Guest post written by our good friend Sarah Fragoso of Everyday Paleo:
I’m completely honored to have the opportunity to guest post on Robb’s blog. Those of you who know my story know that I owe my life to Robb and to his beautiful wife Nicki. Almost 7 years ago I literally crawled into Robb’s Gym and begged for help. Of course Robb and Nicki had to (gently) beat it into my thick skull that nutrition does indeed play a role in good health, and after a month of being committed to this “paleo thing”, the fog lifted and I became whole once again. My story is a bit longer than this short paragraph but the bottom line is, I’m forever grateful to be able to call Robb my mentor and friend, and it’s with great honor that I contribute this recipe from my latest book Everyday Paleo Thai Cuisine.
After the wild ride of re-gaining my health, I never looked back, and with some encouragement from Robb I started my little blog called Everyday Paleo. Fast forward a few years and my little blog turned into my first book deal, and then four more books were born, mixed in with traveling the nation putting on seminars, co-hosting my top-rated podcast, Paleo Lifestyle and Fitness, and helping to launch a successful fitness and nutrition site, EPLifeFit.com. At the end of the day, I am just a mom and wife, grateful for my health, grateful for this community, and hopeful that more and more people will realize, just like me, that yes, nutrition does indeed play a role in good health (along with smart exercise, stress management, and sleep of course!!)
Now, on to the food! Here’s a recipe straight from my latest book Everyday Paleo Thai Cuisine. My family and I spent several weeks traveling through Thailand, learning from chefs and home cooks alike the art of making authentic Thai cuisine! This is not just another paleo cookbook, it’s a Thai foodies dream, all made with legit ingredients that won’t leave you feeling like you ate a plate of rocks, but instead will leave you happy as a clam and amazed at the Thai culinary magic you can create in the comfort of your very own kitchen.
You can find Everyday Paleo Thai Cuisine here on Amazon and in most major booksellers near you. As always, enjoy!
Savory Glass Noodle Soup
Gaing Joot Woon Sen
This soup is traditionally made with glass noodles, which are made from mung beans and are naturally gluten-free. If you can tolerate legumes, you can use glass noodles to make this dish entirely authentic, but if you want to avoid all starch, try zucchini noodles instead—in my opinion, they are actually more flavorful, and they are most definitely more nutritious! We had this soup on several occasions while in Thai- land and it was a sure favorite among the kids. I suggest adding a bit of spice with Chile Oil before serving.
Prep time: 30 minutes
Cook time: 8 to 10 minutes
Serves: 2 to 3
2 cups chicken broth
1 cup water
1/2 cup ground pork, beef, or chicken
1 teaspoon coconut aminos
1/2 teaspoon black pepper, plus more to taste
1/2 cup sliced carrots
1/2 cup chopped celery
2 teaspoons coconut aminos
1/2 cup sliced straw or white mushrooms
1 cup shredded cabbage
2 green onion stems, cut into long pieces
1 medium zucchini, cut into noodles with a vegetable spiralizer (about 1 cup)
Cilantro leaves, for garnish (optional)
Chile Oil, for garnish (optional)
- In a small soup pot, bring the chicken broth and water to a sim- mer over medium-high heat.
- While the broth is heating, combine the meat, 1 teaspoon coconut aminos, and black pepper in a small bowl.
- Once the broth is hot, drop in small meatballs (about the size of a marble) of the meat mixture and let simmer for 3 to 4 minutes.
- Add the carrots and celery and simmer for 1 minute. Add the remaining 2 teaspoons coconut aminos, taste, and add more if needed.
- Add the mushrooms, cabbage, and green onions and simmer for another 3 to 4 minutes. Add black pepper to taste.
- Place the zucchini noodles in a large soup bowl and pour the hot soup over the noodles.
- Garnish with cilantro leaves and chile oil if desired and serve immediately.