What I ate today • 7/24/18

Green leaf lettuce salad

Sesame bowl

Sesame Noodle Bowl

Serves 2


  • 2 oz rice noodles
  • 2 zucchini, spiralized
  • 2 large or 4 small carrots, spiralized
  • Optional garnish: sliced scallion (aka green onion)


  • 1 small red skinned potato, cooked and cooled
  • 1/8-1/4 tsp ground ginger
  • 2-3 peeled garlic cloves
  • 2 tbsp soy sauce or liquid aminos or coconut aminos
  • 3 tbsp rice vinegar
  • 1-2 tbsp sesame seeds
  • 1 tablespoon maple syrup
  • 1/4 peeled lime
  • Optional: 1/8 tsp red pepper flakes


1. Prepare rice noodles per package directions, drain and set aside in colander or bowl

2. While noodles cook, combine sauce ingredients in blender and process until smooth

3. Add sauce to empty noodle pot, add veg and toss to coat, cooking briefly over medium heat to just barely heat through

4. Add cooked noodles to veg, toss well, plate, add garnish and serve

Recipe note

Serves well as a cold dish

Pineapple + Maine blueberries

California blend


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