Lemon Laine Cooking Demo with Farm-Fresh, Local Produce

Last month I was given the opportunity by Lemon Laine, a natural beauty & wellness shop, to do a cooking demo for 30 individuals who were eager to learn how to cook very simple recipes using local and fresh ingredients from The Urban Harvest Farmers Market. This farmers market holds a very special place in my heart and over the years I have gotten to know some very wonderful farmers, health advocates and killer chefs.

Three years ago I was struggling with a handful of newly diagnosed syndromes and when I started to get a little stronger, the one social activity I allowed myself to do on the weekends was to visit the Urban Harvest Farmers’ Market. I would buy my produce for the week, ask questions about the farms, their techniques and got to know the true quality of what I was putting into my body.

As time went on, I felt myself getting stronger. Three years later and rarely missing a Saturday at the market, I have been able to heal using these local and sustainable whole foods like a form of medicine. I am mostly asymptomatic from all that used to ail me; I now feel that my handful of illnesses are simply words at this point. I am so grateful for the many local farms we have here in Texas and that I was given the opportunity to highlight a handful of my favorites in these recipes for those that attended this cooking demo.

I cannot stress enough that what you put in your body directly affects how you feel. Find produce that is local and sustainable, that hasn’t traveled far to get to your grocery because these types of produce are picked early, covered in a handful of chemicals and pesticides and have fewer nutrients in them. Local farms not only benefit our body’s but benefit our planet, as well.

Now, the part you all are waiting for; the recipes!

Menu

MOCKTAIL

Grapefruit + Mint Spritzer (optional: Tequila)

SALAD 

Springtime Farm Salad

MAIN

Ground Chicken + Lion’s Mane Lettuce Wraps

DESSERT

 Honeychild’s Sweet Creams Frozen Custard, Strawberries + Candied Pecans

Grapefruit + Mint Spritzer

Ingredients

2 cups freshly squeezed grapefruit juice, cold

3 tbs local honey

½ cup Plant It Forward’s fresh mint leaves, plus extra for garnish

1 cup cold Topo Chico

A bunch of crushed ice

Animal Farms edible flowers, as garnish

(Optional: 1 cup tequila, divided)

Method

1. In a large punch bowl, stir together grapefruit juice, honey and mint leaves. Stir until the honey mixes into the juice. 

2. Pour in the Topo Chico and stir gently.

3. Line the bottom of each glass with crushed ice, optional step – pour tequila on top. Fill the glass with the grapefruit juice. 

4. Serve immediately with an extra garnish of fresh mint.

(BIG thank you to Bering’s Hardware for providing this awesome Grainware Acrylic Jolly Punch bowl for the event.)

Springtime Farm Salad

Ingredients

Salad

Sustainable Harvesters mixed lettuces, chopped

1 cup Wood Duck Farm Strawberries, sliced

1 cup Plant It Forward beets, sliced

3 Loam Agronomics watermelon radish, sliced

1 cup Dos Brisas Cherry tomatoes, halved

Animal Farms edible flowers, as garnish

½ cup JSH Microgreens, as garnish

1 cup Rio Grande Organics pecans, lightly toasted and chopped

Champagne Vinaigrette 

Texas Hill Country Olive Company olive oil

1 garlic clove, finely chopped

2 tbs Dijon mustard

¼ cup champagne vinegar

2 tbs fresh lemon juice

½ tsp pink salt

½ tsp freshly ground black pepper

Method

1. In a large bowl, add lettuce, strawberries, beets, watermelon radish, cherry tomatoes, pecans, microgreens and flowers

2. Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can add all ingredients in a blender or food processor and blend until smooth. 

