Before I share this Paleoish Pad Thai with Creamy Cilantro Sauce recipe with y’all, I just have to tell you a little bit about being paleo-ish.
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Veggie Pad Thai
I cannot get enough of this Veggie Pad Thai.
I shared it via Instagram Stories last night after I made it for the second time, and everyone started messaging me, “Where is your recipe?”
I want to share the recipe with y’all, but I have to tell you a little story along with it.
For several years I lived off of meat, fat, broth, and minimal fruit and veggies. And when I say I lived off those things, I really mean to say that 85% of my diet was meat, fat, and broth.
I would never take those years back or wish for any foods different than the ones I consumed on a daily basis because it all contributed to massive gut and overall healing.
But several months ago, I started having some aversions to meat. I’m still totally cool with fat and broth so don’t worry about me too much.
It began with reheated meats. I struggled with the taste and texture. And then it became more of an everyday thing. The thought of loading up my plate with meat grossed me out. Just sometimes, not all the time, but enough of the time where I was forced to really start playing with all different kinds of foods – branching out in ways I haven’t in years.
And here’s the thing, it’s not like I ever wanted to live off of meat, broth, and fat.
Guys, I love food, but having undiagnosed SIBO for years made me so fearful of food. I go back and look at food journals and see how “normal” I was eating, but how sick I was every single day. A bowl of gluten-free oatmeal and apple for breakfast would leave me bloated, stinky, and miserable all day long, but a bowl of ground beef and broth left me feeling incredible.
It’s hard to desire eating normally when the proof was in the pudding (er – meat and broth) with how I felt.
And then it happened. I healed, at least healed to the point where I could eat almost anything again, but by this time I had forgotten what it felt like to eat without fear.
Sure, I started to begin living life, but I would be lying if I didn’t tell you that fear was so often in my shadow.
Until, of course, I began to have these meat aversions and I had no other choice but to get creative with food again, and just eat.
That’s how I know how healed I truly am.
I am eating far less meat and way more anything and everything, and I am thriving!
Please don’t misunderstand this post. I am in no way, shape, or form Vegetarian or Vegan or even desiring to continue eating less meat. My body needs the meat. It also needs and wants the fat, and all the other things I have been so afraid of for years (like noodles, beans, every last vegetable and fruit on earth, etc.).
I do believe that strict diets serve a purpose, but I do not believe that they serve that same purpose forever. If they did that means you are not healing, and the goal is to heal. And to live.
(By the way, I’m running a SIBO Group Program starting a week from tomorrow. Spaces limited. Join HERE.)
Back to the veggies, to the food, to the real life and amazing eats….
This Veggie Pad Thai is incredible.
It’s filled with all the things, and none the meat. You can add meat (maybe grilled chicken, ground turkey or beef) on the back end if you want. I was careful and selective with the ingredients that made up the sauce, which is the bread ‘n buttah of this dish (don’t even try to skimp on the Fish Sauce, Red Boat is where it’s at).
Enjoy!
Veggie Pad Thai
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Veggie Pad Thai
Author: Sarah Kay Hoffman
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4-6
A gluten and dairy-free Veggie Pad Thai everyday recipe.
Ingredients
- 2 large eggs
- 1 8 ounce bag Lotus Foods Organic Pad Thai Rice Noodles
- 1 cup carrots, shredded
- 2 heads baby bok choy, julienned
- 1 tablespoon + ½ tablespoon Nutiva Organic Coconut Oil, divided
- ½ cup almond butter
- 1 tablespoon + 1 teaspoon Red Boat Fish Sauce
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon + 1 teaspoon Big Tree Farms Organic Coco Aminos
- 2 small limes, juiced
- peanuts, for serving
- cilantro, for garnish
Instructions
- Make noodles according to package. Drain, and set aside.
- Place almond butter, fish sauce, garlic ginger, coconut aminos, and limes in a blender, and blend until smooth. Remove, and set sauce aside.
- In a large stir fry pan, saute 1 tablespoon coconut oil, carrots, and bok choy on medium for 5 minutes.
- Add the Pad Thai noodles and sauce to the pan, stir, and allow to simmer for 1-2 minutes.
- Transfer mixture to a serving bowl, and then add the other ½ tablespoon coconut oil and eggs to the stir fry pan.
- Scramble eggs for 1-2 minutes on medium, until they are cooked through. Remove eggs, and place on top of Pad Thai.
