Ingredients (use organic if possible):

• 2 pounds of zucchini, or packaged zucchini noodles
• 2 cups broccoli
• ¼ cup avocado oil
• 2 cloves garlic, minced.
• 2 tsp. Himalayan pink salt
• 3 tbsp. almond butter
• 2 tbsp. fresh lime juice
• 2 tbsp. Coconut aminos
• 2 tbsp. vegetable (or chicken) broth
• ½ cup fresh cilantro
• ½ cup sprouted sunflower seeds

Servings:  4-6

Directions:

Step #1:  Spiralize or grate zucchini into noodles if not using packaged zucchini noodles.  Here is a great spiralizer.

Step #2:  Heat avocado oil in pan over medium heat. Add zucchini noodles, broccoli, and garlic and sauté until tender.

Step #3:  For sauce, stir together almond butter, lime juice, coconut aminos, and broth. Heat mixture over medium-low heat until warm.

Step #4:  To assemble, toss sauce with noodle mixture. Top with sprouted sunflower seeds and fresh cilantro.

***The nutrition info for this recipe is based on the linked ingredients above**