3. Add the dressing, toss well and serve. For added crisp freshness, leave in the fridge until you’re ready to enjoy. 

(BIG thank you to Bering’s Hardware for providing this beautiful Simon Pearce Shelburne Bowl for the event)

Ground Chicken + Lion’s Mane Lettuce Wraps

Ingredients

2 teaspoons avocado oil

1 head Sustainable Harvesters romaine lettuce, leaves separated

1 pound Three Sister Farms ground chicken

3 cloves garlic, minced 

5 ounces Laughing Frog Farms lions mane, finely diced

1/3 cup Plant it Forward green onions, finely diced

1/3 cup Dos Brisas carrots, diced

1/3 cup Dos Brisas cherry tomatoes, as topping

1/3 cup Loam Agronomics watermelon radish, sliced as topping

Pink salt and pepper, to taste

5 tbs hoisin sauce

2 tbs coconut aminos

2 tbs rice vinegar

2 tbs sesame oil

Method

1. Heat the oil in a large pan over medium high heat. Add the chicken and garlic and season with salt and pepper to taste.

2. Cook the chicken for 5-6 minutes, breaking up the meat with a spatula, until mostly cooked through.

3. Add the lions mane, carrots and green onions to the pan. Cook for 4-5 minutes or until vegetables are soft.

4. In a small bowl, whisk together the hoisin sauce, coconut aminos, rice vinegar and sesame oil.

5. Pour the sauce over the ground chicken mixture and toss to coat evenly.

6. Sprinkle tomatoes and watermelon radish over the chicken mixture.

7. Spoon the chicken into the lettuce leaves and serve.

Honeychild’s Sweet Creams Frozen Custard, Strawberries + Pecans

Ingredients

1 4oz cup (per 1 person) Honeychild’s Sweet Creams frozen custard

Wood Duck Farm Strawberries, diced

Rio Grande Organics pecans, chopped

Method

1. In a bowl, add custard, strawberries and pecans

2. Serve and inhale 

What a fun night with these wonderful friends and everyone else that came hungry and read to learn about the food we eat.

Thank you to Lemon Laine for having me and continuing to bring together the community and being a huge advocate for health and wellness. We love supporting businesses like you!

Backyard BBQ on the Big Green Egg with Bering’s Hardware

Last week I got the opportunity to cook on The Big Green Egg for a handful of wonderful humans at Bering’s Hardware and it was seriously so much fun! There is something so special about getting a group of strangers together and bonding over food. If you did not get to attend, here is the menu!

The Menu

TURKEY SLIDERS ON BUTTER LEAF LETTUCE 

LEMON MINT ZUCCHINI SALAD

ROASTED CORN WITH FETA CHEESE + CHIPOTLE BUTTER

SWEET POTATO WEDGES

First Things First…

Egg Set Up:

1. Start by removing your grill and plate setter, remove any unused charcoal

2. Remove the charcoal grate and the upper/lower rings

3. Use a shop vac or regular vacuum to remove all of your ash and charcoal pieces from the egg. If you have ash or dust, you can use a wet cloth to wipe off

4. With the lid open, reach underneath and wipe the Green Egg thermometer clean

5. Re-assemble rings and charcoal grate

Fire Set Up: 

1. Fill egg with enough charcoal to build a pyramid shape leaving the outer parts of the grate holes open

2. With the vents wide open on bottom and top, light fire with your charcoal starters or heating element. After about 10 minutes, use your ash tool to stir the charcoal around the bottom of your grate. This will help the fire spread quicker. 

3. Add more charcoal to the top of the first ring

4. Place Conveggtor (legs up) for indirect cooking with one leg directly in the back of the egg

5. Place grill on plate setter

6. Close lid and leave vents open until you reach your desired temperature

7. After 30 minutes, start checking your stone or steel temperature using an infrared thermometer

8. When temperature is within 50 degrees of your desired temperature, start prepping your meal

TURKEY SLIDERS ON BUTTER LEAF LETTUCE

WITH PICKLED ONIONS, HONEY HABENERO AIOLI, AVOCADO + CHERRY TOMATOES

INGREDIENTS:

For the sliders

1 lb. grass-fed ground turkey

1/3 cup feta

1/3 cup parsley, chopped

3 cloves garlic, minced

1 tbs tamari sauce or Briggs liquid aminos

¼ tsp Himalayan pink salt

¼ tsp cracked black pepper

1 egg

For the honey habanero aioli

2 egg yolks

1 habanero pepper

1 cup extra virgin olive oil

1 clove garlic

½ lime, juiced

½ lime zest

2 tbs local honey

1 tbs Dijon mustard

Himalayan pink salt

For the pickled onions

½ red onion, thinly sliced (use a mandolin is you have one)

