Back from the States!
Yes… we’re back! You might not have noticed it if you don’t follow me on Instagram but we just had a fantastic trip of three weeks through the Eastern part of the USA. We enjoyed far too much wine and far too much food as well. Time to get a grip on our food intake again! And for me that is usually a whole30 and eating lots of veggies.
Whole30 approved and paleo gado gado bowl
This delicious bowl of veggies, which I like to call a gado gado bowl, ticks all the right boxes for a good meal. It is easy to make, completely full with vegetables (and giving you your daily recommended amount immediately) and delicious!
Going out for dinner twice a day (breakfast and lunch) for three weeks is NOT very good for your waistline. I can assure you! I had really good plans before we left and I was determined to not gain any weight. But once you’re in the land of your choice finding healthy options is not always as easy as I had hoped it would be.
I think in a way we’re a bit spoiled in that sense, here in the Netherlands. You find a new hip and healthy saladbar, vegan restaurant or similar on virtually every corner of the street (well ok if you live near a big city that is) And of course you can find healthy choices in the US but outside of the bigger cities I wasn’t too impressed with our choices. The places we did find looked a bit sad and not very attractive to go into. Most of them were only open for lunch anyway and not for dinner, so there was that. Plus we were traveling together and Tom and hip vegan things don’t necessarily match very well… 🙂
What I would loooove to have over here though is a Whole Foods store. What an amazing place! I love how you can immediately see what your choices are. Do you want wild fish? Or would you prefer sustainably farmed? Or do you want organic or regular? You can choose whichever fits your budget and frame of mind. Would love a store like that here! So I think if you live in the US and can actually cook I think it is not such a hard thing to eat healthy. Although yes it does come at a different budget. Speaking of budget; I thought the US was insanely expensive in general! Not just the food either. It doesn’t help that the dollar is pretty strong against the euro at the moment so while we could half the prices last time we were in the States (2005) this time the price was almost one on one.
Another noticeable difference was the kind of people shopping in Whole Foods as compared to Walmart. Let’s say my guess is that the Whole Foods shoppers on average have a little more money to spend. Still I think it is a real shame that junkfood is so cheap as compared to healthy food. It should be the other way around. Which also makes me angry that here they are increasing the tax on healthy food! I mean… really??
Anyway, after three weeks of restaurant food I was really looking forward to cooking and eating healthy food. And getting rid of the three additional kilo’s I took home with me. Not too worried about them actually as they usually disappear as fast as they come.
This gado gado bowl is not very skinny due to the almond based sauce but it is delicious and you can use less of the sauce if you so choose. (I wouldn’t cause it is delicious!)
It is whole30 approved and going forward you will be finding more of that type of recipe here. Not only as I am back to doing my 7th (or so) whole30 but also because I love recipes like this. Just so you know. For now this is a perfect meal for warm summery weather. Easy to cook, quick and delicious. Enjoy!
What is your favourite way to shedding those holiday pounds? Tips are always welcome!Print
Paleo gado gado bowl (whole30 approved)
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 people
- 1 cauliflower to make cauliflower rice (I eat this raw by the way)
- 400 gr green beans
- 200 gr chicken filet, in cubes and baked with spices of your choice
- 75 gr bean sprouts
- 1 mango, in cubes
- 1/2 cucumber, in small cubes
- 1 broccoli, broken down in florets
- 3 cooked eggs
- 170 gr almond butter
- 1 onion, finely sliced
- 2 cloves of garlic, sliced
- 1 tsp shrimp paste
- 1 tsp ginger
- 1 can of coconut milk (full fat)
- Quickly cook the broccoli and the green beans in boiling water. The broccoli needs no more than 2-3 minutes. The beans need just a bit longer. It needs to be cooked but with a good bite. .
- Make the sauce by adding a bit of coconut oil into a sauce pan. Bake the onions until translucent. Add the garlic and bake for a minute.
- Add the shrimp paste and the ginger. Bake this for a minute or so and add the almond butter.
- Add the coconut milk last and stir until it becomes a smooth sauce. Season with salt and pepper to taste
- Take two large bowls and make a base with the cauliflower rice. Divide the veggies on top, the chicken and the mango. Add a spoonful of the sauce on top and add the eggs last.
- Traditionally gado gado is served luke warm or cold.
- Serve with the remaining sate sauce.
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