Chicken Stir Fry

Chicken Stir Fry with Veggies and Garlic Sauce {Paleo, Whole30}

This easy chicken stir fry is better than takeout, so much healthier and quick to throw together for a weeknight dinner.  The garlic sauce is packed with flavor and made with Paleo and Whole30 friendly ingredients.  Delicious served alone or over fried cauliflower rice, kid approved and packed with veggies!

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Course: Dinner, Lunch

Cuisine: Paleo, Whole30

Servings: 5

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Ingredients

Sauce, blend:

• 1 medjool date pitted (softened if necessary*) I ADDED SUGAR INSTEAD
• 2 Tbsp Nakano All Natural Rice Vinegar
• 4 cloves garlic sliced
• 1 inch fresh ginger peeled and sliced
• 1/4 cup + 1 Tbsp coconut aminos
• 1/4 cup + 1 Tbsp chicken bone broth
• 1/2 Tbsp sesame oil
• 1/2 Tbsp tapioca or arrowroot starch

Veggies:

• 2 cups broccoli florets
• 1 medium bell pepper thinly sliced
• 1 cup snow peas USED MY OWN VEGGIES
• Handful shredded cabbage or slaw mixture*
• 1 1/2 Tbsp coconut oil or olive oil

Chicken:

• 1.25 - 1.5 lbs boneless skinless chicken thighs sliced into 1” pieces
• 1 1/2 Tbsp coconut oil or olive oil
• Salt and pepper

Instructions

1. Make sure chicken and veggies are sliced/chopped as needed before beginning.
2. In a high speed blender or food processor, blend all sauce ingredients until smooth. Place sliced chicken in a large bowl and pour 3-4 Tbsp of sauce over chicken, toss to evenly coat.
3. Heat a large nonstick skillet or wok over medium-high heat and add oil once hot. Once skillet is fully heated, add 1 1/2 Tbsp oil. Add all the veggies and stir to coat. Cook, stirring to avoid browning, about 3 minutes - do not overcook at this stage. Veggies should just begin to soften. Remove veggies to a plate or bowl and cover with foil, set aside.
4. Add remaining 1 1/2 Tbsp oil to skillet and keep heat set on med-hi/hi. Add all chicken, leaving any marinade in the bowl. Sprinkle lightly with sea salt and pepper. Cook, stirring to brown evenly, about 3-5 minutes or until cooked through (the thinner you sliced your chicken, the quicker it will cook.)
5. Lower heat to medium and pour all sauce over chicken, then add veggies back in. Stir, and allow to simmer another 2 minutes or until sauce thickens and veggies are crisp-tender. Serve hot, alone or over cauliflower rice. Garnish with scallions, sesame seeds or a bit of crushed red pepper for spice. Enjoy!

Bazilla Rooz

Ingredients:

1 can crushed tomato
1/2 can tomato paste
1 bag sweet peas
1 bag carrots
1 onion
2-3lbs beef stew
Lebanese pepper
Cinnamon
All Spice Salt
Sugar to taste

Sear beef and onions
Add crushed tomato and tomato paste
Set instant pot for 30-40 minutes
While boiling, add peas, spices, and sugar

Tabouli

1. Use the fine bugarlue, not coarse.1/2 cup.
2. Two organic American bunches of parsley to one Italian bunch of parsley. Too much Italian parsley is bitter.
3. 1/2 bunch of mint
4. Start with ten small vine tomatoes. Must be Campari tomatoes (costco or bjs). Other tomatoes have s terrible taste in tabouli. Use ten tomatoes. Smell the tomatoes to make sure they smell fresh not moldy.
5. Use minute maid 100% pure lemon juice found in freezer section. Defrost it and put it in fridge for up to a month. Or, use fresh lemons, which are the best.
6. Pompeian oil is found at Walmart. Make sure it is see through olive oil, not musty.
7. If you're going to make it the day before, wait and put bugarlue in the next day.
8. Wash bugarlue by soaking it and getting rid of water twice.
9. Note: if you see that tabouli is dry, you can add a little water.
10. Use one small regular onion (not sweet).
11. Never put warn water on any kind of vegetable.
12. (Soak)  see photo
13. Cut onions thin and small
When the parsley at whole foods is too hard or yellow or slimy, don't buy it. Go somewhere else.
Never put it in a silver bowl, use glass. You don't want the tin taste to your food...better to use glass instead of aluminum or plastic.

Wash parsley several times in strainer. Dry parsley in spinner. Same with mint.

Squeeze out bugarlue if it's been soaking. Poor half of it over the tabouli.

Put a small handful of dry mint and crush it over tabouli.

Use little bit of lebanese all spice , grind it yo get the flavor. Use a few pinches. Eyeball salt and lemon juice.

Try half quarter of lemon juice and oil to taste. Mix. Add more ingredients to taste.

