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Vietnamese Vermicelli

Paleo | Whole 30 | Gluten Free

Serving Size 3
Total Time 30 Minutes

Ingredients

Instructions

Sauce Mixture

1/4 cup almond butter

1/2 cup coconut aminos

1 tbsp grated ginger or 2 tsp dried ginger

2 tsp sesame oil

Meat Mixture

1 lb ground turkey

1 lb ground pork

1/2 container mushrooms, finely chopped

2 shallots, finely chopped

3 tbsp ginger, grated

2 cloves garlic, grated

1 small container basil, chopped

2 tsp salt

1 tsp pepper

1 handful cilantro, chopped

Base

1 zucchini, zoodled

1 cup carrot sticks

1 head nappa cabbage, sliced thin

1 cucumber, sliced

In a small bowl mix the almond butter, coconut aminos, ginger and

sesame oil together until smooth. Put to the side.

In a large bowl mix the turkey meat, pork, mushrooms, ginger, garlic, shallots, salt,

pepper and basil together.

Heat up a skillet with 2 tbsp of extra virgin olive oil and

add half of the meat (save other half in freezer)

Cook until browned.

Once browned add in half of the sauce and mix.

Serve in a bowl with zoodles, carrots, cucumbers and extra sauce.

Before serving, mix in handful of chopped cilantro and squeeze of lime.

tips & tricks

This recipe makes a lot so freeze half of the meat.

Meat can also be rolled into meatballs and baked in the oven.

Vegetables can be served raw or cooked.

 

If you tend to get bloated after eating salads or raw vegetables try cooking and roasting.

It will help with digestion.