Quick Salmon Stir Fry

This is not really a true stir fry, but Asian-style salmon on a bed of brown rice (or shirataki noodles) served with oriental brussel sprouts. Hey, it is quick, healthy, and yummy- what else can a hungry gluten and dairy free girl ask for (besides less than 108 degree heat which means I can’t turn on the oven… err)?

Asian Salmon Stir Fry with Oriental Brussel Sprouts

1 can wild caught salmon, mashed up
1 can bamboo shoots
1/2 c. shredded green cabbage
Optional: 1/2 c. red cabbage,
1 jalapeno, sliced with seeds
1/2 lb. frozen (or fresh) brussel sprouts
1/2″ slice fresh ginger, grated
4 cloves fresh garlic, chopped fine
lime juice, squeezed on top
sea salt and pepper to taste
sprinkle unhulled sesame seeds
Garnish:
- fresh sliced mango or mandarin orange
- sliced white onion
- 1/4 c. organic coconut milk (drizzle on top)
- sliced red onion
Sides:
- brown rice or shirataki noodles

Spicy Peanut Sauce:
4 T. crunchy organic peanut butter
2 T. Bragg’s liquid aminos
2 T. San-J low sodium wheat free tamari
1 T. red chili pepper
1 dash garlic powder
Optional: Thai spicy red chili sauce (local asian market)
1 jalapeno and seeds
1 T. honey or agave nectar

Mash up salmon and spices; mix in bamboo shoots and green cabbage. Start cooking the brown rice or parboiling shirataki noodles (2-3 minutes for noodles). Steam brussel sprouts until done (5-7 minutes or until fork tender and still bright green- do not overcook or they’ll become mushy).

In a separate bowl, mix the peanut butter and spices until smooth; add half of the peanut butter sauce to to salmon and mix. Add the other half of the sauce to to the brussel sprouts and gently toss. Heat salmon and sauce mixture either over stovetop at medium heat or in microwave. Serve on top of rice or noodles and garnish with onion and a healthy dose of fresh ginger and drizzle of coconut milk. Sprinkle sesame seeds and add onion slices on top and serve hot.

Serves: 4-6

Salads of All Sorts

I’ll just start a brief list of different salads and expound on it later:

• General salad: Organic spring mix, sprouts, red onion, carrot slices, pepper, olive oil and balsamic vinegar, sea salt

• Classic carrot and raisin salad, made easy with the Saladmaster
• Try the Spicy Asian Peanut Slaw as a twist on carrot and raisin salad

more to come…

A feasible low carb lunch on the go

Sometimes gluten and dairy free low carb lunches get monotonous since it is easy to get stuck in a rut and pack (as my mother on the South Beach Diet routinely does) salad topped with canned tuna– Boring!! This recipe is a tribute to my new obsession with shirataki noodles since they are gluten free (dairy free) and low/ no carb; best of all, they fill me up and are inexpensive. The House Foods Tofu Shirataki Noodles sells for $1.49/bag (2 servings) at Whole Foods and I also use soy-free plain old shirataki noodles available at out local asian grocer for $1.69/ bag.

Chicken and Veggie Shirataki Noodle Stir Fry/ Toss

2 breasts boneless skinless chicken
2-4 fresh or frozen broccoli spears or florets
1 bag cooked shirataki noodles
- can substitute noodles or rice, though they add cars w/o usable fiber
3 T. San-J low sodium organic tamari
Optional: 1 T. Bragg’s liquid aminos
1 sliced jalapeno
Seasonings:
- 2-3 T. crushed red pepper flakes
- 1 T. garlic powder

This one is a no-brainer: just cook shirtaki or other noodles/rice and drain. Add organic virgin coconut oil or spray pan with olive oil then stir fry chopped chicken breasts in small frying pan with veggies and spices until chicken juices run clear (5-9 minutes). Feel free to add any assorted leftovers or random fridge residents to the mix- I had extra fresh red bell pepper on hand here which adds nice color, vitamin C, and beta carotene. This whole dish serves two for a lunch portion and takes about 10-12 minutes to prep and cook.

Serves: 2

Summer Squash Chicken

Chicken and Summer Squash Toss

picture coming soon!

To this day, this recipe is one of my favorites since it is not only gluten free, dairy free and low carb, but it is quick and easy. I’ve never had anyone dislike it, even my spice-a-phobic fiancee! The spice can be adjusted easily by controlling the red pepper flakes and spicy tomatoes (if using canned tomatoes).

2 lbs. boneless skinless chicken, fresh or defrosted
2-4 pieces turkey bacon*
1 large can organic whole peeled tomatoes
1 large can organic tomatoes with green chilies (spicy) or 1 can organic diced tomatoes
2 medium zucchini, sliced
1 medium yellow squashed, sliced
4+ cloves fresh garlic, minced
1 T. extra virgin olive oil
1 can green chilies
Optional: 1 dash dry red wine in tomatoes or balsamic vinegar
Seasonings:
- 2 T. crushed red pepper flakes
- 1 T. garlic and onion powders

* Wholefoods sells natural no-nitrates or flavorings, Gluten Free turkey bacon in the refrigerated section

Spray large skillet or wok with olive oil spray or use 2 T. virgin organic coconut oil. Preheat wok to high heat and add garlic and turkey bacon. Saute bacon until crispy and remove from pan; pat off excess oil from bacon with a clean paper towel and set aside (you can leave the bacon in the wok the entire time, but it will start to reabsorb tomato juice and become soggy). Add chiken and spices to hot wok and cook until chicken is almost done but still pink inside; add squash, zucchini, and tomaoes and simmer until chicken juices run clear (about 7-10 minutes in my experience). Add crumpled turkey bacon and toss together, serving on a bed a steamed kale, collards, or rice. Also, gluten fee pasta or shirataki noodles would work well as a base.

Serves: 4-6

Note: The chicken can be cooked as full breasts, tenders, or cut into bite sized pieces. I have found that bite size pieces work best for my family.