Dairy-free chilli

Prep Time

10 min

Cook Time

40 min

INGREDIENTS

1. 1 pound 93% or higher lean ground beef
2. 1/2 teaspoon ground pepper
3. 1 tablespoon olive oil
4. 1 large yellow onion, diced
5. 1 green bell pepper, diced
6. 1 red bell pepper, diced
7. 1-2 Bulgarian carrot peppers or serrano chili peppers, diced
8. 2 cloves garlic, minced
9. 2 cans no salt added diced tomatoes
10. 1 can unsalted tomato paste
11. 2 cans no salt added kidney beans, rinsed and drained
12. 1/4 cup red wine such as Cabernet Sauvignon
13. 1/4-1/2 cup water or low sodium beef broth
14. 1 bay leaf
15. 2 tablespoons chili powder
16. 2 teaspoons sea salt
17. 1/2 teaspoon paprika
18. 1/2 teaspoon ground red pepper
19. 1 tablespoon white sugar

INSTRUCTIONS

1. In a large stock pot over medium heat, sprinkle the black pepper onto the ground beef and cook meat until browned and no pink remains. Carefully drain excess fat then return pot to stovetop.
2. Add olive oil, onion, peppers, and salt to the pot. Stir and cook for five minutes, or until onions and peppers begin to turn translucent.
3. Make a well in the middle of the pot ingredients and add the minced garlic. Cook garlic for no more than 30 seconds before stirring with the rest of the mixture.
4. Add the diced tomatoes with liquid, drained and rinsed kidney beans, tomato paste, wine, water or broth, sugar, spices, and bay leaf into the pot. Set on medium high heat to start the boiling process.
5. Once the mixture starts to bubble, reduce to medium low heat and cover. Simmer for thirty minutes, stirring occasionally. If you make it in the Crockpot, cook on low for at least six hours or high for four hours. Salt to taste

Dairy-Free Chicken Fettuccine Alfredo

Dairy-Free Chicken Fettuccine Alfredo

4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
3 ½ teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons freshly ground black pepper, divided
5 tablespoons olive oil, divided
¾ lb fettuccine pasta, uncooked
1 large shallot, minced
6 garlics, minced
3 tablespoons all purpose flour
13.5 oz coconut milk
1 cup chicken stock, or vegetable stock
1 tablespoon fresh lemon juice
fresh parsley, minced, to taste


Preparation

1. Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). 
3. Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
4. Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
5. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
6. Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
7. Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
8. Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.

Enjoy!

DF Apple Spiced Muffins

Dairy-free, Egg-free} Spiced Applesauce Muffins {OR} First Birthday Applesauce Cake

Yield: 12 muffins OR two 6-inch round cake layers

Dairy-free, egg-free applesauce muffins, spiced with cinnamon and nutmeg, make a great snack or breakfast on-the-go. The same batter can also be made into an allergen-free first birthday cake!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup vegetable oil (such as safflower or canola)
• 1 cup granulated sugar
• 1 cup unsweetened applesauce, heated until warm
• Small chopped apples

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners (or generously grease two 6-inch round pans with nonstick cooking spray).
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, apples, and nutmeg. In a large bowl, mix together oil and sugar until sugar is dissolved. Alternately add flour mixture and applesauce and blend in, starting and ending with flour mixture. Mix until just incorporated.
3. Scoop batter into prepared muffin pan and bake for 14 to 16 minutes (or divide batter between 6-inch cake pans and bake for 20 to 25 minutes), or until toothpick inserted in center comes out clean. Cool in pans for five minutes before turning out onto a wire rack to cool completely.

Notes

Whole wheat pastry flour may be substituted for some or all of the all-purpose flour.

Melted coconut oil may be substituted for the vegetable oil.

Unrefined cane sugar (Sucanat or Rapadura) may be substituted for the granulated sugar.

DAIRY-FREE FIRST BIRTHDAY CAKE FROSTING: If you bake a first birthday cake and would like to frost it with dairy-free frosting, whip 1/2 cup softened soy-free natural buttery spread (such as Earth Balance) until smooth. Mix in 1/2 cup of powdered sugar at a time until desired sweetness and consistency is reached (around 3 cups total). Add 1 teaspoon of pure vanilla extract. Beat at high speed until frosting is light and fluffy. If frosting is too thick, you may add a tablespoon or two of rice milk or coconut milk to reach desired consistency, but the additional liquid probably will not be necessary.

NOTE: After going to the trouble of making an allergen-free birthday cake, I would have felt guilty about tinting my daughter's birthday cake frosting pink with regular food coloring. So this was my first time using an all natural, dye-free, vegetable-based food coloring. I tried India Tree and was happy with the results for attaining shades of pink, but I haven't experimented with achieving different colors with natural food coloring.

*Lemon Chicken w/ Artichoke + Brown Rice

Lemon Chicken with Artichoke Hearts

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion, finely chopped
• 3 medium garlic cloves, thinly sliced
• 1 1/2 pounds boneless skinless chicken meat, large dice
• 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
• 2/3 cup dry white wine
• 1/3 cup water
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup lightly packed thinly sliced basil leaves
• 1 teaspoon lemon zest
• 1 cup brown rice
• 2 cups chicken broth (for rice)

Directions

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.

Add wine, water, some basil, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve with brown rice.