Whole30 Drunken Zucchini Noodles
Whole30 Drunken Zucchini Noodles. Paleo, healthy and so easy to make! Get ready to climb into a big bowl of magical deliciousness and healthy eats!
This recipe has been a VERY long time coming. There is this [un]healthy obsession I have with a damn good drunken noodle dish, and I’ve been wanting to turn my favorite Thai dish into something Whole30 compliant for ages. I’ve been thinking up this fabulous recipe for a while now, and you will not be let down!
I thought it was going to be hard to really get those full and vibrant flavors from a traditional drunken noodle dish into this healthy, whole30 version but boy was I mistaken. When I first made this recipe, I used a 3 1/2 pound bag of chicken thighs I got from Costco.
My husband polished off this dish in under 2 days…
He has issues, right? Nah. This dish is just that good. He’s my garbage disposal, and I adore him for it…
I know how daunting it can be to get through a Whole30… especially if it’s your first one! For that reason, I’ve done my best to be your go-to resource for anything and everything Whole30 related! This Whole30 Drunken Zucchini Noodles recipe can be your go-to yummiest dinner ever.
Seriously, make this for the whole family, and they’ll never make fun of your Whole30 journey again. Guaranteed.
Have you checked out the meal plans I’ve created?
What about my Whole30 Trader Joe’s Shopping Guide?
I took a poll a few months back about whether you’d like to see more Whole30 Meal Plans or recipes up on my blog, and the results seemed to be pretty even. For that reason, I am doing my best to create both for you.
I’ve got lots and lots of fresh and exciting Whole30 recipes coming your way this month, so start getting excited! I’m also doing my best to get a new Whole30 meal plan out in the next week or two. Plans have sorted shifted since I started working on the Cookies, Brownies & Bars ebook… weeeee!!
More on that to come… later on 😉
I don’t know how many of you just so happen to follow me on Instagram, but I had shared a few weeks back that I was teeter tottering with the idea of starting to count my macros. Why? Because gains. But seriously…
I’ve been lifting weights for over 5 years, and it has become a huge passion of mine. I love heading to the gym, plugging in my headphones and rocking out to some old school hip hop tunes while trying to pickup 300 pounds. Did I lose you? I sure hope so. I can’t pick up 300 pounds… yet.
The gym really is somewhere I enjoy going to and the fact that my husband enjoys lifting with me, makes the experience that much sweeter.
My hands are in bad shape. I used to have on and off wrist pain when I wasn’t as thorough with my lifting techniques. That wrist pain went away though as soon as my form improved which was an extremely exciting time for me. However, over the past half year or so, I’ve developed some pretty yucky hand pain.
I’m not 100% sure it’s carpal tunnel, but I’m leaning towards yes. I went to an orthopedic surgeon back in October, who told me that she couldn’t give me a definitive answer until I took the EMG test (traditionally used to confirm the diagnosis of carpal tunnel).
However, this place I went to seemed to already be pushing surgery before really assessing my condition, so I ran away pretty skeptical… and scared.
I started seeking alternative treatments. I started with a chiropractor which didn’t really help, so I have moved onto the best acupuncturist in town. I felt some relief for about one month, but I’m back to not feeling so hot.
I’m trying my best not to get discouraged and to trust the process. I’m also on a few different Chinese herbs to help with inflammation, circulation, poor liver function, etc.
It’s been about 4 months, and I’m hoping that I can start to see the light at the end of this dark tunnel soon.
Wait, back up. I just rambled way off course. What does this have to do with lifting weights and macros? Let me circle back real quick…
Gains. I want to make sure I’m making them. Since I started experiencing problems with my hands, I have not been doing any upper body lifting at the gym. I am only working out twice a week, and I don’t want to lose the muscle I do have.
It’s very important for me to have thick and muscular legs and big hiney (call me vain). These are characteristics that I have always found to be extremely attractive (yes, even before big booties were in!)