- Serve with cilantro, and top with peanuts.
Notes
The Red Boat Fish Sauce is more expensive than most fish sauce brands, but it's the highest quality one on the market.
Xox,
SKH
A Guide to Collagen vs Gelatin
I decided to finally put together a guide to Collagen vs Gelatin (albeit short) because people are constantly asking me about the products as individuals and how they relate to each other.
Recipe Roundup
I don’t do a ton of recipes on my blog anymore, but it’s not because I don’t enjoy bringing a recipe from conception to life. Instead, it’s because I’m doing it 24/7 for my clients, and most of the recipes then live somewhere other than my blog. So from time-to-time, I thought it would be helpful for me to do a recipe roundup with where you can grab them all.
Lemongrass Curry Chicken
Approximately 8.25 years ago, my auntie (+Godmother) Lan came to California to visit (okay, it was only a year ago) and during her visit she taught me how to make a few new things, including this Lemongrass Curry Chicken.
Pumpkin Pie Pudding
Yesterday was a weird day. Let’s just get that out of the way. I needed to lighten my thoughts up a bit, so I figured today was the perfect day to finally share with you my Pumpkin Pie Pudding recipe.
Last night I had a crazy dream. I couldn’t fall asleep until almost 11pm, and then I was up several times throughout the night.
The culmination was this dream.
In my dream, another one of our social workers (not the one who called before) called to tell me, “Well, I have some interesting news for you…..” A few seconds prior, her connection had been cutting in and out and she mentioned that she could lose me soon. And then she lost me before she could finish the sentence.
She didn’t return my call immediately.
In the meantime, I told Ryan exactly what she had said. In my dream, he was crying.
I then, of course, woke up from the dream.
I never did find out exactly why or what she was going to tell me.
This morning, the story lingers, even though it’s not true, just a dream.
And that’s kind of how I feel about the entire day yesterday.
I heard something that doesn’t seem real. I cried. It crushed me.
I told a good friend something super private, my own little “unreal dream” I’ve been living.
Do you ever feel like in life, just like in dreams, you have a hard time understanding what’s real and what’s not? What should be real and what should not?
Anyways, it’s morning now.
Today is a new day.
I’ll totally make a batch of this for Pumpkin Pie Pudding because it’s a dreamy that gives me the fall daydreams all day long.
p.s. Still totally in the 90’s here, still totally hating it, and still totally willing my life into fall days.
Pumpkin Pie Pudding
Click HERE to save this recipe for later.
Pumpkin Pie Pudding
Author: Sarah Kay Hoffman
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6-8
This Pumpkin Pie Pudding is the perfect blend of gut-healing goodness and fall-flavored inspiration. It is gluten, dairy, soy, corn and nut free.
Ingredients
- 1.5 cups full fat coconut milk, divided
- ½ cup organic canned pumpkin
- 1.5 Tbsp gelatin
- 2 tsp pumpkin pie spice
- 1 Tbsp vanilla extract
Instructions
- Place ¾ cup milk, pumpkin, pumpkin pie spice, and vanilla extract in a medium-sized mixing bowl.
- Bring the other ¾ cup milk to an (almost) boil on the stove in a small pan.
- Teaspoon by teaspoon mix the gelatin into the hot water.
- Add the gelatin mixture to the rest of the ingredients.
- Using either an immersion blender (I love THIS one) or hand mixer, mix together all ingredients until smooth.
- Transfer to a serving dish, cover, and refrigerate until hardened.
- Serve as-is or to give a boost of sweetness, make my homemade, non-dairy whip cream.
Notes
Non-Dairy Whip Cream: Use THIS full fat coconut milk. Place the can in fridge overnight (or at least 5 hours prior). Scoop about ½ cup milk out (it will be super thick) into a small bowl. Add about 1 - 2 tbsp Nutiva Organic Coconut Sugar (depending on how sweet you like it) and whip together by hand. This is the perfect topping for the Pumpkin Pie Pudding!
p.s. This recipe is gluten, dairy, soy, corn, egg and nut free. It has nil sugar and is grain free if you don’t use the “whip,” and because of the gelatin, is great for gut healing. It is also SCD, Paleo, Low-FODMAP, and GAPS-approved.
p.s. It’s also more of a JELLO than a pudding, but it’s also kind of a cross-over of JELLO meets pudding.
Xox,
SKH
