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Pad Thai Veggie-Full Bake (gluten free, paleo)

This Bake is absolutely DELICIOUS!!!

If you're craving exotic flavors, this is the dish for you! The leftovers from this bake are even better than serving it straight from the oven, as the flavors develop wonderfully over time.

I hope you enjoy!!

This recipe is nutrient dense, lower carb, grain free, gluten free, dairy free, paleo, primal, Whole30 compliant, & keto friendly!

What Makes this High-Vibing Food?

  • First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!

  • You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!

  • This dish is rich in protein, which is grounding and protective. It also supports the root chakra.

  • Contains calcium, a key root chakra nutrient.

  • Contains zinc, which is needed for thousands of chemical reactions in your body involving protein, so it is also supportive to the root chakra.

  • Contains root veggies, which help to provide grounding energy to support the root chakra.

  • Contains red colored foods. Red vibrates at about the same frequency as the root chakra. So, eating red foods helps to maintain the proper root chakra frequency.

  • This recipe is full of healthy fats and oils, which supports the sacral chakra.

  • Contains seeds, which are full of healthy fats, that support the sacral chakra.

  • Contains nuts, which is both grounding and flowing, and thus supports both the root and sacral chakras.

  • Contains orange colored foods. Orange vibrates at about the same frequency as the sacral chakra. So, eating orange foods helps to maintain the proper root chakra frequency.

  • This recipe is higher in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.

  • This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.

  • This recipe is loaded with starchy veggies,which is supportive to the solar plexus chakra in small quantities.

  • Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.

  • Contains green colored foods, which support and balance the heart chakra.

  • This is recipe that contains a sauce, linking earth and water elements, while also connecting the other chakras together with the throat chakra.

  • This is an ethnic food recipe, which supports both the throat and root chakras as eating these foods helps one to connect with other cultures, opening up communication.

  • This recipe contains dark blue and purple pigments, which balance the third eye chakra while also protecting from spiritual overuse or negativity.

A Short Note on Swaps or Ingredients:

*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *

  • For the Thai seasoning, I used Spicely Brand found at Whole Foods.

  • I used almond butter because we do not use peanut butter. However, this recipe would still be delicious with any of the following butters: cashew, hazelnut, peanut, pecan, sunflower, tahini, tigernut, or walnut.

  • Coconut aminos is a soy/gluten free soy sauce alternative that is DELICIOUS! It has a slightly sweeter tasted the soy sauce but it still deep and rich in flavor. I think it is wayyyy tastier! If you cannot find thins in your local grocery store in the Asian section, you can easily buy it online!

  • I used Wildbrine Kimchi Sriracha, which you should be able to find at local healthy food stores. However, if you cannot find it, simply replace with plain sriracha. It won't have the exact flavor profile, but it will be close enough!

Equipment Needed to Create this Recipe:

  • InstantPot

  • 9x13 casserole dish

  • food processor, grater, mandolin or julienne peeler

  • a good knife

  • large skillet

  • measuring cups/spoons


Pad Thai Veggie-Full Bake

(gluten free & paleo)

Prep time: 20-30 minutes Cook time: 60-70 minutes Yield: 8-10


  • 1 lb. organic, pasture raised ground pork, cooked and browned

  • 8 mini sweet peppers, grilled and chopped

  • 3 medium purple carrots, shredded

  • 2 medium zucchini, shredded

  • 2 medium golden beets, shredded

  • 1 medium spaghetti squash, cooked and flesh removed

  • 1 big green onion, sliced

  • ¼ cup fresh cilantro, chopped + extra for garnish

  • 1-2 tbsp. Thai seasoning, depending on how much heat you want

  • 1 tbsp. avocado oil

  • 1 tbsp. minced garlic


  • 1 cup almond butter (almonds and sea salt as only ingredients)

  • 1 cup coconut aminos

  • ½ cup organic raw coconut vinegar or apple cider vinegar

  • 3 dashes of gluten free fish sauce

  • 2 tbsp. Wildbrine Kimchi Sriracha

  • 1 tbsp. sesame seeds

  • red pepper flakes, to taste

Garnish (optional)

  • Chopped green onions

  • Chopped cilantro

  • Lime wedges

How to Create this Recipe:

  1. First cook your spaghetti squash. Instant Pot instructions: cut the spaghetti squash in half horizontally. Do not cut it lengthwise, or else it will not fit in the instant pot. Sprinkle the flesh with garlic granules and some fresh cracked pepper. Then place the halves into the instant pot and add about ¼ cup bone broth or water. Place the lid on and set to manual for 20 minutes on high pressure. Make sure your pressure valve is closed. This is a great time to chop and shred the veggies! When the squash is done cooking, you can use the quick release pressure valve or let the pressure decrease over time on its own. Once the squash is cool enough to handle, remove the flesh and place it into a 9 x 13 casserole dish.

  2. Preheat the oven to 375 ° F.

  3. Next, start by shredding the zucchini, carrots, and beets. I did this in my food processor but you can also use a cheese grater, mandolin, or a hand held julienne peeler. The goal is to just get the veggies into little shreds. Set the veggies aside.

  4. Next, add 1 tbsp. avocado oil to a large skillet and heat over medium heat. Then add the pork and cook until browned. Then, add 1 tbsp. Thai spice to the pork, stirring to incorporate. Next, you'll remove the pork with a slotted spoon, leaving behind any excess fat. Set the pork aside.

  5. Leave the grease in the pan and add your shredded veggies and garlic. Cook for about 5-8 minutes.

  6. Next, add all the veggies (including sweet peppers), cilantro, butter, and green onions to the casserole dish and toss until it is all incorporated. If you like very spicy, this is a good time to add up to 1 tbsp. more of the Thai seasoning.

  7. Next, make the almond butter sauce by adding all ingredients to a medium bowl and stirring until combined. You'll have to vigorously stir or whisk it to break up the almond butter and get it to incorporate into a uniform sauce. Then, pour the mixture over the casserole, tossing to combine it all.

  8. Then, bake it in the oven for 30 minutes, or until golden brown. Top with more chopped green onion and cilantro for garnish, if desired.

  9. Enjoy!!


  • It is optional but highly suggested, to grill the mini sweet peppers first. Either way, remove the tops and give them a good chop.



Serving Size: 1 (based off of 10 servings total)

Calories: 365

Fat: 23 grams

Carbs: 21 grams

Protein: 19 grams

*All nutritional information are estimations and will vary.

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