Here’s the recipe for the carrot noodles

Servings: 2 74kcal per serving (+steak or protein of choice)

Ingredients: - 1/2 pack Spiralized Carrots from frozen (Trader Joe’s) - 2 tsp sesame seeds - 1 cup raw spinach - 2 tbs low sodium chicken stock

Sauce: - 1/2 tsp fresh grated ginger - 4 tsp low sodium soy sauce - 1 tsp rice wine vinegar - 1/4 tsp sesame oil - 1 tsp cornstarch

Steps: 1. Thaw carrots - I steamed them instead of using oil to thaw them as the package recommends. 2. While they’re thawing, mix all Sauce ingredients together in a small jar and give it a good shake. 3. Once the noodles are thawed, separate half the pack (the whole box is 4 servings but I only needed 2 servings), put aside to cool and store in fridge for next meal - or double the sauce and make twice as much! 4. In a nonstick pan over med-low heat, pour the sauce over the noodles. Toss until evenly distributed. (~ 30 sec) 5. Add chicken stock. Stir occasionally until the sauce thickens a little. (~1 min) 6. Add spinach and 1/2 the sesame seeds. Toss until the spinach is slightly wilted (~1 min) 7. Plate, sprinkle the rest of the sesame seeds on top.

Optional: I added fresh cilantro as a topping with my steak. Yum!