Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Doesn’t everything just look more delicious when its served inside a pineapple?

Pineapple Cauliflower Fried Rice

And speaking of pineapple’s, I went to a truly amazing event hosted by Pineapple DC last week. Samin Nosrat author of Salt, Fat, Acid, Heat shared how she fell in love with Cooking at Chez Panisse and worked from busser to chef and everything she learned about cooking. She also taught us how to make Ceaser Salad dressing which was amazing! Her new book, which I can’t wait to get, is about breaking all the rules when it comes to cooking. And rather than relying on recipes that detail specific amounts and cooking time, you should trust your palette to tell you how much or little of each ingredient to add. Furthermore, she said that she believes everyone can cook! Yes, we are looking at you! You are born with a sense of taste and you should always trust your palette to guide you in your cooking. I have been thinking a lot about this over the past few days. And while I agree to some extent, I think there are a whole host of factors to consider. First of all, not everyone wants to be a cook. I think a lot of people just have no desire to learn (you are missing out). Second, not everyone has time to cook. The reason a lot of people don’t cook is because they lack time. For me, I only can cook because I prioritize it over other activities. A third point is that when it comes to food safety, everyone should learn thing or too and always ensure they are cooking their food enough so that they do not get sick. And last but not least, learning how to cook healthy may not be intuitive. Of course, everything tastes better with butter (fat) and salt, but learning how to cook with those ingredients sparingly. And for that, I hope you continue to try my recipes!

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice
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Pineapple Cauliflower Fried Rice

a quick and easy one pan meal ready in 30 minutes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 4 shrimps defrosted if frozen
  • 2 tsp olive oil divided
  • 1 clove garlic
  • 1/2 cup pineapple chunk
  • 1 cups cauliflower fried rice
  • 1/4 cup edamame
  • 1/2 cup zucchini
  • 1 egg
  • 1 tbsp soy sauce (or use a gluten free version)
  • 1 tsp sesame oil
  • 1 small purple ninja radish
  • 1 red scallion
  • 1 tbsp cilantro

Instructions

  1. In a large pan, add the olive oil and shrimp. Cook for about 4 minutes on each side. 

  2. Meanwhile, cut the pineapple. If you want to use the pineapple as a serving dish, you have to scoop/cut out the pineapple. Either way, you want the pineapple to be cut into small 1 inch cubes. 

  3. Cut the zucchini into small 1/2 inch cubes. 

  4. Once the shrimp is done, place them to the side. In the same pan, add the tsp of olive oil and minced garlic clove, cauliflower, edamame, and zucchini. Cook for about 5 minutes. 

  5. After 5 minutes, add the egg, soy sauce and sesame oil and cook for another 5 minutes. 

  6. Add the shrimp and incorporate them into the dish. 

  7. Put the pineapple cauliflower fried rice into a bowl or the pineapple. 

  8. Use a mandolin to slice the radish.

  9. Thinly slice the red scallion.

  10. Chop up the fresh cilantro. 

  11. Garnish with the radish, scallion, and cilantro. 

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice `

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb is a combination so delicious, it’s perfect in all forms! And today’s recipe is no exception!

Strawberry Rhubarb Popsicles

Last week I shared how I come up with some of my recipes. This one was more of a happy accident. I initially made a rhubarb compote to add too first oatmeal, followed by yogurt. And although it tasted great in both forms, I was very unhappy with how all the pictures turned out.

Strawberry Rhubarb Popsicles

So, I had a small jar of compote in my fridge, and needed a new idea for a recipe. I started by searching my fridge, freezer, and pantry for foods that go well with rhubarb. I usually keep my freezer stalked with a variety of frozen fruit, so when it comes to rhubarb, I was drawn to strawberries! Instead of a smoothie bowl, which I shared a couple of weeks ago, I decided to make my frozen mix in popsicle form!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

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Strawberry Rhubarb Chia Popsicles

Strawberry Rhubarb is a combination so delicious, it's perfect in all forms! 

