Yes, I’m still on vacation, but I wanted to share another recipe that isn’t quite Paleo, but it was really delicious! I had received a bottle of Stonewall Kitchen Roasted Garlic Peanut Sauce that came with a recipe card and I’ve just gotten around to making it. The sauce has some ingredients that certainly don’t qualify as Paleo, but I’m going to attempt to make my own based off their ingredient list (the ones in bold I can use or use a substitution):
Water, Sugar, Peanut Butter, Tomato Paste, White Vinegar, Soy Sauce (wheat, soybeans, salt), Roasted Garlic, Spices, Red Wine Vinegar, Canola Oil, Molasses, Salt, Mustard (mustard seed, white wine, xanthan gum, natural fl avor, citric acid, celery seed, turmeric, annatto), Onion, Curry Powder, Sesame Oil, Xanthan Gum, Citric Acid, Garlic Oil.
Most of this recipe is from the recipe card so I don’t take full credit here.
3 zucchini’s, spiralized
2 scallions, chopped
1 red pepper, diced
1 cucumber, diced
1 cup Stonewall Kitchen Roasted Garlic Peanut Sauce
2-3 Tbs fresh cilantro
Toss the zucchini noodles with vegetables and top with Sauce. Garnish with cilantro. Top with grilled chicken or shrimp for a protein.
You may notice that the picture doesn’t look like I followed the recipe … I didn’t. I went to get the spiralizer from the basement only to find that it has been moved out with wedding gifts to make some additional room. So, I sauteed the diced zucchini and added some chopped Chorizo and grilled chicken.
Have you remade any favorite condiments? I’ve made Paleo Mayo and loved it! I’ve also found a great recipe for a Paleo BBQ sauce that was heavenly!