Tag Archives: stir fry

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 Savory Stir-Fried Baby Eggplant

Sweet and Savory Stir-Fried Baby Eggplant

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free I was super excited to find miniature eggplants at my local Sprouts store. Baby eggplants, aka Indian eggplants, aren’t as bitter as the large ones and their skins are much thinner so they don’t require prepping to cut the bitterness.

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I love eggplant not only for it’s nutritional value (fat free, low calorie, has fiber and even a gram of protein per mini eggplant) but they adapt to whatever spices and seasoning you are using. Not to mention they are paleo, vegetarian and gluten-free,

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I didn’t have a recipe in mind when I bought them this time. Kind of like when you buy a pair of shoes and then go searching for the outfit to match. Luckily I found a simple recipe in the True Food cookbook. It turned out way better than I imagined it would. I could seriously eat the whole thing in one sitting.

This recipe is sweet and savory at the same time. The combination of the turmeric, onion, honey and soy sauce is heaven. To ensure the recipe is paleo and gluten free,

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I used coconut aminos in place of soy sauce. I always use coconut aminos in place of soy sauce in any recipe. It tastes the same, measures the same and cooks the same. It’s healthier and paleo.

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

You can top your veggie burger, serve on top of quinoa or brown rice, top a chicken breast or eat alone. You’ll wish you had made a double batch.sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

Sweet and Savory Stir-Fried Baby Eggplant
 
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Author:
Recipe type: Paleo, Glute-Free, Vegetarian
Serves: 2 servings
Ingredients
  • 3 or 4 cups of miniature eggplants sliced into ⅛ to ¼ inch rings (about 1 or 1½ lbs of eggplant)
  • 2 cups thinly sliced sweet onion
  • 2½ Tablespoons coconut aminos (can sub with soy sauce)
  • 1½ Tablespoons raw honey
  • 1½ Tablespoons coconut oil (can sub with olive oil)
  • ½ teaspoon ground turmeric
Instructions
  1. In a small bowl, whisk coconut aminos, honey, turmeric and 2 tablespoons of water. Set aside.
  2. Heat coconut oil on medium-high heat until hot.
  3. Once oil is hot, add eggplant and sliced onions. Let veggies sear without stirring for a minute or two.
  4. Once seared for a minute or two, add half of the turmeric-honey mixture and toss everything with a wooden spatula for 3 - 5 minutes. Add the other half of the turmeric-honey mixture and continue tossing until both eggplant and onion are soft and tender.
  5. Serve warm as a side or on top of some quinoa, brown rice, a veggie burger or chicken breast.