Prep Time 25 minutes
Total Time 25 minutes
Servings 4 popsicles

Ingredients

For the rhubarb compote:

  • 1 rhubarb stalk
  • 1/2 cup water
  • 1/2 cup sugar
  • lemon zest

For the popsicles:

  • rhubarb compote
  • 1 cup frozen strawberries
  • 4 frozen half figs
  • 1 tbsp chia seeds

Instructions

  1. To make the compote, chop the rhubarb into 1/2 inch pieces. Add the rhubarb, water, sugar and lemon zest to a pot. 

  2. Cover the pot and turn the burner on to medium heat. 

  3. Occasionally sir until the rhubarb breaks down and the compote thickens, roughly 10-15 minutes. 

  4. Pour the compote in a jar and let cool in the refrigerator. 

  5. In a food processor, add the frozen strawberries, frozen figs, rhubarb compote, and chia seeds. Pulse until well combined. 

  6. If the mixture is too thick slowly add some of the water. 

  7. Pour the mix into 4 popsicle holders. 

  8. Freeze overnight.

  9. To remove the popsicles, run the mold under hot water. The popsicle will loosen from the mold. 

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Green Mango Smoothie

Green Mango Smoothie

Green smoothies these days! They make even a nutrition focused veggie lover scratch her head. Cauliflower? Zucchini? Cabbage? I guess I just don’t understand! I don’t want to yuck other’s yum’s but for now I prefer my cauliflower roasted and my zucchini in noddle form!

Green Mango Smoothie

However, green smoothies in general, those that include a cup of leafy greens, like spinach or kale  and lots of fruit, in my opinion are a great way to add some extra veggies to your breakfast or a snack. Adding just 1 cup of spinach, like I did in the Green Mango Smoothie, doesn’t change the taste one bit!

Green Mango Smoothie

Green Mango Smoothie

Green Mango Smoothie
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Green Mango Smoothie

you cannot taste the spinach in this mango, kiwi smoothie, I promise! 

Prep Time 15 minutes
Total Time 15 minutes
Servings 1 serving

Ingredients

  • 1 cup spinach
  • 1 cup frozen mango
  • 2 kiwi's skin removed
  • 1/2 cup almond milk
  • 1 tbsp chia seeds

Instructions

  1. In a food processor add the spinach, mango, kiwi, almond milk, and chia seeds. Blend until smooth. 

  2. To serve, top with more kiwi, blueberries and chia seeds (optional). 

Green Mango Smoothie

Green Mango Smoothie

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Green Mango Smoothie

Green Mango Smoothie

Parsnip and White Bean Soup

Parsnip White Bean Soup

I hate that I am sharing this recipe today, on the last day of March, and the weather outside is perfect for soup. Now how is that for a selling point. But in all seriousness, when I created this recipe back in February, I had planned to share it earlier this month, when I thought it was acceptable for the weather to still be cold. But now we are only one day away from April, and it’s still cold and rainy, spring where are you!
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And if I am being honest, I have never loved soup. Another great selling point, right. I am not sure what it is about soup, but it’s never my first choice. But, let me tell you, this one is different! I love the texture and creaminess. Plus this is a soup you can feel good about eating! It’s creamy without any cream or dairy! Now that’s a real win! (but you can also top it with a little Parmesan.)

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Parsnip White Bean Soup

 

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Parsnip and White Bean Soup

A creamy, healthy, and filling soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3-4 medium parsnips, peeled and chopped
  • 1 can cannelleni beans, reserve 2 tbsp
  • 4 cups vegetable broth
  • scallions, chopped

Instructions

  1. In a large pot on medium heat, add the olive oil and chopped onions. Cook until soft, about 2 mins.
  2. Add the garlic and parsnips. Stir and cook for another 2 minutes.

  3. Add the can of beans, minus 2 tbsps, and the vegetable broth. Cover the pot and let parsnips simmer, mixing occasionally, about 20 minutes.

  4. Let the soup cool for about 10 minutes.
  5. Transfer the soup (only enough that will fit) into a food processor or blender. Blend until smooth, on repeat until all the soup is blended (and you've avoided soup from splattering all over your kitchen)
  6. Pour into bowls, top with the reserved beans, chopped scallions, and a pinch of salt.
  7. Serve with bread if you wish.

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Fish Tacos with Jicama Radish Slaw

Fish Tacos with Jicama Radish Slaw

I am back! It’s been 3 long weeks of dealing with the unexpected demise of my computer, arguing with techs, and finally purchasing a new one. During this downtime, I have been busy making lots of plans and thinking about upgrades I want to make to my blog. I joined food blogger pro with the hope of enhancing a lot of the technical and design aspects of my blog to make it more enjoyable for you my readers!

