butternut squash pad thai
spaghetti squash pad thai, shaved brussels sprouts, crushed peanuts, lime, parsley
this was really delicious. I have been working with Hungryroot a bit - informally. Moreso, i love their products, they fit into my busy lifestyle, and i fit into theirs. I love the idea of getting a box of already prepped veggies + sauces that i can then create from. like this pad thai dish
Serves 1-2
INGREDIENTS
spaghetti squash chunks
super blend salad (brussels sprouts, cabbage, carrots)
peanut sauce *can make your own, buy another brand, but i suggest hungryroot
coconut oil
madras curry powder
lime (zest + juice)
crushed peanuts
fresh parsley
sirarcha to taste
DIRECTIONS
Oven to 450 degrees
Toss spaghetti squash chunks with oil until tender, about 20 minutes. * You can also pop these in microwave, covered with a bit of water or chicken broth and let them steam.*
Keep al dente
In a saute pan, add coconut oil, a tsp of curry powder optional
Saute super blend salad soft with crispy edges
Add in spaghetti squash to brown
Once vegetables are soften + tender
Turn heat to low. Add in peanut sauce to your liking
Toss over low heat. Remove into bowl. Top with crushed peanuts, parsley, lime juice + sriracha
**can top with a fish or protein, pulled chicken, roast salmon, etc.
LIV-ISM
ITS THAT SIMPLE.
#workhard #livyoung
Crispy Quinoa Coconut Curry Salmon + Slaw
INGREDIENTS
asian salad mix
4-6 oz piece of salmon
madras curry powder
hungry root coconut curry sauce
brown rice quinoa blend
coconut oil
DIRECTIONS
In a smoking hot pan, add curry powder, coconut oil + 1/4 cup of brown rice blend on HIGH
let the rice crisp, laid out flat until crunchy. salmon, skin side down
Cover pan. let skin crisp, 2 to 3 minutes
Once it is smoking, add in coconut oil and baste fish. flip to cook thru.
In another pan, saute salad mix until soft
Toss with coconut curry sauce. plate fish on top of vegetables.
Top with crispy rice blend
LIV-ISM
#workhard #livyoung