THIS IS OFFICIALLY THE HEALTHIEST PAD THAI RECIPE EVER!!!! Not only does replacing the traditional rice noodles with spaghetti squash and shredded cabbage omit all those unnecessary carbs, but it adds virtually all the vitamins and minerals, not to mention a good dose of dietary fiber. This seriously tastes just like pad thai! Especially since spaghetti squash has a similar texture to rice noodles. I’m obsessed with spaghetti squash, typically eating it about twice a week. I never thought to make pad thai with it until my good friend Katie posted this recipe. Since I had pretty much everything to make pad thai in my fridge and pantry, I modified some of her ingredients (I didn’t have mushrooms or coconut milk) and this is what I came up with…

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This dip is perfect for fresh veggies, or even some warm pita bread or a veggie wrap. Its quick and relatively easy to make, especially if you buy pre-roasted peppers or roast them ahead of time.

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This is one of my fast and easy go-to recipes. I can run home in between classes and make is for lunch with no time-crunch. It’s a salad that doesn’t feel like you’re eating a “salad”. It’s also the type of salad that you can make for lunch the night before. Since kale is so rugged, it holds up overnight and doesn’t get soggy like most greens would. Just pop it in the microwave the next day and enjoy!

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I never eat cereal. Don’t get me wrong, cereal is delicious, but I find myself eating 3 bowls before I’m full, getting a carb and sugar overload, and then feeling like crap afterwards. I can’t even recall the last time I bought a box of cereal, but this morning, I was definitely craving some crunchy, milky goodness.
Rather than eating your typical ‘cereal,’ I usually opt for muesli, a more balanced combination of oats and fruit. I first got hooked on muesli when I was traveling Switzerland. The hotel I was staying in had a breakfast muesli bar with every kind of fruit and nut to choose from, which you then top over uncooked oats with milk. Until then, I had always eaten my oats cooked, so eating uncooked oats seemed rather odd to me. Now, I don’t eat them any other way!

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This recipe was inspired by a dish I had at Portabello Vegan Trattoria, my absolute favorite restaurant. In the vegan mecca that is Portland, this is one of the most upscale and delicious vegan restaurants of them all. You have to make reservations about a week in advance, unless you want to wait about 2 hours for a table. Their menu is ever-changing, based on what is locally in season. This recipe tastes and looks pretty damn close to an entree they are currently serving at Portabello. It’s absolutely amazing, but it does have a lot of steps to it. I would definitely save this recipe for a special dinner or a weekend. The ingredients listed make 4 servings. I had leftovers for dinner the next 2 days and it was still delicious.

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This is a good weekend-night dinner since it does take a while to make, but it is so totally worth your time!!! I’m making this again next weekend and I can’t wait! 

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This recipe is about as close as I have ever gotten to venturing into the realm of Cajun Cuisine. With barley, black-eyed peas and cauliflower, it’s a complete protein meal with enough fiber to use a whole roll of toilet paper.

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