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Three weeks ago, I was in the middle of exploring recipes with different types of radishes. I had actually already created all my radish recipes and the recipes for my next ingredients, right before my computer died, so I am picking up where I left off! All my photos are happy to finally make it off my camera and onto these pages!!

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I cannot waste an opportunity to celebrate taco Tuesday, so today I am sharing a new recipe for fish tacos with Jicama Radish Slaw!

Fish Tacos with jicama radish slaw

Fish Tacos with Jicama Radish Slaw
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Fish Tacos with Jicama Radish Slaw

Fresh fish tacos with light and tangy toppings

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6

Ingredients

For the pickled onions:

  • 1/2 red onion
  • 1/2 apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup water

For the tacos;

  • 1/2 cup jicama
  • 2-3 small radishes
  • 3 limes
  • 6-8 oz cod (fresh or defrosted)
  • 1 tbsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1 tsp minced ginger
  • Cooking Spray
  • 6 tortillas
  • 1/2 an avocado, sliced

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Quick pickle the onions. Thinly slice the red onions and place into a jar. Add the apple cider vinegar, sugar, salt, and water into the jar. Cover the jar, give its quick shake and place it in the fridge for at least an hour.
  3. Make the jicama radish slaw. Thinly slice the jicama into matchsticks, (as close as you can to matchsticks). Thinly slice the radishes using a mandolin. Add the jicama, radishes, and juice of two limes into a bowl, and place in the fridge for at least 30 minutes.
  4. Mix together the sesame oil, soy sauce, and ginger.
  5. Spray a small glass pyrex with Cooking Spray.
  6. Add the cod to the pyrex and pour over the soy mixture.
  7. Place in the oven for 10 minutes. After 10 minutes flip the fish over, and cook for another 10 minutes, until the fish flakes when you separate it with a fork.
  8. Lightly toast the corn tortillas (I did this in my toaster oven).
  9. To assemble, mash some avocado onto a tortilla. Add roughly 1 ounce of fish, a spoonful of the jicama radish slaw, and top with a few slices of pickled onions.

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Crunchy Greens Salad

Crunchy Greens Salad

Salads these days… they are certainly not all healthy. Cheese, bacon, creamy salad dressing aren’t always the best additions for healthy eating. Even I am certainly guilty on the cheese front! But this salad is the perfect mix when you want to feel good about what you are eating. This salad packs a powerful punch. Kale is an excellent source of vitamin A and vitamin C, there is protein from edamame, and healthy fats from avocado. This salad is the perfect to make when you have a CSA vegetable box with some extra you don’t know what to do with (like crunchy sprouts ;)) What’s even better there is no cooking and barely any prep required!

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Crunchy Greens Salad

  • Servings: 2
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Ingredients

– 2 cups of kale, washed and de-stemmed
– 1/2 lemon, juiced
– 1 TBSP olive oil
– 2 cups of arugula
– watermelon radish
– 1/2 cup of edamame
– 2 TBSP green onions
– 1/2 avocado
– 2 TBSP crunchy sprouts
– olive oil
– balsamic vinegar

Directions

  1. Wash all the veggies.
  2. Massage the kale, add the lemon juice and 1 TBSP of olive oil and kale to a small bowl and mix with your hands until the kale becomes more tender.
  3. Use a mandolin to thinly slice the watermelon radish, I used about 5 slices per salad.
  4. Chop the green onion.
  5. Slice the avocado.
  6. Add all the ingredients to a plate or bowl and top with olive oil and balsamic vinegar.
  7. Enjoy.

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!watermelon-radish-salad-1-of-1-4watermelon-radish-salad-1-of-1-8

Beet Date Apple & Pistachio Salad

I have a confession, I wasn’t quite sure if I actually liked beets until I recently had a few amazing dishes at a couple of restaurants. One in particular was a beet salad at Ripple in Washington DC. For all of my top chef fans out there, until recently, Marjorie Meek-Bradley was the Executive Chef. Last month, I had a friend visiting for a conference near the restaurant so we decided to check it out. Everything we ordered was absolutely amazing, but the beet salad had a taste unlike anything I have ever had. For better or worse, they change the menu quite often, and when I went to look up the dish a week later in hopes of recreating it, to my horror, it was no longer on the menu. But have no fear, I went to great lengths to learn what was in that salad! I was finally able to connect with the restaurant through Instagram to find out the ingredients in the salad. The recipe included beets, date chocolate puree, orange puree, macadamia nuts, and pickled apple.

