Tag Archives: carrot

Paleo Shrimp Pad Thai

This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles! 

Gluten Free Paleo Shrimp Pad Thai

Pad Thai is one of those dishes that I really love at Thai restaurants. There’s something about that salty and sweet combo that is just so addicting. However, being gluten free, I sometimes get nervous about ordering Pad Thai when I’m dining out since I’m never sure about the ingredients they use in the sauce and the noodles. This is why I haven’t had it in a long time at a restaurant, and it’s just not worth the stomach bloat and pains that I experience if I’m exposed to gluten.

Well, I’m not too sad about it because I’ve been making variations of it at home that’s healthier and cleaner, and I’ve been having so much fun recreating and experimenting with the flavors that I love so much. One of my favorite grain free and low carb versions is this Paleo Shrimp Pad Thai that’s packed with so much umami and yumminess and I’m so excited to share the recipe with you.

The noodles are made with spiralized carrots, and it couldn’t be easier to prepare with the Green Giant® Veggie Spirals that you can find at the freezer section of Walmart. They are the perfect, gluten free swap-in for traditional pasta, and most importantly, they are made with 100% vegetables and no other preservatives or weird ingredients.

Gluten Free Paleo Shrimp Pad ThaiGluten Free Paleo Shrimp Pad Thai

I especially appreciated the simple cooking instructions: You can either microwave the noodles or sauté them, and then they are ready to eat in soups, salads, or as an entree, easily substituted into any dish that use noodles. I used and followed the sauté method for this recipe and it was perfectly cooked by the end of it.

There are 4 different vegetables that are currently sold under Green Giant® Veggie Spirals: zucchini, carrots, butternut squash, and beets. While I will definitely be trying out all of them, I thought the spiralized carrots would fit best with the flavor profile of this Paleo Shrimp Pad Thai and I wasn’t wrong. This dish came out fabulous and my husband asked for seconds, so it’s definitely a winner!

If you are want to check out Green Giant® Veggie Spirals, you can learn more about where you can find them, along with other fun recipes ideas, here. Because if you are like me, you love cooking with spiralized veggies, but they can be a pain in the butt to prepare and they add to more dishes you have to do. I always appreciate finding out about these new products that make healthy cooking at home so easy and convenient!

Gluten Free Paleo Shrimp Pad Thai

Paleo Shrimp Pad Thai

Course: Main Course
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4 servings
Calories: 341 kcal
Author: Jean Choi

This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles! 

Print

Ingredients

  • 1/3 cup almonds
  • 2 tbsp coconut oil divided
  • 1 lb raw peeled and deveined shrimp preferably wild-caught
  • 1 package of Green Giant® Veggie Spirals Carrot or about 4 cups of spiralized carrots
  • 1/2 onion sliced
  • 2 eggs whisked
  • 2 green onions cut into 1 inch pieces
  • Cilantro for garnish
  • 1 cup mung bean sprouts

Pad Thai Sauce

  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp coconut aminos
  • 2 garlic cloves minced
  • 1-2 bird's eye chili pepper, chopped finely omit if you don't like spicy

Instructions

  1. Whisk together the ingredients for the Pad Thai Sauce and set aside. 

  2. Heat a large skillet over medium low heat. 

  3. Add the almonds to the skillet and toast them while stirring frequently until they are golden brown and smell fragrant, about 4-5 minutes.

  4. Remove the almonds from the skillet and chop them roughly. Set aside.

  5. Heat 1 tbsp of coconut oil in the skillet over medium high heat.

  6. When the pan is hot, add the shrimp and onions to the pan. Stir fry for 3 minutes until the shrimp are opaque and the onions are somewhat translucent.

  7. Remove the shrimp and onions from the pan and set aside.

  8. Add 1 tbsp of coconut oil in the same skillet. 

  9. Add Green Giant® Veggie Spirals Carrot. Cover the skillet and let it cook for 8 minutes, stirring occasionally to ensure even cooking.*

  10. Push the carrot spirals aside and add the eggs and green onions and let them cook while stirring occasionally until the eggs are almost cooked through, about 1 minute.

  11. Add the the shrimp and onions back in to the pan, with mung bean sprouts and Pad Thai Sauce. Stir together for about 30 seconds.

  12. Remove from heat and toss chopped toasted almonds and cilantro. 

  13. Serve immediately. 

Recipe Notes

*If using fresh spiralized carrots, stir fry uncovered for 2 minutes.

Nutrition Facts
Paleo Shrimp Pad Thai
Amount Per Serving (1 serving)
Calories 341 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 367mg 122%
Sodium 1701mg 71%
Potassium 356mg 10%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 7g
Protein 31g 62%
Vitamin A 11.1%
Vitamin C 17.9%
Calcium 23.1%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.

Paleo Carrot Mug Cake

When you have a sweet tooth, treat yourself with this yummy dessert for one: Paleo Carrot Mug Cake, made in the microwave in under 5 minutes!

Paleo Carrot Mug Cake

You know on those late nights when you are in the mood for a sweet and delicious snack, and you honestly can’t find anything in the fridge or pantry to eat? I think we’ve all been there at one point. Well, the next time you have those moments, this Paleo Carrot Mug Cake is the perfect treat that you can make in under 5 minutes and you’ll most likely have all ingredients already if you have a paleo or gluten free kitchen.

If you’ve never heard of a mug cake before, it’s a cake made in a mug cooked in the microwave. You just pour the batter in a coffee mug then nuke it for a minute or 2, and out comes a single serving cake you can finish in one sitting. It doesn’t get much easier than that!

