Angie's Low-Carb Pad Thai


For Sauce: 

  • 4 T PB2 (or if you want the fat you could also do 4T Peanut Butter or 2T PB2 and 2T Peanut Butter)

  • 2 T coconut aminos

  • ½ cup warm water

  • 1-inch piece of ginger, peeled and grated (or you can use pre prepped ginger)

  • 2 cloves garlic, minced

  • 1 tsp red pepper flakes

  • 1 T Rice Unsweetened Rice Vinegar

  • 2 T Stevia or Coconut Sugar

  • 1 ½ tsp chili garlic past or siracha

  • ½ squeezed fresh lime juice

Blend together set aside.

Pad Thai:

  • 1 medium-sized spaghetti squash (about 3-4 lbs.)

  • 2 chicken breasts, cut into bite size pieces

  • 12 large shrimps, cleaned and deveined

  • 2 cloves garlic, crushed

  • 1 small red onion, diced

  • 3 carrots, shredded or diced

  • 1/2 cup bean sprouts

  • 4 scallions, thinly sliced

  • 3 eggs, scrambled

  • Chopped peanuts, for garnish

  • Lime, for garnish 


  1. Preheat oven to 350°F.

  2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place face down 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 pan is hot add chicken, and a pinch of salt and pepper. Brown chicken on both sides, about 8 minutes total. Remove from pan.

  4. Add shrimp and sear until cooked through, about 1 minutes. Remove from pan.

  5. Add another splash of oil or cooking oil spray (to say fat content macros) to the now empty pan and then add garlic, onion, and carrots and cook until soft, about 5-7 minutes. Add in bean sprouts, 1/2 of the scallions, 3 cups of the cooked spaghetti squash and the cooked chicken and shrimp. Stir to combine and then create a well in the center of your pan and add eggs. Let cook and mix well, so that the eggs are scrambled and incorporated.

  6. Lower the heat and add sauce from up above that has been set aside. 

  7. Taste and adjust spices as needed.

  8. Serve immediately and add the optional garnishes of lime, remaining scallions, and peanuts.

Recipe Notes

  1. You can also use fully cooked chicken with the recipe. Just place shredded or diced cooked chicken instead in step #3.

Nutrition: Serves 5

Calories  310  Fat 7.6g  Carbs 22g  Protein 42g  Fiber 6.4g  Sugar 11g (There was no oil accounted for in this recipe if you add oil to sauté or add real peanut butter adjust fat accordingly.) 

 How to Roast Spaghetti Squash

1.   Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.

2.   Cut spaghetti squash in half, lengthwise.

3.   Scoop out seeds.

4.   Brush inside with oil.

5.   Place face down on baking sheet and adding water to the baking sheet.

6.   Bake for 45-50 minutes, or until you can pierce with a fork.

7.   Simply scrape out “spaghetti” with a fork and Enjoy!


Angie's Healthy Terrific Teriyaki Meatloaf

  • 2 lbs. organic turkey

  • 1 lb. ground pork

  • ¼ cup coconut aminos

  • 1 T maple syrup

  • 1 T thyme

  • 1 T rosemary

  • 1 T sage

  • 1 tsp ginger

  • 1 tsp. salt (or less)

  • 1 T garlic oil (or 1 crushed garlic clove)


  1. Preheat the oven to 425°F.

  2. Mix all ingredients together in a large bowl, shape on a parchment paper lined cookie sheet in a meatloaf form.

  3. Bake meatloaf in preheated oven for 45 minutes; remove from oven and drain liquids. Continue baking until no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition: Serves 10 – Calories 345  Fat 19.8g,  Carbs 3.7g  Protein 34.6g  Fiber .1g  Sugar 0g

Nutrition 3lbs. Turkey (this will save you some fat!)  –  Calories 256  Fat 12g  Carbs 3.7g  Protein  30.1g



Healthy Curry Coconut Curry Pumpkin Soup

  • 2 T pumpkin seeds

  • 2 T Ghee (or you can use butter)

  • 3 T Tapioca Flour

  • 2 T Curry Powder

  • 4 Cups Low Sodium Organic Vegetable broth

  • 1 (29 ounce) can pumpkin or you can roast a small pumpkin as well

  • 1 ½ cups low fat coconut milk (I use Trader Joe’s Brand)

  • 2 T coconut aminos

  • 1 T coconut sugar (sometimes I leave out)

  • Salt and pepper to taste.


