Happy Tuesday Evening! Tonight’s menu: Spaghetti Squash and Zoodle Shrimp Pad Thai! I’ve had a hankering for some Thai food, so I decided to make a new recipe. This recipe is paleo, and if you omit the garlic this is also Low FODMAP! It is absolutely delightful and super flavorful. I’m going to post recipe on the blog, but I included it below as well. This amount makes about 1 large serving or two smaller servings…let’s be real, I ate the whole thing 😜 Now for some Food Network and relaxing time 😎

Ingredients:

  • 1/2 spaghetti squash roasted and scooped out (allow to cool for 5 minutes before scooping out, then drain of excess moisture)
  • 1 large zucchini spiralized
  • 1/2 cup purple green beans
  • 1 cup chopped eggplant
  • 2 cloves of garlic minced
  • 1/2 red pepper sliced
  • 1/4 pound wild caught shrimp @zayconfresh
  • 2 egg whites
  • 1 tbls @nutiva coconut oil
  • Sliced almonds
  • Handful basil and cilantro chopped

Pad Thai Sauce:

  • 2 tbls coconut aminos (or liquid aminos or tamari)
  • Juice from 1/2 a lime
  • 1 tbls rice vinegar
  • 1/2 scoop of @sportsresearch bone broth (broth flavor) protein powder mixed with 1/4 cup hot water
  • 1/2 tsp sesame oil
  • 1.5 tsp mesquite powder (or honey or coconut sugar)
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes (or more if you like spicy!)

In a separate small pot, heat the sauce mixture over medium heat, just to keep warm. Do not let it over cook! Heat oil over medium heat in a wok and add shrimp, cooking until opaque. Add the egg whites and allow to cook, scrambling them. Add garlic and vegetables (except zucchini) and sauté until soft and cooked…about 4 minutes. Add in the squash, zucchini and sauce and combine until well distributed. Remove and plate. Now garnish with fresh herbs and almonds!

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