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.

Root Veggie and Ginger Skillet Frittata

Root Veggie and Ginger Skillet Frittata

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Root Veggie and Ginger Skillet Frittata
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large skillet, heat the coconut oil over medium-high heat.
  2. Cook the carrots and turnips until soft.
  3. Pour the eggs over the veggies and season with salt and pepper and ginger.
  4. Let the eggs set slightly before flipping over.
  5. Once the eggs are cooked to the desired doneness remove from the heat.
  6. Top with green onions and serve.
Pan-Seared Salmon with Coconut-Herb Greens

Pan-Seared Salmon with Coconut-Herb Greens

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Pan-Seared Salmon with Coconut-Herb Greens
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Instructions
  1. In a medium saucepan, stir together the first 3 ingredients along with 2 cloves garlic, coconut aminos, jalapeno, 1/2 the cilantro, and 1/2 the chives, over medium heat.
  2. Bring it to a low simmer for 2-3 minutes then remove from the heat and set aside.
  3. In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat.
  4. Cook the salmon, skin side down for 2-3 minutes per side, or until each side has a nice seared crust and is cooked through to the desired doneness.
  5. Remove the salmon from the skillet and place half into an airtight container and store in the refrigerator for later use.
  6. In a separate skillet, heat the remaining coconut oil and add the spinach and remaining garlic, salt, and pepper to the skillet with the remaining ghee.
  7. Cook until the greens wilt, about 2-3 minutes.
  8. On 4 serving plates, place some wilted greens, a piece of salmon, and then pour over some of the coconut-herb sauce to serve.
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.
Chicken Drumsticks with Sticky Lychee Glaze

Chicken Drumsticks with Sticky Lychee Glaze

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Chicken Drumsticks with Sticky Lychee Glaze
Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 F. Saturate drumsticks with olive oil and season with salt and pepper. Place chicken, on a parchment lined baking sheet. Roast, about 45 minutes or until chicken is cooked through and skin is crispy.
  2. While chicken is cooking, prepare Glaze. Combine remaining ingredients (lychee through ginger) in a food processor, and blend until smooth. Season with salt and pepper to taste.
  3. Brush glaze over drumsticks during the last 5 minutes of cooking. Then brush some more on when chicken is removed from oven, and serve with cilantro and pepper slices for garnish!

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