Daily Devoured

It’s all about the sauce! This homemade Pad Thai can be made in minutes and the sauce will last for many more meals.

A few months ago, I took a Thai cooking class with my mom and learned how to make this Pad Thai sauce and it’s perfect! The recipe makes quite a bit and I always store extras in a jar for later. It’s literally good on everything!

Pad Thai Sauce:
- 2/3 cup Tamarind sauce (TJs is great)
- 2/3 cup white vinegar or rice vinegar
- 1/3 cup soy sauce or coconut aminos
- 1/3 cup fish sauce (essential)
- 1 tsp sea salt
- 1 cup brown sugar
- 3 tbsp garlic powder or 2 fresh grated garlic cloves
- 1/4 sriracha (or less if you don’t like it as spicy)
Add all the ingredients into a sauce pan, once it begins to boil bring down to a simmer for 5 minutes. Use immediately or pour into jar and save for later.

Pad Thai Recipe:
- Pad Thai noodles
- 2 cups of spinach
- 2 thinly sliced chicken breasts
Begin by cooking the chicken breast in a large pan. Season with salt, pepper, garlic and ginger. Cook for 10-15 minutes. While that’s cooking boil water and cook your noodles. Once the noodles are done add to the chicken pan with spinach and as much sauce as you want. I like mine saucy! Once the spinach is cooked down, plate and enjoy :)

Calling all sweet tooths. Lately, I’ve been addicted to Trader Joe’s dark chocolate peanut cups, but ya girl is trying to cut down on her sugar intake and needed an alternative!

I recently saw a recipe in TikTok for crushed raspberries dipped in chocolate and had to make my version. Of course, using a mini muffin pan to trick me into eating healthier treats, and these didn’t disappoint!

Recipe:
- 1 cup raspberries
- 1 tbsp honey
- 2 tbsp flax seeds (or chia seeds)
- 1 cup dark chocolate chips (I love the ones from TJ, they're GF & DF)

Start by heating the raspberries, honey, and seeds in a small pot for about 7-10 minutes. Then use a hand blender or pour into a blender, and blend until the seeds are mostly broken down. They won’t completely. Then place in the freezer to cool down.

While that cools, melt 1/2 cup of the chocolate chips and make a base layer in the cupcake tray (if you don’t have a mini a regular will work just fine they’ll just be bigger.) Once done place in the freezer to harden for about 10 minutes. Now melt the remaining 1/2 cup of chocolate chips. Take both the tray and raspberry filling out of the freezer. Starting adding the raspberry filling on top of the first layer of chocolate. Finally, add the melted chocolate over the raspberries and place it back into the freezer until hard. Place in a container and keep in the fridge to enjoy!

Great article for those looking to eat more clean in 2021!

theSkimm on Foods to Avoid Whether you believe ‘you are what you eat’ or have muted all nutrition and wellness coaches on your IG, you have the right to know that not all foods are created equal.