Recipe for the month of October 

Recipe By:Beth Smith
“This is a paleo-friendly, gluten-free Asian-inspired zoodle recipe.
Don’t worry about going back for seconds with all those veggies! This is my new go-to!”


  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos teriyaki sauce, divided
  • 1 large carrot, thinly sliced
  • 1/2 large green bell pepper, thinly sliced
  • 1/4 large yellow onion, thinly sliced
  • 1 head baby bok choy, chopped
  • 1 large zucchini, cut into long strands
  • 1 teaspoon garlic powder


  1. Heat olive oil and 1 tablespoon teriyaki sauce in a large skillet over medium heat. Add carrot, bell pepper, and onion; cook and stir until onions are translucent, about 5 minutes.
  2. Stir in bok choy, zucchini, and garlic powder. Drizzle on remaining teriyaki sauce. Cook, stirring occasionally, until zucchini is tender, about 7 minutes.

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