Getting Real with Food

Getting Real with Food: 1.20.21

I think it’s safe to say when we counted down “3, 2, 1” on New Year’s Eve, we were all holding our breath. Please, please let 2021 bring light to what seemed like a dark, dreary storm in 2020.

No matter what is going on, the new year always brings with it fresh goals and perspectives. One of mine? To not focus on the typical January conversation surrounding food. Our social media feeds, papers, etc. get flooded with a wide variety of diets that we ‘need’ to try. The majority of those diets fade in popularity, and we return to the norm in February … only to start the mind games again come spring. Talk about an unhealthy relationship! I want to focus on developing a healthy lifestyle overall and a positive relationship with food, body and mind.

My Peanut Thai Sauce simmers in delicious, fresh zoodles and veggies and is topped with crunchy cashews and fresh cilantro. It is a protein-packed, plant-based, satisfying meal that is perfect for dinners or easy lunch prep.

Remember to be proud of your journey. Together, let us learn to love our bodies the way they are, build a healthy relationship with food and develop a healthy mindset to go with it!

Peanut Thai Zoodle Pasta

Peanut Thai Sauce Ingredients:
¼ c grapeseed oil
¼ c soy sauce
3 tbsp sesame seed oil
2 tbsp peanut butter
1 garlic clove
Juice of 1 lime
Dash of ginger, cayenne pepper and salt

Zoodle Pasta Ingredients:
2 tbsp olive oil
2 medium zucchini (or 4 c store-bought zoodles)
3 cloves garlic, minced
¼ c diced shallots
½ red bell pepper
½ orange bell pepper
1 c coleslaw mix
½ tsp garlic powder
½ tsp pepper
¼ tsp salt


  1. In an immersion blender-safe bowl, combine grapeseed oil, soy sauce, peanut butter, garlic, lime juice, ginger, cayenne pepper and salt. Blend until smooth, and set aside.
  2. Shred the zucchini with a zoodle maker until you have roughly 4 cups. Set aside.
  3. In a large frying pan, add olive oil on medium low heat. Add in diced shallots and garlic; saute for 2 minutes. Add the red and orange bell peppers cut in ½-inch strips. Season with half the salt and pepper. Mix until thoroughly combined, and saute for 1 minute. Stir in garlic powder, and add zoodles.
  4. Let the zoodles saute with the rest of the veggies for a bit before cutting them down the center of the pan so they cook easier.
  5. Sprinkle the remaining salt and pepper, and add in the coleslaw mix. Fold until all is incorporated. Saute for 2 minutes.
  6. Pour the sauce over the zoodle mixture, let simmer for 1-2 minutes, and continue to stir.
  7. Serve with raw cashews and fresh cilantro on top, and enjoy!

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