1 tbs peppercorns

1 tbs coriander seeds

1 tsp Himalayan pink salt

2 cups apple cider vinegar 

Remaining players:

1 Head butter leaf lettuce 

Avocado, sliced

Cherry tomatoes, halved

METHOD:

1. The day before or a few hours before, make the pickled onions and aioli

2. For the pickled onions: Combine vinegar, salt, coriander seeds, and peppercorns in a medium bowl. Whisk together until salt is fully dissolved. Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.

3. For the aioli: Place habanero on the hot BGE or in your oven on ‘broil’(4-5 minutes at 400 degrees). Remove, put in a paper bag or cover in a kitchen towel and let cool. Once cooled, remove the skin and seeds from the pepper. Wash your hands, or your eyes will be burning later! You can make this by hand or by using a food processor/blender; I opt for my food processor. In the food processor, pulse together garlic, honey, Dijon mustard, habanero, lime juice and zest. Add the egg yolks and pulse a few times so the mixture combines. Make sure your eggs are room temperature or it will be harder for them to bind to the oil. With the food processor running, very slowly stream in the oil. When all of it is added, it should look like mayonnaise! Give it a little taste, and add some salt as necessary. Put it in the fridge until ready to assemble burgers.

4. Get the Big Green Egg set to 400 degrees. 

5. In a large bowl, combine the ground turkey, parsley, garlic, feta, salt and pepper. Add the egg, stirring to combine. Shape the mixture into 12 2-inch-size patties.

6. When the Egg is hot, add the turkey sliders and cook until done all the way through, 4 to 5 minutes per side. 

4. Top the butter leaf lettuce piece with the burger, aioli, pickled onion, cherry tomato and avocado. Serve immediately.

LEMON MINT ZUCCHINI SALAD

INGREDIENTS:

3 zucchinis

½ lemon, juiced

1 tbs avocado oil

1 tbs extra virgin olive oil

1 clove garlic, minced

Salt + pp, to taste

Handful of fresh mint

METHOD:

1. You’re going to start with the hardest part of this: slicing zucchinis lengthwise. Pick up a mandolin slicer before making this unless you have wicked knife skills. 

2. Lightly brush the slices with avocado oil and place them on the hot grill. After a minute or two, carefully turn them over for another minute or two. Depending on how thick your slices are and how hot your grill is you may want to repeat the procedure.

3. Once all zucchini slices are grilled to your liking, set them aside and prepare the dressing: Mix lemon juice, a little bit of olive oil, a crushed garlic clove, salt and pepper, and a handful of chopped mint leaves. I let this sit for a few minutes to let the flavors enhance. 

4. Pour the dressing over the grilled zucchini and buon appetito! 

ROASTED CORN 

WITH FETA CHEESE + CHIPOTLE BUTTER

INGREDIENTS:

4 ears corn

8 tablespoons unsalted butter, at room temperature

2 tablespoons chopped dried chipotle chilies (can be found at Central Market)

¼ teaspoon Himalayan pink salt

½ cup crumbled cotija cheese or feta cheese (2 ounces)

¼ cup finely chopped fresh cilantro

1 fresh lime, cut into quarters

METHOD:

1. Set the EGG for direct cooking with the convEGGtor at 400°F/204C°.

2. Place the corn into a large pan and cover with cold water. Let soak for 1 hour.

3. Pull the husks back from each ear of corn and tie them into a bundle with butcher’s twine. Completely remove the silk from each ear. Combine the butter, chilies and salt in a Cast Iron Sauce Pot and mix well. Using a knife or small spatula, spread 1 tablespoon of the butter evenly over each ear.

4. Place the corn on the grid with a piece of aluminum foil under each husk to prevent the husks from burning. Add the sauce pot to the EGG until the butter melts. Roast the corn for 6 minutes, basting the corn with the chipotle butter and turning every 2 minutes. Continue grilling for 6 more minutes, or until the corn is tender.

