I MAED THIS

Quick introduction to my cooking skills, I have few. Quickest intro ever, huh?  Regardless, I really do find cooking therapeutic! While I can teccccchhhhhhhnically cook without music and alcohol, I can't actually tell you that I enjoyed it. So today's meal is a mash up of my "Whoop Whoop Get Happy" playlist, vodka cocktail(s), and a flurry of knives. Aren't you excited?! I know I am!!

Now we can begin.

  I decided on Paleo Pad Thai, we don't get a lot of tasty healthy ethnic food around here, so  I need this BAD.

All ingredients below for entire meal:

 Upper Right:  Hodge podge of ingredients to make Sunshine Sauce to go on Pad Thai
Upper Left: Behold the fuel that makes this all possible
Bottom: Actual Pad Thai ingredients

It's important to note that we didn't have all the fancy schmancy stuff the awesome cookbook called for. 

The book. My sister-in-law struck gold here!

So, I improvised a few things and it all turned out phenomenal! I even ADDED extras like the carrots, zucchini, summer squash and red bell peppers.

I got the chopping out of the way fast so that I could drink more. It's hard to tell I wasn't drunk by the way I totally mauled this summer squash, but I got the hang of the $5 mandolin later.

Buy a cheap mandolin, it'll save your life... or neatly slice your finger tips off, so stay focused. 

Next,
Find your machete and hack this thing open like a serial killer. Spaghetti squash don't like you, it's totally personal. You have to get vigilante violence-like to get this done, and even then it might be uneven like mine.

Roasted this dude for 30 minutes at 425 degrees with a little olive oil, salt, and pepper. Boom. 

Also, I just made another drink, I'm having so much fun now! So are you!

 Then,

Do this to your chicken, while spaghetti squash is baking, after cutting about this sizeish (1"chunks), until browned all over and no pink in the middle. This is a pic of unfinished chicken, I'm aware. Don't be dummy and under cook it, Salmonella's sick. Pun intended. Put it aside in a bowl when done.

Whisk your eggs and coconut aminos up, have heated coconut oil the pan hot and ready, and dump your egg scramble in. Let cook 'til brown on low like a pahn-kehk. Smack it, Flip it, Rub it down. Then it take out, cool a bit, cut into strips. 

Now get your big saute pan again, and try to avoid this:

It looks like I stroked out while trying to put the vegetables in it. WTF
I need another drink.

  Get moooooosssst of your raw veggies in the pan and with coconut oil, saute for a couple minutes. Then add baked spaghetti squash "noodles", and finally the cooked chicken and egg strips!

 Shhhhheeeet. It's a walk in the park on a summer's day, right?

Check it out! Well Fed Book Pic on top, mine's the bottom pic. 

It's just got more veggies and it's wildly delicious!

Last but not least, add that Sunshine Sauce! My god, it's so so good. Don't drink it, you'll want more on your Pad Thai.

*We had leftovers for 2 days because I went a little batshit cray cray on the veggie volume, but it keeps in the fridge without getting soggy, and tastes great later. Check out the book Well Fed, I imagine I'll be working off this thing for a while to come, such tasty results!

Questions/comments/thoughts welcome. Remember, I'm no cooking/recipe blogger so If you wanted a less boozy, more specific detailing of the process might I recommend going to the Food Network Site. Just my review of this meal.

Peace out!