HOLISTIC CHEF EDDIE'S TIP OF THE DAY #85

I've been doing KETO for a couple of years now.  Yes I am human and go off of it from time to time but mostly I am into a low carb, low sugar type of eating.  When I eat sugar and grains I crave more and more and my cravings never seem to be satisfied.  My recent bout of last week on the cruise did me in.  I lost my mental clarity and had body aches and digestive issues.  I'm back on track with my juices, eating clean and today I'm featuring KETO/PALEO FRIENDLY PAD THAI.  So many of us foodies love Asian foods because they are made, for the most part,  with fresh ingredients and very healthy.  I usually tweek one or two ingredients to make it even more holistic.  I realize that during the holiday season for many of us (me included) it is difficult to stick with eating a healthy regimen but to just fit in some healthy meals during December is so important.  It doesn't have to be a black or white issue, i.e. either you eat healthy all the time or eat unhealthy all the time and wait until January 1st for a New Years Resolution.  Make this easy recipe tonight.  It takes minutes and you and your family will love it.  Enjoy!!!!

        KETO/PALEO FRIENDLY PAD THAI

1 teaspoon Fish Sauce (or for Kosher 1 teaspoon Anchovy Paste)
Juice of 1/2 Lemon
1 teaspoon Chili Powder (or to taste)
1 teaspoon Lakanto Maple Flavored Syrup
12 large Shrimp, peeled and deveined (Vegan use just the zucchini noodles and you can add sliced mushrooms)
1 - 2 packages Zucchini Spiralized (every store has this)  or using a spiralizer,  3 medium sized Zucchini 
2 Tablespoons Extra Virgin Olive Oil, separated
1/2 up Cilantro Leaves, chopped, or more to taste (I can never get enough Cilantro)
2 Green Onions, washed, ends removed and thinly sliced
1 cup Bean Sprouts
2 Tablespoons Cashews, for garnish

1)  In a large bowl, whisk together the Fish Sauce, juice of 1/2 Lemon, Chili Powder and Maple Flavored Syrup.  Set aside.
2)  Pat the spirals of Zucchini dry with a paper towel.  Heat a large nonstick skillet or wok over high heat and add 1 Tablespoons Extra Virgin Olive Oil.  Add the Zucchini Noodles and saute for about 2 minutes.  Remove the noodles and add it to the large bowl with the marinade.  Stir into the bowl the Cilantro, Green Onions and Been Sprouts (and mushrooms is using).
3)  Pour the remaining one Tablespoon Extra Virgin Olive Oil back into the skillet or wok and add the Shrimp.  Saute the Shrimp for about 2 minutes on each side until cooked through.  Don't overcook.  
4)  Divide the vegetables on a plates and top with the shrimp.  Garnish with chopped Cashews and serve.  YUM!!!!