Shrimp Pad Thai is absolutely delicious and will soon be one of your favourite weekly dishes! This recipe combines shrimp with spaghetti squash noodles, vegetables for texture and flavor, and is coated with the most delicious creamy lime almond butter sauce! It’s gluten & grain free, paleo and low-carb.
Quick fact about me … I had a BIG crush on Pad Thai during my university days–and since I lived in Toronto at that time, I always gravitated towards Thai restaurants when I ate out. To this date, there’s just something about the combo of spices and flavours in Thai cuisine that I find magical!
Unfortunately, when I changed my diet to better serve my body, Pad Thai was one of the dishes I had to give up (teardrop).
Luckily, I eventually realized that I didn’t really need to give up my favourite dishes in order to feel good, I just needed to get creative and modify them. Ergo, I created this flavourful paleo version of Pad Thai that I could easily make whenever a craving hits–and let me tell you, I’ve made this recipe way more times than I can count!
Typical take-out Pad Thai can be loaded with lots of unwanted ingredients – crappy oils, sugar, MSG, and lots of sodium. However, this healthy Shrimp Pad Thai is made with shrimp, eggs, veggies, and uses spaghetti squash noodles instead of rice noodles to keep it lower carb & paleo.
Check out this delicious Shrimp Pad Thai with simple and clean ingredients. It’s one of my favourite recipes to date!
Want more healthy Asian recipes? You’re going to love these …
Shrimp Pad Thai is absolutely delicious and will soon be one of your favourite weekly dishes! This recipe combines shrimp with spaghetti squash noodles, vegetables for texture and flavor, and is coated with the most delicious creamy lime almond butter sauce! It's gluten & grain free, paleo and low-carb.
2tbsp.pine nuts or crushed almonds, lightly toasted
Instructions
Cut spaghetti squash lengthwise and remove seeds. Bake at 400 for 30-40 min. Fork should pierce skin easily when squash is cooked. Use a fork to scrape out the strands of squash. Set aside. (I suggest preparing the other ingredients as the squash cooks).
Finely chop carrots and green onion by hand or in a food processor. Set aside.
Using a large pan over medium heat, sauté garlic and ginger in 1 tbsp. avocado oil until fragrant. Add carrots, onion and enoki mushrooms and continue to cook until carrots are tender. Season with salt.
Create a space in the middle of the pan, add eggs and scramble with fork. Mix in with vegetables and let cook for 1-2 minutes.
In a small bowl, combine all sauce ingredients until smooth and creamy.
Turn heat to low, add cooked spaghetti squash and sauce into pan and mix all ingredients together until sauce coats everything.
Add in cooked shrimp (see instructions below) and gently combine all ingredients until warm.
Plate the Pad Thai and garnish with nuts and cilantro.
Shrimp: (can be cooked at the same time as Pad Thai)
In a separate pan, cook shrimp in 1 tbsp avocado oil over medium heat. Season with salt and black pepper. Turn shrimp halfway through cooking.
Once shrimp are cooked, set aside until ready to add to the other pan.
Notes
*You can easily replace shrimp with chicken if you'd like. Just cut 1lb of chicken breasts or thighs (boneless, skinless) into bite-sized pieces and cook as you would the shrimp.
Haddock with Mustard & Thyme is a simple & flavourful fish recipe! It only takes 20-minutes to prepare, so it’s great for the busy work week. This recipe is AIP friendly, paleo, keto & low-carb!
DID YOU KNOW? Haddock is very low in calories (77 calories per 3 ounces), high in protein (17 grams per 3 ounces) and an excellent source of selenium, phosphorus and some of the B vitamins.
If you don’t like or can’t find haddock, you can use another white fish of choice. I recommend sourcing out wild sustainable fish whenever possible.
What you need for Haddock with Mustard & Thyme:
Wild haddock fillets (or other white fish of choice)
Haddock with Mustard & Thyme is a simple & flavourful fish recipe! It only takes 20-minutes to prepare, so it's great for the busy work week. This recipe is AIP friendly, paleo, keto & low-carb!
Sheet Pan Lemon Butter Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Lately, I’ve been preparing meals for more than one hungry belly during the work week, so I’ve started to experiment with different ways of putting together healthy whole food meals that are easy enough to manage even with a busy schedule.
Sheet pan dinners have made it high on my list of go-to meals during the week and I’ll explain why …
Here’s what makes sheet pan dinners so great:
1. They’re quick to put together (unless you’re super slow at chopping veggies) and typically cook in under 35-minutes.
2. Clean up is easy since everything is being cooked (and can be prepared) on one pan.
3. It’s an easy way to cook for multiple people or cook enough so that you end up with leftovers for the busy week ahead.
4. The combinations of meat/fish, vegetables and marinades are endless, so you’ll never get bored of sheet pan dinners.
5. Allowing your meats and veggies to cook together in a marinade (or just some simple seasoning) is a great way to achieve a flavourful end product.
Now check out this delicious sheet pan dinner recipe!
Sheet Pan Lemon Butter Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Mix butter/ghee, lemon juice, garlic, rosemary, sea salt and pepper in a small bowl.
