Spaghetti Squash Pad Thai
- 1 (3- to 4-pound) spaghetti squash, top trimmed, halved lengthwise, and seeded
- Nonstick olive or coconut oil cooking spray
- 2 tablespoons raw coconut oil
- 1 pound 16-20 ct. raw shrimp, peeled and deveined
- 3 garlic cloves, minced
- Juice of 2 limes
- 3 tablespoons coconut amino acids
- 1 tablespoon monk fruit sweetener
- 1 tablespoon red chile paste
- 2 large eggs, lightly beaten
- 1 cup shredded carrots
- 4 scallions, sliced
- ¼ cup roasted peanuts, chopped
- ¼ cup fresh cilantro, chopped
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Mist the cut sides of the squash with cooking spray and place on the prepared baking sheet. Roast for 30 to 40 minutes, until the squash’s flesh is tender and can easily be removed from with a fork. Let the squash cool slightly, then scrape the flesh into spaghetti-like strands with a fork and transfer to a bowl. Set the scraped shells aside.
- In the meantime, in a large skillet, melt 1 tablespoon of the coconut oil over a medium heat. Add the shrimp and cook until pink and opaque on each side, about 2 minutes. Remove from the heat and set aside.
- In a small bowl, whisk together the garlic, lime juice, amino acids, stevia, and red chile paste.
- Return the skillet to medium-high heat and melt the remaining 1 tablespoon coconut oil. Add the squash and pour the garlic-lime juice mixture over the top. Toss thoroughly to evenly coat the squash. Add the beaten egg and quickly cook for 2 minutes.
- Top with the shrimp, carrots, scallions, peanuts, and cilantro and serve.
Overstuffed Sweet Potatoes with Chipotle-Lime Yogurt
- 4 small to medium sweet potatoes, or 2 large sweet potatoes cut in half
- 2 tablespoons ghee (clarified butter) or raw coconut oil
- Sea salt and freshly ground black pepper
- 1 cup plain Greek yogurt
- ½ teaspoon dried chipotle chile powder
- 1 tablespoon fresh lime juice
- 1 cup cooked or canned black beans (drained and rinsed, if canned)
- 1 avocado, cubed
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons chopped fresh chives
- 1 tablespoon hemp hearts (optional)
- Freshly ground black pepper
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil
- Put the sweet potatoes on the prepared baking sheet and roast until fork-tender, about 45 minutes. Remove from the oven.
- Slice the potatoes lengthwise down the center and rake fork through to “fluff up” the soft flesh. Work 1 teaspoon of the ghee and a light sprinkle of salt and pepper into each potato.
- MAKE THE CHIPOTLE-LIME YOGURT: Combine all the chipotle-lime yogurt ingredients in a small bowl and stir well.
- Put each sweet potato on a serving plate and top with ¼ cup of the black beans each. Top with 1 tablespoon of the cubed avocado, 1 ½ teaspoons of the parsley, ½ teaspoon of the chives, and a drizzle of the chipotle-lime yogurt. Garnish with a sprinkle of hemp hearts, if desired, and another grind of black pepper. #nomnom
Apple Pie Protein Fit Bites
- 1 ½ cups quick-cooking oats
- 2 tablespoons low-sugar plant-based protein powder
- 10-12 drops maple syrup-flavored Monk fruit extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ Fuji or Honeycrisp apple, cored and finely diced
- ¼ cup slivered almonds
- 2 tablespoons granulated stevia
- ½ teaspoon ground cinnamon
- In a medium bowl, combine the oats, protein powder, stevia, cinnamon, and nutmeg. Add hot water 1 tablespoon at a time, until a doughlike consistency is reached and the mixture can be formed into a ball. (If you add too much water at once, you’ll have oatmeal. If that happens, just add more oats.) Let cool slightly. Add the apples and almonds and incorporate evenly into the dough.
- Freeze the mixture for about 15 minutes.
- Combine all the topping ingredients in a bowl. Roll the oat mixture into 1-inch balls and then roll each in the topping until evenly coated. Freeze in an airtight container for grab-and-go snacks, clean desserts, and pre-/post-workout energy boosts.
Recipes courtesy of Mareya Ibrahim