Healthy Almond Chicken Pad-Thai

Because I’ve been SO interested in improving my gut health and helping my clients do the same, one of the things I focus on is adding a lot more variety to my diet and my family’s diet. I never shy away from trying a new veggie or looking at what other things I can do to add nutrition-packed foods to my meals.

One of the MOST interesting things that I have learned along my journey is that the more flavorful the food is, the more nutritious it is. Our body was designed to identify nutrients by flavor. A common misconception is that in order to eat healthy, our foods are supposed to be bland. We have gotten so used to eating foods that are full of preservatives and flavors created in a lab (thanks to the food industry) with little to no nutrition, that many of us have bought into this marketing strategy.

I am hear to teach people that this is not true. The more flavorful your veggies and foods are, the higher the nutrient density. That’s how we have survived for so many centuries. And due to us straying away from this concept, we have high incidences of type 2 diabetes, heart disease and obesity in this country.

i recently have started to use micro-greens from Hamama Micro Greens which are PACKED with nutrition (from 4  to 40 times more nutrients than their mature counterparts!) And the best part? They take about 10 days to harvest! If you’re as much as a researcher as I am, you can read about the benefits and nutrition content of micro-greens by clicking here

Now moving on to my recipe:


  • 1 clove garlic minced
  • 2 teaspoons fresh ginger minced
  • 4 tablespoons almond butter
  • 1 lime zested and juiced
  • 2 tablespoons Bragg’s Aminos (it’s like soy sauce but it’s better for you) OR you can use coconut aminos instead
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons Avocado oil
  • 2 cups chicken cooked and shredded
  • 3 yellow squash (or zucchini) spiral sliced
  • 1 large carrots spiral sliced
  • 1 Medium size sweet potato spiral sliced
  • 1 red pepper spiral sliced
  • 1/3 cup fresh cilantro chopped
  • 1/4 cup green onions diced
  • chopped unsalted roasted almonds and lime wedges (optional as a garnish)


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the garlic, ginger, almond butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
  2. To a large frying pan add your avocado oil on high heat.
  3. Add the squash, carrots, sweet potato and bell peppers to the pan and cook until just wilted, 3 – 4 minutes, stirring occasionally.
    Add in the chicken, sauce, cilantro and green onions and toss together until all warmed through.
  4. Garnish with almond slivers and wedges of lime if desired. (I topped mine with Micro Greens to add more nutrition). Serve and enjoy!

If you would like to purchase your own kit of micro-greens (super fun to grow these with your family too!) click here

And if you’d like to purchase your own spiralizer, the one I use is on Amazon, just click here to check it out.