Asian Red Cabbage Slaw

Ingredients: 

• red cabbage, diced half of 1 head
• 1 cup zucchini, diced 
• 1 cup celery, diced 
• 3/4 cup carrots, diced 
• 1 bunch scallions, diced
• any other veggies you want!

Dressing: 

• 3 tbs. apple cider vinegar (Bragg's brand)
• 4-5 tbs. coconut aminos (or low-sodium soy sauce or Bragg's liquid aminos)
• 1 tbs. minced garlic
• 1 tbs. chia seeds
• 1 tbs. olive oil or macadamia oil (optional)
• sprinkle of garlic powder
• sprinkle of paprika
• sprinkle of pepper
• sprinkle of dried minced onion flakes (optional)
• any other seasonings/herbs you prefer

Steps: 

1. Chop up the veggies and place in a bowl.

2. Stir together all the dressing ingredients in a small bowl, and season to fast.

3. Pour the dressing over the veggies and stir together. 
4. Refrigerate and enjoy! :)

Super easy, and PACKED with loads of nutrition!! 

Thai Green Curry

Easy, Paleo, Gluten-Free, One Pan Wonder

Makes 2 large servings

While in Thailand, my husband had the opportunity to attend a Thai Cooking class. We LOVE Thai food, especially curries and pad thai, so he jumped at the chance to learn how to make it from scratch. In the class they learned how to make Pad Thai, Green Curry, Pad Kra Pow (sliced chili and Thai Basil) and Som Tam (papaya salad) from scratch. The teacher provided the recipes and instructions for everything, and when he finally returned from deployment we set out to make the recipes ourselves! We ended up not being able to find some of the ingredients for the Pad Thai sauce and curry paste, so we had to just buy the packaged sauces. The recipe turned out really well, and this is definitely a satisfying comfort food. The brown rice provides a better source of protein, and while the sauce does have sugar making it not the healthiest thing in the world, this version is healthier and cheaper then what we would buy at a restaurant. 
This recipe is straight from Thailand, and we didn't have to spend $9+ per serving! :) 

Ingredients: 

• 1.5 tbs. coconut oil 
• 2 tbs. Green Curry paste (we used Thai Kitchen brand)
• 1 can full-fat coconut milk
• 1/2 lb chopped chicken, beef, seafood (optional, to make vegan you can use chickpeas as the protein source, or serve over quinoa)
• 2 tsp. brown sugar (or coconut sugar)
• 1.5 cups chopped vegetables: Thai eggplant, Pea eggplant
• 1/2 cup Thai Basil (find at farmer's market, looks more pointed and purplish than regular basil)
• 1 tbs. Fish Sauce

Steps: 
- Heat the coconut oil in a pan on medium heat. Once the oil is hot, add the curry paste. Stir until you smell the curry (20 seconds). 

- Add 1/4 can of the coconut milk to the pan and dissolve the paste. Let it boil for 1 minute. 
Add another 1/4 can and wait until it's boiling. Repeat until the measured coconut milk is emptied. 

- Add the meat and wait until it's cooked. Do not stir until chicken is 80% cooked. Wait until everything is boiled evenly, and add water if the coconut milk is too thick. 

- Add vegetables (Thai eggplant and Thai basil), and stir occasionally until they are cooked. The Thai eggplant should have the consistency of a cooked potato once it is ready. 

- When the vegetables are cooked, stir in the brown sugar and fish sauce. Serve garnished with red chili and Thai basil leave. 
Enjoy!

Green Curry & Pad Thai!

Pad Thai with Brown Rice Noodles

Easy, Gluten-Free, One Pan Wonder, Thai Comfort Food

Makes 4 large servings

While in Thailand, my husband had the opportunity to attend a Thai Cooking class. We LOVE Thai food, especially curries and pad thai, so he jumped at the chance to learn how to make it ourselves. In the class they learned how to make Pad Thai, Green Curry, Pad Kra Pow (sliced chili and Thai Basil) and Som Tam (papaya salad) from scratch. The teacher provided the recipes and instructions for everything, and when he finally returned from deployment we set out to make the recipes ourselves! We ended up not being able to find some of the ingredients for the Pad Thai sauce and curry paste (like tamarind, kaffir limes, etc.), so we had to just buy the packaged sauces. The recipe turned out really well, and this is definitely a satisfying comfort food. The brown rice provides a better source of protein, and while the sauce does have sugar making it not the healthiest thing in the world, this version is healthier and cheaper then what you would buy at a restaurant. 
This recipe is straight from Thailand, and we didn't have to spend $9+ per serving! :) 

Ingredients: 

• 1 1/2 tbs. coconut oil
• 1 diced red onion, or 1/2 cup diced shallots
• 2 tbs. Pickled Mixed Vegetables (found at asian market)
• Chicken, beef or seafood approx. 1/2 lb
• 4 eggs
• Pad Thai Sauce (we used Thai Kitchen brand) 8 oz
• Brown Rice Vermicelli Noodles, 200 g package (soak for 5 min. or according to package instructions)
• 1 cup diced garlic chives (they look like flat chives, found at farmer's markets, can also use scallions)
• 1 or 2 grated carrots
• 1 grated zucchini
• 1 cup bean sprouts
• (any more veggies you would like ... broccoli, bamboo shoots, etc.)
• 2 tsp. paprika (for color)

Steps: 

- Heat up the coconut oil on medium heat, and when the oil is hot, add the diced onions and pickled mixed vegetables. Cook for about 1 minute or until they begin to brown. 

- Add the meat and cook it well. (If using shrimp, cook it quickly and set aside before adding the eggs.) You can also add the carrots and zucchini (or any other preferred veggies) at this time. 

- When the meat is ready, add the eggs in the middle of the pan. Scramble slightly and do the "pancake" movement to spread the egg around your pan. 

- After 1 minute or until 80% of the eggs are cooked, add the noodles and Pad Thai Sauce. Using tongs incorporate everything together, and add the paprika for color. 

- The Pad Thai should barely start to become dry in the pan, then add the garlic chives and bean sprouts and cook for another 20-30 sec. Turn off the heat and serve on a plate with lime wedges, extra bean sprouts and some crushed peanuts. 
Enjoy!

Traditional Pad Thai Sauce:  4 servings  (if you can find the ingredients...)

• 4 tbs. Brown Sugar
• 4 tbs. White Sugar
• 2 tbs. Tamarind (pre-packaged sauce from the Tamarind tree nut)
• 6 tbs. Fish Sauce
• 4 tbs. White Vinegar