I’ve had a rather large butt since I was in high school, but it wasn’t until I started lifting weights that I understood that I could put muscle on in my glutes and feel stronger and more empowered than ever.
Having these assets (hehe, no pun intended) makes me feel feminine. My whole life, I’ve never been very curvy. I’ve always had relatively small breasts and absolutely no hips. In fact, if I didn’t have a big butt, I’d look even boxier than I already do.
It’s one of my biggest insecurities, so working on my fitness and building my glutes makes me feel really good. That being said, I want to make sure I am not only maintaining but growing my muscle mass. I’ve started using flexible dieting as a way to hopefully do so.
I’m still eating about 90-95% paleo. I’ve incorporated things like gluten free oats and more rice, but other than that, I’m still keeping it authentic over here. Just thought I’d fill you in!
In the (ON) chance that you do not care about ANY of this stuff, let’s move on to the bestest Whole30 Drunken Zucchini Noodles recipe in all the world.
Be sure to add this fabulous recipe for Whole30 Drunken Zucchini Noodles to the rotation. Since my hubby inhaled this dish in just a few days, I already have it on the menu for next week.
This time, I’m going to disguise it in a Tupperware container labeled “brussels sprouts”. He won’t even touch it with a 20 foot pole… I’m golden!
- 2 tablespoons ghee or coconut oil
- 2 1/2 pounds boneless skinless chicken thighs washed, patted dry & cubed
- 8 large zucchinis
- 3 red bell peppers sliced
- 1 yellow onion diced
- 2 teaspoons garlic minced
- 32 ounces frozen vegetables I used an Asian stir fry mix
- 1 cup Thai basil chopped
- 3 Thai chiles minced
- sea salt and black pepper to taste
|Cook Time||30 minutes|
|Prep Time||10 minutes|
- Spiralize the zucchini first. I like to use the "C" blade on my Inspiralizer. Feel free to spiralize it as thick or as thin as you'd like! Add the spiralized zucchini to a large colander and place it over the sink. Add a few teaspoons of kosher salt and massage it well into the zucchini. Let it sit for about 20 minutes, as this process will release a lot of moisture. Rinse the zucchini well with cold water and let it drain for another 10-15 minutes. Pat it as dry as you can with a kitchen towel and set aside.
- In a large frying pan, melt the ghee and let it coat the entire surface of the pan. Once the pan has heated up for a few minutes, add the diced chicken and a few sprinkles of salt and pepper. Cook for 7-10 minutes, stirring frequently until the chicken is cooked through (go ahead and grab a piece and cut it in half to double check!) Using a slotted spoon, transfer the chicken to a large bowl and set aside.
- Add another tablespoon of ghee to the frying pan and toss in the bell peppers and onion. Let it cook for about 5 minutes until soft and tender. Add the minced garlic and stir for 30 seconds until fragrant. Add basil, chiles and frozen vegetables and reduce the heat to medium-low. Cook for about 15 minutes until the frozen vegetables are cooked through, stirring frequently.
- While the vegetables are cooking, prepare the sauce. In a medium bowl, whisk together all of the sauce ingredients. Set aside.
- Once the vegetables are cooked through, add the cooked chicken back into the pan and stir everything together.
- Add the sauce to the pan and turn the heat to medium. Once the mixture begins to simmer, turn the heat to medium-low and add the spiralized zucchini. Let this all cook for another 5-7 minutes until the zucchini noodles have reached your desired level of doneness.
- Serve with fresh squeezed lime, Thai chilis and Thai basil as garnish.
Whole30 Drunken Zucchini Noodles
Amount Per Serving
Calories 396 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 116mg 39%
Sodium 1110mg 46%
Potassium 747mg 21%
Total Carbohydrates 37g 12%
Dietary Fiber 14g 56%
Protein 33g 66%
Vitamin A 95%
Vitamin C 253%
* Percent Daily Values are based on a 2000 calorie diet.