•  For the Pad Thai:
•  1 lb chicken breast or tenders*
•  2 butternut squash bulbs
•  2 tbsp avocado or olive oil
•  1 red bell pepper chopped and de-seeded
•  2 carrots chopped or julienned
•  2 eggs
•  1/2 cup chopped red cabbage
•  1/4 cup chopped green onion
•  1/2 cup chopped almonds or cashews
•  1/4 chopped fresh cilantro optional
•  Salt and pepper to taste
•  For the sauce:
•  1/2 cup almond butter
•  1/3 cup cashew milk or your favorite dairy-free milk
•  3 tbsp raw honey
•  1 tbsp toasted sesame oil
•  2 tbsp coconut aminos or soy sauce
•  2 cloves garlic crushed
•  1 tsp minced ginger
•  1 tbsp apple cider vinegar
•  Juice of 1/2 lime

1. Begin by heating your oven to 375 degrees. Line a baking sheet with foil and set aside.
2. Salt and pepper your chicken breasts (make sure they are roughly around the same size for even cooking). Place on the baking sheet.
3. Now prepare your butternut squash. Remove the bulbous end of the squash (you can't spiralize this end because of the seeds). Now peel the skin off the narrow end that you are going to spiralize. It's easier to cut this part in half. Spiralize the sized/shape noodles you like. Once noodles are made, drizzle with a tbsp of oil, add to the sheet pan. Salt and pepper both the chicken and the noodles. Place in the oven and bake for 20-25 minutes, or until chicken is cooked all the way.
4. Meanwhile make the sauce: in a blender or food processor, pulse together almond butter, honey, sesame oil, coconut aminos, garlic, lime, vinegar, and ginger. While motor is running, pour in cashew milk. Continue to pulse until sauce is creamy and well combined.
5. Heat up skillet to medium heat. Spray with non-stick or use avocado oil. Saute carrots and bell pepper for 2-3 minutes. Whisk together eggs, and add them to the pan. Continue to cook another 2-3 minutes or until eggs are scrambled. Set aside.
6. Remove chicken and butternut squash noodles from the oven. Cut chicken into small pieces. Toss chicken and noodles into a large bowl. Now add in eggs and carrot/pepper mixture. Add in cabbage, cilantro, and cashews or almonds. Continue to toss and pour the sauce on top of the mixture (you may not want to use the entire sauce). Mix around until well combine.
7. Season with salt and pepper to taste. Serve!

• 2 eggs over-easy or over-hard
• Half cup fresh spinach
• 1/4 cup sliced red cabbage
• 1/4 cup chopped red and or yellow pepper
• 1/2 cup diced roasted sweet potato
• 1/2 avocado sliced

1. Spray frying pan with coconut oil cooking spray or a spoonful of coconut oil. Fry eggs to your liking. Place in bowl.
2. Put cabbage in the same frying pan let saute for a bit then add peppers and lastly spinach. I like to keep everything crispy so I don't cook too long. You can add aminos, tobasco, cholulo, balsamic or apple cider vinegar or whatever inspires you. I like to mix up my own little sauce of a combination of things to pour over vegetables.
3. Place diced sweet potatoes on a cookie sheet covered in tin foil sprayed with coconut cooking spray and then spray potatoes and sprinkle with garlic salt and parsley. Bake on 400 for 10-15 minutes or until done. Add to bowl
4. Slice a avocado and place that on top of your bowl.