Well, it’s Day 4 of the Whole30, and I have already made some pretty awesome headway in the realm of Coming-Up-With-New-Stuff-to-Eat. It’s a conundrum because as I have talked about 7 billion times, Brandon is always hungry, yet he doesn’t really like to eat meat more than two or three times a week. Because of that, he decided to keep white potatoes in his diet, even though they aren’t technically “on” for Whole30, and that is helping. But it also means that I have had to get pretty creative to come up with things that aren’t just roasted meat + stir fried vegetable, which is pretty much my paleo go-to. Luckily (well not lucky for her), my boss has been stranded in NYC all week, so I’ve been working from home, which means I’ve had a little extra time to experiment!
My first inclination was to try to come up with a bunch of new recipes to share with you guys, and that will happen to some degree, but let’s be honest, there are already hundreds of amazing paleo recipes out there. So instead, I am going to try to focus more on reviewing said recipes and talking about whether or not they are actually as good as the recipe websites they come from obviously make them out to be.
First up: Paleo Pad Thai from Health-Bent.com
Lived up to the hype: 10
Easy to follow instructions: 10
Ease of finding ingredients (or a reasonable substitute): 9
Strict paleo friendly (or easily adaptable): Yes
From grocery bag to table in: 20 minutes
Allergens: Gluten Free, Dairy Free, Soy Free, Egg Free, Meat Free, Contains Nuts
Overall Rating: 9.5
Not gonna lie, I had my worries about this one because I’ve heard that zucchini noodles can be really watery and weird, but we had two pretty heavy meat-eating days so this seemed like a great chance to try to lighten things up a bit. I do not own a mandoline but I do have a large peeler, so I used that instead and it worked great. I will say that if you are even a slight perfectionist, it will probably take you twice as long to slice the zucchini “noodles” than any other part of this recipe will, because c’mon, it’s important for them to all look the same!
The recipe calls for fish sauce and chili garlic sauce, but I had a hard time finding a no-sugar-added version of either of those at the store. I’m sure they exist, just apparently not at the little supermarket near my house! So instead, I substituted liquid aminos for the fish sauce and used a tablespoon of Frank’s Red Hot mixed with about 1/2 tablespoon of garlic powder instead of chili garlic sauce. I also added a little water to make sure there would be enough liquid, and ended up adding a little bit of extra apple cider vinegar as well.
Brandon walked in the door right as I was finishing up, so I barely even had time to taste it before putting it to the real test: The Very Hungry Boyfriend. It smelled AMAZING but I was still skeptical about how the zucchini “noodles” were going to turn out. Luckily, my worries were quickly invalidated because the zucchini turned out perfectly, kind of like an al dente pasta, and the sauce was SO good. I am already scheming about what else I can use it with this week! Any suggestions?