I'm finally getting back out from behind the computer screen + getting back to first-world habits. I've been doubled up on classes for the last six months to speed up my graduation date because I honestly do not want to spend another Summer slumped over my laptop. With that being said I've finally begun to map out a new workout routine + meal plans, something my waistline is going to start appreciating right- about - now.
I'll be diving more into the workout portion in later posts but for now I'm sharing my easy Vegan spaghetti dinner with garden herbs. Now really this could be a lunch or dinner thing but I just happened to fixing mine up for my last solid meal of the day.
This is super easy peezy + really you can add or delete my original ingredients as long as you replace them with something equally good or better! Just to get this out of the way most of my foodie shares will be sans tomatoes as they are no longer part of my diet, mostly by choice.
So to start I pinched a few herbs (enough for two days + then some) from some potted herbs I've been babying.
Then I spiraled...
One Zucchini Two Carrots
Hand-Juiced - One organic Lemon
Diced a thumb of Ginger
And tossed in some sweet basil + cinnamon basil herbs
For the dressing: The amounts you choose depend highly on the amount of veggies you use.
One Cup of Edamame Two TBSP organic Coconut OIl One TSP Thai Curry Paste (it is totally Vegan + so good!)
I melted the coconut oil, garlic + Thai Curry paste on low while prepping the edamame per the stove top directions.
Once finished tossed all four together before throwing them on top of my veggie pasta strings.
I made a super large bowl of this but had no idea it would keep me so full. I ended up taking some for lunch + sharing with my husband.
Dairy-free, Meat-free, Sugar-Free + completely Guilt-Free.