Tag Archives: thai

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

So there I was at Costco one weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.

Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.

If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge. 

I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!

Chop those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliSaute those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliWhip up the sauce! So easy.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliCombine shrimp with cooked veggies then add sauce. That’s it.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliEnjoy!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

5.0 from 1 reviews
Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
 
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Author:
Recipe type: Protein, Low Carb, Pescetarian
Serves: 4
Ingredients
  • SHRIMP:
  • 12 ounce bag frozen cooked shrimp
  • 1 red bell pepper, sliced into matchsticks
  • 1 orange or yellow bell pepper, sliced into matchsticks
  • 1 onion, sliced
  • 2 large carrots, shaved
  • 2 cups broccoli florets
  • 2 Tbsp coconut oil
  • *Optional: 1 tsp red pepper flakes or more if you really like your eats hot hot hot
  • SAUCE:
  • 4 Tbsp rice vinegar
  • 1 Tbsp sriracha (more if you like it really spicy)
  • 4 Tbsp coconut aminos
  • 5 Tbsp pb2 (powdered peanut butter). Can add ½ Tbsp at a time if needed for thickening up the sauce.
  • **Serving suggestion: Top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.
Instructions
  1. Heat coconut oil on medium heat and add your sliced bell pepper, onion, carrots and broccoli. Saute, stirring occasionally.
  2. While your veggies are sauteing, prepare your sauce.
  3. In a small bowl mix coconut aminos, rice wine vinegar, PB2 and sriracha. If you feel you would like the sauce thicker, add a ½ Tbsp of PB2 at a time until thick enough for your taste.
  4. Once veggies are almost fully cooked, add shrimp and cook for about 2 minutes.
  5. Once the shrimp has cooked for about 2 minutes, add the sauce and continue cooking another minute or so.
  6. Eat it as is or top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.

 

 

Red Pepper Thai Coconut Asparagus with Quinoa

Red Pepper Thai Coconut Asparagus with Quinoa

Red Pepper Thai Coconut Asparagus quinoa paleo vegan gluten free side dish proteinI opened the fridge and realized I hadn’t made anything with the asparagus I’d bought recently. I remembered a recipe I came across recently and remembered the words “thai” and “coconut” but not much else. That was enough for me though. The light bulb went off and I started gathering ingredients like Edward Scissorhands trimming a hedge lol.

Red Pepper Thai Coconut Asparagus quinoa paleo vegan gluten free side dish protein

I wasn’t sure how this would turn out but of course I was hoping for the best. It had so many of my favorite foods and flavors so how could it not kick ass?

Thankfully, it kicked ass! So much so that I walked away for a few minutes and when I came back to the kitchen, half of it was gone. Hubby owed up and said “I ate it, it was really good!” That’s the best compliment of all. He even requested I make it again this week.

Red Pepper Thai Coconut Asparagus with Quinoa
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 1½ - 2 cups chopped asparagus (about 1 inch pieces)
  • ½ sweet yellow onion, diced small
  • ½ cup uncooked quinoa (you'll use the coconut milk to cook the quinoa instead of water)
  • 1 cup unsweetened coconut milk + 1 tablespoon, separated
  • 1 Tablespoon coconut oil
  • 1 teaspoon red pepper flakes + a pinch, separated
  • ½ teaspoon paprika
  • big pinch of curry powder
  • dash salt/pepper
Instructions
  1. In a medium saucepan, prepare quinoa. Combine uncooked quinoa with 1 cup of coconut milk. Bring to a boil then reduce to a very low simmer, add teaspoon of red pepper flakes, stir and cover. Cook for 10 minutes, stirring occasionally. If after 10 minutes there is still liquid left in the pan, uncover pan and let the liquid cook off.
  2. While the quinoa is cooking, heat coconut oil in a medium skillet and add onion. Saute on medium for 3 or 4 minutes, stirring occasionally.
  3. Add paprika, curry powder and salt/pepper, stir.
  4. Add asparagus and combine everything in the skillet. Continue to saute on medium for 3 - 4 minutes, stirring occasionally.
  5. Add cooked quinoa to onion/asparagus mixture plus 1 tablespoon of coconut milk and a pinch of red pepper flakes. Cook until the coconut milk is cooked off.
  6. Serve.

 

Protein Packed Creamy Vegan Thai Quinoa Salad

Protein Packed Creamy Vegan Thai Quinoa Salad

protein vegan paleo thai quinoa salad gluten free creamy dairy

I cannot tell you how happy I am to be back in my kitchen after traveling for the past few weeks. While traveling, I was reminded at just how challenging it is to eat clean and healthy on the road. We tried our best to eat as healthy as we could but there are so many hidden ingredients in the simplest of foods.

For example I would have 1 scrambled egg and 2 turkey links for breakfast at Perkins but I’m sure the egg wasn’t just cracked, free range or organic and they may have used non-organic whole milk and salt to mix it in. I can guarantee that the turkey sausage wasn’t organic and was loaded with sodium. That’s just one meal.

protein vegan paleo thai quinoa salad gluten free creamy dairyFirst order of business, get our digestive systems back on track. I literally said “I need quinoa in my life right now”. So I whipped up a yummy protein packed creamy vegan thai quinoa salad. Ahhh, life is getting back to normal.

protein vegan paleo thai quinoa salad gluten free creamy dairyI found this recipe and made a couple adjustments based on what I had in the kitchen and it turned out great. Hearty, filling and VERY dense salad that can be eaten warm or cold.

This salad is super filling and protein filled. 7 grams of protein from the almond butter and 6 grams from the quinoa. 13 grams of protein per 1/4 cup serving + fiber. Yay!!

Protein Packed Creamy Vegan Thai Quinoa Salad
 
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Author:
Recipe type: Paleo, Vegan, Salad, Protein
Serves: Many
Ingredients
  • 2 cups cooked (1 cup uncooked) quinoa
  • 2 cups vegetable broth (to cook quinoa, can use water if you prefer)
  • 1 cup shredded carrots
  • ¾ cup fresh sugar snap peas, sliced into thirds
  • ½ chopped mushrooms
  • 3 scallions, white and green parts (white parts to mix with quinoa, green parts as garnish)
  • DRESSING:
  • ½ cup creamy almond butter
  • 3 Tablespoon fresh lime juice
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon chili pepper flakes
  • 1 teaspoon minced garlic (I use the jarred kind)
  • pinch of salt
Instructions
  1. In a medium saucepan, combine quinoa and broth and bring to a boil.
  2. Once boiling, reduce to a simmer and cover. Set timer for 15 minutes. Stir quinoa every 5 minutes.
  3. While the quinoa is cooking, chop veggies.
  4. In a medium microwavable bowl combine dressing ingredients and stir. Place in microwave for 30 seconds. Stir again. It will be thick but will get easier to stir once the hot quinoa meets it.
  5. In a large bowl combine chopped veggies and cooked quinoa.
  6. Pour dressing over the warm quinoa and stir and stir and stir until everything is combined.
  7. Garnish with green parts of the green onions
  8. Can be enjoyed warm or cold.
  9. Leftovers keep in the fridge for 2 - 3 days.