Season chicken thighs with sea salt, pepper, garlic and onion powder and place them in a baking dish.
Bake for 15 to 20 minutes until thighs are no longer pink in the middle.
Meanwhile, add soaked cashews, lemon juice, sea salt, pepper, garlic, and basil to a blender or food processor with about 1/4 cup water, slowly adding more water until the desire consistency you prefer is met (more water will create a thinner sauce, less water it will be thicker).
Heat oil over medium heat in a large saucepan.
Add zucchini noodles and saute until softened.
Remove the chicken thighs from the oven and chop into strips.
Sign up for our weekly serving of wisdom and receive my Conscious Eating Blueprint and Weight Loss Meditation. It will give you the tools you need to stop the yo-yo dieting and create permanent change!
My story is probably very similar to yours. I wasn’t happy with my body, but I was addicted to sugar and overeating. I was constantly stressed, worried and anxious, but I couldn’t control the voice in my head. I wanted to make changes, but I was stuck in patterns that seemed to control me...