It also contains quite a bit of salt on account of it being made from anchovies, so go a little lighter with your overall salting of the dish. (I also omitted the actual sugar.) But whatever you do, don’t skip the fish sauce! It gives it a nice complex, umami taste and it’s a staple in most Asian cooking. I swapped Tamari for the soy sauce to make it gluten free (use coconut aminos for Whole30), and as I mentioned, I omitted the oyster sauce because it contains quite a bit of sugar. The sauce for the cashew chicken recipe from class called for fish sauce, sugar, soy sauce and oyster sauce. It’s only been a week and a half and already I’m feeling less bloated, with much more energy. (I say sorta, as I just downed a salad with quinoa on it, which doesn’t technically fit.) But, for the most part, I’m avoiding grains, dairy and legumes and cutting out alcohol for at least a couple weeks. I’m sorrrta doing a Paleo-ish eating plan. In the midst of the traveling and chaos, I’ve also managed to gain a few (ok, several) pounds to the point that some of my clothes stopped fitting. Of course, the blog is always the first to suffer, as evidenced by the fact I’ve gone almost two whole months without a post.īetween my trip to France (still need to blog about), our 3-week Northwest road trip (future blog series), and picking up and moving my whole life to Brooklyn… I haven’t left myself a whole lot of time for E is for Eat. The last two months have been an absolute whirlwind, and I’m just now starting to catch my breath. I continue to marvel at how busy I constantly manage to be, despite not having to go to work five days a week.
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