5. Transfer the corn to a platter and coat with more chipotle butter. Sprinkle with the cheese and cilantro. Serve immediately with lime wedges. Serves 4

SWEET POTATO WEDGES

INGREDIENTS:

For the Seasoning:

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

For the potatoes:

4 medium sweet potatoes, scrubbed and each cut into 8 equal wedges

1/4 cup avocado oil

Himalayan pink salt and freshly ground black pepper

1 tablespoon chopped fresh parsley leaves

METHOD:

  1. To make the seasoning:Mix together paprika, cumin, chili powder, and cayenne pepper in a small bowl, set aside.
  2. Place potato wedges in a large bowl. Add avocado oil and toss to coat evenly. Season with salt and pepper to taste.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and let cook until a pair knife can be inserted into middle of wedge with no resistance, about 40 minutes. Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side.
  4. Transfer potatoes to a serving platter and sprinkle with prepared seasoning to taste. Sprinkle with parsley. Serve immediately.

Big Thank you to everyone who came out last weekend! See you guys at my next Bering’s Big Green Egg Cooking Clinic Saturday, June 8 from 10am-12pm!

Arugula, Delicata Squash + Pomegranate Salad


I eat pretty clean but when I go out to eat, I don’t typically crave salads. More times than not its always hella leafy greens and minimal fixins, and I’m left bored after a handful of bites. Don’t get me wrong, the nutritional benefits of leafy greens are amazing but since they contain a lot of fiber I fill up easy and am left hungry again soon after.

Whenever I make salads at the house, I would say its 30% leafy greens and 70% ‘fixins’. I love having diverse ingredients in my salads that check all the boxes; savory, sweet, lots of flavor and dense nutrients that will keep me fuller, longer. Below is a recipe for an easy salad that I never get sick of.

Arugula, Delicata Squash and Pomegranate Salad

INGREDIENTS

4 cups arugula

½ delicata squash, sliced

1 avocado, sliced

1/3 cup pomegranate seeds

1/3 cup pine nuts, toasted

broccoli sprouts, as garnish

½ lemon, juiced

2 Tbs extra virgin olive oil

dollups of Treeline brand nut cheese ‘herb + garlic’

METHOD

1. Preheat the oven to 350 degrees Fahrenheit.

2. Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.

3. Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.

4. Bake the squash for 15 minutes.

5. Remove the baking dish from the oven and set aside

6. If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.

7. Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside. 

8. In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!

Holiday Party Platter

Still unsure on what to make this holiday season for an upcoming family dinner or swingin’ soirée? This party platter is easy to make, requires no cooking and is so aesthetically pleasing, it practically looks like decor. I enjoy making these snack boards because there truly are no rules and they are the epitome of a great return on investment. I personally like to add foods that are easy to pick up and eat while chatting. You can add fruit, veggies, cheese, cured meats, honey, jams, crackers, nuts and dips. We eat with our eyes first so don’t underestimate the power of color and versatility

Here are some simple rules to live by when making a party platter:

  1. Find the right platter – You want to find a piece that really pops. I love this Large Beatriz Ball Organic Nicola Pedestal Platter paired with this adorable Beatriz Ball Holiday Christmas Tree Mini Bowl that I used for the dip. These two pieces came from Bering’s Hardware here in Houston, my go-to spot for all things entertaining. If you haven’t been and you need some last minute gift ideas or serving pieces for your upcoming holiday party, Bering’s is your spot.
  2. Add your crudités – these raw veggies will be great with any dip you decide to add and they also provide a great opportunity to add fun pops of color to your platter.
  3. Add something sweet – Dried and fresh fruit are the way to go to satisfy the sweet factor here. Any fruit you like or have on hand would work. Just make sure to treat fruits that oxidize (like pears and apples) with a fresh lemon juice before putting them out so they do not brown.
  4. Add some crackers –  I enjoy using a mix of crackers, just because it’s fun, but use whatever makes you happy. I just pile them on the platter wherever there are openings.
  5. Add a dip or two – Condiments are a really fun addition to a party platter and can provide a flavor boost to all of those delicious veggies. Some of my favorite options: hummus, honey, fancy mustards, jams, and preserves. You can add sauces and chutneys and whatever else makes you happy.
  6. Fill spaces – This is what will help make your party platter look really amazing—fill in all the empty spaces. I like to do this with clusters of grapes, cherries, blueberries or nuts. They fill in all the nooks and crannies nicely, and they’re the perfect size for someone to grab and just eat a few grapes.
  7. Garnish – For the holiday season, I love adding a few sprigs of fresh rosemary – it looks a lot like a Christmas tree, and it smells great. Is this step important? No. Does it look great? Heck yes.

