Foodie Friday: Peanut Butter Jelly Time!

YOU GUYS!!!!!! I just found out some HUGE news..

It's National Peanut Butter Month.

I regret to inform you that this is not an appropriate portion size. Sadly.

At first, I was pretty bitter that I hadn't known about this important fact for the first two weeks of the month... two crucial weeks when I could have been celebrating my love of this delightful peanutty treat. But then I realized - who am I kidding. I already eat, on average, three servings/varieties of PB each day.. it's one of my favorite foods on planet earth.. so I don't really know what more I would have done to celebrate.

Anywayyy -- for my first Foodie Friday, I knew I had to feature PB! As I was perusing through my, like, ten million recipe posts on Pinterest, the peanut-buttery options abounded: dips, cookies, breads, muffins, cupcakes, smoothies, pies, frostings...ohhh heavens. How is a girl to choose!?

Since it's also National Nutrition Month, and since I've been trying to work on getting my booty into shape for summertime.. I [reluctantly] decided to forego the Peanut Butter Brownie Buckeye Cupcakes with Chocolate Ganache that I really maybe wanted to make in exchange for something healthier.

When this new health-focused mindset, I re-evaluated my Pinterest boards and selected this delightful sounding sugar-free, gluten-free, high-protein, banana peanut butter breakfast "cookie." Now - as I reflect on this decision - I realize how ridiculous it sounds and how NOT-delightful that recipe description is..

Let's just say...the breakfast cookies tasted about as good as you'd expect. Which, if you're a normal human, is NOT good. I mean, they're edible. But they are certainly not blog-worthy.

That's when I decided to get creative! While sweet treats that feature peanut butter (..and chocolate) were the first things to come to mind, I realized there are also healthy, savory ways to feature PB. And so, I introduce to you:

Spaghetti Squash Pad Thai 

Ladies and gents - this dish is simply delightful!! You won't even miss the pasta, which traditionally forms the base for Pad Thai -- the spaghetti squash makes an excellent, low-carb, nutrient-rich substitute. There are so many different flavors that meld together in the pan and dance around on your tastebuds.. Even if you decided to eat the whole pan (like I wanted to..), it would hardly be an overindulgence. So healthy, so tasty, sooo goooddd.. You must try it!! Like, tomorrow. 

The key players... minus the squash, which was roasting in the oven.

What you need:

• 1 medium/large spaghetti squash, cooked
• 2 teaspoons canola oil
• 1 clove garlic, minced
• 1 cup carrots, sliced thinly
• 1 cup baby bok coy, diced
• 3/4 cup edamame (could also sub chicken, tofu, etc.!)

For the sauce:

• 1/4 cup vegetable or chicken broth
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 1/4 - 1/2 teaspoon crushed red pepper flakes

For topping:

• Fresh cilantro
• Green onions
• Roasted peanuts
• Fresh lime wedges

All you do:

• Prep spaghetti squash: Cut squash in half lengthwise, and using a spoon, scrape out the seeds. Place on a foil-covered baking sheet, sprinkle with salt and pepper, and roast in a 350-degree oven for 45-60 minutes. Allow squash to cool slightly, then use a fork to "shred" the squash into spaghetti-like "noodles."

• In a large nonstick pan, heat oil and saute minced garlic and sliced carrots for 2-3 minutes. Add diced bok choy and edamame; saute 1-2 minutes more. Remove veggies from pan - set aside.

• In the warm pan, mix the five sauce ingredients. Stir together until well-blended and warmed through. Return sauted veggies, as well as shredded squash, to the pan. Stir together and heat through.

• Portion into bowls, and top with cilantro, green onions, peanuts and juice from a lime wedge.
  (DO NOT LEAVE THIS STEP OUT, PEOPLE! These are not simply garnishes to make the dish look pretty --- they are key ingredients, critical to completing the taste profile of the dish.)

Yummmm-o.

ENJOY! And since you made such a healthy entree choice, feel free to treat yourself to a Reese's Peanut Butter Cup for dessert. I did. 

It is Peanut Butter Month, after all!!