I rarely post any meals that are not my own but this recipe is worth sharing! It’s paleo (peanut free), sugar free, and most importantly delicious. Like really delicious.
Typically, foods that I love eating in restaurants I do not cook at home. I mean let’s be honest, I know my version of pad thai won’t be nearly as good as an authentic restaurant. I have no problem with this, but I have found a solution.. this dish. I get the same satisfaction that I do while eating pad thai but I don’t feel like my recipe is competing with something restaurant quality. It’s the perfect paleo home cook recipe.
The base of this ‘pad thai’ sauce is sunflower seed butter and coconut milk. I don’t love the taste of sunflower butter but with the addition of lime juice, garlic, ginger, coconut aminos, and coconut vinegar something magical happens. This is by no means a true pad thai sauce, but it is a perfect substitute. I found this recipe over at Our Paleo Life. But the original recipe came from The Clothes Make the Girl. I made a few modifications to suit my tastes and have shared my version below. This is definitely worth a try!
Paleo Pad Thai (serves 4)
- 4 tablespoon lime juice (2 maybe 3 limes)
- 2-3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1 tablespoons coconut aminos
- 1″ piece of fresh ginger, grated
- 1 tsp coconut vinegar
- ½ cup sunflower butter (like Sunbutter)
- ½ cup coconut milk
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic
- coconut oil
- 2 eggs
- 2 teaspoons coconut aminos
- 6-8 scallions, chopped into 1/2″ pieces (set a few tablespoons of the chopped greens aside)
- 1 cup shiitake mushrooms, chopped
- 1 1/2 cups sugar snap peas, chopped into 1″ pieces
- 1/2 cup shredded carrots
- 1 medium spaghetti squash, cooked and scraped into ‘noodles’
- 2 cups bean sprouts
- lime wedges
- Place all the ingredients from the lime juice all the way to the sunflower butter in a food processor or blender and pulse until well blended and smooth. Scrape down the sides of the bowl with a rubber spatula, then add the coconut milk. Pulse until it’s blended and smooth. Set aside. This is your sauce.
- Heat up 2 tablespoons coconut oil in a large skillet over medium low heat. Add the garlic and cook 2-3 minutes. Toss in the shrimp and cook until just tender and pink. Remove from pan and set aside.
- Crack the eggs into a bowl and scramble with the coconut aminos. Using the same large skillet add 1 tablespoon of coconut oil over low heat. Add the eggs, cover the pan, and cook about 4 minutes. Flip the eggs and lightly brown the other side. Remove the eggs from the pan and cut into thin strips with a sharp knife. Set aside.
- Again using the same pan, increase heat to medium-high and add 2 teaspoons of coconut oil. Sauté the green onion, snap peas, mushrooms, and carrots until they’re tender-crisp.
- Add the spaghetti squash, shrimp, and cooked egg to the pan stirring until heated through, about 3 minutes. Add the sauce to the pan and mix until everything is well-blended and hot.
- Spoon into bowls and top with bean sprouts, reserved scallion greens, and cilantro leaves. Serve with fresh lime wedges.
This was one of my winning Whole30 recipes. It comes together quickly and is delicious! This pumpkin sauce is the perfect celebration of fall. I love the color of it and it’s comforting without being heavy. It’s dairy free complimented with garlic, sage, and rosemary. The sauce goes perfectly over spaghetti squash topped with bacon crumbles and langostino- a mini lobster tail. You can easily substitute shrimp. The kids loved this too, thinking it was a cheese sauce.
Pumpkin Sauce with Langostino, Bacon, and Spaghetti Squash (serves 4)
- 1 15oz can pumpkin
- 1 12oz can coconut milk
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 3 garlic cloves, chopped
- 2 tbsp olive oil
- 4-6 slices bacon
- 2 cups frozen cooked langostino (can easily substitute shrimp)
- 1 spaghetti squash
- Cook spaghetti squash – I cook mine whole in a 350º oven for 30-45 minutes, until skin gives a bit when I press down with my fingers. Set aside.
- Cook bacon strips over low heat rendering out the fat. Once cooked set aside on a paper towel lined plate.