And that’s it! I know that was a lot of explaining, but honestly, the whole process takes less that ten minutes. It is guaranteed to be a crowd pleaser this holiday season.

This post is sponsored by Bering’s Hardware.

Thank you for supporting the brands that make The Informal Grub possible.

Winter Minestrone Soup

Winter is here and with its transition I tend to shy away from cold, refreshing smoothies and find myself craving hearty soups and tea. Soups are a staple favorite of mine because the extras freeze well and come in handy during late work nights or lazy Sundays. Don’t get me wrong, I love broths and thin soups but nothing truly satisfies me like a dense, full-bodied soup overflowing with seasonal and flavorful ingredients. This soup has everything you need to get you through these cold winter months. The beans are a great source of protein, the kale, radish, winter squash and red potatoes are packed with vitamin C, the garlic has major medicinal properties and the carrots are rich in many vitamins and antioxidants. If you are sick or simply wanting to prevent illness this winter, this soup is for you.

Having great kitchenware to enjoy this soup on the couch or in bed doesn’t hurt either. Bering’s Hardware here in Houston has always been a place I love to shop for my home, meaningful wedding gifts, baby showers and baptism’s. Bering’s Hardware literally is my one stop shop and for many others here in town. I seriously cannot get enough of these adorable Juliska Le Panier Berry Bowls; the second I saw them in the store I knew this soup would be the perfect fit. Add in this versatile Vesta large cheese board, a Karen Lee Ballard Droplet Napkin and Bistro soup spoons and your table is set.

Ingredients:

2 tbsp olive oil

5 carrots, sliced

1 white onion, diced

6 cloves of garlic, minced

2 cups butternut or acorn squash, peeled and diced

1 cup yellow squash or zucchini

2 cups red potatoes, diced

6 cups vegetable broth

1 can (15 oz) fire roasted diced tomatoes

1 tbsp tomato paste

¼ cup fresh parsley, chopped

1 tbsp fresh sage, chopped

1 tbsp fresh thyme, chopped

3 sprigs rosemary, finely chopped

1 tsp salt

¼ tsp pepper

¼ tsp red pepper flakes

2 cans (15 oz) kidney beans

4 cups chopped Lacinato kale

1 box (8oz) gluten-free pasta shells, cooked according to package directions

Garnish with slices of radish and kale

Directions:

Heat a large stock pot to medium and add the avocado oil. When heated, add carrots and onion. Stir and sauté until softened, about 5 minutes.

Add minced garlic, stir and cook for 2 minutes.

Add both diced squash and potatoes, stir and cook for a minute or two. Add tomato sauce and fire-roasted tomatoes, stir to coat. Add vegetable broth, salt, pepper and herbs and bring to a boil. Reduce heat, cover and let simmer about 40 minutes, or until vegetables are mostly softened.

Add drained and rinsed kidney beans and kale. Stir and let simmer for additional 10-15 minutes. Add cooked pasta before serving. Enjoy!

This post is sponsored by Bering’s Hardware..

Thank you for supporting the brands that make The Informal Grub possible.

