Veggie Lo Mein

Everyday I wake up with the intention to be healthy and active.  Most of the time it happens, not aways though.  In an ideal world I will run, walk, or go to the gym every day, easier said than done of course. On our honeymoon in NYC my husband and I walked 12 miles one day.  Dylan thinks I took him on a death march, but I loved it.  When we got home from work last night we attempted to take a walk with the dog, but it started pouring rain.  I think Dylan was a little relieved.  We opted for a glass of wine on the deck instead, that's good for your heart too right?

So if I can't be active everyday I figured I could at least make something healthy for dinner.  We've been incredibly busy lately.  It seems as though all our friends are getting married, having babies or celebrating birthdays.  I feel like I haven't pulled together a blog worthy meal in while (I'm sure everyone knows how to make pizza right?).  

I have so many fresh and frozen vegetables in our kitchen so it's not too difficult to throw something together that's healthy.  I decided to make a veggie lo mein with zucchini noodles.  Here's what I used:

Ingredients

• 1 zucchini (made into noodles with the Sprialfix)
• 1/2 package of Trader Joe's Healthy Chopped Veggie Mix (I used the other half in a salad last night, you can use any chopped veggies you'd like!)
• 1 onion chopped
• 3 cloves of garlic chopped 
• 2 tablespoons sesame oil
• 1/4 cup Bragg's Amino Acid (it's an earthy crunchy soy sauce)

For a little something else on the side I made Trader Joe's Thai Vegetable Gyoza (Japanese dumpling) with their Sweet Chili Sauce on the side.  This sauce is super tasty if you haven't tried it already.  It's great for dipping veggie chicken nuggets in.  

To cut down on oil I made the gyoza in a pan with water, they came out pretty good!

Now back to the lo mein.  I broke out my wok and sautéed my chopped onion and garlic in sesame oil. If you haven't cooked with sesame oil before, you are missing out.  The smell is incredible and it gives whatever you're cooking a real authentic Asian flavor. 

After I sautéed the garlic and onion for a bit I added the rest of my veggies and zucchini noodles to the wok.  I threw in a some leftover veggie chicken as well to add a little protein to the dish.  I topped everything off with the Bragg's sauce. 

I said to my husband this meal was 95% veggies, well that's what I estimated at least.  With the zucchini noodles I honestly don't miss the real noodles.

  So here it is, some guilt free Chinese food.  You'll never have to order takeout again.  Ok, I'm kidding about that...