Place chopped veggies into a large bowl and add 3/4 of the butter marinade. Toss until veggies are all coated and spread onto sheet pan. You can also coat veggies directly on the sheet pan.
Place chicken thighs on top of the veggies, sprinkle with some salt and brush them with remaining marinade.
Bake at 425F for 30-35 minutes.
Optional step: If you want to cook off some of the pan juices at the end, remove chicken thighs first (keep covered on a plate or in a glass container) and broil veggies on Hi for 3-5-minutes
Notes
* Make this recipe dairy free & AIP friendly by replacing butter/ghee with avocado oil.
Sheet Pan Honey Balsamic Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Sheet pan dinners have made it high on my list of go-to meals during the week and I’ll explain why …
Here’s what makes sheet pan dinners so great:
1. They’re quick to put together and typically cook in under 35-minutes.
2. Clean up is easy since everything is being cooked (and can be prepared) on one pan.
3. It’s an easy way to cook for multiple people or cook enough so that you end up with leftovers for the busy week ahead.
4. The combinations of meat/fish, vegetables and marinades are endless, so you’ll never get bored of sheet pan dinners.
5. Allowing your meats and veggies to cook together in a marinade (or just some simple seasoning) is a great way to achieve a flavourful end product.
Now check out this delicious sheet pan dinner recipe!
Sheet Pan Honey Balsamic Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Mix honey balsamic marinade together in a small bowl.
Coat thighs with the marinade in a large bowl.
While the chicken is marinating, prepare veggies and place in a bowl or on your sheet pan and coat with oil, garlic, salt and pepper.
After chicken has marinated for 15-minutes, place chicken thighs on top of veggies on the sheet pan.
Bake at 425F for 35-minutes.
Remove chicken from pan (cover to keep warm) and then place pan with veggies on top rack and broil for up to 5 minutes to cook off some juices from the pan (optional).
Scrambled Eggs & Squash is the perfect way to prepare eggs during the fall & winter! This recipe is extremely satisfying and packed with the goodness of eggs and winter squash. It’s an awesome low-carb & paleo breakfast.
I would normally save my egg breakfasts for the weekend, but I’m officially obsessed with this new way of preparing eggs so needless to say, I’m a little out of control with eggs these days. #eggcrazy
Seriously though, this Scrambled Eggs & Squash recipe will have you feeling the same way about eggs, so test it out and don’t blame me when you discover you’re hooked. There’s plenty of room for you in my “hooked on eggs” club 🙂
Types of squash that work well in this recipe …
Butternut
Delicata
Kabocha
Carnival
Sweet Dumpling
TIME SAVING TIP: Use leftover roasted squash for this recipe. You can roast multiple squashes at a time (400F for 30-40 min or until tender) and store in fridge. Use in different recipes throughout the week.
What you need for Scrambled Eggs & Squash
Eggs
Winter squash (see above for selecting type of squash)
Scrambled Eggs & Squash is the perfect way to prepare eggs during the fall & winter! This recipe is extremely satisfying and packed with the goodness of eggs and winter squash. It's an awesome low-carb & paleo breakfast.
1/2cupwinter squash, cooked & mashed (see above for selecting type of squash)
1tbsponion, finely chopped
1tspavocado oil
1/2tspdried basil, optional
Sea salt & black pepper , to taste
Instructions
Sauté onion and basil in avocado oil.
Add mashed squash and mix with oil and basil using a spatula.
Scramble eggs in a separate bowl then pour into pan with squash.
Add sea salt & black pepper and gently mix ingredients together over low heat until eggs are cooked.
Eat on its own or in your favourite healthy wrap.
Notes
TIME SAVING TIP: Use leftover roasted squash for this recipe. You can roast multiple squashes at a time (400F for 30-40 min or until tender) and store in fridge. Use in different recipes throughout the week.
Creamy Broccoli Soup is easy to prepare and packed with lots of goodness! It’s a comforting, dairy free soup that makes for a delicious side to any meal during the cold months!
Remember those nights when Mom got lazy in the kitchen and whipped you up Cream Of Broccoli Soup out of a packet?
Well, this Creamy Broccoli Soup recipe throws that wannabe soup stuff down the drain–where it belongs!
Give this delicious dairy free, AIP, paleo & keto recipe a try. It’s the perfect wholesome side to any meal during the cold months.
Turn your soups into a complete & nutrient-rich meal in one easy step …
Just add 2 scoops of collagen powder into your bowl of soup and stir until powder dissolves. Collagen is loaded with nutrients that support your skin, hair, nails, bones, joints & gut. Boost all your soups and smoothies with this powerful anti-aging ingredient!
Creamy Broccoli Soup is easy to prepare and packed with lots of goodness! It's a comforting, dairy free soup that makes for a delicious side to any meal during the cold months! AIP, paleo & keto friendly.
Put cooked vegetables and liquid in a blender and blend until a creamy purée is formed. You can also place an immersion stick directly in the slow cooker to blend cooked ingredients.
Serve while still hot. Jar any extra soup, store in the fridge and use within a week.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