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However, I am by no means a professional chef, I have never taken a cooking class in my life. That being said,  date chocolate puree seemed a bit above my comfort zone, a bit intensive for a salad, and perhaps a recipe that wouldn’t quite fit with my goal of sharing fairly easy recipes. The recipe below is my take on the salad, reigning in on the skill level and time need to create the dish. I think the salad turned out great, but I have to admit, I still think the one at Ripple was better, if you ever have a chance to go there, you have to try it!

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Beet Date Apple & Pistachio Salad

A salad, yes, a salad to satisfy anyone's sweet tooth.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1

Ingredients

  • 1 small beet
  • 1 small golden beet
  • 1/2 orange peeled
  • 1 cup sugar
  • 1 cup water
  • 2 dates pitted
  • 1/2 apple
  • 10 pistachios
  • 1 cup mixed greens
  • optional: balsamic vinegar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel off the skin of the beet and chop into cubes.
  3. Using a mandolin, thinly slice the golden beet.
  4. Cover the red beets in tinfoil and the golden beets in tinfoil and place them on a cookie sheet
  5. Roast for 20-25 minutes.
  6. In a small sauce pan had 1 cup of sugar and 1 cup of water. Mix into the sugar dissolves in water
  7. When the sugar is dissolved, add half of the orange into the pan. Let the orange soak up the sugar mixture for 15-20 minutes.
  8. Let the orange mixture cool for a couple of minutes.
  9. Pour the mixture into a food processor/blender. Blend on high until the mixture becomes a smooth orange sauce.
  10. 10. Chop the dates, the apples into matchsticks, and shell the pistachios.
  11. 11. Assemble the salad, add the two types of beets, greens, dates, apples, and pistachios.
  12. 12. Spread orange sauce on the plate with the greens.
  13. 13. To eat mix the greens with the sauce, add some balsamic vinegar if you please.

 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!beet-date-apple-pistachio-salad-1-of-1-8

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Roasted Root Vegetable Hash & Eggs

I am guessing you may have realized I have a thing for runny eggs. For me eggs know no time boundaries, breakfast lunch and dinner I’m in. Of course you all know the runny egg’s best friend is avocado, but believe it or not, runny eggs go well with a whole lot more! Breakfast today is a hash of sweet potatoes, beets, turnips, and parsnips. A healthy breakfast for a weekend morning when you want to switch it up!

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Root Vegetable Hash & Egg
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Root Vegetable Hash & Egg

A healthy weekend breakfast when your tired of your usual eggs

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1

Ingredients

  • 1 small beet
  • 1/2 sweet potato
  • 1 turnip
  • 1 parsnip
  • 1 tbsp olive oil
  • 1 egg
  • sea salt to taste

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel off the skin of the beet, sweet potato, turnip, and parsnip and chop into cubes.
  3. Drizzle with olive oil and sea salt.
  4. Roast for 20-25 minutes.
  5. When the veggies are done, cook one egg to your liking and place on top!

 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Year one Blogiversary & Molly Yeh’s Funfetti Cake

one year. wow. I can’t believe it. mostly I can’t believe that I was able to stick with blogging for a whole year. I wouldn’t consider myself a quitter (cough cough you know who you are) but to stick with something that has no real deadlines or accountability takes a lot of effort and discipline. Again, many a times, I have been told that “homework” is one of my strengths and when you think about it blogging really resembles homework, especially when you have a full time job.But still, I can’t believe it!  about-me-1-of-1-5

So reflecting on this year, it’s really been an eventful one for me. I started this blog last year, right after graduating with a dual masters degree in nutrition and public health. This blog gave me something fun to do as I painstakingly applied to jobs and then all of a sudden, I was offered my current job working in childhood obesity and within a couple weeks, I had moved from Boston to Washington DC. Since then I have learned so much about blogging and cooking and am so happy to continue to share recipes with you.

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In this year, I have featured 23 fruits and vegetables in over 100 recipes. And in case you missed a week: Acorn Squash, Apples, Apricots, Asparagus, Blueberries, Broccoli, Butternut Squash, Carrots, Cauliflower, Cherries, Corn, Figs, Grapefruit, Mango, Pears, Pomegranate, Pumpkin, Strawberries, Sweet Potatoes, Swiss Chard, Watermelon, and of course Zucchini! My goal in creating this blog was and still is to teach others how to cook easy healthy seasonal meals. Along the way, I hope to instill in my readers the importance of reducing food waste, how to small batch cook, and how to appreciate cooking for yourself and others! It’s really important!

