4 Paleo swaps for pasta & rice

August 15, 2016

4 Paleo swaps for pasta & rice

Whether you’re a newbie or a seasoned veteran paleo eater, check out our top swaps & recipes.
Pasta and rice are an easy add on to any meal. When cooking up a plate for lunch or dinner, allow us to suggest some delicious swaps while providing your body with the most nutrient dense food.
1) Pasta Swap:  Spaghetti Squash.  This is one member of the squash family you are going to want to stock up on in the fall when in season!  We are in love with this veggie.  Spaghetti Squash is so incredibly versatile!  It has a very mild flavour (similar to pasta), so adding it to your favourite pasta sauce, soups, curries or even tossing in a garlic ghee sauce is delicious.  They are super easy to cook too!  Simply cut in half, pull out the seeds and bake skin up in an oven at 350 for 20-25 minutes.  You will know that your squash is cooked when you can take a fork and easily pull the noodles.  Pro Tip** pour one 1/4 cup of water into pan while cooking.  This will slightly steam your skin allowing you to pull your noodles even easier!
2) Noodle Swap:  Kelp Noodles.  Say what? Kelp noodles, yes, kelp is from the sea. You can find kelp noodles at most health food stores and Asian grocery stores.  These noodles are fantastic to use in any kind of stir fry.  These too can have a very mild flavour and look very similar to a glass noodle. Careful not to overcook these as they can easily become mushy and fall apart.  Simply rinse under warm water and add them to the end of your stir fry. Keep these stocked in the fridge for a quick and easy meal. In a pan, use a little bit of coconut aminos, garlic, ginger, broccoli, beef and snow peas.  Add your noodles at the end, and dinner is on the table in 15 minutes!
3) Cauliflower Rice. Simplicity is where it's at folks!  Cauli rice actually takes less time than traditional rice does. Save time and feed your body nutrient dense food; that's a win-win my friend!  Simply cut your head of cauliflower into 4 quarters, place in food processor and pulse until your cauliflower is processed to small granules, looking pretty much like rice.  In a pan with some EV olive oil, sauté diced onion for 6 minutes, then add your cauliflower. Cook & stir (on medium) for an additional 3-5 minutes. At the end, add a dash of coconut aminos, salt and pepper. Be sure to make extra for the week as this will go with just about anything!
4) Zucchini Noodles. The wholly grail of paleo swaps. This is by far a customer favourite (recipe of our top selling dish included). For this one, you will need to invest in a spiralizer. If following a paleo protocol is something you are serious about, a spiralizer is a must in your kitchen.  Simply choose the small noodle blade on your spiralizer and go! Our absolute favourite (and our customers too) is Pemby Pad Thai. Be sure to check out the recipe below!  Pro Tip** Sprinkle sea salt over noodles in a colander and sit for 15 minutes. Gently squeeze out excess liquid.  This will help the noodles stand up in most recipes you want to work with.
And now, for our number one, best selling recipe, ever................
Pemby Pad Thai (We call this dish Pemby Pad Thai because we use zucchini noodles grown in Pemberton, which is 20 minutes down the road from out kitchen).
1lb Zucchini
1 Brown onion diced                      
2 crushed garlic cloves   
1tsp crushed ginger
1/8th cup coconut oil
¼ cup almond butter
1 Tbsp. coconut vinegar
2 limes
1 Tbsp. Fish sauce
1 tsp Chilli
1/4 cup of coconut milk
1 tsp of red Thai curry paste
1 tsp of lemongrass
To make the zucchini “noodle” we use a spiralizer, but you can also use a mandolin or knife. If you are using a knife carefully cut the zucchini length ways nice and thin to make your noodle.
Heat coconut oil in a wok and add the onions, cook until opaque and add the ginger and garlic once they have cooked off slightly add the lime juice, coconut vinegar, fish sauce and chilli (add as little or as much chilli as you like!) coconut, red Thai curry paste and lemongrass. Add the almond butter whilst continually stirring until you end up with a paste.
Add the zucchinis and mix through the almond butter paste continually to coat all the zucchinis. As the zucchini cook down they will release some of their water content and make the paste turn into a sauce. Cook for approx. 8 mins until the zucchinis are al dente.
Serve. Enjoy!
Note: Chicken or Shrimp make a great accompaniment to this dish! 
If you don't feel like cooking, you can buy our Pemby Pad Thai in our frozen meals section.  Get this delivered straight to your door!  Click on the link below to check it out!

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