Becky’s Paleo Pad Thai & One Year Anniversary
Today is a very special day. Today is one of my very best blend’s one year blog anniversary! To those of you who haven’t run across the blog Olives ‘n’ Wine, you absolutely must. Becky, who I was lucky enough to meet this past year and become great friends with, offers incredibly funny blog posts full of nummy food, adventures, recipes, and her quest to find healthy balance in her life.
Me, Katie, and Becky this summer at Spoon River.
Caroline, me, Becky, and Katie at this year’s Healthy Living Summit.
And speaking of recipes, I have one of hers to share with you all today. In honor of Becky’s blog anniversary, about thirty of us bloggers have teamed up to make this day an extra special one for Becky. We have all selected one of Becky’s recipes to create and enjoy at home, and we will all be posting about it today to celebrate our special friend and her achievements!
My recipe decision was an easy one when I stumbled across her paleo pad Thai post. I have made some form of paleo pad Thai in the past and absolutely loved it, but I was all about trying Becky’s recipe this time!
I love that her recipe not only included spaghetti squash, sunflower seed sauce, and veggies, but that it also includes scrambled eggs! What a nice little surprise, right? Considering I didn’t have any meat protein on hand, I felt good about eating this dish knowing I was getting protein from the eggs (and a little from the sunflower seed sauce).
Here is her recipe:
Paleo Pad Thai (Slightly adapted from The Clothes Make The Girl)
- 2 tsp coconut aminos
- 2 tsp coconut oil
- 1 onion, roughly chopped
- 2 cups snap peas
- 1 roasted spaghetti squash, shredded
- 16-20 ounces baked chicken, cut into bite-sized pieces
- 1 Pad Thai Sauce recipe (See below!)
- 4 eggs
Heat a non-stick pan or wok over medium heat and pour coconut oil into the pan. Saute the onion, peas and any other vegetables you want to include for approximately 5-7 minutes, until they are tender but still crisp. Add the spaghetti squash and chicken to the pan and cook until warm, about 5 minutes. Pour in the Pad Thai Sauce and stir until everything is combined. While everything is heating for an additional 2-3 minutes, scramble eggs in a small pan. Serve with the scrambled eggs and a handful of sunflower seeds on top. Enjoy!
Pad Thai Sauce
Makes 1 Batch
- 1/4 cup sunflower butter
- 1 lime, juiced
- 4 garlic cloves, minced
- 1 TBSP red pepper flakes
- 1 TBSP coconut aminos
- 1 tsp rice vinegar
- ½ TBSP cayenne pepper
- 1/3 cup coconut milk
Place all ingredients except the coconut milk in a food processor and blend well. Once blended, add in coconut milk and blend until smooth and creamy.
You can also go to the recipe on her site here: Paleo Pad Thai
Besides dirtying up a few pans, this recipe was relatively easy and extremely delicious (no surprise).
The only alterations I made were that I excluded the chicken because I didn’t have any on hand and added in some broccoli! Oh, and I scaled down the heat in the recipe because I’m a big baby when it comes to spicy food.
I am so proud to be able to call Becky a friend. She is so incredibly thoughtful, giving, funny, smart, and beautiful.
Happy one year blog anniversary my dear friend! You have achieved so much in just one short year, I can’t wait to see how you will continue to grow! I am so proud of you. I love you!
Now, go check out Becky’s blog at Olives ‘n’ Wine and wish her happy thoughts!!! http://www.olivesnwine.com/
Here are the links to the other blogger’s posts to honor Becky in case you are interested! Lots of nummy recipes going on here!