Since we are still in pot central until tomorrow, it was only appropriate that I create a Denver-inspired dish to hold you over until next week’s post. Since my AIP diet eliminates my beloved carbs, I’ve had to get creative with dishes. If I let myself think that I’m trapped eating plain veggies and pure meats/seafood, I’ll get super grumpy. So what do I do? RESEARCH.
In my research, I found these creative little things called Kelp Noodles. What is a Kelp Noodle? They are a sea vegetable in the form of a raw noodle. Made of only kelp (a sea veggie), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories. A.K.A. a crunch noodle minus the carbage.
Kelp noodles can be used in variety of salads, stir-fries, hot broths, and casseroles. It definitely doesn’t taste like a noodle, but with the right ingredients and preparation, it leaves you full (and happy you avoided the carbs!)
Missing my Carbs Kelp Noodles Recipe:
- 1/2 package of Sea Tangle Kelp Noodles
- 2 TBSP of Ground Tahini
- 1 TBSP of Sesame Oil
- 2 Stalks of Asparagus
- 1 Sweet Potato
- 1 Carrot
- 1 zucchini
- 1 tsp of fresh ginger
- Sea Salt &P
- 2 cups of Organic Kale
- Rinse off the kelp noodles in a colander. Once rinsed, place in a bowl of warm water for 20 ish minutes.
- Add some fat to a deeper skillet (I love bacon fat or coconut oil) and turn on medium heat. Slice up the sweet potato and add to the skillet. Cook for about 20 min or until softens.
- Cut up the asparagus, carrot, and zucchini and add to the already cooking sweet potatoes. Add the S&P.
- After about ten minutes, rough chop the kale, drain the kelp noodles, and throw all into the mix.
- Add the sesame oil and tahini right before you turn off the heat and mix so everything gets a nice coat.
- Pour into a bowl and MANGIA!