- Remove frozen langostino from freezer and thaw.
- In a medium pot heat up olive oil over low heat. Add garlic and cook until fragrant and soft. Do not brown or burn! Stir in rosemary and sage.
- Mix in the can of pumpkin and coconut milk. Season with s&p. Warm through for 5-10 minutes. Add langostino and turn off heat. Reserve a few langostino to top bowls.
- Half spaghetti squash, scoop out seeds, and scrape into noodles. Place noodles in bowls.
- Top squash with langostino and pumpkin sauce. Crumble bacon over and garnish with remaining few langostino.
Hello Hello. We have recently returned from our family vacation in Virginia Beach. What fun we had visiting Josh’s family! I love watching my children build bonds with their grandparents! Cia is at the perfect age to engage in all the silly fun, using her ever expanding vocabulary, and showing off her talents. Calen, aka mr. chill, was happily along for the ride. Josh was able to surf most days, which was perfect. The man needs his surf and there was a storm off the coast bringing in the waves. I’m still thanking the surf gods. The rest of us enjoyed lounging on the beach. The waves were too rough to take the kids in the ocean and I only made it in once. A duck dive filled swim out as the waves crashed over me, but once I was beyond them it was fun to float for a bit. And the dolphins came close and said hello. I was hoping Cia would be able to swim but she was more than content playing in the inflatable pool we brought down to the beach. This is seriously the best idea for young kids. Calen loved playing in the water too.
Vacations always go too fast and I can’t wait until the naps ‘dictating our schedule’ phase starts to fade out so we can fit a bit more in. But I have no complaints and it was a great to be near the ocean again. And speaking of the ocean we ate as much local seafood as we could. Josh and I went into this trip knowing we were going to eat fish just about every night. And that’s exactly what we did. We ate tuna few times, grilled at home and also at our favorite taco joint. Flounder grilled one night for something different. And rockfish! Oh how I love rockfish. It doesn’t come cheap but I knew we needed to enjoy it one night. So I jumped on planning this meal and made a pasta dish with grilled vegetables, shrimp, and rockfish. It was wonderful! The pictures I took with my phone so they aren’t great quality but this dish was too good not to share.
Cia’s crying has become a common theme of our family photos. I promise she really is happy until the camera comes out.
Rockfish and Shrimp Pasta
- 1 large clove garlic
- 1 cup basil leaves
- 1/2 cup parsley
- 1/4 cup olive oil + more
- juice and zest of 1 lemon
- 1 lb rockfish
- 1 1/2 lb shrimp, peeled and deveined
- 2 ears corn, shucked
- 1 large zucchini, sliced in half lengthwise
- 1 large yellow squash, sliced in half lengthwise
- 1 large sweet onion, peel leaving end to hold onion together and slice in half lengthwise
- 3 cups arugula leaves
- pack of cherry tomatoes, I used Kumato
- pecorino romano, lots!
- 10 oz chia fettuccine, I used Al Dente brand
- Food process garlic clove until minced. Add in basil leaves, parley, lemon juice, and 1/4 cup olive oil. Pulse until everything is well combined and chopped.
- Coat rockfish, shrimp, corn, zucchini, yellow squash, and onion with basil mixture. Note – mix seafood and vegetables separately. I used two containers: fish and shrimp in one, and all the vegetables in another. Cover and place in fridge a few hours ahead of time to marinate.
- Grill rockfish, shrimp, zucchini, yellow squash, corn, and onion. Lightly char the zucchini and yellow squash cooking until just tender. The onion will take the longest, cook until soft all the way through and lightly blackened. Char all sides of the corn. Grill shrimp either on skewers or in a grill bowl – we used a grill bowl. And grill rockfish, skin side down, without flipping, until cooked through. Josh was awesome and grilled for me!
- Meanwhile cook pasta according to package.
- Half cherry tomatoes and roughly chop arugula.
- Chop grilled zucchini, yellow squash, and onion. Slice corn off the cob.
- In a large bowl mix the noodles, chopped vegetables, and lemon zest. Add olive oil as necessary. Season generously with pecorino romano and with s&p. Stir in arugula, cherry tomatoes, and shrimp. Top with more pecorino romano. Lightly flake rockfish and lay over pecorino romano.
