Today my boss, Coach Rachael, gently prodded me to post something by pointing out that tomorrow is National Peanut Butter Day. Yes, it has been a while since I posted a recipe. Mea culpa, peeps!
Right now, I’m in the midst of Day Seven of my second Whole30. In the first six days, I’ve had no fewer than three food-related nightmares. In my dreams, I’ve eaten cake with pink frosting and a bite of a cookie. Plus I drank a glass of champagne. Terrifying ! Well, maybe not to everyone, but all of these things are verboten on the Whole30 – as is peanut butter. I dare not encourage you to cook with peanut butter because I fear it will lead to another nightmare for me!
I do, however, have an almond butter recommendation from the brilliant Everyday Paleo.
Thai “No Peanut” Sauce
½ cup almond butter
½ cup canned coconut milk
½ cup unsweetened applesauce
Juice from ½ a lime
½ tablespoon fish sauce
1 ½ teaspoons fresh grated ginger
½ teaspoon crushed garlic
Hot chili oil to taste (I used ground fresh chili paste because that’s what I had)
Whisk all ingredients together in a medium sized mixing bowl and serve as a dipping sauce.
As recommended by Everyday Paleo, we tried this over Thai beef stir fry. Click the link for instructions. We also had it with chicken from a Barefoot Contessa recipe that I love. I marinated our chicken in lemon juice and olive oil. I used this No Peanut sauce in place of the actual peanut sauce I used to make. It was great!
