Monthly Archives: September 2017

Ugly to look at but Yummo to eat!

Oh squash family, you do NOT photograph well…you get soft and take on the color of the seasoning…but I still love ya! I ain’t mad! (#slop)

This recipe is quite possibly my new favorite thing to make. I have made it with ground pork and want to try ground chicken, but my personal fave is shrimp.

After doing whole30 with the Jenny of this blog and Beth, I have been eating whole30 about 90/10…to be 100% honest, the 10% is alcohol…not everyday, weekends…stressful times…but I need to probably do another round (starting October 9 once my sister has come for the weekend! Because…sisters…booze….good times…you get it!)

Rambling aside, I still make food and prep on the weekends so we have good food for the week.

So I think this last round of making this dish has really perfected my recipe.

I riced half a peeled butternut squash and half a head of cauliflower in my food processor. So easy! I think you could also small dice it too (or just chop the crap out of it…with a cleaver…that would be a great stress release and could make the 10% booze more like 5% booze…hmm.)

Using my wok, put about 2T coconut oil in it on medium heat and then added 5 chopped carrots and cooked for about 5 minutes. Added the squash and cauliflower and cooked for another 5-10 minutes. Then added 4 sliced scallions and 10 sliced mushrooms and cooked for about 4-5 minutes.

During all the cooking, mixed up….wait for it….so yummy…

2T coconut aminos

1T fish sauce

1T rice wine vinegar

2T almond butter (cashew or sunflower would also work)

1 large egg

2t ginger (I used from tube)

1t ground garlic

1t ground lemongrass

Juice of one lime (you can also throw in some zest) and whisked!

Added 1 lb peeled/fresh (wild caught) shrimp to the wok stuff and cooked for about 3-4 minutes and then added sauce mix and cooked and stirred for another 8-10 minutes.

These measurements made about 4 good size services.

Seriously…in love…favorite thing….yum…enjoy!!

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New favorite word? Boodles!

Whether it is the “official” name or not, it is what I have named my butternut squash noodles made by my very favorite new kitchen item, my Spiralizer.

I had some yummy stir fry pork loin from Sprouts and wanted to try a Thai “noodle” meal. Cue my new toy!!!

So, I used a julienne peeler for my carrots, but you could buy shredded or use the magical spiralizer…put about 2T of Avocado oil in my wok and cooked the carrots, broccoli, and then the squash…added the Boodles and sautéed for a good 10 minutes, then added the pork strips. Then added the sauce….

2T fish sauce

1-2T coconut aminos

Juice and zest of 1 lime

Garlic powder and S&P

1/4 c rice wine vinegar

1T dried ginger

1-2T avocado or coconut oil

1t lemongrass

Mix that together and then add one large spoonful of almond (my fave), sunflower (also good), or cashew butter (have not tried) and stir in.

I present “Thai Pork Boodles”…it’s a thing…I promise!