Entree
Do you ever notice that things trying to taste like things they’re not taste like crap?
Vegan cheese will never taste like dairy cheese because it’s not cheese.
Coffee-flavored tea doesn’t taste like coffee because it’s not coffee.
Most recently I’ve found that non-wheat pasta has nothing on the taste or texture of whole wheat pasta because…wait for it…it’s not made of wheat.
That doesn’t mean you have to be stuck with less than stellar alternatives. Just pick things for what they are not what they aren’t.
Exhibit A: Brown rice Pad Thai noodles.
These have been lurking in the shadowy depths of my makeshift laundry room pantry {because my real pantry is tiiiiny} for months, just waiting for me to make Pad Thai.
But Pad Thai is just so good. I’ve put off attempting to replicate an allergy friendly/vegan version in fear that it won’t live up to the original.
Finally, on one of those days when I have no idea what I’m making when I start cooking, I grabbed the Pad Thai noodles and started whipping things together.
The result? An immediate trip to the store for more Pad Thai noodles. Forget the imposter wannabe wheat pasta- these were meant taste exactly the way they taste: delicious.
While this isn’t Pad Thai at all, it satisfies my Thai-food craving, meets my allergy-friendly needs, and is equally delicious for the non-allergy-concerned {aka the husband}. Best of all, it comes together in minutes. The longest part is waiting for the water to boil.
You can easily sub the shrimp for tofu or chicken if you prefer. It’s also great with other Asian noodles like Mai Fun. Soba noodles would probably be good too if you eat wheat.
I make this at least once a week, yet I’ve never slowed down enough to take a decent picture before diving in. Priorities. 
by with a Side of Sneakers
- 1 box brown rice Pad Thai noodles {I like Annie Chun’s}
- 1 carrot, sliced in thin strips
- 1 red bell pepper, sliced in thin strips
- 2 cups shrimp {I use pre-cooked, frozen shrimp}
- 1 can coconut milk
- 1 cup vegetable broth
- 2 Tbsp Thai red curry paste
- 1/4 cup peanut butter
- 1/2 Tbsp minced ginger
- 1 tsp minced garlic + extra for shrimp/veggies
- dried basil to taste
- sriracha to taste
Prepare noodles according to package directions.
In small saucepan, combine coconut milk, vegetable broth, red curry paste, peanut butter, ginger, and garlic. Bring to a boil then reduce to a simmer.
While sauce & noodles are cooking, sauté peppers, carrots, and shrimp in sauté pan. Add extra garlic, ginger, basil, or black pepper as desired. Cook until shrimp are pink.
Pour sauce over shrimp & veggie mixture. Add noodles. Stir to combine.
Serve with sriracha to taste.
Are you a fan of Thai food? Or makeshift Thai food? I’m a sucker for tom ka gai soup, Pad Thai, and of course, mangoes with sticky rice.
Other Thai favorites:
Thai Tomato Soup
Coconut Curry Soup
Snack
I’ve gotten into a horrible habit lately where I make something, pretend I’m going to remember the recipe, don’t blog about it for weeks, and then don’t have the first clue as to what I made. Pregnancy brain was bad enough- new mommy brain is ridiculous. {Side note: the husband is thrilled with my new lack of brain power- he absolutely dominates me in Jeopardy these days.}
I’ve got a slew of dishes for you- if only I could remember the recipes! Guess I’ll slowly have to make my way back through and recreate them. One recipe I’m not at all sad about being “forced” to remake is this zucchini muffin recipe.
You really can’t go wrong stuffing a baked good with zucchini, as strange as that sounds. Zucchini adds an unmatchable moisture to breads and muffins, and this recipe is no exception. The use of coconut oil helps create a slight crunch on the outside of the muffin, while keeping the inside dense and delicious.
There’s a cup of oil in these whole grain muffins. Not really a big deal since we’re using coconut oil, which is packed with healthy medium chain fats, but it does make an impact on the calorie content. If you’d prefer to cut the oil, use more applesauce instead. As a ravenous breastfeeding momma, I need all the calories I can get, so the use of oil in this recipe is perfect. A handful of nuts would be delicious too…or dare I say it? Chocolate chips.
I need to go make an extra batch of these ASAP to pop in the freezer so I can have a quick grab and go breakfast or snack on our beach trip. The less cooking on vacation, the better!
by with a Side of Sneakers
- 3 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup coconut oil
- 1/2 Tbsp vanilla extract
- 1 1/2 cups shredded zucchini
- 1/2 cup grated carrot
- 1/2 cup brown sugar
- 1/2 cup applesauce
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground clove
Combine all ingredients. Stir just until mixed.
Fill muffin pan with liners or grease pan. Fill cups 3/4 full.
Bake at 325 for 25 minutes, or until toothpick comes out clean.
Feel free to change proportions of shredded veggies.
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What’s your favorite muffin concoction? Apple cinnamon and banana nut are probably two of my faves. Add zucchini carrot to the list now. 
Other
Sorry for the lack of postage last night—I wrote a lovely recap of our Super Bowl party only to find my internet is down. I’ll give you some quick highlights this morning (compliments of Barnes & Noble’s wifi) since chances are you’ve seen what I had for breakfast once or twice before (oats and coffee!).
[I apologize ahead of time for the bad pictures—my camera take crappy indoor shots]
First I have a little riddle for you. How many men (boys?) does it take to put together a Pack ‘n Play?
Two?
Three?
Three plus a girl (me) and reading the directions! Haha.
Anyways.
I debuted my homemade hummus! I’m going to try it in the blender next time- the flavor was good but the texture was just a little bit too coarse.
With carrots and tortilla chips.
I enjoyed a few of these lovely Natty Greene’s Wildflower Witbier (my favorite of their seasonal brews).
I also enjoyed a sampling of pretty much everything, frequently. Lots of dips & bites. Yum.
This was our youngest Super Bowl guest (and the reason for the Pack ‘n Play). She’s just 5 weeks and loves football as much as I do (enter sarcasm).
I have to say I’m glad the Saints pulled off a victory- I hope it helps continue the revitalization of spirit in New Orleans and surrounding area like everyone hopes it will.
Also a look back at last week’s running since it was eaten in last night’s missing post:
Weds: 3.7
Thurs: 3.2
Fri: 2.5
Sun: 8.6
Total for Week: 19 18 (I can’t add)
Quite a few not-so-good shorter runs, followed by a fantastic long run!
It may be too early to tell, but aside from a little tightness in my hamstrings, I’m in pretty good shape from yesterday’s run!
Happy Monday!!
