Curry & Ginger Shrimp Stir Fry
Stir fry sauce
1/4 c. water
2 tbsp coconut aminos (or soy sauce if you tolerate it)
1 tbsp fish sauce
1/2 tbsp minced garlic
1 tsp sesame oil
1 tsp sea salt
1 tsp curry powder
1 tsp ground ginger
1/2 tsp ground black pepper
Mix all sauce ingredients together in a small bowl and set aside until ready to use.
2 c. uncooked organic quinoa
4 c. frozen stir fry veggie blend, thawed
600 g. frozen cooked shrimp, thawed overnight in the fridge and tails removed
1 tbsp olive or coconut oil
1 tbsp arrowroot powder (or cornstarch)
1. Cook quinoa according to package directions.
2. When quinoa is almost done cooking, heat oil in a saute pan over med/high heat.
3. Add shrimp and veggies and cook for 2-3 minutes.
4. Add arrowroot powder to stir fry sauce and pour into pan with shrimp and veggies.
5. Cook, stirring often until sauce has thickened and shrimp and veggies are well coated, approximately 5 minutes.
6. Remove from heat and let stand for 2-3 minutes.
7. Serve over cooked quinoa.
Notes from Lisa
You can substitute any protein for the shrimp.
You could also serve this with brown rice or noodles.
Handy Hamburger Dinner
5+ minutes, depending on side
Wash and chop veggies.
Prepare desired side dish to serve, if necessary. I used Miracle Noodles to lower the carbs in this dish, but you can serve it with regular or gluten-free pasta, rice, quinoa, potatoes or even simply with greens!
1 tbsp olive oil
1 medium sized onion
2 tbsp minced garlic
2 c. sliced carrots
1 medium zucchini
1 bell pepper
1 kg lean ground beef
2 tsp sea salt
1 tsp black pepper
1 tbsp italian seasoning
1/2 tsp paprika
1 1/2 tbsp arrowroot power (or cornstarch)
1 can full-fat coconut milk
1/4 c nutritional yeast
prepared side to serve, if desired
1. Pre-heat a large saute pan on medium-high heat. Add olive oil.
2. Saute onion and garlic until fragrant. Add ground beef and cook until no longer pink. Drain/skim excess fat.
3. Add seasonings and arrowroot powder and stir until combined. Stir in coconut milk and veggies.
4. Reduce heat, cover and let simmer stirring occasionally for about 15-20 minutes, or until veggies are cooked. (Hint: the smaller you chop your veggies, the quicker they cook!)
5. Remove from heat, remove cover and let stand for about 5 minutes.
6. Sprinkle nutritional yeast over top and serve.
Notes from Lisa
You can substitute any veggies you like in place of the ones I used here. When I'm in a hurry on busy weeknights, I simply use frozen mixed veggies instead of fresh and I'll add 2 tsp of onion and garlic powder to the seasonings if I don't feel like prepping fresh.
I use coconut milk and nutritional yeast in place of cream and cheese respectively since I am intolerant to dairy. If you tolerate dairy, you can use heavy cream and whichever cheese you prefer to suit your taste!
Wash and chop veggies and squash. I sometimes buy pre-chopped veggies and squash at the grocery store to save time.
2 tbsp olive oil
1 medium onion
1 tbsp minced garlic
2 lbs ground meat (I used half ground beef and half ground bison)
1 medium green pepper
8 oz mushrooms
1 can diced tomatoes
1 can tomato sauce
1 can tomato paste
1 medium butternut squash
1. In a large heavy bottom pot, heat olive oil and saute onions and garlic until fragrant.
2. Add ground meat and cook until brown. Add pepper and mushrooms and cook until mushrooms have released most of their liquid.
3. Add diced tomatoes, tomato sauce and paste, squash and seasonings.
4. Simmer on low for two hours until squash is cooked.
Mix seasoning ingredients and chop tomatoes. Prep other toppings as desired.
Prepare sour avocado cream the night before and keep in fridge until ready to serve.
2 lbs lean ground beef
1/2 tbsp arrowroot powder (or cornstarch)
1/2 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp sea salt
1/2 tsp black pepper
Boston lettuce, salsa and sour avocado cream to serve.
Other toppings as desired.
Brown ground beef in large skillet. Drain excess fat.
Add seasoning mix and arrowroot powder and stir until thoroughly combined (you may need to add a small amount of water to the pan).
Serve over a bed of torn boston lettuce and top as desired with salsa and sour avocado cream.
Notes from Lisa
I add organic gluten-free tortilla chips to my salad (and Heather's of course) in place of using the traditional flour-based tortillas, but everyone else in my family uses whole wheat tortillas in place of the boston lettuce. They also add cheese to their tacos - not so good for those of us that are dairy intolerant!
I buy a good quality jarred salsa when I don't have time to make my own, especially since I have to make the sour avocado cream to have in place of regular sour cream.