Shrimp Pad-Thai (Gluten & Grain Free, Paleo, Low-Carb)

Shrimp Pad-Thai (Gluten & Grain Free, Paleo, Low-Carb)

When I switched over to an IBS friendly diet many year ago, pad-Thai was one of the dishes I knew I was going to miss most.

I fell in love with pad-Thai during my university days and always found myself gravitating towards Thai restaurants when I ate out. Something about the combo of spices and flavours is just magical in Thai cuisine.

So, since depriving myself of the foods I love most is never an option, it was important that I had a grain free version of pad-Thai that I could easily create in my kitchen whenever a craving hit.

Check out this delicious Shrimp Pad-Thai with simple and clean ingredients. It’s one of my favourite recipes to date 🙂

Shrimp Pad-Thai

INGREDIENTS: (serves 2-3)
1 lb wild shrimp
2 pastured eggs
1 spaghetti squash
1 pack enoki mushrooms
2 large carrots
2 green onions
3 cloves garlic, crushed
1 inch cube ginger, grated
2 tbsp. avocado oil
4 sprigs cilantro (optional)
2 tbsp. pine nuts or crushed almonds, lightly toasted
Sea salt & black pepper to taste

Pad-Thai sauce:
1 lime (juice only)
2 tbsp. almond butter
3 tbsp. coconut aminos

NOTE: If you’re not a fan of shrimp, feel free to swap it out for chicken. Just cut 1lb of chicken breasts into bite-sized pieces.

INSTRUCTIONS:

1. 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).

2. Finely chop carrots and green onion in a food processor or by hand. Set aside.

3. Using a deep pan over medium heat sauté garlic and ginger in 1 tbsp. avocado oil until fragrant. Add carrots, onion and mushrooms and continue to cook until carrots are tender. Season with salt.

4. Create a space in the middle of the pan, add eggs and scramble. Mix in with vegetables and let cook for 1-2 minutes.

5. In a small bowl combine all sauce ingredients until smooth and creamy.

6. Add spaghetti squash and sauce into pan and mix all ingredients together until sauce coats everything.

7. Add in cooked shrimp (see instructions below) and gentle combine all ingredients until warm.

8. Plate the pad-Thai and top with toasted pine nuts and chopped cilantro.

Shrimp: (can be cooked at the same time as the pad-Thai)

1. 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.

2. Once shrimp are cooked, set aside until ready to add to the other pan.

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Wild Haddock with Mustard & Thyme

Wild Haddock with Mustard & Thyme

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.

Check out these 4 simple steps for Wild Haddock with Mustard and Thyme.

Serve these haddock fillets on top of cauliflower “rice” for a delicious low carb, keto, paleo and IBS friendly meal.

Wild Haddock with Mustard & Thyme

INGREDIENTS: (serves 2)
2 wild haddock fillets
2 tsp yellow mustard
1 tsp dried thyme
Sea salt to taste
1/2 lemon

INSTRUCTIONS:

1. Spread 1 tsp of yellow mustard onto each haddock fillet.

2. Season with dried thyme and sea salt.

3. Bake at 400F for 15-minutes.

4. Squeeze fresh lemon juice over haddock before serving.

“Spaghetti” with Chicken & Kale Pesto (AIP, Paleo)

“Spaghetti” with Chicken & Kale Pesto (AIP, Paleo)

Spaghetti squash is an awesome gluten and grain free vehicle for so many great foods and sauces.

My favourite way to enjoy these low-carb, whole food noodles is in my “spaghetti with a classic tomato sauce dish OR “spaghetti” bolognese.

I’m always experimenting with different sauces and foods that taste great on top of these godsend noodles, which has led me to this kale pesto dish. I thought this yummy, nutrient and flavour-rich alternative might just do the trick.

Give this recipe a try and let me know your thoughts in the comments section below!

 “Spaghetti” with Chicken & Kale Pesto

INGREDIENTS: (serves 2-3)
1 lb ground chicken
1 spaghetti squash
1/2 lemon (juice only)
8 large pieces of kale (chopped)
2 small shallots or 1 small onion (sliced)
4 garlic cloves (sliced)
3 tbsp avocado oil or extra virgin olive oil
Sea salt and black pepper to taste

INSTRUCTIONS:

For spaghetti squash …
1. Cut spaghetti squash lengthwise and remove seeds with spoon.
2. Bake at 400 for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time).
3. Fork should pierce skin easily when squash is cooked. Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash.
4. Use a fork to scrape out the strands of squash onto a plate when chicken with kale pesto is ready.

