Grain Free Chicken Stir Fry

Y’all!!  Why have I waited so long to jump on the riced cauliflower train?!

Oh yeah.  Because I did it once myself and then drowned my frustrations and scraped knuckles (from the grater thingy) in a bottle of wine after.  Seriously.  Such a mess and crazy dangerous!

Fast forward a year and I’m stocking up on frozen veggies and see this!!  I opened the freezer door, grabbed it, read the ingredients, looked around like I just found the Holy Grail and someone was going to snatch it from me, and hid it in my basket.

This stuff is amazing!!!  Ahhhhmazing!!!  And I love that my belly doesn’t look 5 months pregnant after eating it, like it does with rice.  Delicious + no food baby = awesomeness.

Here’s how it went down….

Ingredients:
2 chicken breasts
1 package of the yummy goodness of riced cauliflower medley (Found in the frozen section with the veggies)
Olive oil
Sesame oil
Bragg’s liquid aminos
Sea salt
Black pepper

Directions:
Warm 1 tsp of olive oil in a skillet
Cook chicken breasts for about 8 minutes on each side (or until done) and sprinkle a little sea salt and pepper on each side
Remove chicken from skillet and set aside on a cutting board
Warm 1 tsp of olive oil and 1 tsp of sesame oil in the same skillet
Add the riced cauliflower medley to the skillet and warm through for about 5 minutes
Meanwhile, cube the cooked chicken breasts
Add the cubed chicken breast to the skillet with 1 Tbsp of Bragg’s liquid aminos
Mix well and warm through
Serve!

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Shrimp Stir Fry

Guys.  This recipe is sooooo good!

I came across it on the Ultimate Reset and ate it every night for supper the last 4 days while I was completing the program.  One of my favorites!!

All I really did was switch up an oil, add some onion and shrimp.  Simple and one skillet.  Win win!  And perfect for busy school nights.

Shrimp Stir Fry phonto (3)

Ingredients:
1 lb peeled and deveined shrimp
1/2 zucchini, halved and sliced
1/2 yellow onion, sliced
2 carrots, peeled and sliced
3 cups frozen broccoli
Handful of chopped mushrooms
1 Tbsp sesame oil
2 Tbsp extra virgin olive oil
2 Tbsp Bragg’s liquid aminos

Directions:
Add the oils in a large saucepan on medium heat and warm
Add the onion.  Warm through and stir until partially caramelized
Add the carrots and stir for about 4-5 minutes
Add the broccoli and stir for 3 minutes
Add the zucchini, mushrooms and shrimp and stir frequently for 4-5 minutes or until shrimp is cooked through
Remove from heat and add the Bragg’s liquid aminos.  Stir well.
Serve immediately.
Serves 2.

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Spicy Green Beans

I know.  You’re wanting the Thai Sweet Potatoes.  They’re coming.  I promise!
But in the mean time, I introduce to you my absolute favorite green beans.  These are like crack to me.
(**Disclaimer** I have never ‘done’ crack, but these green beans are addictive.  Green beans.  Rebel.  I know.)

I eat these by themselves sometimes for supper and find myself looking at my empty plate wishing I had bought another half pound.  They are my absolute favorite.

Spicy Green BeansSpicy Green Beans
Ingredients:
1 lb fresh green beans, ends chopped and beans washed
3 cloves of garlic, diced
1 tsp extra virgin olive oil
1 tsp sea salt
1 tsp ground black pepper
1 Tbsp crushed red pepper (optional)

Directions:
Preheat oven to 350
Place all the above ingredients on a baking sheet and mix so all the greens beans are coated in yumminess.
Bake for 20-25 minutes, flipping the green beans occasionally.

Feeds 2 adults or 1 hungry Stiner (that’s my street name)

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