Tag Archives: Broccoli

Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp

Not only is this dish fast and easy but its DELICIOUS. Things that don’t normally go together.

Besides that, its delicious and SKINNY ūüôā ¬†Chock full of veggies and loads of protein from the shrimp.

Bang Bang Shrimp

Easy is a 3 ingredient sauce. Make as much or as little as you want. Make it as hot as you want. Make it as sweet as you want. ¬†I’ll give you the basic recipe and you can tweak it to your taste.

Bang Bang Shrimp

Just combine the sauce ingredients while your shrimp is sizzling up in the coconut oil and set aside.

Bang Bang Shrimp

After you’ve cooked up your shrimp in the coconut oil, add another tablespoon of oil and fry up those veggies for a few minutes, just to soften a bit. Combine cooked shrimp and veggies with the sauce and top some riced cauliflower.

Bang Bang Shrimp

I used to buy my cauliflower rice from Trader Joe’s but now it’s becoming way more mainstream and my local grocery store carries it. You make so many things with it so if you have any left over, maybe make some¬†Cauliflower Cheese Sticks¬†or¬†Cauliflower Pizza Crust (Gluten Free). I bought mine at Costco recently.

Bang Bang Shrimp

But you could use regular rice if you wanted, that’s up to you. Either way, you will LOVE this dish.

Bang Bang Shrimp - Skinny, Fast & Easy
 
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Author:
Recipe type: Fast, Easy, Protein
: Chinese
Serves: 4
Ingredients
  • SAUCE:
  • 6 Tablespoons mayo
  • 4 Tablespoons sweet chili sauce
  • 1 - 2 teaspoons sriracha sauce
  • SHRIMP:
  • 1 lb. raw shrimp, tails removed
  • 3 cups fresh broccoli florets
  • 1 cup shredded carrots
  • 2 Tablespoons arrowroot starch (can substitute with flour or corn starch)
  • ¼ cup coconut oil for frying
Instructions
  1. SAUCE:
  2. Combine the 3 sauce ingredients, set aside.
  3. SHRIMP:
  4. Once your shrimp has be de-thawed (I de-thaw mine by just soaking in a bowl of water for a few minutes, then drain off water), combine with arrowroot starch so that shrimp is coated lightly.
  5. Heat your coconut oil in a cast iron or large frying pan over medium high heat. Add shrimp once oil is very hot.
  6. Cook shrimp for 2 minutes each side. I just set my microwave timer because shrimp can be rubbery if over-cooked.
  7. Remove shrimp and place on a paper towel lined plate to drain off excess oil.
  8. Add broccoli and carrots to the same pan. Stir frequently and cook until slightly softer. Add a tablespoon of coconut oil if necessary.
  9. Combine the shrimp and cooked veggies with the sauce coating everything.
  10. Serve over cauliflower rice or regular rice.
  11. Eat :)

 

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

So there I was at Costco¬†one¬†weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.

Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.

If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge.¬†

I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!

Chop those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliSaute those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliWhip up the sauce! So easy.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliCombine shrimp with cooked veggies then add sauce. That’s it.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliEnjoy!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

5.0 from 1 reviews
Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
 
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Author:
Recipe type: Protein, Low Carb, Pescetarian
Serves: 4
Ingredients
  • SHRIMP:
  • 12 ounce bag frozen cooked shrimp
  • 1 red bell pepper, sliced into matchsticks
  • 1 orange or yellow bell pepper, sliced into matchsticks
  • 1 onion, sliced
  • 2 large carrots, shaved
  • 2 cups broccoli florets
  • 2 Tbsp coconut oil
  • *Optional: 1 tsp red pepper flakes or more if you really like your eats hot hot hot
  • SAUCE:
  • 4 Tbsp rice vinegar
  • 1 Tbsp sriracha (more if you like it really spicy)
  • 4 Tbsp coconut aminos
  • 5 Tbsp pb2 (powdered peanut butter). Can add ½ Tbsp at a time if needed for thickening up the sauce.
  • **Serving suggestion: Top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.
Instructions
  1. Heat coconut oil on medium heat and add your sliced bell pepper, onion, carrots and broccoli. Saute, stirring occasionally.
  2. While your veggies are sauteing, prepare your sauce.
  3. In a small bowl mix coconut aminos, rice wine vinegar, PB2 and sriracha. If you feel you would like the sauce thicker, add a ½ Tbsp of PB2 at a time until thick enough for your taste.
  4. Once veggies are almost fully cooked, add shrimp and cook for about 2 minutes.
  5. Once the shrimp has cooked for about 2 minutes, add the sauce and continue cooking another minute or so.
  6. Eat it as is or top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.