For kale pesto & chicken …
1. Sauté shallot in 2 tbsp oil on medium-low heat for 4 minutes.
2. Add kale and continue to sauté until kale is tender.
3. Add garlic, salt and pepper and sauté for 2 more minutes.
4. Put kale mixture into a food processor or blender and pulse until a pesto mixture is formed.
5. Add 1 tbsp oil into the same pan then add chicken, lemon juice and begin to break a part the chicken.
6. Once chicken is cooked, add kale pesto back into the pan and coat chicken with pesto.
7. Serve chicken with kale pesto on top of spaghetti squash.

Sheet Pan Lemon Butter Chicken & Veggies

Sheet Pan Lemon Butter Chicken & Veggies

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.

Check out this new addition to my sheet pan dinners …

Sheet Pan Lemon Butter Chicken & Veggies

INGREDIENTS: (serves 3)
8 chicken thighs (boneless, skinless)
8 medium carrots (cut crosswise then lengthwise)
1 bunch asparagus (cut stalks into 3)
1 pack whole mushrooms (cut in half)
3 garlic gloves (minced)
1/4 cup butter or ghee (melted)
1/2 lemon (juice only)
1 tsp dried rosemary
1/2 tsp sea salt
1/2 tsp black pepper

INSTRUCTIONS:

1. Mix butter/ghee, lemon juice, garlic, rosemary, sea salt and pepper in a small bowl.

2. Place chopped veggies into a large bowl and add 3/4 of the marinade. Toss until veggies are all coated and spread onto sheet pan. You can also coat veggies directly on the sheet pan.

3. Place chicken thighs on top of the veggies, sprinkle with some salt and coat them with remaining marinade.

4. Bake at 425 for 30-35 minutes.

5. 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 tupperware) and broil veggies on Hi for 3-5-minutes

If you’re looking for another great sheet pan meal idea, you’ve got to try my Honey Balsamic Chicken & Veggies!

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Sheet Pan Honey Balsamic Chicken & Veggies

Sheet Pan Honey Balsamic Chicken & Veggies

Sheet pan meals are a quick and easy way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.

It’s the perfect way to feed your whole family!

Looking for more sheet pan meals? Check out my Sheet Pan Lemon Butter Chicken & Veggies!

Sheet Pan Honey Balsamic Chicken & Veggies

INGREDIENTS: (serves 4)
6 whole chicken legs (bone-in, skin-on)
2 sweet potatoes (cubed)
2 zucchini (cubed)
1 eggplant (cubed)
1 pack whole mushrooms (halved)
2 garlic cloves (crushed)
3 tbsp avocado oil
Sea salt and pepper

Honey Balsamic Marinade
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup avocado oil
2 tbsp whole grain mustard
2 garlic cloves (crushed)
1 tbsp dried oregano
Sea salt and black pepper

INSTRUCTIONS:

1. Preheat oven to 425.

2. Mix honey balsamic marinade together in a small bowl.

3. Coat thighs with the marinade in a large bowl.

4. 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.

5. After chicken has marinaded for 15-minutes, place chicken thighs on top of veggies on the sheet pan.

6. Bake at 425 for 35-minutes.

7. 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).

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Scrambled Squash (Low-Carb, High-Fiber, Paleo)

Scrambled Squash (Low-Carb, High-Fiber, Paleo)

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 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 ?

Time Saving Tip: Bake multiple squash at a time (400 for 30-40 min) and store in fridge for use during the week.

Scrambled Squash

INGREDIENTS (serves 1):
2 pastured eggs
1/2 cup cooked and mashed squash (I used delicata squash but other similar squashes work too)
1 small garlic clove, finely chopped
1 tsp grass-fed ghee/butter or avocado oil
1/2 tsp dried basil
Sea salt and black pepper to taste
Broccoli sprouts, for garnish (optional)

INSTRUCTIONS:

1. Sauté garlic and basil in cooking fat.

2. Add mashed squash and coat with oil and spices using a spatula.

3. Scramble eggs in a separate bowl then pour into pan with squash.

4. Add sea salt and pepper and gently mix ingredients together over low heat until eggs are cooked.

5. Eat on its own, in your favourite wrap or on top of something healthy like this kimchi pancake from Live Organic Foods.

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