Sunday, July 31st, 2016

Thai Rainbow Zucchini Noodles

Yield: 2 servings


  • 3-4 zucchinis, spiralized
  • 1 tbs coconut oil
  • 2 cloves of garlic
  • 1 large orange bell pepper, cored and thinly sliced
  • 1/4 cup coconut milk
  • 6 green onions, finely chopped
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped peanuts
  • Peanut Lime Dressing
  • 1/2 cup creamy peanut butter (or almond butter)
  • 1 garlic clove
  • 2 inches fresh ginger, peeled
  • juice of 3 limes
  • 2 tbs coconut milk
  • 1 tbs tamari or soy sauce
  • 1 tbs rice vinegar
  • 1 tbs water to thin


  1. Combine all peanut lime dressing ingredients in a blender or food processor, blend until smooth.
  2. Warm oil in wok or large pan over medium heat and add garlic. Add 1/4 cup coconut milk and heat for a 1-2 minutes.
  3. Add the orange bell pepper, zucchini noodles, and red cabbage, then stir together. Cook for 4-6 minutes. I like my vegetables with crunch, so if you like softer veggies, cook the mixture longer.
  4. Add the peanut lime dressing, then stir to combine.





If there’s one piece of advice I could give someone who is trying to eat healthy it would be…

Everyday, always remember to eat the rainbow.

Eating The Rainbow

I first heard this term a few years ago, probably in a Women’s Health how to lose 10 lbs in 2 weeks article. At first, I really didn’t think much of  “eating the rainbow” until I started focusing on the color and vibrancy of my food. Especially before I was vegan, I was eating a lot of bland colored food – plain bagels with cream cheese, baked chicken, sandwiches with deli meat and cheese. Just a whole lot of tan, brown, and white.  Not very appetizing.

Make food beautiful

What I love about eating the rainbow is how it reminds me to eat at least one fruit or vegetable from each color on the rainbow in most of my meals. Often, when I make my meals according to this theory, the food is flavorful and incredibly filling, not to mention just straight up visually pleasing. Remember, most of us eat with our eyes first. Fun, beautiful, vibrant food makes us want to eat healthy.

You don’t have to be a master chef to make some pretty good looking food. One quick trick when you’re plating food, layer colors on the opposite ends of the color wheel for maximum vibrancy. Need an example? Orange carrots next to red cabbage. Fresh green basil on top of bright red tomato sauce. All of these things make your food more appetizing and start to check off the colors in your food rainbow.

Read the full article here.

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