Breakfast for the girls today was an almond butter and egg sandwich on my homemade gluten-free bread, a nectarine and banana chips. Lunch was leftover Moroccan Beef Kebabs & Green Beans for my husband and I. The girls had yogurt with raisins, carrot slices, pickles and potato chips (cooked in olive oil). For dinner I decided to make udon using the purple sweet potatoes that I got at the farmer’s market for the noodles. It was absolutely delicious. Although it doesn’t look like traditional udon with the noodles on top (mine just sunk), the flavor was great! This was a nice light and easy meal that I highly recommend you try.
Paleo Seafood Udon
2 lbs frozen seafood medley (mine had calamari, octopus, mussels and shrimp)
2 purple sweet potatoes (any color is fine), cut w/spiralizer or veggie peeler
5 1/2 cups broth of choice
1/4 cup coconut aminos
14 baby bella mushrooms, sliced
sea salt and pepper to taste
chopped scallions for garnish
sesame oil for drizzling
Heat up the broth in a dutch oven until it comes to a boil. Add the seafood medley, bring back to a boil, then lower heat and simmer for 2 minutes. Add the mushrooms and coconut aminos and cook for another 3 minutes. Add the sweet potato noodles and seasonings and cook for an additional 2 minutes. Put in bowls, drizzle with sesame oil and garnish with scallions.
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