Easy Weeknight Pairing: Boochcraft ‘Ginger Snap’ Cocktail & Spaghetti Squash Pad Thai
Let’s face it. We’re all busy. And as much as we’d like to cook ourselves a 5 star meal every night, our schedules don’t always allow us. But does that mean we have to skimp out on great food? Absolutely not.
This food pairing is here to prove that weeknight meals can taste and feel gourmet, without sacrificing nutrients. Grab a pen and paper because you’re going want to jot this down on this week’s grocery list.
This weeknight food pairing includes a light and refreshing take on the Ginger Snap, a cocktail using Boochcraft’s delicious Ginger + Lime + Rosehips. Accompanied by this nutrient dense bone broth pad thai, this is a combo you won’t feel guilty about.
Cocktail: Not Your Granny’s Ginger Snap
Ginger Boochcraft (1 bottle)
Luxardo Maraschino (1/4 cup)
Pineapple Juice (6oz)
Candied Ginger (for garnish)
Mix the Boochcraft, liquor, and pineapple juice. Squeeze fresh lime and stir well. Serve in glassware and garnish with candied ginger and sliced pineapple.
Bone Broth Spaghetti Squash Pad Thai
Recipe Courtesy of Bonafide Provisions.
Once you start replacing traditional noodles with spaghetti squash, it honestly becomes hard to go back! This healthy alternative to traditional pad thai is easy to digest, loaded with Vitamin A, potassium and collagen.
1 large spaghetti squash
salt and pepper to taste
½ TBSP coconut oil
1 clove garlic, minced
1 cup shredded green or red cabbage
1 cup organic shredded carrots
¼ cup Bonafide Chicken Bone Broth
2 TBSP organic sunflower or almond butter
1 ½ TBSP coconut aminos
1 TBSP rice wine vinegar
1 red chili pepper
2 cooked chicken breasts or thighs, chopped
1 green onion, chopped
1 small bunch of cilantro, chopped
1 lime wedge
Preheat the oven to 350 degrees. Cut the spaghetti squash in half lengthwise and scrape away the seeds. Season with salt & pepper and place the cut sides down on a lined and covered cookie sheet. Roast for 50-60 minutes. Try to test if it is done by piercing the skin with a fork. If it goes in easily, remove it from the oven and set it aside to cool. Once cooled, use a large fork to shred the spaghetti squash lengthwise to create noodle-length strips. Then set the noodles aside in a large bowl.
In a large nonstick skillet melt coconut oil and saute garlic for 1 minute. Add the cabbage and carrots and saute over medium-high heat for 3 minutes. Transfer vegetables to a plate. Add the broth, nut butter, coconut aminos, rice vinegar and red chili pepper to the skillet. Whisk well and heat until smooth. Return the veggies and spaghetti squash to the pan. Add the chicken, stirring well, and heat over medium heat for 5 minutes or until the sauce has coated all of the chicken. Garnish with green onion, cilantro and lime.