Paleo Pad Thai

Whenever people tell me that they are getting bored with paleo or that they are looking for a new recipe, I always respond with the same answer.  “Don’t think about what you can’t eat or what you have to eliminate, but rather think of a meal that you enjoy. Then get creative and find a paleo friendly way to make it.”  For me, it was this recipe below.  I love pad thai and this is a healthy way to enjoy it!

Paleo Pad Thai

  • 1 lb chicken, shrimp, sirloin or duck
  • 1/4 c  coconut oil
  • 4 zucchinis
  • 4 summer squash
  • 4 carrots
  • 1 onion
  • 4 cloves garlic
  • 2 tbl fresh ginger, minced
  • 3 tbl almond butter
  • 1/3 c sliced almonds
  • 1 T chili garlic sauce
  • lime, juiced
  • sliced green onions


Using a vegetable peeler mandolin or vegetable slicer; make thin slices out of the zucchini, squash and carrots.  Next, slice them all length wise to form long thin strips.  Set aside. 

zucchini noodles

To prepare the meat, melt the coconut oil in a large sauté pan over medium high heat.  Add the meat, searing on both sides until cooked through.  Remove the meat and set aside.

In the same pan add the almond butter, ginger, onion, lime juice and chili garlic sauce and sauté until onions are golden.  If it starts to thicken add more coconut oil.

Add the zuke noodles and the sliced almonds to the sauté pan. Stir them around to get the sauce incorporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.  Add the meat back in and mix.

Serve hot and topped with a squeeze of lime juice and some chopped green onions.

Photo by Amr Adel Amin

photo courtesy of

What’s in the fridge?

My weekly shopping is done 2x week at Trader Joes and my house is always stalked with the following:

Veggies: peppers (red, orange and yellow), sweet onions, broccoli, asparagus, celery, tomatoes, avocados, green beans, spinach, kale, carrots, cucumbers & sweet potatoes

Fruit: grapes, strawberries, black berries, blue berries, apples,  kiwi & bananas

Oils: coconut oil, ghee, olive oil

Nuts: raw unsalted almond butter, almonds, pecans, macadamia nuts & walnuts

Protein: eggs (lots of them!), frozen bison, turkey & beef burgers, shrimp, mussels, a white fish, ground turkey & chicken breast

Misc: coconut milk, tomato sauce, kale chips, fresh herbs & seltzer water


I do my standard grocery shopping each week and replenish the items from the list above.  Through out the week if I come across a new recipe I want to try I may stop at the store to get 1 or 2 items on my way home that weren’t on my standard list, but besides that I tend to brain storm my next meal idea based off of what’s in the fridge. 

When planning my next meal, I start with a protein that I am in the mood for, then pair it with a vegetable or fruit and finally a fat.  Once I have my 3 main ingredients, I start to ponder how I can combine them such as with a sauce or into a casserole.  I often browse Pintrest for some new ideas by searching with my ingredients list something like “paleo chicken, grapes, almonds” and can almost always get a good size list to choose from.

I have been loving grapes lately, so today I was inspired to use those as the main ingredient in my lunch.  Here’s what I came up with, it was amazing! Nick and I gobbled up the entire bowl, no chance for leftovers today!

Chicken & Grape Salad

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1 lb Grilled or Roasted Chicken Breast, cooled  (I used the pre-cooked from Trader Joes, it is a good staple to have in the fridge for quick snacks or meals)

1c Purple Grapes

1/4c Slivered Almonds

1/4c Balsamic Vinegar

1/4c MCT Oil

Handful of Fresh Cilantro

Seasonings to taste (about 1/2 tsp each): Salt, Pepper, Allspice, Coriander

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Chop chicken & cilantro very small, slice grapes in half, then combine all ingredients into bowl.  This recipe literally takes 5 minutes if your chicken is already cooked!