Spaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.

This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.

INGREDIENTS

• 1 medium-sized spaghetti squash (about 3-4 lbs)
• 1 tablespoon avocado oil
• 1 lb. chicken breasts (about 2), diced
• 12 large shrimps, cleaned and deveined
• 2 cloves garlic, crushed
• 1 small red onion, diced
• 2 mushrooms, thinly sliced
• 1 carrot, diced
• 1/2 cup bean sprouts
• 4 scallions, thinly sliced
• 3 eggs, scrambled
• 2 tablespoons coconut aminos
• 3 tablespoons rice vinegar
• 2 tablespoons coconut sugar (optional, omit for Whole30 or keto)
• 1 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• chopped peanuts, for garnish
• lime, for garnish

DIRECTION

1. Preheat oven to 350°F.
2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 40-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork.
3. When the squash is about 15 minutes away from finishing in the oven, heat a large pan over medium-high heat. Once hot add chicken, and a pinch of salt and pepper. Brown chicken on both sides, about 8 minutes total. Remove from pan.

Full read at https://lexiscleankitchen.com/spaghetti-squash-pad-thai/

Crunchy Asian Ramen Noodle Salad (a.k.a. Basically the Best Potluck Salad EVER)

This Crunchy Asian Ramen Noodle Salad recipe is quick and easy to make, tossed with a simple sesame vinaigrette, and perfect for picnics and potlucks!

To make the salad, I recommend spreading the ramen noodles and almonds out on a baking sheet and toasting them for about 10 minutes until lightly golden.  (<– Tip from my mom!)  Then add all of your ingredients to a large mixing bowl, drizzle on the vinaigrette, give everything a good toss…

INGREDIENTS:

SALAD INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

• 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
• 1/4 cup honey (or your desired sweetener)
• 1/4 cup rice vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon toasted sesame oil
• pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

1. Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
2. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Full read at https://www.gimmesomeoven.com/crunchy-asian-ramen-noodle-salad/

Coconut Milk Thai Iced Coffee (Paleo, Vegan)

Enjoy this sweet and creamy Coconut Milk Thai Iced Coffee with all the flavors and no dairy! It’s a paleo and vegan version of everyone’s favorite iced coffee.

This Coconut Milk Thai Iced Coffee is so decadent without a hint of dairy. The key is to make a thick and creamy sweetened condensed milk using coconut milk, which is much easier than you think. All you have to do is simmer the coconut milk and a sweetener until it’s reduced, then add almond extract and cardamom to make it taste truly authentic. It’s seriously the best combination of flavors.

Ingredients

• 4 cups strongly brewed coffee
• Ice cubes
• Additional dairy free milk optional
• Sweetened Condensed Coconut Milk
• 14 oz can of full-fat coconut milk
• 3 tbsp maple syrup
• 1/4 tsp cardamom powder
• 1/4 tsp almond extract

Instructions

1. Place the coffee in the refrigerator to let it chill.
2. Add coconut milk in a saucepan. 
3. Heat over medium high heat while whisking, until it starts to boil. 

Full read at https://whatgreatgrandmaate.com/coconut-milk-thai-iced-coffee-paleo-vegan/