Ingredients For Sauce
- 1/2 cup almond butter or sesame tahini (raw or roasted) (Note - you can also use peanut butter instead of almond butter as it is cheaper, but it’s going to be more pro-inflammatory. I recommend varying your nut butters if you’re already using a lot of peanut butter).
- 1/2 cup coconut aminos (soy-free and gluten-free replacement for soy sauce, but you can use gluten free Tamari instead if you have that at home)
- 4 drops fish sauce
- 1/2 teaspoon minced or grated garlic
- 1/4 teaspoon minced fresh ginger
- sea salt and black pepper to taste
Ingredients For “Noodles” & Protein
- Any vegetables that you can spiralize or grate easily, such as zucchini, yams, sweet potatoes, butternut squash, carrot, parsnip, plantains, turnips, etc.
- Choice protein: shrimp, salmon, chicken, turkey, lamb, etc.
- Choice garnishes: cilantro, lime, crushed nuts, chili peppers, etc.
- Combine all sauce ingredients in a bowl and whisk until well combined and uniform in consistency.
- “Noodle” prep: Use veggie peeler or spiralizer to make noodles. Steam to desired consistency (al dente is usually best).
- Protein prep: Steam shrimp or salmon, or prep chicken, turkey, or lamb by baking in the oven in a small amount of butter or coconut oil.
- Put steamed veggies and protein in bowl first, then top with a generous portion of sauce (about 2 tbsp per bowl).
- Garnish with chopped cilantro, fresh squeezed lime, and crushed nuts.
© 2021 Copyright 2016 Vital Mamas, LLC | All Rights Reserved
This delicious, healthy dinner (or lunch) recipe will become a staple in your house. It’s super yummy, and very kid-friendly. I’m always looking for ways to make vegetables more appealing to my kids (and no–not even kids of natural doctors are born loving all vegetables!) This recipe will get them gobbling the veggies when smothered in this delicious sauce. I recommend making a double batch of everything and packing lunches for the next day because the ingredients are delicious as left-overs. You’ll thank yourself.