Thai Coconut Curry “Noodles”

This is my favorite recipe in a long time!! If you’re in the mood for Thai but don’t want to break the calorie bank, try this twist on the traditional Thai curry noodles. I used @PinchOfYum’s recipe for the sauce (with a few variations to reduce the sugar), and I swapped out the noodles for spaghetti squash. Depending on the serving size, this dish is only 300-400 calories per serving! These noodles last a while in the fridge as well, they hold their form well! #paleo #pescatarian #glutenfree #vegan

SPAGHETTI SQUASH:

Start by making the spaghetti squash. Preheat your oven to 350 degrees. Cut the spaghetti squash down the middle lengthwise. (Super helpful video on an easy way to cut your spaghetti squash here: https://www.youtube.com/watch?v=hOhJQ-Z0MzQ).

Line a baking sheet with parchment paper or aluminum foil, and bake the spaghetti squash (cut side down) in your oven for 45 minutes. Start making your sauce (below)!

Once out of the oven, let it cool enough to handle, scoop out the seeds with a spoon. Then using a fork, shred the squash all the way down to the skin. Set aside in a bowl.

THAI CURRY SAUCE:

For the sauce:

  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 14-ounce can regular coconut milk (full fat for the best flavor)
  • ½ cup reduced sodium chicken or veggie broth
  • 2 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce (omit for vegan)
  • 2 tablespoons soy sauce

For the veggies:

  • 1 tablespoon oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup chopped purple cabbage
  • sesame seeds or crushed peanuts for topping
  • limes for serving
  • a handful of fresh basil for serving

Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.

 

Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the spaghetti squash noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined. Serve on top of the purple cabbage, topped with sesame seeds or crushed peanuts and a squeeze of lime or chopped basil leaves if you want. You can also serve with grilled shrimp like I did for this photo.

Serves 4-6 people.

 

As always, photo by http://www.kyleespeletaphotography.com

 

 

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Zucchini and Heirloom Carrot ‘Noodles’ with Avocado Alfredo Pasta

This vegan zucchini and heirloom carrot “pasta” with creamy avocado alfredo sauce will fool you everytime!! Tastes just as good as your favorite pasta dish, without all the calories and carbs.

  • 2 large zucchini
  • 2 large heirloom carrots
  • 1 avocado
  • 1.5 tablespoons olive oil
  • juice of 1/4 lemon
  • pinch of salt
  • pinch of cayenne

Spiralize the zucchini and carrots – Bed Bath and Beyond sells the vegetti spiralizer for $15. My favorite way to do this is to use my spiralizer Cuisinart attachment. Set ‘noodles’ aside.

In a food processor (or by hand if needed), mix the avocado, olive oil, lemon, salt and cayenne until smooth and creamy. Depending on the size of your avocado, you may need to add a tiny bit more oil, but don’t go over 2 tablespoons. Set aside.

Lightly spray a non-stick pan (non toxic is best if possible) with olive oil spray. As long as you have a good non-stick pan, only a little bit of spray is needed. If you don’t have an olive oil spray, use a teaspoon of olive oil, just enough to lightly coat the pan. Heat the oil to medium high, and add the zucchini and carrots in the pan. Stir the ‘noodles’ just until heated throughout, but not more than 5 minutes or so. You don’t want them to get too soft. Put into a bowl and add the avocado sauce and stir. Serve warm. I always serve mine with a side of my favorite veggie burger. You can also add tomatoes, onion, cucumbers, etc.

Serves two – enjoy!

Breakfast Burrito with Fried Eggs

Healthy spin on the classic fried egg breakfast burrito! This recipe is only 300 calories, 17.5 grams of protein and only 5 net carbs. Great way to start the day!

  • 1/2 tablespoon of olive oil
  • 2 eggs
  • 1 Sonoma low carb tortilla (I get these at Trader Joe’s – so good!)
  • 1/4 avocado
  • sriracha (optional)

Heat a pan to med/high. When hot, add 1/2 tablespoon of olive oil – just enough to just coat the pan. Let the oil heat up until it’s popping, then crack the two eggs into the pan. Let them cook for about 3 minutes until brown, then carefully flip and cook for another minute or so until desired softness.

I warm up the tortilla for 30 seconds in the microwave to make it soft and easily foldable. Squeeze a little sriracha onto the tortilla, add the avocado and eggs and enjoy! Had this today for breakfast with a cup of my favorite black coffee – Shade Grown Ground Espresso Blend, also from Trader Joes!