16 oz zucchini noodles (Zoodles)

1 head bok choy

3 tbsp Chosen Foods Avocado Oil (1 tbsp for roasted brussels sprouts/2 tbsp for the zoodle/bok choy sauce)

3 cups Brussels Sprouts

2 tbsp Wedderspoon Raw Manuka Honey KFactor16

6-10 tsp Bragg Liquid Aminos

2 Garlic Cloves

2-3 tbsp finely chopped ginger

*optional* 1-2 tbsp finely chopped turmeric root

pink Himalayan salt to taste

pepper to taste



Wash and prepare produce:

  1. Spiralize zucchini if not bought pre-spiralized
  2. Cut Bok choy into about 1 inch slices
  3. Halve the larger brussels sprouts and keep the smaller ones whole
  4. Peel ginger & chop into pieces to go in Vitamix/Food Processor
  5. Peel Turmeric & chop into pieces to go in Vitamix/Food Processor
  6. Peel Garlic Cloves to go in Vitamix/Food Processor or mince

Roast Brussels Sprouts:

  1. Preheat oven to 400F
  2. Coat brussels sprouts in 1 tbsp avocado oil
  3. Lay out on baking sheet
  4. Season with Pink Himalyan salt and pepper
  5. Bake for 25-40 minutes, turning every 10-15 minutes

Make sauce:

  1. Combine 2 tbsp avocado oil, liquid aminos, garlic, manuka honey, ginger, turmeric & pepper in Vitamix or food processor
  2. Blend until a smooth sauce consistency is reached. If you don’t have a Vitamix or food processor, you might be able to create the same sauce by mincing the garlic and finely chopping the ginger & turmeric by hand.

Heat sauce in Wok on medium high heat

Add bok choy and sautee for about 3-4 minutes

Add Zoodles and sautee for another 2-3 minutes


Serve Zoodles & Bok choy into dishes and place the brussels sprouts on top

sooo Yum 🙂

Thanks for stopping by! Enjoy!

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