Recipe: Noodle Free Chicken Pad Thai

Low-Carb-Chicken-Pad-Thai-1

Ingredients

Peanut Sauce
1/4 cup chicken broth or water
3 tbsp rice vinegar
3 tbsp  crunchy peanut butter
2 tbsp honey
2 tbsp  lime juice

Pad Thai
1/2 lb cooked chicken breast
2 tbsp coconut aminos
6 green onions, thinly sliced (white and green parts separated)
4 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1 tsp chili sauce
2 tbsp olive oil
1 egg, lightly beaten
3 cups bean sprouts
Unsalted peanuts, toasted and chopped (optional)
Lime wedges (optional)

DIRECTIONS

Peanut Sauce
1. In a bowl, combine all the ingredients. Set aside.

Pad Thai
2. In another bowl, combine the chicken with the coconut aminos. Refrigerate.
4. In a wok or large skillet over medium ­high heat, soften the white parts of the onions, the garlic and ginger with the chili sauce in the oil.
5. Add the peanut sauce, egg, chicken mixture.
Adjust the seasoning. Add chicken broth, if needed. Sprinkle or mix with the bean sprouts, the green parts of the onions and peanuts. Serve with lime wedges, if desired

 

Source Adaptation: http://bit.ly/2ruihfe

Recipe: Marvelous Maple Salmon

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Ingredients

  • 1/4 cup maple syrup
  • 2 tablespoons coconut aminos
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon

Directions

  1. In a small bowl, mix the maple syrup, coconut aminos, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

 

Source Adapted: http://armagazine.com/1HR9tme

Recipe: Healthier Chinese Lemon Chicken

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INGREDIENTS

Marinade
  • 1 pound chicken thighs, cut into cubes
  • 1 tablespoon coconut aminos
  • 2 tablespoons tapioca starch

Breading

  • ¼ cup almond flour
  • ½ cup tapioca starch
  • oil for frying

Sauce

  • ⅓ cup lemon juice
  • 3 tablespoons maple syrup
  • ½ cup water
  • 2 teaspoons tapioca starch
  • 1 teaspoon lemon zest

 

INSTRUCTIONS

  1. Add coconut aminos and tapioca starch to your chicken in a bowl and cover with plastic wrap.
  2. Let marinate for 30 minutes.
  3. While the chicken is marinating add the lemon juice, maple syrup, water, tapioca starch and lemon zest to a small bowl and mix.
  4. Add the almond flour and tapioca starch to the bowl of chicken and toss to coat.
  5. In a pot with oil about three inches deep, heat on medium high to 350 degrees.
  6. Add the chicken in batches so you don’t crowd the pot or the chicken will stick together and it will lower the temperature significantly causing your chicken to be oily.
  7. Cook chicken until golden brown and when cooked transfer the pieces to a skillet (this is where we will be tossing with the sauce).
  8. When you finish all the chicken, turn off the oil, turn on the skillet onto medium high heat and add the sauce.
  9. Coat the chicken pieces in the sauce and cook for just a few seconds until thickened

RECIPE: Anytime Egg Muffins

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Ingredients

  • 1 Tablespoon coconut oil
  • 1/4 cup white onion, finely diced
  • 1 yellow bell pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno pepper, diced
  • 1 garlic clove, minced
  • 6 eggs
  • 1 Tablespoon water
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • Non-stick coconut spray oil

Instructions

  1. Preheat oven to 350 degrees. In a saute pan, heat coconut oil. Add onion and peppers and cook for about 2 minutes or until softened. Add garlic and cook for 30 seconds. Sprinkle with salt and pepper to taste. Remove from heat.
  2. In a separate mixing bowl, whisk together the eggs and water. Season with salt and pepper. Add the veggie mixture and stir until well combined.
  3. In a regular muffin pan, spray with non-stick coconut spray oil. Evenly distribute the egg mixture into each muffin tin, filling them up 3/4 of the way full. You should get 8 muffins total.
  4. Bake for about 20 minutes or until the muffins have turned light golden brown around the edges.
  5. Serve immediately or store leftovers in an airtight container in the refrigerator. To reheat, stick in the microwave for about 20-30 seconds.

 

Source: http://bit.ly/2p0eIw2

Recipe: Mix and Match Custom Protien Balls

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The Basic Formula

Protein balls consist of wet and dry ingredients, typically at a 2:1 dry-to-wet ratio (think: two parts dry ingredients, one part wet ingredients). Dry ingredients keep the shape and typically provide most of the protein. Wet ingredients are for the sticking and sweetness; they create a dough-like consistency. There are varying thicknesses of the wet ingredients, which means there’s no “one-ratio-fits-all” rule. For instance, mashed dates will hold better than mashed bananas and thus require less of your dry ingredient, like protein powder or flax meal. If you’re using an actual juice (like lemon juice, for instance), you’ll need a very small amount of it in relation to the dry ingredients.

 From there, you can blend in additions for fun flavors, like freeze-dried raspberries, chocolate chips, or cherries.

Mix and match these ingredients (or find ones that suit each category), and experiment to create the perfect protein snack for your on-the-go treat. Mix, mold, and chill to set each one, and bring two to three with you for some post-workout or midday fuel.

Ingredients

Dry Ingredients (2 parts)

  • Protein powder
  • Rolled gluten free oats
  • Flax meal
  • Ground almonds or cashews

Wet Ingredients (1 part)

  • Nut butter
  • Dates
  • Banana
  • Honey
  • Maple syrup
  • Pumpkin puree
  • Applesauce
  • Coconut oil

Add-In’s

  • Spices – Cinnamon, Nutmeg, etc.

Add-Ons

  • Coconut shreds
  • Dark chocolate chips
  • Puffed rice or quinoa
  • Nuts
  • Spices
  • Chia seeds
  • Hemp seeds

 

Source: http://bit.ly/2m7FoIY