We have reached the end of our Whole30! I have a full recap post coming, but I did want to share at least one recipe from the month, since this is a food blog. You may have forgotten since there has been little talk of food lately.
We are big fans of pasta and spaghetti squash was never a good substitute, but once I stumbled upon a spiralizer I never turned back. I love to make zoodles. And if I’m being honest I’m perfectly happy using zoodles instead of real noodles, my husband maybe not so much…. we can work on that.
Over the course of our 30 days we had zoodles a few different ways. The typical zoodles and meatballs (with grain free meatballs instead), as a side dish, and as this Asian concoction. I picked up a jar of cashew butter at Trader Joe’s and knew the slightly salty, creamy butter would be perfect for some peanut free, peanut noodles. I also may have eaten some of the cashew butter straight from the jar a few times, slathered on apples. Ok, ok I may have a new addiction. I blame you Whole30.
Pick up some of this life changing cashew butter and try this recipe out for yourself. Even if you aren’t doing Whole30 it’s awesome and quick.
- 2 teaspoons sesame oil, divided
- salt and pepper
- 1 large chicken breast, cut into bite sized pieces
- 1 tablespoon chopped onion
- 2 medium zucchinis
- ½ cup cashew butter
- juice from ½ lime
- 3 tablespoons coconut aminos
- ⅛ teaspoon cayenne pepper
- 3 tablespoons chopped almonds or cashews
- Heat 1 teaspoon of sesame oil in large skillet, season chicken with salt and pepper and cook with onion until cooked through, about 4-5 minutes.
- While chicken is cooking spiralize zucchinis. In a large bowl whisk together cashew butter, 1 teaspoon sesame oil, lime juice, coconut aminos, and cayenne pepper.
- Add zucchini to chicken and cook 2-3 minutes. Toss chicken and zucchini in bowl with cashew sauce. Serve immediately topped with chopped nuts.