{"id":13799,"date":"2013-09-29T17:29:19","date_gmt":"2013-09-30T00:29:19","guid":{"rendered":"https:\/\/shescookin.com\/?p=13799"},"modified":"2022-08-16T13:44:48","modified_gmt":"2022-08-16T20:44:48","slug":"coconut-aminos-for-paleo-gluten-free-and-low-sodium-cooking","status":"publish","type":"post","link":"https:\/\/shescookin.com\/coconut-aminos-for-paleo-gluten-free-and-low-sodium-cooking\/","title":{"rendered":"Coconut Aminos for Paleo, Gluten Free and Low Sodium Cooking"},"content":{"rendered":"
<\/a><\/p>\n Love the salty umami\u00ad of soy sauce but not the side effects of ingesting so much sodium – you know, those dreaded added pounds and bloat from water retention? Or maybe you’re following a Paleo, gluten-\u00adfree or low sodium diet and want or need to eliminate soy. The solution: \u00a0coconut aminos<\/a>. For us, it’s the low sodium aspect: only 113 mg per 1 teaspoon in coconut aminos, versus 920 mg of sodium per 1 tablespoon (306 mg per teaspoon) in regular soy sauce and 575 mg per 1 tablespoon (191 mg per teaspoon) of low-sodium soy sauce. The flavor is milder than soy sauce and, contrary to the name, doesn’t taste like coconut at all, coconut aminos are the best non-soy, low-sodium substitute I’ve found for sushi dipping and Asian food cravings.<\/p>\n Today I’m sharing a recipe for a light and healthy grilled shrimp with vegetables and Pad Thai Rice Noodles that I purchased at an Asian market. It is Gluten-Free and can be adapted to a Paleo diet by using shiratake noodles which are made from yams. Both kinds of noodles contain no wheat and have zero sodium and are much lighter than egg or semolina noodles. This isn’t traditional Pad Thai because the sauce I created is a light Lime Sauce made with coconut aminos instead of soy sauce with a bight, fresh lime sauce rather than a peanut sauce. You can certainly add whatever vegetables you have on hand and use tamari or light soy sauce and regular noodles if you prefer. Either way it is a quick, nutritious, family-friendly dinner.<\/p>\n