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Sweet and Tangy Peanut Stir Fry

I love a peanut sauce that has a balance of sweet, salty, spicy, and tangy flavors, and this one fulfills all of my cravings. It is amazing! It goes great with this simple chicken and broccoli stir-fry. You need to try it today!

Ingredients

  • FOR THE PEANUT SAUCE:
  • ½ cups Brown Sugar
  • ½ cups Soy Sauce
  • ½ cups Sweet Chili Sauce
  • ½ cups Peanut Butter
  • ¼ cups Lime Juice
  • ¾ cups Water
  • 2 teaspoons Cornstarch
  • ½ teaspoons Garlic Powder
  • ⅛ teaspoons Cayenne Pepper
  • FOR THE STIR-FRY:
  • 2 Tablespoons Coconut Oil, Divided
  • 1 teaspoon Salt, Divided
  • 1 teaspoon Garlic Powder
  • 3 whole Broccoli Crowns, Cut Into Florets
  • 2 whole Chicken Breasts, Thinly Sliced
  • FOR GARNISHING:
  • Sliced Green Onions
  • Chopped Salted Peanuts

Preparation

Whisk all the ingredients for the peanut sauce together in a medium saucepan. Bring to a simmer. Simmer 5 minutes, whisking occasionally until it thickens.

Heat a separate frying pan or wok and add 1 tablespoon vegetable oil. Add broccoli florets and sprinkle with ½ teaspoon salt. Stir-fry over high heat 3–4 minutes until broccoli is bright green and crisp-tender. Remove broccoli to a platter.

Using the same pan, add remaining 1 tablespoon oil, remaining ½ teaspoon salt, and garlic to hot pan. Add chicken and stir-fry 3–4 minutes until chicken is cooked through. Remove chicken to a platter.

Serve over cooked brown rice. Garnish with onions and peanuts if desired. Drizzle with delicious sauce.

credit: Karen D.http://tastykitchens.com

PALEO CRISPY CHICKEN NUGGETS (NUT-FREE!)

PREP TIME 10 MINS
COOK TIME 10 MINS

TOTAL TIME 20 MINS
YIELDS 3-4 PEOPLE

INGREDIENTS

  • 2 pounds chicken breasts or tenders cut into small pieces
  • 1/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 eggs
  • 3 tablespoons bone broth
  • Avocado oil or spray (bring out bottle!)
 

DIRECTIONS

  1. In a small bowl, whisk together the eggs and bone broth (please make sure the bone broth is defrosted and in liquid form)
  2. In another bowl, mix together flours and spices so everything is evenly combined
  3. Heat your cast iron skillet or grill pan of choice with a generous layer of avocado oil (if you want to make this recipe lighter, use spray but they won’t be as crispy!)
  4. Using a fork (I used two) take a piece of the chicken and dip it into the egg and bone broth mixture, letting the egg drip off a bit
  5. Then take that piece of chicken and dip it into the flour mixture, pressing it down to make sure the flour is coated all over
  6. Add chicken to skillet and cook on medium heat
  7. Repeat for each piece of chicken and add more avocado oil occasionally to make sure the pan is always greased!
  8. Enjoy with your favorite dipping sauce, over a salad, in tacos, anything!
  9. *These will stay good in the fridge for about 5 days, reheat in oven or over greased skillet

adapted from:http://rachelmansfield.com

 
 
 
 

Avocado Spinach Artichoke Dip

Adding avocado to spinach artichoke dip is seriously tasty, healthy and delicious.
Prep time: 10 minutes  Total time: 10 minutes
Ingredients:
2 avocados
Juice of 1 lemon
4 oz. cream cheese
1 clove garlic, minced
1 c. frozen spinach, drained and chopped
1 c. canned artichoke hearts, chopped
1 tbsp. fresh parsley, plus more for garnish
kosher salt
crushed red pepper flakes
Directions:
  1. In a small food processor, combine avocados, lemon juice, cream cheese and garlic. Purée until smooth.
  2. Scoop avocado mixture into a medium bowl and fold in spinach, artichoke and parsley. Season with salt and red pepper flakes.
  3. Garnish with more parsley and red pepper flakes and serve.

credit:http://delish.com


Pressure Cooker Winter Squash and Lentil Stew

 

