That’s our Paleo Food Foundation.
It’s not perfect and we don’t confess to being perfect. What we do confess to is trying to be as conscious about the foods we eat and the moving we do in order to feel strong, look strong and all around kick the ever living ass out of this life.
Many times we’ll post a recipe or picture of something we make and inevitably someone will point out that “such and such” can’t be Paleo by Paleo standards.
Sometimes Vegetarians eat meat/fish.
Sometimes Vegans eat cheese/eggs.
Sometimes a Paleo follower will use an ingredient that contains xantham gum.
It’s not the end of the world.
One of the things we can’t give up right now is our Sriracha Sauce. It pretty much rocks the socks off our feet and if we could tip back that beautiful rooster and digest the entire bottle, we would.
We also haven’t given up the occasional beer and pizza fest at one of our favorite hang outs. We are still Paleo. It’s a food foundation that we strongly believe in and just because it’s not iron clad, to the T, oh my god we just hunted down our very own grass fed moose out in the woods of Alaska we are still Paleo.
That being said; we did just found a Paleo recipe for Sriracha that you can bet your sweet rooster socks we’ll be trying!
The recipe below is for Thai Pork and noodles. The noodles of course is the delicious innards of a spaghetti squash (which we can’t seem to get enough of these days). The original recipe was found over at PaleOMG. Very little was changed. Make this once and it will be added to your list of “favorite” recipes. We liked it so much the first time, we made it again two days later and doubled the recipe so there would be plenty of left overs for lunch.
The great thing about this recipe is the ability to change it up to your liking: Change the meat, add seafood, omit the sriracha, add chili powder, throw in lots of veggies…you name it, it will probably work with this recipe!
Paleo Thai Pork and Noodles
Total prep/cook time; about 45 minutes start to finish. Serves 2-3 (unless you eat smaller portions or serve with additional sides then 4)
- 1 medium spaghetti squash
- 1lb chopped pork
- 1 yellow onion, chopped
- 2 tablespoons FoC (Fat of Choice – we used rendered bacon fat)
- Garlic, minced (we used 5 large cloves)
- 1/2 lemon, juiced
- 1/2 cup canned coconut milk
- 1/2 cup almond butter
- 2 Tbsp wheat free soy sauce
- 1 Tbsp siracha chili sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp ginger, minced
- 1/2 tsp curry powder or curry paste
(As an after thought to this picture we decided to add the green beans)
The key to cooking proficiently is to know in what order to prepare your food. For this it’s easier (and safer food handling wise) to 1) start the spaghetti squash 2) make the sauce 3) cut your veggies 4) slice the pork.
Spaghetti Squash: preheat oven to 425F. Cut squash in half lengthwise and remove seeds. Place face down on cookie sheet and bake for about 25-30 minutes (when you can stick a fork easily in the skin it’s done). While this is cooking move on to the rest of the prep work.
Sauce: Combine coconut milk, lemon juice, fish oil, sriracha, soy sauce, sesame oil and curry paste and mix thoroughly. Keep the almond butter separate as it won’t mix well until heated.
Veggies and pork: remember cut veggies first then pork (helpful hint: the thinner sliced the pork the more tender it will be when finished).
In a large skillet/wok over medium heat, add your FoC, onions, green beans and ginger.
Once pork is cooked, turn heat down to low and add sauce and almond butter. The almond butter will heat up and blend really nicely with the sauce (helpful hint: if sauce thickens you can add almond milk to thin) . Simmer until Spaghetti Squash is ready.
When spaghetti squash is done, remove from oven and very carefully (cause it’s HOT!) separate “noodles” from shell. Then mix directly into sauce.
Mix well and serve!
We garnished with grated carrots and green onion. You can garnish with whatever you’re little heart desires. Almond slices, thin strips of basil or cucumber slices on the side would work well.
~ Now that’s good eatin’ folks!