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Thai Tanic bowl of goodness

March 30, 2016
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There’s been a whole lot of smoothies going down. 
 

1 pitaya pack, frozen pineapple, vanilla sunwarrior protein powder and coconut milk

 

I am in the market for a new protein powder since I am almost out of my beloved PlantFusion and want to change it up. There is a lot of buzz about Isagenix shakes and Shakeology, but I need a protein powder without whey protein and no additives and fake flavors. Garden of Life Raw Protein is probably up next to try. 

A fabulous and much needed acupuncture session occurred after work today. I’ve been going every other week to keep my symptoms at bay. Today she told me I have a beady pulse, what does that even mean?! Hmm…Namaste 🙌🏼

Check out this website for 10 fantastic reasons why acupuncture is a lifesaver here.

And dinner tonight. All I have to say is…

OH-EM-GEE

 I whipped up some delicious pad thai. It is low carb, full of fiber and took less than 2 minutes to assemble this amazing sauce.
 

it’s going down for real

 

Spaghetti Squash Pad Thai

Ingredients:

– 1 spaghetti squash

-2 tbsp fish sauce 

-3 tbsp rice vinegar 

-3 tbsp coconut aminos ( can substitute 2 tbsp soy sauce)

-2 tbsp peanut butter (drippy kind works best)

-1-2 tbsp coconut nectar 

-1/2 tbsp sesame seeds

-1 lime, quartered 

Method:

1. Cut squash longways; remove seeds and poke holes on outer shell; bake on 400 degrees for 25 minutes 

2. Mix wet ingredients, except lime and sesame seeds 

3. Scrape squash with fork to get spaghetti like pieces into the wet ingredient mixture. Stir.

4. Sprinkle with sesame seeds (optional) 

5. Squeeze fresh lime on top right before eating

Usually I add in protein (shrimp or chicken), veggies and scramble up some eggs, but I wasn’t in the mood and wanted to keep it simple tonight. This was a quick and tasty meal that will fill you up. Using spaghetti squash is my all time favorite food swap! You get all the flavor and texture without the added carbs and calories that real pasta has.

  

I’ve had a major sweet tooth this week and have been succumbing to my yearning for something sugary and  icey. Talenti sorbet has hit the spot! I’ve been loving the Roman Raspberry and Alphonso Mango Sorbetto.

  

  
Wedding planning is in its final stages! Today marks 45 days until Adam and I get hitched! We got our marriage license at the courthouse yesterday. Adam was bummed he couldn’t wear his wedding band yet. Soon buddy πŸ˜‰ 
Check out these articles on the weeks leading up to the big day! Here and here and here. In the last link #12 spoke to me! I was a co-Maid of Honor last Decemeber at my childhood BFFs wedding.  At her final fitting I practiced bustling her dress; even with practice it was a fail at first on the wedding day πŸ™ Luckily, the wedding coordinator came to the rescue and helped me bustle her dress. Phew! 

 

gorgeous bride!

 
We’ve been looking into places to go a few weeks after the wedding (I will have a break before summer school begins) to have a mini-moon getaway. We are planning to go to Thailand in Decemeber for our full-moon ( I wish we could go sooner, but our summer in the states is their rainy season waaaa!)  Anywhere WITHOUT Zika virus will do!!!

doesn’t it look glorious?!

Any ideas on where to go for a romantic vacay? Where did you go on your honeymoon??
What is your favorite food swap?
Cheers! xxJ🍜

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