Shrimp Stir Fry

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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An instant favorite everyone will love.

Ingredients

  • 1 lb shrimp
  • 1 cup asparagus (sliced)
  • 2 cups snow peas
  • 1 cup mushrooms (sliced)
  • 1 cup purple cabbage
  • 3 tablespoons spring onion (sliced)
  • ¼ cup white onion (diced)
  • 1 tablespoon ghee
  • ½ teaspoon salt
  • 1 tablespoon sesame oil
  • 2 tablespoons coconut aminos
  • 2 tablespoons apple cider vinegar
  • 2 garlic cloves (minced)
  • 1 tablespoon sesame seeds

Directions

  1. Heat the ghee in a large skillet over medium-high heat.
  2. Add the shrimp and season with the salt. Cook until light pink color, then set aside.
  3. Pour in the sesame oil and all the vegetables (except garlic). Cook until mostly tender.
  4. Toss in the garlic, apple cider vinegar and coconut aminos.
  5. Cook another 2-3 minutes, stir in the shrimp and continue cooking fully through.
  6. Top with sesame seeds and spring onion.
  7. Enjoy!

Chopped Chicken Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fresh and light salad.

Ingredients

Chicken

  • 1 lb chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 tablespoon ghee
  • 2 tablespoons teriyaki sauce (primal kitchen)

Salad

  • 1 cup lettuce (chopped)
  • 1 cup cabbage (chopped)
  • ½ cup spring onion (chopped)
  • 1 mandarin
  • 1 can water chestnuts
  • ½ cup roasted cashews
  • ¼ cup cilantro (chopped)
  • 1 tablespoon sesame seeds
  • ¼ cup teriyaki sauce (primal kitchen)

Directions

  1. Cut the chicken into smaller pieces and place into a bowl.
  2. Season fully with the ingredients.
  3. Heat the ghee in a pan over medium-high heat. Once hot, add chicken.
  4. Cook fully through and set aside to cool.
  5. Drain the liquid out of the can of water chestnuts.
  6. Add the chicken and all of the salad ingredients into a large bowl.
  7. Mix until well combined.
  8. Enjoy!

Cauliflower Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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No need for a teppanyaki grill with this great at-home recipe.

Ingredients

  • 4 cups cauliflower rice
  • 3 large eggs
  • 1 lb chicken breast (finely cut)
  • 2 garlic cloves (minced)
  • ½ cup onion (diced)
  • ¼ cup spring onion (chopped)
  • 4 tablespoons teriyaki sauce (primal kitchen)
  • 2 tablespoons sesame oil
  • 2 tablespoons avocado oil
  • 1 teaspoon salt

Directions

  1. Heat half the avocado oil and sesame oil in a large skillet over medium-high heat.
  2. Whisk the eggs and pour into the pan. Season with salt and cook fully through.
  3. Remove the eggs and set aside on a cutting board until they cool off. Roughly chop into small pieces.
  4. Pour the remaining avocado oil and sesame oil into the pan. Add the onions and cook until they have softened.
  5. Add the garlic and cook for about another 30 seconds, until they become fragrant.
  6. Rinse the chicken and pat dry. Season with salt and add to the skillet.
  7. Cook for about five minutes until the chicken is mostly done.
  8. Add in the cauliflower rice and stir for about 3-5 minutes until the rice begins to soften.
  9. Stir in the cooked egg and teriyaki sauce and keep stirring until most of the liquid has evaporated.
  10. Scoop into serving bowls. Garnish with green onions and sesame seeds.
  11. Enjoy!