Tag Archives: spicy

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.

 

 

Sweet and Spicy Coconut Mango Chicken

Sweet and Spicy Coconut Mango Chicken

coconut mango chicken sweet spicy slow cooker protein tropical paleo Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town.  Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.

custer state park south dakota harney peak hikeI was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.

custer state park south dakota harney peak hikeWhile vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.

This recipe is so¬†easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this.¬†You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.

coconut mango chicken sweet spicy slow cooker protein tropical paleo

While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.

coconut mango chicken sweet spicy slow cooker protein tropical paleo

You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.

Sweet and Spicy Coconut Mango Chicken
 
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Author:
Recipe type: Paleo, Low-Fat, Protein
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken, cubed
  • 2 medium semi-ripe mango, diced into chunks, reserve pits (you will use the pits in the slow cooker for extra flavor and discard after cooking is finished)
  • 1 can full fat coconut milk (I use Trader Joe's brand)
  • 2 tablespoons chipotle flakes
  • 1 teaspoon red pepper flakes
  • shredded sweetened coconut (I use Trader Joe's brand)
  • butter lettuce
Instructions
  1. Put mango chunks, mango pits, coconut milk, chipotle flakes and red pepper flakes in slow cooker. Stir to combine.
  2. Cube your chicken into bite size pieces and add to the slow cooker. Stir to make sure all chicken is coated in coconut milk mixture.
  3. Set slow cooker on low for 5 hours.
  4. Using a slotted spoon, remove the mango pit and discard.
  5. SERVING SUGGESTIONS:
  6. Using a slotted spoon, drain and spoon onto butter lettuce cups, top with sweetened shredded coconut.
  7. Spoon chicken with the coconut sauce over some quinoa or cauliflower rice, top with sweetened shredded coconut.
  8. Just have a bowl of chicken and coconut sauce as a stew and a fresh pita.

 

Baked Spicy Jicama Fries – Better Than French Fries

Baked Spicy Jicama Fries Р Better Than French Fries

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

What the mutha-love is JICAMA? Pronounced “HEE-kah-ma”. ¬†Apparently I have been blind to this vegetable. Here is few jicama facts I learned:

  • Technically a legume, grows on vines
  • Texture resembles potato, turnips and water chestnuts
  • Low in calories and carbs
  • Great for diabetic menus because it ranks low on the glycemic index
  • Lots of fiber. Not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body into sugar the way potatoes do.
  • Promotes good bacteria in the gut
  • Excellent source of vitamin C
  • Healthy amounts of potassium
  • Contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese.
  • When purchasing, choose one that is firm with no soft spots or splits.
  • The skin is not edible so use a knife to cut away the skin and the tough fibrous outer layer.

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

Ok now that we know the A – Z ‘s of jicama we can get down to the most important piece of information – no-guilt fries and I can use my beloved ketchup!

I HEART KETCHUP SOOOO MUCH

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

Eating healthy can have it’s sacrifices but there ARE alternatives. Use jicama instead of potatoes and you have healthy french fries. And a reason to use that red sweet nectar called ketchup ūüôā

You can use whatever spice suits your taste too. I love a seasoned fry with heat but you could try lime juice and paprika¬†OR¬†a little¬†salt and pepper OR¬†even try some cinnamon and coconut palm sugar and use organic maple syrup as your condiment for dipping. Just coat your “fries” in melted coconut oil first so that your flavoring sticks.

Baked Spicy Jicama Fries - Better Than French Fries
 
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Author:
Recipe type: Paleo, Vegan, Gluten-Free
Serves: 4
Ingredients
  • 1 medium jicama, peeled and sliced into "fries"
  • 2 tablespoon coconut oil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon paprika
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, pour melted coconut oil over the sliced jicama fries. With your hands, massage coconut oil into each fry.
  3. In a small bowl, combine salt, pepper, cayenne, onion powder and paprika. Stir to combine.
  4. Toss spices over fries evenly.
  5. Place fries on baking sheet (line with parchment paper or use a non-stick mat).
  6. Bake for 30 - 35 minutes.
  7. Get out your ketchup and eat fries!

 

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Paleo Orange Ginger Chicken Wings

Paleo Orange Ginger Chicken Wings

paleo chicken wings gluten free orange ginger spicy protein

When I found this recipe¬†at Stupid Easy Paleo, I had to make them. I could eat wings every day but don’t because they are usually so breaded and fatty that I can’t justify it. I have never made them myself but that’s all about to change. This recipe is going to get a LOT of air time! It was well worth the steps. These rock!

There are several¬†reasons why I love this recipe. It’s¬†paleo, gluten-free, full of orange/ginger flavor and have a nice spicy kick. I love a spicy kick! Really tasty.

You can control the amount of spice. I used a large (about 5 inches long) jalapeno, removed the pith and seeds, diced it small and it provided a medium/hot heat. If you want a LOT of heat, leave the pith and seeds in when dicing. If you want a very mild heat, use a small pepper (about 3 inches long or smaller) and remove pith and seeds.

paleo chicken wings gluten free orange ginger spicy protein

I’m sure this won’t be my first wing recipe, especially with grilling season coming. I can’t wait for grilling season! Chow.

{ I always use organics when available }

Paleo Orange Ginger Chicken Wings
 
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Author:
Serves: 4
Ingredients
  • 1½ pounds chicken wings
  • ¼ cup apple cider vinegar
  • 1 orange
  • 3 tablespoons coconut oil
  • 2 tablespoons raw honey
  • 1½ tablespoons coconut aminos (can sub with soy sauce)
  • 1 serrano pepper or a medium jalapeno pepper, diced very small (optional)
  • ¼ teaspoon sea salt
  • 1 teaspoon grated fresh ginger (a thumb-sized piece of fresh ginger will work)
Instructions
  1. Preheat oven to 375.
  2. Line a baking sheet with foil or parchment paper. The wings won't stick as much to the parchment paper but either one works.
  3. Prepare the orange: remove the orange zest with a grater or zester and once removed, juice the orange. You will be using the zest and the juice in the recipe.
  4. In a small saucepan combine the apple cider vinegar, zest from orange, juice from orange, raw honey, diced pepper, sea salt, coconut aminos and teaspoon of grated fresh ginger. Simmer on medium/low to thicken up the mixture. It should take around 10 minutes.
  5. While the glaze is simmering, heat a large skillet on medium/high, heat the coconut oil and brown the chicken wings on both sides. About 5 minutes each side should do it.
  6. Once the wings are done, remove from oil with a slotted spoon and place on paper towels to soak up some of the oil.
  7. In a large bowl combine the wings and glaze mixture. Cover wings with glaze.
  8. With a slotted spoon, transfer the glaze covered wings to your baking sheet.
  9. Bake for 15 minutes, turn over and baste with more glaze.
  10. Bake for another 15 minutes.
  11. Eat up!
  12. **For safety sake, throw away any leftover glaze as it has come into contact with raw chicken**

 

 

 

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