Bok Choy Stir Fry

Bok Choy Stir Fry

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Bok Choy Stir Fry
Course Main Dish
Cuisine Paleo, Vegetarian
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo, Vegetarian
Servings
Servings
Ingredients
Instructions
  1. In a large skillet, heat oil over medium-high heat and swirl to coat pan.
  2. Add garlic, ginger, and crushed red bell pepper cooking for about 30 seconds.
  3. Add the bok choy and cook for 3 minutes, stirring often.
  4. Stir in the broth, soy sauce, sugar, and cornstarch and bring to a boil, stirring constantly.
  5. Cook until thickened, about 1 minute.
  6. Remove from heat and sprinkle with sesame seeds.
Recipe Notes

Serve over brown rice.

Per Serving: 317 Calories; 9g Fat; 8g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 3 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

SERVING SUGGESTION: Serve with steamed artichokes, some mayo for dipping, and some baby carrots for the table.

Chicken and Pepper Stir Fry with Bitter Melon

Chicken and Pepper Stir Fry with Bitter Melon

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Chicken and Pepper Stir Fry with Bitter Melon
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Instructions
  1. Mix soy sauce, ketchup, ginger, and garlic in a re-sealable heavy-duty plastic bag.
  2. Add chicken; seal bag and turn to coat with marinade.
  3. Let stand 15 minutes.
  4. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.
  5. Add bitter melon, green onions, and bell peppers; stir-fry until crisp-tender.
  6. Remove from skillet. Heat the remaining 1 tablespoon oil in a skillet.
  7. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.
  8. Stir in bell pepper mixture.
  9. Serve over rice.
Recipe Notes

Parboiling bitter melon: Bring a large pot of water to a boil. Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and white pith from the middle of the melon with a small spoon. Cut the melon diagonally into thin, 1/4-inch slices. Place the sliced bitter melon in the boiling water and parboil until it is just tender (2 - 3 minutes). Drain.

Garlic Lime Chicken

Garlic Lime Chicken

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Garlic Lime Chicken
Baked chicken breast on white plate with broccoli and rice
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Baked chicken breast on white plate with broccoli and rice
Instructions
  1. In a small bowl, combine the first 7 ingredients.
  2. Sprinkle mixture on both sides of chicken breast halves.
  3. In a skillet, heat butter and olive oil together over medium-high heat.
  4. Saute chicken until golden brown, about 5 minutes on each side.
  5. Remove from skillet and keep warm.
  6. Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan.
  7. Cook until the sauce has reduced slightly.
  8. Return chicken to the skillet to thoroughly coat with the sauce; serve.
Recipe Notes

Nutritional Information: Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. LC

SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).

SERVING SUGGESTION: Serve brown rice instead of Cauli-rice. KOSHER: Use all oil instead of butter and oil.

Variations of Garlic Lime Chicken:

Tex Mex Top with cilantro, avocado, tomato, and red onion. Serve with black beans, whole wheat tortillas, and a large salad.

Capers Verison Use 4 tablespoons lemon juice instead of lime juice. Top with capers and parsley.

Chicken Burgers with Pickled Beets

Chicken Burgers with Pickled Beets

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Chicken Burgers with Pickled Beets
chicken burger with pickled beets
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
chicken burger with pickled beets
Instructions
  1. In a medium bowl, mix the first 4 ingredients (chicken through chili powder).
  2. Form chicken mixture into patties.
  3. Heat grill to high heat and place burgers on the grill.
  4. Cook for 10 minutes on each side, until burgers are no longer pink in the center.
  5. In a large skillet, over medium heat, heat coconut oil.
  6. To the skillet, add the onion, vinegar, honey, and beets.
  7. Season with sea salt and freshly ground black pepper to taste and cook for 5 minutes until vegetables are tender.
  8. Place burgers on lettuce leaves and top with sautéed onion and beets.
  9. Serve warm.
Recipe Notes

SERVING SUGGESTION: Sweet Potato Fries (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)

Ginger Mahi Mahi

Ginger Mahi Mahi

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Ginger Mahi Mahi
Mahi Mahi on white plate with lemon wedge, tomatoes and cucumbers
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Mahi Mahi on white plate with lemon wedge, tomatoes and cucumbers
Instructions
  1. In a glass baking dish combine honey, soy sauce, balsamic vinegar, ginger, garlic, and 2 teaspoons of coconut oil.
  2. Season mahi with salt and pepper and place in the dish.
  3. Cover and chill for at least 20 minutes to marinate.
  4. Heat remaining 2 teaspoons of coconut oil in a large skillet over medium-high heat.
  5. Remove fish from dish and discard marinade.
  6. Sear fish on each side for 4-6 minutes turning only once until the fish flakes easily with a fork.
  7. Remove from pan and keep warm.

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