I am so excited to be sharing a recipe from my friend Phoebe’s recently launched wellness book, The Wellness Project: How I Learned To Do Right By My Body, Without Giving Up My Life.
You may have seen me tease about it on Instagram (I devoured the book in a week, taking it with me everywhere!), and now, I’m sharing about it here, on the blog.
While this book isn’t a cookbook (it’s more of a memoir), Phoebe does include a few recipes after each chapter that coincide with the wellness “theme” of that chapter.
Basically, Phoebe, who was diagnosed with Hashimoto’s (an autoimmune disease), went on a self-discovery year of challenges. Each chapter goes through one of her challenges and how she paved her own path to her wellness. Based on these challenges, she was able to get down to the root of her issues (bad skin, low energy, mood swings, allergic reactions, etc) and find what works best for her body, without using crazy drugs prescribed by a doctor.
It’s a great, funny, and down-to-Earth read and I really loved every minute of it. There’s something in there everyone can relate to (for example, adjusting to moving in with a boyfriend, starting an exercise regimen, regulating your ‘cycle’) and I love Phoebe’s writing style. I really recommend the book, especially for those who have started their own wellness journeys and want to read about someone else’s!
The recipes are easy and approachable, just like her writing – from energy balls to this zucchini noodle bowl, Phoebe tries to tie in the chapter themes to the food (since it’s all related, after all!) I chose to recreate the Almond-Sesame Zucchini Soba Noodle Bowl, which called originally for soba noodles in addition to the zucchini noodles, but of course, I didn’t think they needed ‘regular’ noodles – zucchini’ll do the trick!
This is a light, crunchy meal with a delicious almond-sesame sauce – I could see it working well as a picnic lunch or even a mid-afternoon pick-me-up. However you enjoy it, you can find this recipe and more in her new book, The Wellness Project!
Note: I am currently on vacation in Hawaii and trying my best not to work while I’m away and enjoy the relaxation time. Meaghan will be moderating all blog comments, but if you’d like to follow along on my trip adventures, follow on Instagram.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Almond-Sesame Zucchini Noodles with Quick Pickled Veggies
- 1 bunch of radishes about 6 medium, cut into ½” cubes
- 1/4 English seedless cucumber cubed
- 1/4 cup rice vinegar
- 2 teaspoons sea salt divided
- 1/2 cup unsalted almond butter
- 1 small garlic clove
- 1/4 cup freshly squeezed lime juice from two limes
- 2 tablespoons gluten-free tamari
- 2 teaspoons raw honey
- 2 teaspoons dark toasted sesame oil
- 4 medium zucchini Blade D, noodles trimmed
- 1 tablespoon black sesame seeds for garnish
- Combine the radishes, cucumber, vinegar, and 1 teaspoon salt in a medium mixing bowl. Allow the veggies to marinate for 10 minutes, tossing occasionally.
- Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water in the bowl of a small food processor. Add more water, 1 tablespoon at a time, until you reach the consistency of peanut sauce.
- Transfer almond-sesame sauce to the mixing bowl with the zucchini noodles. Toss well to coat. Divide among bowls, top with the quick pickled veggies, and garnish with the sesame seeds.
- Serve at room temperature or cold, alongside your favorite Asian hot sauce.