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Medical Rideshare Available to Scottsdale Medicaid and Medicare Advantage residents, Veyo is the nation’s first nonemergency medical transportation ridesharing service. Aimed to bring safer transportation to health care, Veyo is changing the way patients get to and from their medical appointments. To become a driver, Veyo requires extensive training covering ADA compliance, HIPPAA, and the Veyo driver app that drivers are required to use within each trip. Additionally, drivers must complete CPR training which is offered for free at a Veyo office. www.veyo.com.
Stress Less Meditation teacher and global speaker, Liza Kindred will release her first book this month. Titled Eff This! Meditation: 108 Tips, Tricks, and Ideas for When You’re Stressed Out, Anxious, or Overwhelmed, the hands-on manual will contain tips and tricks to integrate into daily life. Featuring things to do to alleviate your own stress, half of the exercises can be done in five minutes or less. The book will also contain a “to done” list and a digital detox plan to rid yourself of phone addiction. Some additional features will include a how-to on diaphragmatic breathing and a pick-me-up playlist. The book will be available beginning Oct. 22 on Amazon, www.amazon.com.
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ScottsdaleHealth
10/19
Spaghetti Squash Pad Thai Recipe from Eat Like You Give a Fork: The Real Dish on Eating to Thrive by Mareya Ibrahim Makes 2-4 servings DISH INGREDIENTS 1 (3- to 4-pound) spaghetti squash, top trimmed, halved lengthwise, and seeded Nonstick olive oil cooking spray 2 tbsp raw coconut oil
1 pound 16-20 count raw shrimp, peeled and deveined 3 garlic cloves, minced Juice of 2 limes 3 tbsp coconut amino acids 1 tbsp granulated stevia or monkfruit sweetener
1 tbsp red chile paste 2 large eggs, lightly beaten TOPPINGS 1 cup shredded carrots 4 scallions, sliced ¼ cup roasted peanuts, chopped ¼ cup fresh cilantro, chopped
Preheat the oven to 425 degrees Farenheit. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Mist the cut sides of the squash with cooking spray and place on the prepared baking sheet. Roast for 30 to 40 minutes, until the squash’s flesh is tender and can easily be removed from the skin with a fork. Let the squash cool slightly, then scrape the flesh into spaghetti-like strands with a fork and transfer to a bowl. Set the scraped shells aside. In the meantime, in a large skillet, melt 1 tablespoon of the coconut oil over medium heat. Add the shrimp and cook until pink and opaque on each side, about 2 minutes. Remove from the heat and set aside. In a small bowl, whisk together the garlic, lime juice, amino acids, stevia, and red chile paste. Return the skillet to medium high heat and melt the remaining 1 tablespoon coconut oil. Add the squash and pour the garlic-lime juice mixture over the top. Toss thoroughly to evenly coat the squash. Add the beaten egg and quickly cook for two minutes. Spoon the squash noodles back into the squash shells, dividing them evenly. Top with the shrimp, carrots, scallions, peanuts, and cilantro, and serve.