It’s been a weird week for me. Anyone else? No real explanation but it wasn’t super productive. It’s ok, these weeks happen. What matters is recognizing the funk and bouncing back.
In the spirit of “spring cleaning” (which I’ve made some progress with!) I’m going to experiment with something I’ve never done. You ready for it? I’m going to create goals for next week and write them on a piece of paper.
But really, I’ve always thought it was kind of cheesy to do this. Why would I have to write something down when I can just remember it? Plus, what if my goals change? (Lame, half-ass justifications). As someone who is a natural self-starter and pretty darn Type-A it’s odd that planning and goal-setting isn’t my forte. I’ve tried to get in the habit of using planner, even buying a super fancy one and trying to write in perfect handwriting with nice pens only. Yet it felt so forced and I ended up using it to doodle and write down random things when I was on the phone. I have to come to terms with the fact that I will never be the owner of a super perfect, organized, legible planner.
Anyway, as this post will publish on a Friday (not the most popular goal-setting date…and I’m just procrastinating) I’m going to give myself until Sunday night to come up with a list of three things to accomplish next week. Then, hopefully I’ll check in early next week with progress.
One thing on the list for sure: make another recipe like this baby.
Coodles and swoodles again (my favorite words). Spiralized carrot and sweet potato noodles with an Asian-almond butter sauce. Almond butter sauce might be served at my wedding in some form….I’m that obsessed.
Creamy yet slightly tangy, it’s my take on a healthier pad-thai. I used Barney Butter because I found it melts easily, but any nut butter of choice would work here, depending on your taste preference.
You might be able to pull off an April Fool’s Day joke by serving this instead of its heavier counterpart.
Not really, but I couldn’t resist that one.
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- 2 large carrots
- 1 small sweet potato
- 1/4 cup of softened almond butter*
- 2 tbsp of coconut aminos
- 1 tbsp almond milk
- 1 tsp ginger
- 2 tsp coconut oil
- 1 tsp sesame seeds
- Salt and pepper to taste
- Heat skillet over medium heat.
- Wash and peel carrots and sweet potato.
- Spiralize (I used the smaller blade).
- Add half of the spiralized mixture to skillet with 1 tsp of coconut oil. Cover. Let cook for 3-5 minutes (you want it softened but not soggy).
- Meanwhile, mix softened almond butter, coconut aminos, almond milk, ginger and remaining coconut oil until combined.
- Once noodles are soft, remove from heat and place in separate bowl.
- Mix in the other half of the (raw) spiralized mixture. The cooked noodles will heat the raw ones without making the mixture too soggy.
- Mix in almond butter sauce until fully combined.
- Add in sesame seeds and salt and pepper to your liking. Combine.
- Serve warm or cool, whichever you prefer.
- *I placed almond butter in microwavable safe bowl and heated for 30-45 seconds to soften.
PIN FOR LATER