 

 

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale – Paleo, Gluten Free

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeI love a one pan meal. The easier the better. Coupled with being packed with veggies and high on the nutritional quota, we have a winner.

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeI love ginger! Love love love it. First, I love the taste. Second, it’s anti-inflammatory and protects against some cancers. Not to mention that it relieves gastrointestinal issues and helps to relieve nausea. But all that doesn’t sound as good as “I love the taste” so we’ll just stick with that.

This recipe is super easy. I found one similar¬†here and made some changes to see if I could make it any healthier by adding tons more veggies and¬†replacing¬†beef with chicken. You could also replace the meat with your favorite tofu or eliminate it all together and just add more mushrooms and kale. The flavor is really in the marinade that you’ll be sauteing the veggies in.

one pan ginger chicken mushroom broccoli carrot kale paleo gluten freeYou can¬†eat this a million ways. Ok, maybe a million is a little much. Have it on some¬†brown rice noodles, brown rice, quinoa, in a lettuce wrap or on it’s own.¬†It tastes awesome with any of those options.

Paleo, easy to make, vegan optional, gluten free, delicious and husband approved. Score.

One Pan Ginger Chicken, Mushroom, Broccoli, Carrot, Kale Stir Fry - Paleo, Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Protein
Serves: 4 servings
Ingredients
  • *** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
  • MARINADE:
  • ⅓ cup coconut aminos (can sub with soy sauce but it wouldnt be paleo or gluten free)
  • ½ cup vegetable broth
  • 3 Tablespoons rice wine vinegar (I used a red pepper infused variety)
  • 2 Tablespoons arrowroot starch
  • 2 teaspoons ground ginger
  • STIR FRY:
  • 2 boneless skinless chicken breasts, cubed
  • 2 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 8 ounces baby portabello mushrooms, halved or chopped
  • 4 ounces shitake mushrooms, halved or chopped
  • 4 green onions, thinly sliced (white part only)
  • 3 large carrots, peeled and chopped
  • 2 cups broccoli florets
  • 3 cups chopped kale
Instructions
  1. MARINADE:
  2. In a gallon size zip lock bag, add all marinade ingredients including the cubed chicken, toss so that chicken is coated. Put in the fridge for at least a half hour. The longer the better. I marinaded mine for 3 hours.
  3. STIR FRY:
  4. Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
  5. Remove chicken from bag with slotted spoon, reserve the liquid.
  6. Add chicken to heated olive oil along with minced garlic and saute for 3 - 4 minutes, stirring occasionally, until the chicken is almost cooked. It will continue cooking when you add the vegetables.
  7. Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
  8. Add kale and saute until it is good and wilted.
  9. Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
  10. Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.

