Tag Archives: low carb

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.

 

 

Easy Greek Lemon Chicken with Olives and Artichoke Hearts – Paleo, Gluten Free, Low Carb

Easy Greek Lemon Chicken with Olives and Artichoke Hearts

green chicken lemon artichoke tomato paleo gluten free low carb When I say this recipe is easy, I really really mean it. Not only is it easy but its paleo, gluten free and low carb. Not to mention, delicious.

green chicken lemon artichoke tomato paleo gluten free low carb I found this recipe at Beauty and the Foodie, a great food blog that I found recently. Check it out if you get a chance. I made a couple of changes to their recipe like using boneless chicken breasts and kalamata olives for example.

Start to finish, this delicious Greek chicken bake took less than an hour. And it really could not have been easier. Serve topped with some crumbled feta if that’s your thang or some lemon slices for some extra zing. Yum-may!

green chicken lemon artichoke tomato paleo gluten free low carb

Easy Greek Lemon Chicken with Olives and Artichoke Hearts - Paleo, Gluten Free, Low Carb
 
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Author:
Recipe type: Paleo, Gluten Free, Low Carb
Serves: 6 servings
Ingredients
  • **********I ALWAYS RECOMMEND ORGANICS WHENEVER POSSIBLE*******
  • 2 lbs boneless skinless chicken
  • 1 - 10 ounce package grape or cherry tomatoes, chopped in half
  • 1 cup pitted kalamata olives, sliced in half
  • 1 can quartered artichoke hearts, canned
  • 3 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon dried thyme
  • 2½ teaspoons minced garlic
  • ½ tsp sea salt
  • ½ tsp black pepper
  • *Optional: crumbled feta cheese for topping
  • *Optional: lemon slices for garnish
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut chicken breasts into large pieces. Sprinkle both sides of chicken with salt and pepper and place in a 9 x 13 baking dish. Set aside.
  3. In a medium bowl, combine tomatoes, olives, artichoke hearts, lemon juice, salt, pepper, thyme, garlic and olive oil. Stir gently until everything is thoroughly mixed.
  4. Pour mixture over chicken evenly.
  5. Bake for 35 - 40 minutes. Check at 35 minutes. Slice the largest piece of chicken to see if it is cooked thoroughly. If not, put back in oven for another 5 minutes and check again.
  6. Using a slotted spoon, serve and spoon a little of the lemon juices over the top.

 

 

Honey Chipotle Chicken Meatballs – Paleo and Gluten Free

Honey Chipotle Chicken Meatballs – Paleo and Gluten Free

honey chipotle chicken meatball paleo gluten free protein sweetI had to hurry to take pictures of these because I I couldn’t stop eating them. Heed my warning, these will go fast. These chicken balls are paleo, gluten free and low-carb. LOVE these balls!

honey chipotle chicken meatball paleo gluten free protein sweetI have to admit, I was skeptical when I saw the original recipe for turkey meatballs on MarthaStewart.com because the recipe didn’t call for any breading to bind the meatballs together.

I made some minor changes, used organic ground chicken and bam, it worked. It really worked. You just have to be a little gentle. I recommend reading the whole recipe through before starting.

honey chipotle chicken meatball paleo gluten free protein sweetNext time I make these, Ill be doubling the recipe because at this point, I don’t want to share any more of them. I’m seriously considering hiding the rest of them in the veggie crisper so the hubby won’t find them. I’m a greedy rabbit. I’ll eat these as a meal or as a quick protein snack on the go.

Honey Chipotle Chicken Meatballs
 
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Author:
Recipe type: Paleo, Gluten Free, Low Carb, Protein
Ingredients
  • 1 pound organic ground chicken
  • ½ yellow onion, diced small
  • 4 Tablespoons raw honey
  • 2 Tablespoon extra-virgin olive oil
  • 1 - 2 Tablespoon adobo sauce (can sub with sriracha sauce)
  • 4 teaspoon cider vinegar
  • 1 teaspoon chipotle flakes seasoning
  • 1 teaspoon minced garlic (I used the kind from a jar)
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
Instructions
  1. Preheat oven to 375. Either use a cast iron skillet that goes from stove top to oven or foil line a baking dish.
  2. In a large bowl combine ground chicken, onions, garlic, salt and pepper. Use your hands to combine everything together.
  3. Form into balls, set aside. This recipe yielded 16 balls for me.
  4. In a small bowl, whisk together raw honey, vinegar, adobe sauce and chipotle seasoning. The raw honey will liquefy after a minute or so, just keep stirring.
  5. Heat olive oil in a skillet on medium/high. (I used a cast iron skillet so I could use it on the stove top and move it directly to the oven but you could use regular skillet, just add another ½ Tablespoon of olive oil at a time to make sure the meatballs don't burn if not using a cast iron skillet).
  6. Once the oil is heated, place meatballs in pan and cook until they are browned all over. I cooked them on one side for about 6 minutes then using tongs, CAREFULLY flipped them over and cooked for another 6 minutes.
  7. After browning the meatballs, place them in your foil lined baking dish and bake for 5 minutes.
  8. Remove from oven and pour honey glaze over the top, coating each meatball.
  9. Bake for 4 minutes, flip, spoon liquid over meatballs and bake for another 4.
  10. Serve and hide the leftovers from everyone :)

 

 

Super Easy Slow Cooker Shredded Chipotle Chicken

Slow Cooker Shredded Chipotle Chicken

slow cooker chipotle chicken shredded protein paleo easy

Ever since being on vacation and missing my kitchen more than a normal person should, I have been needing to make a crock pot dish. Something about the crock pot makes me feel homey.

