Cabbage Pad Thai

If you hadn’t noticed, I love dishes where you can really devour the whole thing and not only not feel bad, but feel really good afterwards! Ya feel me?

Anyhoo. This one took some developing, and I feel like I’ll still tinker with it here and there, but I finally felt like I got the flavors where I wanted them!

Also, I don’t usually make a habit of using those miracle noodles, but they are clutch here for the texture! Again, you could also use traditional rice noodles, too…

This is about as non traditional pad Thai as it gets, but the flavors were on point, IMHO 🤗.

And you can legit eat the whole pan and feel like you did something good for the ol bod! Pad Thai usually makes me feel sleepy and a little heavy, which is totally ok sometimes! But I’m the afternoons I rely on lunch for a pick me up… not a one way ticket to nap-town. I have 3 kiddos: 18mo, 3 and 6. Ain’t nobody got time for naps!

Anyhoo. Onto the recipe!

Ingredients:

• 1 bag cole slaw. Unless you want to chop your own cabbage and stuff…

• 1/3c bone broth

• 1.5 tbsp Fish sauce

• 2 tsp braggs liquid aminos

• 1tbsp maple syrup

• optional: 1 tsp lemongrass paste and ginger paste*

* I really love the spicy tangy-ness these add, but they aren’t for everyone!

• 2tbsp coconut milk (weird, I know, but it really rounded out the flavor profile!)

• 1tsp chili garlic paste

• juice of 1/2 lime

• 3-4 tbsp peanut butter powder

• 1 pkg miracle noodles, any variety

Directions:

1. Heat a sauté pan over med/high heat

2. Add bone broth, fish sauce, liquid aminos, maple syrup, coconut milk and chili garlic paste.

3. Stir that for a minute or so until all ingredients are incorporated

4. Add your cole-slaw and cook stirring occasionally to incorporate all the sauce into the cole slaw. It should look like this:

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5. Sprinkle the cabbage with PB powder like this:

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6. Add the miracle noodles on top and combine thoroughly. It should look like this:

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7. Add siracha if you’re me and toasted sesame seeds and/or chopped peanuts and dive in!

Curry Zoodle Soup

BOWLS of this soup were pretty much necessary for me to get through the countless snow days we’ve had. It’s almost as if I could just sit there and sip on this for lunch and have all the chaos and noise disappear for a second and forget about the Mountain of snow and ice chunks I had yet to shovel at the end of my driveway. And it gave me that nice, warm, full feeling I needed to give me the stamina to shovel and dodge snowballs at the same time. All.day.long.

I should really call this “Forget your Troubles Soup…”

Go ahead. Give it a whirl. You will need…

Ingredients:

2 zucchini’s

1c bone broth

1 tbsp Fish sauce

1tbsp thai red curry paste

1tsp lemongrass paste

1tsp ginger paste

3/4c coconut milk

1 tsp turmeric

*opt siracha to taste

Directions:

1. Spiraling/noodle-ify the zucchini’s

2. Heat a large pan over medium high heat.

3. Add bone broth, fish sauce, curry paste, lemongrass, ginger and coconut milk and stir until all ingredients are combined. Reduce heat.

4. Add zucchini noodles and turmeric and cook for 3-5 minutes, depending on how you like your zucchini’s (cooked or al dente)

5. Pour into a bowl and enjoy! Or if you’re me, add a hard boiled egg and touch of siracha and enjoy!