These Zucchini Noodles with Sunflower Seed Butter Dressing are delicious! The dressing, made with sunflower seed butter and coconut milk, is rich and creamy.
We are halfway through our Daniel Plan study and it’s been an amazing journey so far. Witnessing the positive changes that the women in our group have made already is truly inspirational. I’ve found that telling everyone my S.M.A.R.T. goal has helped keep me accountable – exercising at least five times a week. Mixing things up has kept me from getting bored – going to the gym some days, using an app to run/walk on some days, and doing a Daniel Plan fitness video on other days.
I even signed myself up for a 6 week Tai Chi class which starts in a few weeks. Although Tai Chi isn’t really an exercise program, it is supposed to help with better balance and muscle control.
In addition to exercising more, I am also being more mindful of the proportion of protein to vegetables (read this post to learn more about The Daniel Plan “Perfect” Plate) that I eat, substantially cutting back on pasta/bread/rice from my diet for the time being, and trying to drink more water. We’re supposed to be drinking half our weight in water, which is a ton of water. Warning: This is not something you should attempt unless you are near a bathroom at all times!
To help get me on track, I finally broke down and bought a spiralizer. I have an old Joyce Chen one from years ago, but it only makes very fine noodles and can’t handle large pieces of vegetables. I have almost every kitchen appliance you can imagine, so I really didn’t want to buy another small kitchen appliance, but after borrowing my friend’s spiralizer for a few days, I decided to buy my own. It’s a great way to eat a lot more vegetables at mealtime.
Chef Neena, the Commons Manager at Grace Farms gave me her recipe for these Zucchini Noodles with Sunflower Seed Butter Dressing to make for our first Daniel Plan session and they were delicious. The dressing thickens once refrigerated, so you may need to thin it out with some water before tossing with the zucchini noodles. I suggest tossing the vegetables with the dressing last minute as zucchini and cucumbers have a high water content and the noodles will become soggy if tossed too far in advance.
- 3 green zucchini
- 3 summer squash
- ½ red onion, thinly sliced
- 3 carrots
- 2 cucumbers
- ½ cup chopped cilantro
- 1 cup sunflower seed butter
- 1 cup coconut milk
- 1 tablespoon plus 1 teaspoon coconut aminos or gluten-free soy sauce
- 2 cloves garlic, minced
- ¼ teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1 teaspoons rice vinegar
- Spiralize zucchini, summer squash, carrots, and cucumbers. Add onions and cilantro and toss. Reserve until time to serve.
- Place dressing ingredients in a food processor and process until smooth.
- Just before serving, toss dressing with vegetables. You may need to thin out dressing a bit with water if it is refrigerated before use.
For more Daniel Plan recipes, you might like: