Man. I miss the days when Facebook was just a simple website where you would see your friends photos and be updated on big life events. Instead, nowadays it’s a place where hackers unite and Mark Zuckerberg sells our information to Russians. It’s been since Friday last week that my Facebook was hacked and I’ve received absolutely no help from Facebook. I’ve reported everything, I’ve reached out to everyone, I’ve changed my passwords, but the hackers are still kicking it. They continue blasting any of my PaleOMG followers newsfeeds with spam links…minute after minute after minute. Super fun. And because I spend most of my days trying to get in contact with someone at Facebook but continue to fail because Facebook doesn’t give AF, I even dream about the hackers. I literally think about it all day every day.
Here’s the thing – who uses Facebook anymore? If you do, you’re either old or behind the times. It’s become a place that people only see spam, fake news or depressing stories. I never see my friends photos or that they got engaged or that they had a baby. Instead, it’s just spam articles that Mark Zuckerberg welcomes to his website. That being said, I wish I could simply deactivate my personal account, hopefully in turn deactivating my PaleOMG account. BUT, I work with many companies and telling them that I have organically grown my Facebook to the size it is today is important. Even though Facebook doesn’t let any of my followers see my content because I don’t pay them thousands of dollars to do so. I have hated Facebook for years now and this customer service experience has left me with a terrible taste in my mouth.
Here’s the question…do you even use Facebook anymore? What do you think of it nowadays? Tell me stuff.
This Facebook stuff has me majorly distracted and forgetting some of the exciting stuff coming up. Like leaving this weekend to explore Steamboat Springs! I’m excited to check out a town in Colorado that I’ve never been. But you know what I’m even more excited about?? My Denver event coming up! Did you hear the news yet? On Sunday April 15th at 3pm and 6pm, I will be hosting a meet-up with Tula at Just Be Kitchen! There will be snacks, grab bags, skin consultations, a chat about all things health, beauty, and fitness, and a Q&A session! There are two event times to choose from to make sure we can get as many people as possible in! Are you coming?! You can grab tickets here!!
Ok wait, let’s talk about this recipe. I’m really bad at that. I’ve been obsessed with lettuce cups lately. I’ve been putting avocado oil mayo, sliced turkey, prosciutto and arugula in lettuce wraps for lunch lately and have LOVED it. As long as it’s butter lettuce. Don’t give me no romaine hearts for lettuce wraps. No. Gross. So I recently felt inspired to mix it up and since shrimp are some of the easiest things to cook up, I mixed up my normal turkey routine. So glad I can finally eat shrimp again after my Tulum experience. I still will never eat shrimp in Mexico again, but I’ll have them in a landlocked state. Totally makes sense.
Pad Thai Shrimp Lettuce Cups
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3-4 1x
Ingredients
For the Pad Thai Sauce:
- 1/3 cup sunflower seed butter
- 1/3 cup water
- 2 tablespoons honey
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon fresh ginger
- 2 cloves of garlic, minced
For the Slaw:
- 1 large carrot, peeled and julienned
- 1/2 english cucumber, thinly sliced
- 2 fresno peppers, thinly sliced
- handful of cilantro, roughly chopped
- juice of 1/2 a lime
- pinch of salt and pepper
For the Lettuce Cups:
- 2 tablespoons ghee or coconut oil
- 1 pound deveined and peeled shrimp
- 1 red bell pepper, diced
- 1/4 yellow onion, minced
- 2 garlic cloves, minced
- 1 head of butter lettuce
Instructions
- Place all ingredients for the pad thai sauce into a blender and blend until smooth. Set aside.
- Toss together all ingredients for the slaw. Set aside.
- Place a large saute pan over medium heat. Add ghee. Once heat, pat shrimp dry and sprinkle with salt. Place in pan to cook for 3-4 minutes per side, until golden brown. Be sure to not crowd the pan – you may have to work in batches. Set shrimp aside on a plate then add the red bell peppers and onion to the pan. Cook until onion is translucent and red peppers begin to brown, then add garlic cloves and cook for another 2-3 minutes.
- Remove pan from heat and add shrimp back to the pan. Then add 1/2-3/4 of the sauce to the pan and toss until all shrimp are coated.
- Wash butter lettuce. Spoon a small amount of sauce into each lettuce cup, then a big scoop full of the shrimp mixture and top it all with some slaw!
Notes
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Almost 4 years off of facebook and life is good. My only social media account is IG, and I love it mainly because of food and fitness inspirations (like you!) Hoping it doesn’t spiral down into a terrible abyss like FB has.
These lettuce wraps look amazing!
I actually used your recipe for Thai green curry with shrimp last night, and just added a boatload more veggies because I was craving them ALL (carrots, spinach, mushrooms, zucchini, red and yellow bell peppers, and bamboo shoots!) I did not have limes on hand, so I marinated the shrimp in a bit of coconut aminos and fish sauce and salt/red pepper flakes. It turnes out delicioussss bu next time I do want to do the lime marinade because I love limes! I also appreciate your use of lemongrass and lime leaves! So flavorful.
Hope the FB fiasco works out.
I just started following you on Facebook a month ago, so I’m sorry to hear that you want to shut it down. I was trying to fill my newsfeed with better content than the ads. I do wish there was a better alternative to Facebook. I miss the good ole days where I could just see my friend’s posts (not friends of friends!), had more security options, and the posts would always show up in the most recent order. Is MySpace still around?!? Just kidding!
I’m still using Facebook. I understand that we don’t see many information about our family and friends more often than bullshit. That’s why I have unlinked a lot of fanpages, it helped more news from people I care about appearing on my news feed. So it’s not a matter to me.
And I aslo truly see that how sad to lose fanpages/private accounts but after all, I cannot leave Facebook because it stores so much my memories over 8 years 🙂
Btw, the pad thai is so good, I love it a lot!
Facebook has become a giant infomercial for ridiculously over priced junk! I hardly ever see posts from friends.
I use Facebook and so do all my friends – but I’m 40. I see lots of personal content and I like using it to find fun events in my city I wouldn’t otherwise know about.
FB and I are on a break. I’ve always been wary of them (so thankfully they have very little of my content) but the election pushed me over the edge. I would delete my account but I’m committed to a biz coaching program that uses FB for its “forum.” I hate going on there.
A few years ago they throttled my biz page/reach after I very benignly mentioned them in a post about their ad structure. I mean, I am a FB NOBODY. And they throttled my reach almost in real time. It’s creepy.
IMO FB doesn’t deserve any of our clicks. Their biz model is basically: mine our data, sell it, then lie about it.
On a brighter note, can’t wait to try this recipe!
I LOVE your blog. I’m not on FB and never have been. Some people think i’m crazy or a Luddite. I’m neither. I just enjoy life largely unplugged.
Rarely on FB, just on occasion to post a pic or to for the family.
BTW, I haven’t gotten any spam or anything from your page.
Wow! Never expected such a rant about FB just to look at a recipe! Calling FB users old and basically stupid (which includes you because you were using it) is really a turn off to any recipe you have. Apparently the problem isn’t as wide spread as you think. Noticed several that said they haven’t received any problems from your account. Don’t like FB, cancel your account. Simple.
SOOO GOOD!!!