Almond Butter Stir-Fry Sauce

While you wouldn't know it from my past few posts (pizza... mac and cheese...) I have been making a lot of progress on my no-starch diet. Unfortunately, I fell of the bandwagon a few times this weekend, but in general the only starch I have been eating is flour, usually in the form of one piece of spelt toast a day (its supposed to be easier to digest, but it doesn't taste great).

Its been hard to give up the bread, because it settles my stomach. I recently had a cold which gives me an upset stomach from all of the congestion going on. I'm finally feeling much better, so I'm optimistic about being able to thrive on fruit, vegetables, eggs, fish and nuts.

After trying to expel nightshade vegetables from my diet, I found that most bottled sauces and dressings are off limits because they contain the vague word "spices." Not knowing whether that meant paprika, or red pepper, etc, I avoided them like the plague (and well they probably aren't that great for you anyway). I now know I can tolerate small amounts of nightshade vegetables, probably because the chemicals aren't built up in my body, but I'm still pretty strict.

Luckily, we found some recipes for homemade sauces that are perfect for a stir fry, and this is one of them: Thai No Peanut Sauce. We've made it multiple times since first trying it, usually with veggies and shrimp.

The ingredients are pretty basic, especially if you are used to cooking Asian-ish dishes.

1/2 cup almond butter (really good with peanut butter too, if you can eat that)

1/2 cup canned coconut milk

1/2 cup applesauce

Juice from half a lime

1/2 tbsp fish sauce

1.5 tsp fresh ginger (you could probably substitute powdered)

1 clove garlic, crushed

Just mix it all together and put it on whatever you want! Its a thick sauce that is good for dipping as well. The website has other serving suggestions. If you're anything like Aaron and me, you'll be scraping down the bowl to get every drop.