This super easy recipe has so much going for it. It has very few ingredients which of course warms my heart, paleo, protein dish, low-carb, and low calorie.

slow cooker chipotle chicken shredded protein paleo easy

I made this and topped roasted brussel sprouts and added a slice of avocado and a squirt of lime over the top. Perfecto. I reheated the leftovers and had it in butter lettuce cups topped with a slice of avocado for a light lunch too.

slow cooker chipotle chicken shredded protein paleo easy

Crock Pot Shredded Chipotle Chicken
 
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Author:
Recipe type: Paleo, Protein, Crock Pot, Chicken, Low Carb
Serves: 2
Ingredients
  • 1 lb. boneless skinless chicken
  • 1 yellow onion, diced
  • 1 can diced fire roasted tomatoes
  • 1 - 4 ounce can diced green chilis
  • 1 Tablespoon olive oil
  • 1 teaspoon minced garlic (I use the kind from a jar)
Instructions
  1. Place everything except chicken breasts in slow cooker and mix until combined.
  2. Place chicken breasts on top mixture and bury so the chicken is completely covered.
  3. Cook on low for 5 hours.
  4. With a slotted spoon, remove the chicken and shred with a fork.
  5. Top chicken with tomato onion mixture and enjoy.

 

Seasoned Jicama Hash with Onions and Bell Pepper – Paleo, Gluten-Free, Vegan

Seasoned Jicama Hash with Onions and Bell Pepper

jicama hash potato vegan vegetable root breakfast healthy fiber potassium vitamin c

I think I may have found a new love. Don’t tell my other love quinoa but jicama is quickly making it’s way into my regular rotation. I recently made jicama fries which totally satisfy my french fry craving.

Now I have a delicious healthy hash brown recipe. If you aren’t vegan, you can top this hash with an egg for a little protein. I love this hash all by itself, it’s got so much flavor.

jicama hash potato vegan vegetable root breakfast healthy fiber potassium vitamin c

I have to give credit to this awesome seasoning recipe I found at www.healthfulpursuit.comI used their recipe as a great base for my own seasoning mixture. I made up a batch and kept it in a small mason jar to use for future recipes. I use this same exact seasoning mixture for this hash and my seasoned jicama fries. If you use lots of seasoning, double the recipe like I did.

SEASONING RECIPE:
2 Tablespoon paprika
1 Tablespoon dried oregano leaves
2 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon dried ground sage
1 teaspoon dried thyme leaves
Pinch cayenne pepper
Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.

jicama hash potato vegan vegetable root breakfast healthy fiber potassium vitamin cWhen you compare jicama to potatoes, you can see why I love jicama so much.

Calories per 100g: Jicama has 38, Potato has 77

Carbs: Jicama has 9 compared to potatoes 17

Fiber: Jicama has 4.9 compared to potatoes 2.2

It’s a great low carb, low calorie alternative to potatoes. It also has vitamin C and potassium so jicama gets a thumbs up in my book. While jicama doesn’t get mushy like potatoes when cooked, I don’t mind the firmness at all.

Seasoned Jicama Hash with Onions and Bell Pepper - Paleo, Gluten-Free, Vegan
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 2 cups cubed jicama (1 medium/large jicama will be fine)
  • 1 cup sweet vidalia onion, diced
  • 1 cup orange bell pepper, diced
  • 2 Tablespoons water
  • 2 Tablespoon coconut oil
  • 2 teaspoon minced garlic (I use the kind from a jar)
  • 2 teaspoon seasoning*
  • *SEASONING:
  • 2 Tablespoon paprika
  • 1 Tablespoon dried oregano leaves
  • 2 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1 teaspoon dried ground sage
  • 1 teaspoon dried thyme leaves
  • Pinch cayenne pepper
  • (Combine seasoning ingredients in a jar with a lid and give it a good shake to mix everything up. Keep any leftover mixture for a future recipe.)
Instructions
  1. Heat 1 Tablespoon of coconut oil in a large skillet. Add chopped onions and saute on medium high for 4 - 5 minutes until onions are translucent.
  2. Add garlic and bell pepper, continue to saute for 2 or 3 minutes.
  3. Add another Tablespoon of coconut oil and heat until melted.
  4. Add cubed jicama and seasoning. Mix until everything is coated in seasoning and saute for 15 minutes.
  5. After 5 minutes add 1 Tablespoon of water and stir. Continue to saute.
  6. After another 5 minutes add the other Tablespoon of water and stir. Continue to saute.
  7. Continue to saute for another 5 minutes.
  8. Serve warm.
  9. Leftovers reheat really good too.