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Wednesday, October 30, 2013

Super Fantastic Food That Will Make You Slap Yo Mama!

Photo and recipe from paleomg

Things have been crazy at my house, so I've been waiting a week to try this recipe form PaleoOmg. There is also a video show, The Paleo Kitchen if you are interested. If the recipes there are as good as the one above, you'll want to check them out. Anyway this stuff sounded right up our alley, since my whole family enjoys Thai food. It's got that whole sweet, sour, salty thing going on. I did sub regular soy and almond butter since that is what I had on hand. I also sprinkled peanuts on top to give a little crunch. Loved it!

Just writing this I'm getting excited about lunch leftovers! 

Now if you are wondering about the Paleo diet, it is basically veggies, meat, good fat and some fruit. No grain or legumes. Gluten free! At one point I was about 90% paleo, but with the increased work load of CrossFit, I became fatigued. So I've added back in some carbs which are all whole grain. I don't go crazy with the carbs but I do eat more than I use to. I have had much more energy and my performance has been better. This is a classic example of knowing yourself and tweaking your diet to fit you. One size does not fit all in the diet or exercise realm.

So anyway, try this recipe. It is the BOMB!

Spaghetti Squash Noodle Bowl with OMG Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 large spaghetti squash, cut in half lengthwise
  • 1 pound ground pork
  • 1 tablespoon Paleo Chef Sriracha
  • 1 tablespoon coconut aminos
  • salt, to taste
  • 3-4 cups spinach
  • 2 cups broccoli, cut into florets
For the OMG sauce
  • 2 tablespoons sunbutter (or almond butter or tahini)
  • juice of 2 limes
  • 1 tablespoon white wine vinegar
  • 1.5 tablespoons coconut aminos or gluten free soy sauce
  • 2 tablespoons Paleo Chef Sriracha
  • ½ tablespoon raw honey
  • 1 teaspoon sesame oil
  • 3 tablespoons coconut oil
  • 2 teaspoons fresh ginger, grated
  • 2 cloves of garlic, minced
  • ½ teaspoon red pepper flakes
  • salt, to taste
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half and place cut side down on a baking sheet.
  3. Bake for 20-25 minutes until spaghetti squash gives when you poke the outside skin.
  4. Remove the seeds and use a fork to remove the threads and place in a large bowl.
  5. In a large pan or dutch oven, add ground pork along with 1 tablespoons sriracha and 1 tablespoon coconut aminos and cook over medium-high heat. Break up pork into small pieces and cook until completely cooked through. Place ground pork in the bowl with the spaghetti squash.
  6. In the same pan with some of the fat rendered from the ground pork, add broccoli with a bit of salt.
  7. Cook broccoli until slightly browned, then cover with a lid to help steam. Once broccoli has steamed, add spinach and a bit more salt on top of broccoli and cover to help steam until spinach is cooked through and soft.
  8. Add pork and spaghetti squash to pan, mix it all together and keep on low to keep warm.
  9. Whisk all ingredients for the sauce together.
  10. Pour sauce onto spaghetti squash mixture and mix together until completely coated.
  11. Serve!

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