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In terms of blogging, one of my favorite things I did this year was attend a book talk/signing by Molly Yeh (who by the way was just named to Forbes 30 under 30) put together by an awesome group here in DC, Pineapple DC. In her book she talks a lot about how she was a very picky eater as a kid (mom-even worse than me!) And how her love of cooking & food comes from the fact that when she goes to new restaurants, she is often trying something for the first time and doesn’t have negative memories of sitting at the table until she ate the last Brussels sprout. I loved meeting Molly and could really relate to her confessions of a picky eater, though I am still hesitant to try new foods. However, similarly, I fell in love with cooking because I loved creating dishes that fit my  taste preferences.

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By the way shout out to Molly who also hates Bananas. Not my cup of tea.

molly-yeh-funfetti-cake-1-of-1-14 So, to celebrate my first year of my blog, I made Molly Yeh’s funfetti cake! I made one small substitution, almond milk for whole milk (I just cannot do whole milk). The recipe is from her awesome cookbook Molly on the Range, but can also be found on the Food 52 website.

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Have a slice and celebrate with me!

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Spaghetti Squash Shrimp Pad Thai

Did you know that true pad thai does not have peanut butter as an ingredient? Per usual we had to add one of our favorite condiments which in all likelihood ruins pad thai as it was intended. In fact, I really did try to not use peanut butter in this recipe, but after shopping at 4 grocery stores without any luck in finding tamarind paste, I just had to give up and add in the peanut butter to my sauce.

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Spaghetti Squash is a great substitute for all kinds of noodles. It has a similar look and texture to pasta but has far fewer calories and carbohydrates than pasta. When spaghetti squash first became a fad, I think about 5 years ago, I hatched a plan to trick my younger sister into believing it was actual pasta. The two of us are as opposite as opposites can be when it comes to food. Growing up we made my mom’s life as difficult as possible never eating the same thing as each other. So while I started (finally) eating lots of veggies a few years back, she has yet to really jump on that bandwagon. If you remember from earlier this week, she only will eat broccoli if it’s doused in Chinese sauce. Her other veggies of choice included cucumbers, onions, and mushrooms-the really nutrient dense ones ;). Anyways, back to this plan, I cooked spaghetti squash with pesto and Parmesan (of course not letting her see the preparation). When she took a bite, she knew something was up but couldn’t figure it out, so she just had to give in and eat the rest of the dish. I think I kept the secret going for over a week before I told her. And now of course, she won’t eat spaghetti squash again, just to be difficult.

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Spaghetti Squash Pad Thai

  • Servings: 2
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A healthier take on a personal favorite

Ingredients

– 1 spaghetti squash – 4 tsp of olive oil, divided – 2 cups of broccoli florets – 2/3 cup of edamame – 1/2 cup carrots – 1 egg – 8 shrimps – 2 TBSP of green onions, chopped – 2 TBSP cilantro, chopped – 2 TBSP peanuts chopped

For the sauce – 2 TBSP of peanut butter – 1 TBSP of soy sauce – 2 tsp of honey – 1 TBSP fish sauce – 1 tsp red chili paste – 2 TBSP rice vinegar – juice of 1/2 lime

Directions

  1. Preheat the oven to 350 degrees.
  2. Cut the spaghetti squash in half remove the seeds.
  3. Pour 1 tsp of olive oil into each half of the spaghetti squash.
  4. Place two halves face down on a baking sheet. Cook for 40 minutes until you can stick a fork through the skin.
  5. Meanwhile, make the sauce. Add the peanut butter, soy sauce, honey, fish sauce, red chili paste, rice vinegar, and lime juice into a small bowl and mix well.
  6. In a large skillet, add the remaining 2 tsp of olive oil. Start by adding the broccoli florets and shrimp.
  7. Cook for 5 minutes and then add the carrots, edamame, and egg. Cook until tender.
  8. Pour the sauce into the skillet with the veggies and shrimp.
  9. When the squash is cooked, use a fork to remove the spaghetti squash from the skin.
  10. Add the spaghetti squash to two bowls. Top the squash with veggies and shrimp.
  11. Garnish both bowls of pad thai with lime juice, green onions, cilantro, and chopped peanuts.
  12. Enjoy warm!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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