopping is pretty much part getting what I need, part trying something new, part inspiration, and part window shopping.

Before I know it, the time has passed me by and I need to scurry home and start thinking about what I should be making for dinner.  At this point the thought of cooking is just exhausting, since I am coming off a visual overload!

Think quick, colorful, hearty, and tasty.

Ingredients:

  • 1 package of Butternut squash noodles (picked up at Whole Foods.  I have yet to get the big spiralizer!)
  • Half a chopped red onion
  • Thin cut asparagus. (whatever comes in a rubber banded pack.)
  • about a cup thinly cut carrots.
  • 2 -3 cloves of garlic depending on taste.
  • fresh dill to taste.
  • 3-4 tbsp of coconut aminos.
  • salt and pepper to taste.
  • I threw in a shaved fennel since I am obsessed with shaved sauteed fennel.
  • 4 tbsp of avocado oil.

Directions:

Saute your veggies.  Once they are soft and slightly browned, toss in your butternut squash noodles.  Gently toss around until the veggies are mixed .

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You can serve this veggie dish as a side or eat as a snack.  It would be beautiful with a piece of fish or chicken.

I was craving some red meat since it has been a while.  I cooked up some grass fed beef…

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I added the beef to the veggies and it became a deliciously complete meal.

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