Many of you already know I have reintroduced white rice back into my diet. Basically, white rice is, what I would consider a gray area, in the paleo world. Many in the paleo community allow white rice, on occasion, usually using the hashtag “teamwhiterice”. It’s also found it’s way into many cookbooks with paleo in the title. So, I’ve put it into the gray area category. This Gluten Free Bok Choy Shrimp with Noodles recipe is the result of my wanting to add white rice noodles into my meal plan.
Now, if you’re on the AIP, I’ve added modifications for you. You’ll be switching out the white rice noodles with zoodles, cassava, or yam noodles. Also, you’ll be omitting the curry powder altogether. If you’d like to add a little more spiciness to the dish, you can add a bit of finely shredded pure horseradish, toward the end of cooking.
Ingredients
- 1 tablespoon coconut oil
- 4 cups chopped bok choy
- 1 cup sliced mushrooms, any variety
- 2 cloves garlic, chopped
- 1 cup sliced red onion
- 1 pound shrimp, peeled and deveined
- 1 cup cooked rice noodles (use 2 cups zoodles for AIP paleo)
- 1/4 cup coconut aminos
- 2 tablespoons fish sauce
- 1/2 cup bone or chicken broth
- 1 teaspoon ground ginger
- 1 teaspoon to 1 tablespoon curry powder- depending on preferred spiciness *(Omit for AIP)
- 1 tablespoon arrowroot starch
- sea salt, to taste
Instructions
- Heat coconut oil, in large frying pan, over medium heat, until melted.
- Add bok choy, mushrooms, garlic, and onion to pan, and cook for 5 minutes, stirring often.
- Add shrimp, and stir.
- Add rice noodles or zoodles, coconut aminos, fish sauce, and bone or chicken broth.
- Stir, mixing all ingredients well.
- Add ginger and curry powder, and stir.
- Allow to cook for 10 minutes, over medium heat.
- Sprinkle on arrowroot starch.
- Mix well,
- Cook for an additional 2 minutes.
- Remove from heat,
- Allow to sit for 1 minute.
- Add salt, to taste.
- Serve.
I hope you enjoy my Gluten Free Bok Choy Shrimp with Noodles recipe. I’ll definitely be adding more white rice noodles to some of my recipes. I believe that after you’ve successfully healed your autoimmune symptoms with the AIP, you should try to reintroduce as many healthy foods back into your diet as possible. I’m not saying that you should go back to the processed, tainted foods you ate before, though. But, I am saying that, if a food can offer a health benefit to you, consider reintroducing it. I am loving the additions I’ve made to my diet. It can also be beneficial to your mental state to add back certain foods. I know the fact that I can now enjoy actual noodles with my meals, makes me much happier. Once you’ve done your time on the AIP, don’t be afraid to try adding back foods you used to enjoy. But, be sure to do it wisely. Don’t try to add back gluten-filled noodles, if you have a gluten intolerance. Instead, try white rice noodles. And, don’t neglect to read your food labels. Many of the processed gluten free foods contain tons of bad-for-you additives and fillers. Find the products that have the least amount of ingredients, and no fillers, emulsifiers, or additives, like guar gum and carrageenan. Keep your ingredients as pure as possible!
As always, I wish you good health…….and, good food!
Tara Perillo
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!
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