 

Buffalo Chicken Quinoa with Broccoli and Blue Cheese

Buffalo Chicken Quinoa with Broccoli and Blue Cheese

buffalo chicken quinoa broccoli carrot cabbage onion protein low fatIt’s no secret that I love quinoa. Whether it’s for breakfast, lunch, dinner or dessert. It is packed with clean protein and adaptable to any flavors you incorporate into it. This recipe is no different.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fat

This recipe is chock full of buffalo sauce flavor not to mention lots of protein from the chicken and the quinoa. With the broccoli, carrots and cabbage, there is a great dose of veggies in it.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fatTo bring the flavors up a notch, I topped it with some crumbled blue cheese. I always loved buffalo wings with blue cheese dressing so I get the same flavors now but with healthy ingredients and dramatically less fat.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fat

Buffalo Chicken Quinoa with Broccoli
 
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Author:
Recipe type: Protein
Serves: 6
Ingredients
  • 1 cup quinoa (I use the pre-rinsed kind)
  • 2 cups chicken broth
  • 1 pound boneless skinless chicken breast, cut into bite size pieces
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 2 roma tomatoes, diced
  • ½ cup blue cheese crumbles
  • 4 green onions (the white part) chopped. Reserve the green parts for garnish
  • 2 Tablespoon ghee or coconut oil (separated)
  • ¼ cup olive oil
  • ½ cup buffalo wing sauce
  • 1 teaspoon seasoned salt
Instructions
  1. Make the quinoa first. I use the pre-rinsed kind but if yours is not already rinsed, rinse thoroughly and drain before cooking.
  2. Put 1 cup uncooked quinoa and 2 cups chicken broth in a medium sauce pan and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let cook for 15 minutes or until all of the liquid has been absorbed, stirring every 5 minutes.
  3. While the quinoa is cooking, in a large skillet heat 1 tablespoon of ghee or coconut oil and add broccoli. Saute on low for 5 minutes, stirring so that it does not burn. You want the broccoli to still be somewhat crunchy, not soggy. Once cooked, set aside.
  4. Using the same pan, add the other tablespoon ghee or coconut oil and saute chicken on medium heat for 5 - 7 minutes. Turning occasionally so all sides are cooked.
  5. While the chicken is cooking, mix up the dressing. In a medium bowl combine olive oil, buffalo sauce and seasoned salt. Whisk until mixed thoroughly. Set aside.
  6. Add broccoli, carrots, cabbage, tomatoes, onions and half of the dressing mixture to the chicken and combine.
  7. Add quinoa next and the second half of the dressing mixture. Mix everything well and bring to a boil. Once boiling, reduce heat to medium and cook for 7 - 10 minutes or until the liquid has cooked off.
  8. Stir in blue cheese crumbles or save them to use as garnish and mix them in one serving at a time.
  9. Serve on a bed of shredded cabbage or in lettuce cups.

 

Easy Tahini Broccoli Slaw

Easy Tahini Broccoli Slaw

broccolislawfront

I needed a quick and easy side to go with lunch today so I opened the fridge and remembered I had just bought a bag of organic broccoli slaw at Trader Joe’s yesterday. As soon as I bought it, I knew tahini was going to be involved.

This slaw literally took me 5 minutes from start to finish. If you have a last minute bbq or party to go to and want to bring something healthy and delicious, this can be your go-to dish. It feeds 10+ people as a side dish. If you make it for the family and have leftovers, they keep really good too.

broccolislaw

This slaw is right up my alley. It was already shredded, only has 25 calories per serving, 2 grams of protein and 2 grams of fiber just from the slaw. There is even more protein from the tahini so it makes a great meal on its own. So easy, so tasty, so healthy.

broccoli tahini slaw carrot fiber protein almond milk cumin lemon salad paleo gluten free

Easy Tahini Broccoli Slaw
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free, Vegan
Serves: 10
Ingredients
  • 1 12 ounce bag of broccoli slaw or any other slaw variation you like
  • 4 tablespoons tahini
  • 4 tablespoons unsweetened almond milk
  • 3 tablespoons lemon juice
  • 1½ tablespoons sesame seeds (optional)
  • 1 teaspoon minced garlic (I use the kind that comes in a little jar)
  • 1 teaspoon cumin
  • Dash of salt/pepper to taste
Instructions
  1. Put broccoli slaw in a large bowl, set aside.
  2. In a medium bowl combine all other ingredients and whisk until combined.
  3. Pour dressing over slaw and mix so all of the slaw is covered.
  4. See how easy?

 

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