- Try not to eat too much!
Not to be fooled, this was taken just before the tears arrived.
Thanks Nannie and Zeyde for a great visit!
I love pasta. Seriously it’s my weakness. There’s something incredibly satisfying about a bowl of pasta. Ravioli, lasagna, spaghetti and meatballs, angel hair and clam sauce, manicotti, you get the idea. We used to eat pasta on the regular, 2 maybe 3 times a week. Then I cut it down to once a week. These days it’s maybe once every other week or less. And when I cook pasta it’s normally noodles, either rice or udon, in an Asian styled soup. I have walked away from my love of Italian food. Of course I still love it, but it’s not food that I can regularly consume and feel good after eating. It weighs me down energetically and many times upsets my stomach. I am still amazed at my commitment and ability to embrace the dietary changes I have made within the last 6 months.
I do know a huge part of my success is still enjoying foods that resemble what I love. It doesn’t take that much effort to get creative which keeps you on track with the diet you want to eat. For instance take this meal, it’s a basic pasta dish.. linguini, pecorino romano, prosciutto, and parsley all tossed together for a quick meal. And all I did was switch out the linguini for spaghetti squash. I made it about and hour before we ate dinner so the prosciutto and parsley added great flavor throughout the dish. It was delicious served room temperature and I was by no means missing pasta while eating it. Josh and Cia loved it too.
Restricting your diet isn’t always fun but once you get in the groove you will find plenty of enjoyment and satisfaction in what you can eat. Vegetables are the base of my diet these days and I truly feel good. I’m rarely tired after a meal. You can imagine how awesome this is keeping up with two kids!
Spaghetti Squash and Proscuitto
- 1 small-medium spaghetti squash
- 1/2 cup pecorino romano
- 1/4 cup fresh chopped parsley
- 3 oz thinly sliced prosciutto, chopped
- Roast spaghetti squash. Prick whole squash a handful of times with a fork and place whole into a 350° oven. Bake for 40-50 minutes. I take it out when I can push down on the skin with my finger and the skin indents with little resistance. Cool until you can handle.
- Slice squash in half, discard leaves, and scrape out ‘spaghetti’ with a fork.
- Place the ‘spaghetti’ in a bowl and mix with pecorino romano, parsley, prosciutto, and s&p. Let sit at room temperature for up to an hour and serve. I found there was no need for olive oil but you can always drizzle with some if desired.
I realize the title of this meal might not appeal to you but stick with me here. We had two dozen hard boiled eggs we needed to consume after Easter decorating and I was looking for new ideas. As I was reading one of my recent Bon Appetit issues, this recipe was in the bottom corner of one of the pages. I have found the best of their recipes aren’t the main features but the small ‘scribbled’ ideas that seem to be filler. Maybe this is because I have problems following exact recipes and prefer to take ideas and transform them into something of my own. Anyway as I came across this recipe I quickly jotted down the ingredients and knew this recipe would be a must make after Easter.
Here’s my version: anchovies, garlic, capers, pecorino romano, lemon juice, eggs, parsley, and red pepper flakes. All cooked together quickly served with zucchini noodles. It was different but satisfying. Something I would definitely enjoy again.
Eggs, Capers, and ‘Pasta’
- 3 medium-large zucchinis spiralized
- 2 tablespoon olive oil
- 4 anchovy filets
- 2 garlic cloves, minced
- 3 tablespoons capers
- 1/4 teaspoon red pepper flakes
- 1/4 cup pecorino romano, plus more to serve
- 2 tablespoons lemon juice
- 4 hard boiled eggs, roughly chopped
- 1/4 cup minced parsley
- Heat up 1 tablespoon of olive oil and cook zucchini noodles over medium high heat until just wilted. Place in a colander to drain and set aside.
- In the same pan heat up the other tablespoon of olive oil and sauté the anchovy filets, garlic, capers, and red pepper flakes for a few minutes.
- Toss in zucchini noodles, pecorino romano, lemon juice, eggs, and parsley. Season with s&p. Serve topped with a bit more pecorino romano.