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!
Saute those veggies!
Whip up the sauce! So easy.
Combine shrimp with cooked veggies then add sauce. That’s it.
I 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.
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.
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
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.
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.
Add paprika, curry powder and salt/pepper, stir.
Add asparagus and combine everything in the skillet. Continue to saute on medium for 3 - 4 minutes, stirring occasionally.
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.
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.
First 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.
I 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!!