4 green onions, chopped green and white part separately
1 head Boston or butter lettuce
Heat oil in wok over medium high heat. Add in onions along with white part of green onions. Sauté till translucent. Add chicken, break up and sauté for 5 minutes. Stir in mushrooms, bell pepper, garlic, ginger along with tamari sauce, vinegar, monk fruit sweetener and chili garlic sauce. Cook till chicken is fully cooked. Stir in green part of the green onions and cilantro.
Separate the lettuce leaves from the head. Scoop generous amounts of chicken mixture into the lettuce leaf boats and enjoy.
This delicious recipe and photos were created by GypsyPlate.com, we simply shared it. Please check them out for more great ideas!
3 small colored bell peppers (red, green and yellow), ringed or striped
4-5 garlic cloves, chopped
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup fresh parsley, chopped
1.5 cup cream
1/2 cup parmesan
Salt to taste
Pepper to taste
Mix onion powder, garlic powder, thyme, rosemary, salt and pepper in a bowl and sprinkle this mixture generously on both sides of chicken cutlets.
Heat oil and butter on medium high heat in a skillet and place in the chicken cutlets, not overcrowding them. In the case of a smaller pan, cook them in batches. Cook undisturbed for 7-8 minutes. Flip and cook for another 7-8 minutes. Remove to a plate.
In the same pan, melt the butter and add in sliced mushrooms and peppers along with garlic, salt and pepper and sauté for five minutes, scraping the brown bits from the bottom of the pan into the mixture. Stir in parsley, thyme, rosemary and cook for a minute.
Stir in cream and mix well for a couple of minutes.
Add in parmesan and mix well. Return chicken cutlets and cook for 5-8 minutes till chicken is fully cooked (internal temp 165°F).
Garnish with fresh parsley and serve immediately.
This delicious recipe and photos were created by GypsyPlate.com, we simply shared it. Check them out for more great ideas!
1 pound package medium firm tofu, cut into 1/2-inch cubes
1/2 teaspoon sesame oil or chili oil
1/4 cup green onions, finely chopped
Heat oil in a large skillet over medium high heat until the hot oil sizzles, about 1 minute. Add ground beef (or ground pork) and cook until browned on all sides, about 5-7 minutes. Make sure to break up the meat into small pieces to help even browning.
Add ginger, garlic, Sichuan peppercorns, crushed red pepper, and white pepper (if using). Stir well and cook until fragrant, about 1 minute.
Add Shaoxing wine, chili bean paste, chicken broth (or water), and cornstarch. Mix well until smooth and let the sauce mixture simmer over medium heat for 3-4 minutes until thickened a bit.
Carefully add tofu and toss gently to coat. Optionally, you can gently heat the cubed tofu in a large cooking pot of boiling water over medium heat for 1-2 minutes to firm up a bit, and then transfer into the sauce mixture.
Stir in sesame oil (or chili oil) and green onions and let the tofu simmer in the sauce for 1 minute.
Serve immediately with a bowl of steamed rice or fried rice.
This Mapo Tofu recipe was created by AheadOfThyme.com, we simply shared it. Please check them out for more great ideas!
Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil. Continue to cook for 1-2 minutes, stirring constantly to ensure even cooking on all sides.
Stir in cooking wine and continue to stir for 15 seconds. Stir in soy sauce and reduce heat to medium. Cook for 1 minute, stirring occasionally.
Stir in sugar, pepper (optional) and water. Turn heat to high, cover and cook for 2 minutes.
Turn heat down to low, give the prawns a final stir, ensuring that the sauce is coating prawns completely. Remove from heat. (Note: prawns will be done once they are evenly coloured and have shrunk in size but are no longer getting smaller).
Serve with some cilantro on top.
This delicious recipe and photos were created by AheadOfThyme.com, we simply shared it. Please check them out for more great recipes!
In a large ziploc bag, add garlic, soy sauce, sugar, salt and pepper. Shake well to combine. Add cod steaks to the ziploc bag, press the air out of the bag and seal tightly. Press the marinade around the cod to coat it. Place bag in the fridge and marinate for least 30 minutes, up to overnight.
Remove the marinated cod out of the bag and place them on the air frying basket, spaced evenly. Cook at 350 F for 17 minutes.
In the mean time, prepare the black bean sauce. In a small bowl, add fermented black beans, water, maggi sauce, and sesame oil. Stir to mix evenly
Remove cod from the air fryer and place in a dish. Garnish with cilantro and jalapeños (optional). Pour the black bean sauce over top of the fish and serve.
This delicious recipe and photos were created by AheadOfThyme.com, we simply shared it. Please check them out for more great ideas!
1leek, cut in half lengthwise, rinsed, sliced thinly
3 1/2cups vegetable broth or reduced-sodium chicken broth
3medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups)
1medium apple, peeled, cored, cut into 1-inch pieces
2cups chopped fresh broccoli florets
6tablespoons reduced-fat sour cream
1/2medium apple, cut into 12 thin slices
In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.
This delicious recipe and photos were created by BettyCrocker.com, we simply shared it. Check them out for more great ideas.
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.
This recipe and photos were created by BettyCrocker.com, we simply shared it. Check them out for more great ideas.
8 grain-free tortillas (I use Siete Almond flour tortillas, use cassava for AIP)
1/2 cup shredded mozzarella cheese (sub this for dairy-free)
1 tbsp parsley, chopped
Preheat the oven to 400 F and line a large baking sheet with parchment paper.
Using a large skillet, brown and crumble the ground beef and season with salt and pepper.
Once the ground beef is cooked, pour in the tomato sauce, and spinach. Stir until the sauce if bubbling and the spinach is wilted. Set aside.
Heat the tortillas for about 10-15 seconds to make them more pliable. Spoon 2 large spoonfuls of the ground beef mixture into a tortilla along with cheese. Roll into a tight taquito and transfer to the baking sheet. Repeat with all of the tortillas.
Bake the taquitos in the preheated oven for 20 minutes or until crisp.
Remove from the oven and serve topped with parsley with tomato sauce on the side for dipping.
This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!