Skinny Bang Bang Zucchini Noodles Meal Prep #lunch #keto

A helped up form of blast noodles that can be set aside a few minutes for supper prep. These thin blast zucchini noodles are a simple method to begin your week.

We as of late began to supper prep on ends of the week thus far I'm getting a charge out of it. We just do it for lunch, yet it encourages us to eat more advantageous amid the week and I have less worry of preparing each feast.

Regularly, we keep things entirely basic for lunch in any case, however this is a lunch I anticipate given my affection for blast sauce.

The thin piece of this feast originates from two things. To start with, the pasta has been supplanted zoodles. For me, this stays away from real sustenance trance like state sluggishness after lunch. Second, the sauce has additionally been helped up, supplanting half of the light mayonnaise with fat free Greek yogurt and decreasing the measure of Thai sweet stew sauce.

Also try our recipe Paleo Garlic Chicken Alfredo

Skinny Bang Bang Zucchini Noodles Meal Prep. An easy, lightened up version of bang bang pasta that can be made ahead of time for multiple meals during the week.

Ingredients:

•  4 medium zucchini spiralized
•  1 tbsp olive oil

sauce

•  1/4 cup + 2 tbsp fat free plain Greek yogurt
•  1/4 cup + 2 tbsp light mayonnaise
•  1/4  cup + 2 tbsp Thai sweet chili sauce
•  1 1/2 tbsp honey
•  1 1/2 tsp sriracha sauce
•  2  tsp lime juice

Directions:

1. If you are using any proteins, cook them first on the stove and set aside. To cook the zucchini, add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles. Allow noodles to rest for about 10 minutes and drain off any other water release.
2. In a large bowl, add all sauce ingredients. Mix with a whisk until smooth. Taste and adjust as needed. Pour sauce into 4 small containers. Mix zucchini noodles with your proteins and add to meal prep containers once everything has cooled. Store in fridge and eat within 3 days.
3. To prepare day of, heat up noodles. Drain any water that may be released from the noodles. Toss in sauce (sauce can be used hot or cold; I prefer to keep it cold and mix it with the hot noodles).

Read more our recipe : Tomato Eggplant Zucchini Bake with Garlic and Parmesan

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