Paleo Carrot Mug CakePaleo Carrot Mug Cake

This Paleo Carrot Mug Cake recipe is coming to you as part of the #24carrotgoals celebration held by myself and my Instagram friends, to give you inspiration on using carrots in your kitchen in a variety of ways. There are over 60 of us participating, each sharing a carrot recipe that’s delicious, unique, and fun.

Here are some of the other bloggers’ creations who are taking part in this celebration:

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worthy Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan-Stuffed Portobell
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
Butter Loves Company’s Iced Carrot Cake Cookies
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Cocoa and Salt’s Classic Carrot Cake
Dirty Whisk’s Carrot and Herbed Ricotta Tart
A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Lemon Thyme and Ginger’s Sweet n’ Spicy Herbed Carrots
Jessie Sheehan Bakes’ Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

Wanna join in on the fun? Just use the hashtag #24carrotgoals on Instagram to share your carrot creations. I’m excited to see what you come up with!

Paleo Carrot Mug Cake

Paleo Carrot Mug Cake

Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 1 serving
Calories: 362 kcal
Author: Jean Choi

When you have a sweet tooth, treat yourself with this yummy dessert for one: Paleo Carrot Mug Cake, made in the microwave in under 5 minutes!

Print

Ingredients

Instructions

  1. Place all ingredients, except the toppings, in a bowl and stir with a fork until there are no clumps.  

  2. Pour into a mug.

  3. Microwave for 1-2 minutes, until cooked through.

  4. Let it cool for 5 minutes, then add your favorite toppings before digging in.

Nutrition Facts
Paleo Carrot Mug Cake
Amount Per Serving (1 mug cake)
Calories 362 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 186mg 62%
Sodium 164mg 7%
Potassium 417mg 12%
Total Carbohydrates 28g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 12g 24%
Vitamin A 105.6%
Vitamin C 2.1%
Calcium 19.3%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Curtido (Salvadoran Spicy Cabbage Slaw) + Giveaway: Latin American Paleo Cooking

This paleo Curtido (Salvadoran Spicy Cabbage Slaw) is refreshing and crunchy, and makes an amazing side dish for almost any meal!

Curtido (Salvadoran Spicy Cabbage Slaw)

I love me a good, refreshing salad, and this curtido has been my go-to side dish for the past few days. The best thing about this Salvadoran spicy cabbage slaw is that the flavors get better and better the longer it sits, so I’ve been loving the leftovers and it goes great with just about anything.

This curtido is actually one of the many delicious dishes from the Latin American Paleo Cooking, a fabulous new cookbook written by my friend Amanda from The Curious Coconut with her mother-in-law, Milagros Torres. When I finally got my hands on the cookbook, I was delighted by all the beautiful looking recipes (I looooove Latin American cuisine) and bookmarked a bunch of pages to try out right away. All the dishes are authentic, allergen friendly (and mostly AIP!), and you can tell there was so much love and attention that went into the book.

I’ve already tried the Tostones (twice fried green plantains), which were so crispy and dangerously addicting. Other recipes I’m most excited for are:

  • “Queso” Blanco: Dairy-free cheese sauce… whaaat?
  • Pastelillos: A type of fried empanadas stuffed with meat
  • “Rice” Pudding: One of my favorite desserts, made grain-free!
  • Canoas de Plátanos Maduros: Meat-stuffed ripe plantains, which sounds like a magical combo to me.

So much care went into making each dish authentic as possible and I love that the book caters to so many food allergies.

Curtido (Salvadoran Spicy Cabbage Slaw)Curtido (Salvadoran Spicy Cabbage Slaw)

What you can find inside Latin American Paleo Cooking:

  • Over 80 traditional recipes made Paleo, with over 90% being AIP or easily adaptable.
  • All recipes are gluten-free, dairy-free, nut-free; all but 1 are egg-free.
  • The countries represented include: Puerto Rico, Cuba, Venezuela, Colombia, Peru, Argentina, El Salvador, Dominican Republic, and Brazil, each marked with that country’s flag for easy reference.

Giveaway time!

Now that you’ve heard all about this amazing cookbook, I bet you would love a chance to have access to all the delicious recipes! I’m thrilled to give you a chance to win a free copy of the cookbook. Enter below:

This giveaway will be open for entry until September 1st at 11:59pm PST. The winner will be announced below and will also be contacted by email!

Can’t wait for the giveaway? You can purchase the cookbook HERE.

And to give you a sneak peek of the cookbook, hope you enjoy this curtido recipe!

Curtido (Salvadoran Spicy Cabbage Slaw)

Curtido (Salvadoran Spicy Cabbage Slaw)

Curtido (Salvadoran Spicy Cabbage Slaw)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 -6 servings
Author: Jean Choi
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Ingredients

  • 1 small head green cabbage, sliced very thinly or grated
  • 4 carrots, grated
  • 1 medium onion, thinly sliced and cut about 1" long
  • 2 fresh jalapeño peppers, diced and seeded (omit for AIP), or 1 to 2 cloves garlic, minced
  • 2 tsp fine Himalayan salt
  • 2 tsp dried oregano
  • ½ cup filtered water
  • ½ cup apple cider vinegar

Instructions

  1. In a large, nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is, you may need to add a bit more vinegar and water.
  2. Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Store in an airtight container in the fridge for up to 3 to 4 days.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.