A third variation

1 Oct

Tonight’s dinner was another experiment with the meal I originally posted Monday and then reworked yesterday. Voila:

Once again, everything is the same but the sauce. Monday’s was Chinese-inspired, Wednesday’s was Italian, and tonight’s was Indian-ish. I combined a tablespoon of peanut butter with about a tablespoon of coconut milk creamer, a heavy dose of curry powder, a little ground ginger, some delightful squirts of sri racha, and enough water to give it the right consistency. I then sprinkled on some red pepper flakes.

The pasta wasn’t bad, but it was definitely my least favorite of the three variations. The first two were both so good that I can’t choose between them.

I followed up my noodles with yet another smoothie:

Spinach, frozen banana, frozen peach slices, frozen strawberries, about a teaspoon of Justin’s Maple Almond Nut Butter, coconut milk creamer, less than a teaspoon of cocoa powder, cinnamon, ground ginger, and water. Sooooo yummy!


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