Cheddar, Bacon, and Spinach Egg Casserole

Ingredients:

img_5758-4 eggs
-3/4 tsp salt
-1/2 tsp pepper
-1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
-1 (16 oz) container low-fat cottage cheese
-1 bunch green onions, chopped
-1 cup packed grated sharp cheddar cheese
-1/4 cup all-purpose flour
-3 tbsp chopped fresh dill (or 1 tsp dried dill)
-1/4 cup cooked and crumbled bacon

Directions:
1. If cooking immediately, preheat oven to 350F. Grease an 8-inch glass baking dish. Beat eggs, salt, and pepper in a large bowl. Stir in spinach, bacon, cottage cheese, onions, cheddar cheese, flour, and dill, mixing to combine. Pour mixture into prepared baking dish.
2. If making ahead of time, cover and refrigerate (can be refrigerated overnight). Bake at 350F until the center is firm and the top is golden (about 45 minutes). Allow to cool for 10 minutes before cutting and serving

credit: thesweetlife.com

Garlic & Herb Salad Dressing

Ingredients

  • YIELD  3/4 cup
 

Directions

  1. Shake all ingredients in a small jar with a tight fitting lid.
  2. Let stand at room temperature for at least 1 hour.
  3. The longer the better.
  4. Shake again and use to dress any crisp green salad.
  5. Store in jar and refrigerate 4 to 5 days.
  6. Always shake before using.

credit: Food.com

BLUEBERRY CHOCOLATE CHIP BREAKFAST PROTEIN COOKIES

BAKED SWEET POTATOES 2 WAYS!

BAKED SWEET POTATOES 2 WAYS!

 

 

 
 
BAKED SWEET POTATOES
 
 
Easy, healthy baked sweet potatoes two ways – savory and sweet! The perfect 30-minute, plant-based meal or snack when you don’t feel like cooking.
 
Serves: 1-2
Ingredients
SWEET POTATOES
  • 1 large or 2 small sweet potatoes, rinsed and halved (organic when possible)
  • 1 Tbsp (15 g) coconut or avocado oil (or water)
SWEET
  • 2 Tbsp (32 g) Vegan Nutella or almond butter (or other nut butter)
  • 1/2 banana (60 g), sliced
  • 1/4 cup (37 g) berries (blueberry, raspberry, strawberry, etc.)
  • Pinch ground cinnamon
  • Sea salt
  • 1 Tbsp (3 g) unsweetened shredded coconut
SAVORY
  • 1 ripe avocado, sliced or cubed
  • 2 Tbsp (6 g) nutritional yeast
  • Pinch sea salt
  • 2 tsp (7 g) hemp seed
  • Pinch red pepper flake

credit: theminimalistbaker

Kale and Roasted Cauliflower Salad

Ingredients

Cauliflower Topping
  • 1 lb. cauliflower florets
  • 2 tbsp. extra virgin olive oil
Cauliflower SaladSalad
  • 1/4 c. lemon juice
  • 3 tbsp. extra virgin olive oil
  • 1 bunch kale, ribs removed, chopped
  • 1/4 small red onion, very thinly sliced
  • 1/3 c. crumbled feta cheese
  • 1/3 c. golden raisins
  • 1/3 c. pine nuts

Directions

  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  2. In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.
  3. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.

credit: goodhousekeeping

 

Vanilla Fat Bombs Dipped In Chocolate

Ketogenic fat bombs are small snacks or treats that are high in fat and low in carbs (so, literally a fat bomb) that you can eat as a quick breakfast, as a quick mid-afternoon snack, as a pre- or after- workout snack, or as extra fuel during your day.

INGREDIENTS


INSTRUCTIONS

  1. Melt the coconut butter and the coconut milk in a saucepan on very low heat.
  2. Add in all the ingredients except for the dark chocolate into the saucepan.
  3. Mix well. Let the mixture cool in the fridge for 1-2 hours.
  4. Then form small balls from the mixture (approx. 15-20). Place the balls into the fridge to solidify for 2-3 hours.
  5. Melt the dark chocolate (in the microwave or on the stove).
  6. Dip each of the balls into the chocolate, and place the dipped balls onto parchment paper. Place back into the fridge.

 credit:the keto summit

NOTES

Net carbs – approx. 3 g net carbs per fat bomb ball.

NUTRITION

  • Serving Size: 1 fat bomb
  • Calories: 180
  • Sugar: 1 g
  • Fat: 16 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 3 g