It was so easy to make and the vegetables can be changed to make this different each time. I am still waiting for my coconut aminos to arrive so next time I will have to add a little of that because I didn't have any "soy sauce" for more of a Pad Thai recipe. But everything was so delicious that I might not even really need it!
I finally got to have the fresh seafood I was craving so much this week after having a lot of turkey, chicken and ribs! I cooked the shrimp for 3 minutes in coconut oil and removed them from the pan. Then I add an egg to the same pan and scrambled it (who doesn't love eggs in their pad thai)! Then I added Aidells Chicken and Apple Sausage to the same pan along with the vegetables I had in the fridge which included peppers, onions and butternut squash (leftover from the night before so this won't be a regular ingredient in this dish). I added salt, pepper and red pepper flakes and let it cook for about 5 minutes until the sausage was cooked, the squash softened and the flavors all came together. Then I added the remaining spaghetti squash to the pan and mixed everything together. I let this cook an additional few minutes until the spaghetti squash was warm and crispy. I added the shrimp back into the pan, and this is where it got fun! I add 2 tsp lemon juice, 2 tsp vegetable broth and 1 tsp of almond butter (yup, almond butter)! This replaced the peanut sauce that is so dominant in Vietnamese and Thai cuisine. I mixed everything together and let it cook 1-2 minutes until the almond butter melted and was spread all over the spaghetti squash (I would also add the coconut aminos at this time). When everything was mixed and the shrimp were perfectly cooked (form a C-shape, overcooked is an O-shape), I plated it and enjoyed a delicious meal!
It was so flavorful and the spaghetti squash had a nice crunch. I loved this dish and the combination of the meat and sausage was a great change from chicken!
This morning I had an amazing Bar Method class. I took a 7am class with Danielle and there were only 5 people! It was almost like a private class and she was able to give each of us individual attention. She was fun, energetic, peppy and worked us really hard. She kept holding my leg higher and straighter in round back, pushing my shoulders down in curl, and making me go lower and shake more in thigh. We even did a new seat work - arabesque on a 45 degree angle to the bar. It was a nice change from the usual position and fun to try something new! Pre-workout I had 2 slices of oven roasted turkey and some almonds. Post-workout I had a turkey blueberry muffin!
For breakfast, I needed something besides my usual vegetable omelette so I opted for a salad (my first of the day since I also have a salad for lunch). I had spinach and cabbage salad with tomatoes, peppers, almonds, cashews, broccoli, clementine (only a few since I really have not had any fruit in 12 days) and 2 hard boiled eggs. I ate it slowly and am definitely full and satisfied. Since I am working out more in the mornings as part of my goals I really have not had a chance to cook breakfast at home so I need to keep breakfast on the go different so I don't tire myself out. I think next week I will make a batch of n'oatmeal to have on Bar Method mornings and have eggs on the 2 mornings I stay home. I want to try an apple omelette which sounds really delicious, I mean you can't go wrong with eggs and shredded apple!
I also want to make these tonight! They look so delicious, of course I would leave out the chocolate chips and vanilla to keep it Whole30 approved, but these would make amazing pre-workout meals! And so convenient to eat while I commute and I love they they are frozen. Makes it feel decadent and like a real treat!
Tonight Ryan and I are going to be cooking a lot of yummy things! We are going to have burgers, roasted brussel sprouts and sweet potato fries! I feel like I should be saying it's fat Friday, but really, this all sounds so delicious and not an indulgence, but just another meal on Whole30!
Happy Day 12!
XO
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