It’s awesome to prepare and have left overs in the fridge, a healthy dinner is such a quick fix that way.

A few days ago I made some chick pea tofu. Tonight I sautéed mushrooms and onion in a tiny bit of algae oil, then added in the left over chickpea tofu, organic tomato paste and a dash of white wine, and let this simmer for a few minutes to make a sauce.

While that was working it’s magic I quickly spirilized a medium zucchini and tossed in some sea salt, let that sit for about 3-4 minutes. You don’t really need to cook the zoodles if you don’t want to – sometimes raw is better!! More flavor and crunch!

Once the zucchini softened up a bit, plate the zoodles and top with the chick pea marinara sauce.

A quick little salad on the side – and boom – a fast simple clean dinner!!