Garlic-ey Green Goodness (vegan, gluten free)
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

Green veggies over green veggie noodles with just enough garlic to keep you safe from the creatures of the night 

Servings: 4
  • 1 Crown of Broccoli organic, washed, chopped
  • 1 Asparagus, bunch organic, washed, chopped
  • 8 Zucchini med, washed, spiralized
  • 1 Frozen Peas organic, thawed
  • 5 clove Garlic chopped
  • 1 Onion medium, diced
  • 1 tbsp Vegetable Boullion
  • 1 cup Water
  • 1/4 cup Pinot Grigio (or other white wine)
  • 1 tsp Garlic salt
  • 1 tsp Italian seasoning
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Pink Himalayan Sea Salt
  • 2 tsp Avocado oil
  1. Bring a pot of water to a boil.  Put the spiralized zucchini noodles into the boiling water, stir constantly for about 3 minutes.  Add a pinch of salt and stir for another minute.  Remove from the heat, drain and set aside.

  2. In a saute pan on the stove, heat the 2 tsp avocado oil and then add the chopped garlic and onions.  Stir frequently. 

  3. Once the onions become translucent add the broccoli, asparagus, boullion, water and wine.  Simmer for 5 minutes.

  4. Add all of the seasoning to the simmering veggies and broth and simmer for another 5 minutes.

  5. Stir in the thawed peas and simmer for 1 to 2 minutes until the peas are warm.

  6. Portion out the zoodles and top with the veggies and broth.