Good morning sunshine! How appropriate to say on a rainy day, but this recipe has been sitting in my vault for some time now and should bring some sun/fun to your life, I hope. If it doesn’t well, there is nothing I can do for you, sorry for everything.
I make a lot of food. Some of it is worth sharing, some of it is just worth eating. Well, okay I would argue all of it is worth eating, just some of it looks prettier and is easily replicable, while others should be called “throw all the things in a pan, put an egg on it and voila!” My guess is you would prefer an actual recipe with steps and ingredients, so ones like this are saved up (like pennies) for a rainy day.
Brands I Trust
I am a very skeptical human being, while very welcoming, also very skeptical. It takes a lot to win my trust, but if gained you are a keeper and I will be loyal to you to a fault. That being said, I feel the same way about brands. I will never, ever, ever push a brand or product I don’t trust or believe in. I want to make sure that I put my money, time, tastebuds and effort where my mouth is. Sure, it could mean that I miss out on some opportunities BUT I never want to lead you (my readers/friends/family) astray.
There are a TON of brands on the market of every kind of food. I get enjoyment out of just shopping the aisles at any grocery store I can. However, I recognize that this could be a huge stressor for most. Which product is healthy? What do the labels mean? Why are prices so different? How can you know what products to trust? What should I make for dinner?
So many questions and yet you only really have about 20-30+ minutes to grocery shop, if you’re lucky. That’s where I come in. I want to scope out the brands and products that are healthy and delicious, that way you don’t have to. The nice thing about today’s product is you can easily purchase it online from the comfort of your home.
88 Acres
That all being said, let’s check out one of those brands that fit my “#sassyapproved” criteria. Let’s all give a mental golf clap for 88 Acres, a brand that I trust and you can now too. I met these guys at Expo East last September and have been hooked ever since. Not to mention, they send the cutest hand-written notes with their packages, I mean come on, that is the real deal…
When I first learned about this brand I thought it was too good to be true. A local (Boston) based NUT-FREE seed butter company with minimally processed foods, seed butter, granolas, & granola bars. They had a chocolate flavored sunflower seed butter that literally tasted like dessert on a spoon. Bonus points, their facility is completely allergen-free. While I, myself, only need to avoid cashews, I have many clients who need to be nut-free either for themselves or for family members. I hate to see people with food allergies have to miss out on different foods because of fear of contamination, so I applaud those companies who can provide an enjoyable & delicious experience for those who suffer which such a terrible issue. The great news is that even if you don’t suffer from a food allergy, you can still enjoy this delicious product.
The good news! I have a code for my readers, use code Sassy at checkout for 20% off your first order (valid one-time use per customer).
Cooking with Nut & Seed Butters
I could eat nut & seed butters by the spoonful and believe me some days I do, no shame here. I love making overnight oats, yogurt parfaits, protein balls and so much more with them. You can make them sweet or savory and it’s nearly impossible to resist the creamy (or crunchy) texture. If you don’t agree, well I’ll just eat your serving for you, how’s that sound?! I also just saw that 88 Acres has come out with a savory line and I cannot wait to try! Maybe a savory seed butter overnight oat recipe is on the horizon. Or a savory protein ball? Possibilities are endless.
Cooking with nut/seed butters should be more common place and I’ll work to find more recipes for you so that you don’t go ham on the nut/seed butter container with that spoon of yours. No judgement here but for your overall health, I’m here for you. I whipped up this savory dinner recipe a few months ago and am just now getting around to posting it because honestly WHERE DOES THE TIME EVEN GO?!?!?! I wish I could say I’m perfect and get everything done to schedule but if we’re being honest, I procrastinate because I want everything to be perfect, which is silly because perfect is boring after all and then I don’t give you delicious content to eat and be happy about, sorry for everything.
Pad Thai
Alrighty, now onto today’s recipe that is really last (errrrm I mean a few) months musings in the kitchen. I love tasting and trying new food. The only real issue I experience is with gluten, cashews and bananas. Other than that, I’m good to go. However, I LOVE trying to make food that is allergen friendly for anyone who needs it. This recipe is gluten, dairy AND nut free for anyone to enjoy. Here’s the thing, if you love someone, you can compromise on ingredients when necessary, just don’t compromise on taste!
Pad Thai is one of those dishes I would rarely eat out only because I rarely go to a Thai restaurant, or out much at all these days (which I’m trying to change) but it’s a dish I crave. When 88 Acres asked if I would join forces and make some delicious (and healthy/#sassyapproved) recipes I went the savory route and dove into some Pad Thai. I forgot how easy it is (basically throw stuff in a wok/pan and saute) and how delicious it is. The sunflower seed butter has the right about of sweet and savory to bring the dish together.
Pro Tip: If you cannot find spaghetti squash this time of year or prefer something a little bit more noodle-like, swap out the spaghetti squash for a pad thai noodle. My favorite gluten-free ones can be found here.
Ingredients
- 2 tsp oil (I used avocado oil)
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 cup carrots, sliced thin or shredded
- 8 oz. mushrooms, sliced thin
- 1 lb chicken breast, chopped
- 2 cup snap peas, sliced in half lengthwise
- 3 eggs, whisked
- 1 large spaghetti squash or pad thai noodles
- 1/2 cup sunflower seed butter (hint of maple, optional
- 1/2 cup gluten-free soy sauce/tamari
- 1 clove garlic, minced
- 2 tsp lime juice
- 1 tsp rice vinegar
- 1 tsp fish sauce
- 1/4 tsp paprika
- 1/4 tsp sriracha, optional
Instructions
- If making spaghetti squash, preheat oven to 400°F & line a baking sheet. Cut spaghetti squash in half, scoop out seeds, place down on lined sheet and bake for 40 minutes or until spaghetti squash is just soft enough to pull from skin. Pull strands from skin and set aside. (Other option is to prep pad thai noodles)
- Whisk together all ingredients for Sunshine Sauce in a medium bowl, set aside.
- In a large wok or skillet over medium heat add oil. Add chicken to oil and cook until browned and no pink is left (internal temperature reaches 165°F). Remove from wok, set aside.
- Add in onion, red pepper and garlic to wok & saute for 2-3 minutes, add in mushrooms and saute for an additional 1-2 minutes.
- Add back chicken as well as cooked spaghetti squash/noodles, snap peas and stir to combine.
- Push mixture to side of wok and add eggs to other side, scrambling.
- Once eggs start to cook and are no longer see through, stir to combine with mixture.
- Add in sunshine sauce, stir to combine and allow to saute for 3-5 minutes, add additional salt & pepper to taste!
Notes
Macros for 1 serving: 29g Pro, 26g Carb, 18g Fat
xoxo,
Sassy
Pin Now, Sun Later
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