Zucchini Mongolian Stir-Fry


2 zucchini

3 mushrooms chopped

1 cup kale or spinach

1-2 carrots chopped

2 tbs coconut oil

2 tbs braggs aminos, gluten free soy sauce, or coconut aminos

1 tbs garlic


To make the noodles drag the lemon zester down the side of the zucchini. You will get to a point where you can't zest anymore. We just cut up the rest of the zucchini and tossed it in with the other vegetables. In a pan cook everything except the noodles and kale until the carrots and mushrooms are soft. Add in the kale and cook until wilted. Add in your noodles and cook 5-10 more minutes. That's it! Super easy peasy! You can easily add grilled chicken, ground beef or cubed steak to this.