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

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