I have some exciting news to tell you about!! So get this. I was recently chatting with my friend Lexi from Lexi’s Clean Kitchen and she was telling me about how she was going to write recipes all through the month of July and August geared towards foods you may find in your CSA box or at your local farmers market. Pretty much just cooking seasonal recipes and helping YOU find new ways to use veggies you may not know what the hell to do with! When I told her that was a genius idea, she invited me along to do the same as well as our lovely friend Cassy from Fed and Fit.
Now every Wednesday through the month of July and August, we are using an item that is in season and making a special recipe for all of you wonderful readers! That means every Wednesday you’ll have a seasonal delicious recipe from me, Cassy, and Lexi! Three recipes per week to choose from! Think about how many free recipes that is?! Craziness. Today I’m featuring zucchini because we all know how fast zucchini grows in our backyard, let alone on the farm. So once you look through this zucchini filled recipe, head over to Lexi’s to try out her Grilled Fish Bowls with Garlic Scapes and Kale and then head to Cassy’s to snag her recipe for Chicken Salad with a Snap Pea Radish Slaw. Check out how beautiful their foods looks! You can also pin these photos to save for later and be brought straight to their recipes!
I also recently teamed up with Pacific Foods to try out their products in my recipes to really show you how helpful Pacific Foods and their products can be when making my paleo recipes! I’ve used their carton coconut milk to make crazy delicious Thai Iced Tea and then tried out their chicken bone broth to make you guys a super easy and tasty Summer Squash Soup! Well today it’s all about their mushroom broth! They use savory mushrooms, garlic and sea salt to create a fragrant, rich broth worthy of soups, risotto (yes, I eat risotto once in a while) and even paleo pasta dishes! Pacific Foods has been leading the broth business for more than 25 years and has more than 20 varieties of broths and stocks available for all your cooking needs. Which means your life is easier since you don’t have to make your own broth! And for me, that’s a life saver since I’m constantly trying to come up with new recipes for you guys that don’t also include an extra step…like making your own broth!
And today it’s all about Asian flavors and a grand ole’ favorite: pad thai. When I bit into this dish, I didn’t even miss the real noodles! It’s amazing how much body and substance zucchini noodles can give to a dish. You will be full from this dish but not have that overly uncomfortable feeling from regular noodles. Which is the best! Nobody wants to feel sick after eating…amirightoramiright!?
- 2 large zucchinis, spiralized
- juice of 2 limes (about 4 tablespoons lime juice)
- ¼ cup Pacific Foods Mushroom Broth
- 2 tablespoons honey
- 2 tablespoons fish sauce
- 1 tablespoon coconut aminos
- 1 tablespoon sriracha or chile sauce
- 1 teaspoon rice wine vinegar
- 2+ tablespoons ghee or coconut oil
- ¾ pound raw, peeled and deveined shrimp
- salt, to taste
- 2 garlic cloves, thinly sliced
- 1 carrot, julienned sliced
- 1 red bell pepper, julienne sliced
- 6-8 ounces shitake mushrooms, thinly sliced
- 3 eggs, whisked
- 2 cups bean sprouts
- 4 green onions, chopped
- ⅓ cup cashews, roughly chopped
- handfull cilantro, roughly chopped
- 1 teaspoon red pepper flakes, for garnish
- Spiralize the zucchini into noodles. Place between paper towels then place something heavy on top to squeeze out the extra moisture. Let sit while everything else is cooking.
- Mix together lime juice, mushroom broth, honey, fish sauce, coconut aminos, sriracha and rice wine vinegar and set aside.
- In a large saute pan or wok over medium-high heat, add ghee. Sprinkle shrimp with salt then place in pan to cook on both sides for 1-2 minutes, until browned. Remove and set aside.
- Add a bit more ghee to the pan then add garlic cloves along with carrots and bell peppers. Cook until soft, about 6 minutes, then add in mushrooms and cook for another 2 minutes. Remove and set aside. Pour whisked eggs into the pan and mix until scrambled then add in the veggies, shrimp, bean sprouts, zucchini noodles and green onions then pour in the sauce mixture. Toss and let cook for 3-4 minutes until noodles become soft.
- Lastly, add in cashews, cilantro, and red pepper flakes!
- Eat up!
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