eKetogenic Paleo Gluten-Free
This delicious twist on the recipe Moo Shu Chicken by Dr. Axe was an all around winner at the dinner table.
It proved to be quite versatile in that it could easily be served over a bed of greens or cauliflower rice. My favorite part is you could easily shred any leftover chicken and wrap it in a cabbage leaf or coconut wrap. Lunch on the go!
Moo Shu Chicken
total time: 30 minutes
2 Tbl avocado oil
2 Tbl rice vinegar
1 Tbl sesame oil
2 Tbl coconut aminos
2 cloves garlic, minced
1 inch ginger root, grated
1/2 tsp himalayan salt
1/2 tsp black pepper
boneless skinless chicken breasts or thighs
1/4 of a green cabbage, thinly sliced
1/4 of a red cabbage, thinly sliced
1 bag of frozen broccoli
1/4 cup green onions, chopped
1/2 cup mushrooms, chopped
optional: toasted sesame seeds for topping
Mix the rice vinegar, sesame oil, coconut aminos, ginger, garlic, salt, pepper and pour over chicken to marinate.
Chop up vegetables.
Heat avocado oil in bottom of pan and add onions and mushrooms. Sauté for about 3 minutes.
Add chicken, heat until cooked through, then add cabbage and broccoli and let simmer for about 10 minutes, or until cabbage is soft, broccoli is warmed, and chicken is fully cooked.
Add chicken, heat until Here is a wonderful way to warm up the kitchen and bellies this weekend. Why pumpkin? Full of fiber and vitamins, it should be utilized all year cooked through, then add cabbage and broccoli and let simmer for about 10 minutes, or until cabbage is soft, broccoli is warmed, and chicken is fully cooked.
Serve over a bed of greens, or cauliflower rice if keto. Top with toasted sesame seeds. White rice can be used for non-low carb meals
Chocolate Fudge Cookies
adapted from balancewithb chocolate fudge
makes 1 dozen
Chocolate Fudge Cookies
1 ripe avocado
1 squirt chocolate stevia*
1 tsp vanilla
1 Tbl milk of choice
1/2 cup cacao powder
1 tsp baking soda
dash of sea salt
Heat oven to 350°F. Mix all ingredients except chocolate chips till avocado is fully incorporated in food processor or stand mixer. Mix in chocolate chips. Scoop out on baking sheet, cookies will not spread during baking. Bake for 12 minutes. Sprinkle with sea salt after cooking if desired. Stores well in fridge or freezer. Can easily be doubled.
*If not adhering to keto 1/2 cup of coconut sugar can be used.
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