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Golden Milk
This recipe from The Minimalist Baker
INGREDIENTS
• 1½ cups light coconut milk (canned is best, but carton works too)
• 1½ cups unsweetened plain almond milk (DIY or store-bought)
• 1½ tsp ground turmeric
• 1/4 tsp ground ginger
• 1 whole cinnamon stick (or 1/4 tsp ground cinnamon – I prefer the stick!)
• 1 tbsp coconut oil
• 1 pinch ground black pepper
• Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)
Mix together and heat for 10 minutes – Enjoy!
INGREDIENTS
• 1½ cups light coconut milk (canned is best, but carton works too)
• 1½ cups unsweetened plain almond milk (DIY or store-bought)
• 1½ tsp ground turmeric
• 1/4 tsp ground ginger
• 1 whole cinnamon stick (or 1/4 tsp ground cinnamon – I prefer the stick!)
• 1 tbsp coconut oil
• 1 pinch ground black pepper
• Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)
Mix together and heat for 10 minutes – Enjoy!
Pad Thai
Recipe adapted from tastesbetterfromscratch.com
Ingredients
• 8 ounces flat rice noodles
• 3 tbsp oil
• 3 cloves garlic , minced
• 8 ounces uncooked shrimp or
uncooked chicken or tofu
• 3 eggs
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• ½ cup dry roasted peanuts
• 2 limes
• ½ cup fresh cilantro, chopped
For the Pad Thai sauce:
• 3 tbsp fish sauce
• 1 tbsp low-sodium soy sauce
• 5 tbsp light brown sugar
• 2 tbsp rice vinegar
• 1 tbsp Sriracha hot sauce, to taste
• 2 tbsp creamy peanut butter, optional
• 2 tbsp lime juiceInstructions
Cook noodles according to package instructions, just until tender. Rinse under cold water. Mix the sauce ingredients together. Set aside. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. Add noodles and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine. Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
Ingredients
• 8 ounces flat rice noodles
• 3 tbsp oil
• 3 cloves garlic , minced
• 8 ounces uncooked shrimp or
uncooked chicken or tofu
• 3 eggs
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• ½ cup dry roasted peanuts
• 2 limes
• ½ cup fresh cilantro, chopped
For the Pad Thai sauce:
• 3 tbsp fish sauce
• 1 tbsp low-sodium soy sauce
• 5 tbsp light brown sugar
• 2 tbsp rice vinegar
• 1 tbsp Sriracha hot sauce, to taste
• 2 tbsp creamy peanut butter, optional
• 2 tbsp lime juiceInstructions
Cook noodles according to package instructions, just until tender. Rinse under cold water. Mix the sauce ingredients together. Set aside. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. Add noodles and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine. Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
