I love enjoying food. Like, taking my time preparing a bunch of different sides, salads and entree options with not a care in the world. Like, sitting leisurely as I pick away at my plate. Like, indulging in a simple dessert with absolutely no guilt.
I’ll be the first to admit that 85% of the meals in my life haven’t looked anything like this. I’ve cooked food in a panic. I’m guilty of piling everything on my plate and eating unconsciously. I’ve allowed one “poor” choice that I made at breakfast to consume me.
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It has taken me years to realize that the relationship I have with food is like all of the other relationships in my life – it needs to be nurtured. And, to have a full-on, awesome relationship? I need to be open to forgiving myself for my past actions and thoughts (even if they were 10 seconds ago) so that I can get on with living a deliciously beautiful life.
Forgiveness. It’s the f-bomb that will completely transform the way you do life.
So, how do I recommend you enjoy today’s recipe? Make it as a side item with a bunch of other things. Maybe some shrimp, some chicken, or tempeh. Maybe you have a couple of salads on the go, a few slices of roasted potato, steamed vegetables and bit of cooked quinoa. Grab a little of each, take your plate outside, and pick away at it. Eat small bits at a time, let the flavors of each dance in your mouth and feast in the amazingness that is enjoying food.
It’s quite a treat!
To print, email or text this recipe, click here.Print Fresh n’ Raw Pad Thai Salad Author: Leanne Vogel Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free Prep time: Total time: Serves: 2 A peanut-free approach to Pad Thai. Made healthier with fresh, raw ingredients ingredients – zucchini noodles and all. Ingredients Salad
- 1 large zucchini, spiralized
- 1 small carrot, spiralized
- handful bean sprouts
- 1 cup sliced purple cabbage
- 3 green onions, chopped
- 2 tablespoon fresh cilantro, chopped
- juice from ½ lime
- 1 teaspoon sunflower seed butter
- 1 teaspoon water
- 1 tablespoon fresh lime juice
- ½ teaspoon gluten-free soy sauce or wheat-free tamari or coconut aminos (for a soy-free option)
- 2 tablespoons fresh cilantro
- ¼ small jalapeño, chopped
- small clove garlic, minced
- Add all salad ingredients to a large bowl. If you do not have a spiralizer, you can either use a cheese grater to prepare the zucchini and carrot or, use a vegetable peeler and just continue to peel the vegetable, using the long ribbons for the salad.
- Add all dressing ingredients to the jug of your small blender (I used a magic bullet) and blend until smooth, about 30 seconds.
- Pour the dressing over the vegetables, stir to coat, and serve!
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Add all salad ingredients to a large bowl.
If you do not have a spiralizer, you can either use a cheese grater to prepare the zucchini and carrot or, use a vegetable peeler and just continue to peel the vegetable, using the long ribbons for the salad.
Add all dressing ingredients to the jug of your small blender and blend until smooth, about 30 seconds.
Pour the dressing over the vegetables and serve!
Now it’s your turn – do you look forward to preparing and enjoying your meals?
Do you consider yourself to have a healthy relationship with food? If not, what needs to change in order for you to get where you want to be?
What are two things could you do to begin surrounding meal time with a bit more relaxation?
This entry was tagged: carrot, cilantro, raw, salad, zucchini