Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

　　

Ingredients

2 servings

　　2 tablespoons coconut oil

　　2 cups broccoli florets

　　2 cups shredded peeled carrots

　　½ red pepper, thinly sliced

　　½ cup peas

　　6 tablespoons coconut aminos

　　2 tablespoons smooth almond butter

　　2 tablespoons filtered water

　　1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions

　　¼ cup thinly sliced green onions

　　2 tablespoons sesame seeds

　　

Step 1

In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.

　　

Step 2

Whisk the coconut aminos, almond butter, and water in a small bowl.

　　

Step 3

Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.

　　From Body Love Every Day: Choose Your Life-Changing 21-Day Path to Food Freedom © 2019 by Kelly LeVeque. Reprinted with permission by William Morrow, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.