Yogurt Lime Carrot Noodles

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  2 cup, chopped or 298g

• Zucchini

  Summer squash, includes skin, raw

  1 ⅔ medium or 327g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Carrots

  Raw

  1 medium or 61g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Nonfat greek yogurt

  Nonfat, plain

  3 ½ oz or 99g

• Lime juice

  Raw

  2 fl oz or 62g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Place eggs in a pan and cover with water. Bring to a boil, remove from heat, cover, and let stand for 10 minutes. Drain, rinse under cool water, peel, chop, and set aside.
2. Heat olive oil in a large skillet over medium heat; add chopped peppers, chopped/sliced zucchini, and chopped/sliced mushrooms and cook.
3. Shred/spiralize carrot; add carrot noodles to skillet and stir.
4. Remove carrot noodles and vegetables from skillet and add eggs. Combine remaining dressing ingredients (excluding parsley) together and pour overtop noodles.
5. Garnish with parsley and enjoy!

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