  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the pumpkin on the pan and drizzle each half with just enough olive oil to lightly coat the pumpkin on the inside (about 1 teaspoon each). Rub the oil over the inside of the pumpkin and sprinkle it with salt and pepper.

  2. Turn the pumpkin face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the pumpkin flesh into a bowl and discard the tough skin.

  3. Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 7-10 minutes, or until seeds begin to brown.

  4. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth and cook until thickened. Stir in pureed (if you made fresh) pumpkin and coconut milk. Season with coconut aminos, sugar, salt, and pepper.

  5. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

 If you roast fresh Pumpkin follow the steps below! 

If you choose to make fresh pumpkin, follow steps below! 

  1. If have a high-performance blender like a Vitamix or Blendtec (you could also use an immersion blender instead), transfer the cooked pumpkin to your blender. Add in the ghee, flour, curry powder, vegetable broth, coconut cream, coconut aminos, coconut sugar and salt and pepper. Pour in batches into your blender, being careful not to fill the container past the maximum fill line (you can work in batches if necessary and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy and hot.

  2. If you would like to thin out your soup a bit more, stir in a little more broth if needed, if you used a small pumpkin, you might want to leave it as is. Taste and stir in more salt and pepper, if necessary.

  3. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Serves 6

Nutrition:  Calories  182  Fat 12.4g  Carbs 18.9g  Protein 1.8g  Fiber 1.8g  Sugar 7.5g


Mindful Mediterranean Grilled Chicken Salad



  •  2 T olive oil

  • Juice of 1 fresh lemon

  • 2 T red wine vinegar

  • 2 T fresh chopped parsley

  • 2 tsp dried basil

  • 2 tsp fresh garlic, minced

  • 1 tsp dried oregano

  • 1 tsp sea salt

  • pepper, to taste

  • 1 lb. chicken breasts


  •  6 cups Romaine leaves, chopped

  • 1 large cucumber, diced

  • 2 tomatoes, diced

  • 1 red onion, sliced thin

  • ½ avocado, sliced

  • ⅓ cup Kalamata olives

  • Fresh lemon wedges, to serve



  1. Whisk all of the marinade/dressing ingredients in a glass mixing bowl. Pour out/separate half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). Meanwhile, prep all the veggies for the salad and place them on a large platter or bowl.

  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

  4.  Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing and mix well. Serve with lemon wedges.

Serves 4

 Nutrition:  Calories  337  Carbs 25g  Protein 30.1g  Fat 16.5  Fiber  10.4g  Sugar 8.1g



Angie’s Healthy Spaghetti over Spaghetti Squash

  • 2 lbs. grass-fed beef

  • 2 lbs. organic 93/7 turkey

  • 1T Brown Sugar

  • 2 cans 28 ounces of crushed tomatoes with basil

  • 1 can tomato paste

  • 4 T Oregano

  • 4 T Italian Seasoning

  • 2 T Basil

  • 2 tsp salt

  • 1 small onion

  • 2-3 cloves garlic

  • 1 cup water

  • 1 medium spaghetti squash


  1. Sauté onion with chopped garlic once translucent add in grass-fed beef and turkey and cook through.

  2. Meanwhile, slice the spaghetti squash across length wise and discard seeds and roast face down in a 425 degree oven for 30-40 minutes.

  3. If you like chunky tomato in your spaghetti skip this step.  Puree the crushed tomatoes in a blender quickly to make smooth transfer to pan where meat is cook and drained. 

  4. Add in tomato paste, brown sugar and herbs and let simmer. 

  5. Serve over spaghetti squash.

Nutrition: Serves 12 - 1 Cup Servings (macros do not include spaghetti squash - add separate I usually eat 1 cup per serving)

Calories 235 Fat 8.6g Carbs 13g Protein 25.5g Sugar 6.4g Fiber 5.9g

Spaghetti Squash Nutrition: 1 cup Calories 42 Fat .4g Carbs 10g Protein 1g Fiber 2.2g Sugar 3.3g