I love Asian inspired dishes. They are sweet, salty, tangy and delicious. I do not love all the preservatives, MSG and other gross things hiding in most soy sauces in the grocery store. SO! I have a clean version for you that won’t break the bank to make.
Let’s talk about coconut aminos. It is the sap from coconut palms. After the sap ferments, salt gets added; this process gives the coconut aminos a very similar profile to soy sauce. BUT there has 73% less sodium than most soy sauce. Not to mention, the amino acids and B vitamins that are packed into the sap. Overall, it is a great replacement for soy sauce.
- Spaghetti Squash
- Red Bell Pepper
- Yellow Bell Pepper
- 3 tbsp coconut aminos (or a clean soy sauce)
- 1/2 tsp agave nectar
- 1/2 tsp chili paste
- 1/2 tsp ginger
- 1 1/2 tbsp creamy peanut butter
- 1/4 tsp red pepper flakes (omit if you want non-spicy)
- Preheat oven to 400 degrees.
- Roast spaghetti squash for 45-55 minutes or until fork tender.
- Mice garlic. Dice carrots, peppers, onion, and peas.
- Over Medium-High heat, saute vegetables for 5-7 minutes.
- Pull spaghetti squash out of oven, mix in vegetables and dressing.
This is such an easy dinner; it is perfect for a week night meal. I hope you enjoy it!
Another snow storm, another soup. We are preparing for life to get shut down again this weekend as more snow get dumped on us here in Wisconsin. Whenever the weather starts to look gloomy, I start to crave soup. Because we have a record breaking year of snow fall, we have been eating soup by the gallon. I have for you a Sweet Potato Curry Soup. It is sure to fill you up, and warm your soul.
This recipe is SO easy. It is perfect for a week night meal. You dump everything in a pot, and wait about 30 minutes. I love recipes you put in one big container, let it hang out while you get homework with the kids done or a quick load of laundry, and BAM! Dinner is ready. Plus, everything is in one pot, so clean up is a breeze!
- 2 large garlic cloves
- 2 large sweet potatoes
- 5 medium yellow potatoes
- 2 medium yellow onions
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 2 tsp curry powder
- 1 1/2 tsp chili powder
- Pinch of red pepper flakes
- 2 bay leaves
- salt and pepper
- 8 cups vegetable broth
- Place 1 tablespoon of coconut oil in a large stock pot over low heat.
- Add two minced cloves of garlic.
- Roughly chop: sweet potatoes, yellow potatoes, and onion into cubes. Add to the stock pot.
- Raise heat to medium. Stir frequently for 5-10 minutes, or until the onions start to release their juices.
- Add 8 cups of vegetable broth. 2 tsp curry, 1 1/2 tsp chili powder, pinch of red pepper flakes, 2 bay leaves, salt and pepper.
- Simmer for 20 minutes, or until potatoes are fork tender, and reduce to medium low heat.
- Roughly chop red, yellow, and orange bell peppers into 1/2 pieces. Add to soup.
- Simmer for 10-15 more minutes.
- Remove Bay Leaves, and Enjoy!
You can top with coconut cream at the last second to tone down the heat if needed.
This is a new household favorite-I hope you enjoy it as much as we do!