Not only is this dish fast and easy but its DELICIOUS. Things that don’t normally go together.
Besides that, its delicious and SKINNY 🙂 Chock full of veggies and loads of protein from the 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.
Just combine the sauce ingredients while your shrimp is sizzling up in the coconut oil and set aside.
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.
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.
But you could use regular rice if you wanted, that’s up to you. Either way, you will LOVE this dish.
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!
Saute those veggies!
Whip up the sauce! So easy.
Combine shrimp with cooked veggies then add sauce. That’s it.
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale
I 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.
I 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.
You 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
*** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
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
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
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.
Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
Remove chicken from bag with slotted spoon, reserve the liquid.
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.
Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
Add kale and saute until it is good and wilted.
Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.
Buffalo Chicken Quinoa with Broccoli and Blue Cheese
It’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.
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.
To 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.
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
Make the quinoa first. I use the pre-rinsed kind but if yours is not already rinsed, rinse thoroughly and drain before cooking.
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.
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.
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.
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.
Add broccoli, carrots, cabbage, tomatoes, onions and half of the dressing mixture to the chicken and combine.
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.
Stir in blue cheese crumbles or save them to use as garnish and mix them in one serving at a time.
Serve on a bed of shredded cabbage or in lettuce cups.
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.
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.