Grain-Free Fish Tacos

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Grain-Free Fish Tacos

It’s been over 2 years since I have written a blog post and I feel its only right my return consist of tacos! In the last week, no joke, most of my meals have consisted of tacos. May it be breakfast tacos from Topo Truck, my fave vegan jackfruit tacos from Verdine for lunch or Eight Row Flint’s brussels sprout tacos that are walking distance from my home. Any time I scan a menu my first option is always tacos.  My inner voice tells me to change it up, but who are we kidding? My name is Casey and I’m addicted to tacos.

Whenever I have friends over for dinner, I tend to cook things that can be made in bulk, can please many of those with dietary challenges and come with changeable fixins’. Insert TACOS!

This dinner was made with redfish that my sister’s husband caught but it can definitely be made with other types of fish like salmon, halibut, red snapper or cod. There are also many veggie options for those who do not ingest fish or meat. You can change this recipe up with some great alternatives like spicy cauliflower, coconut crusted avocados, sweet potatoes, butternut squash, black beans, lentils, etc.

 

Grain-Free Fish Tacos

{serves 4}

Ingredients

4 white fish fillets, each 4 to 5 oz.

1 tbs grapeseed oil, plus more for brushing

1 jalapeno, seeded and diced, this can be used as a topping too

3 cloves of garlic, minced

2 tsp chili powder

2 tsp paprika

pink salt and freshly ground pepper, to taste

8-12 grain-free tacos like Siete brand

2 limes cut into wedges

chopped onions for toppings

chopped tomatoes for toppings

chopped mango for toppings (optional)

micro greens for toppings

2 avocado, sliced for toppings

How to Make:

  1. Preheat the oven to 425
  2. To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
  3. Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
  4. Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
  5. While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
  6. If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
  7. Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
  8. Enjoy!

When Life Gives You Limes…

When Life Gives You Limes…

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When life gives you limes…you make Pad Thai

I do make A LOT of my meals but there are many days where I am tired and lazy and I just want to eat take-out out on the couch.

One evening we were craving chicken Pad Thai but there lies one issue…Pad Thai contains soy sauce which contains gluten. After calling 5+ Thai spots in Houston, none said they made their Pad Thai with GF soy sauce or Tamari (gluten free equivalent). Insert the huge void that filled my heart. Damn you Celiac Gods…you finally got in the way.

That is, until I decided to make my own Pad Thai at home aka my GF safe zone. I wanted to create something simple but still extremely satisfying. The ingredients may seem like a lot at first but once you have the staples for the sauce in your fridge, you will be able to whip this up in no time, time and time again. This truly has become our households staple comfort meal–The leftovers are even awesome.


GLUTEN FREE CHICKEN PAD THAI

(FEEDS 2-4)

1 box of rice noodles/pad thai noodles

2 eggs, scrambled

1 shallot, minced

green onions, diced

2 limes

1/3 cup peanuts, crushed

2 chicken breasts, cubed

1/8 cup rice vinegar

1/8 cup fish sauce

1/8 cup sriracha (gf)

1/8 tamari (gf soy sauce)

1/4 cup brown sugar

sesame oil

  1. In a medium sized skillet, on medium heat, add 2 tbs sesame oil, minced shallots and chicken. Cook through (10-15 minutes). Set aside in a bowl.
  2. In new skillet, heat 1 tbs sesame oil and scramble eggs, set aside in another bowl.
  3. Dice 1/3 of a group of green onions, set aside in bowl.
  4. Crush peanuts, set aside in bowl
  5. Boil large pot of water, bring to a boil. Once at a boil, turn off heat, add rice noodles and let sit for 8-10 minutes. Strain noodles, rinse with cold water and toss in 1 tbs sesame oil. Set aside.
  6. In a small bowl add rice vinegar, fish sauce, tamari/gf soy sauce, sriracha, brown sugar, juice of 1 lime. Mix and set aside.
  7. Place noodles, chicken, peanuts, green onions and pad thai sauce in large sauce pan. Place on low heat and cook 5-10 more minutes. Stir until mixed.
  8. Garnish with green onions, limes wedges and peanuts, serve when ready.
  9. Enjoy!

12 DAYS IMMUNE SYSTEM HEALTHY! (PERSONAL RECORD SINCE CHANGING MY EATING HABITS: 214 DAYS)

 

-C