I’ve been missing…I know! Life has been crazy! And really the holidays were craziest! The family and I were in the car going from location to location and only spending two days home to celebrate under the tree (and for Santa to know where we were). I love the holidays but I’m happy to be back home and back to the normal schedule. Kids are back in school…yay! Even though we had a couple days this week with cold temps leaving them starting a little late than normal. But for the most part we are back on a semi-normal routine. Which also means I can get back in the kitchen and make things. I have to say I have been in the kitchen but have been really bad about taking pictures of what I’m eating. Maybe because I’ve been too darn hungry? Probably a combo of that and I have been lazy. I have to admit I was a bit burnt out after the 2nd cookbook completion. Which by the way is already up on Amazon for Pre-Sale!! Exciting stuff! I’m super pumped about this cookbook! I have been deeply involved with the editing recently too and it should be off to the presses soon. Stay tuned….launch is planned for May!
Now there are a couple things going on in this post….one is a recipe (yay!) and two is a giveaway (double yay!). First off let’s talk recipe because I hope the reason why you stopped over was the recipe…and then the giveaway. Ha! I hope! Any who….this has been a recipe in the making. Meaning I have made it a lot lately for the family and finally made it and photographed it so I could share with all you beautiful people. I have to say I’ve never been much of a stir-fry person but my husband loves the stuff. Of course, I wanted to make a paleo version minus the rice and soy version he once loved. With this version I also added some spice. If you don’t like spicy stuff just leave that out but having a little bite in the stir-fry was pretty yummy. If you have little ones who aren’t spice lovers you can divide the stir-fry into two and make one half spicy and they other not….I did this…worked like a charm! Another thing you can do is add different veggies to your stir-fry. Here I added carrots and broccoli BUT the possibilities are endless. You can add asparagus, bell peppers, mushrooms, etc. Also, you can even add beef instead of chicken. Ahhh! I love meals that leave you to get creative.
Now for the 2nd part…..a giveaway!!! Do you love Whole Foods Market as much as I do? I seriously think I am there several times a week! I don’t know what I would do without my local Whole Foods Market. Before the holidays I received a nice gift from McKinzey Crossland, one of the friendly folks at our local Whole Foods, a gift card for me to use at Whole Foods and one to give away to a lucky reader. Seriously…..how fabulous! It is also how this recipe was developed. Whole Foods is amazing because it can allow us Paleo folks to find delicious, grain-free, and dairy-free options. The aisles are stocked with items that make our lives easier too.
A big thanks to Whole Foods and McKinzey!
GIVEAWAY IS CLOSED THANKS TO ALL THAT ENTERED – ELIZABETH R IS THE WINNER
How to Enter Giveaway
One (1) lucky random winner will receive a $25 gift card for Whole Foods Market. Sorry, international friends! This giveaway is only open to people in the U.S.
1.) Leave a comment on this blog post letting me know one of the items you think you’ll buy with your Whole Foods gift card.
Deadline: Deadline to enter is on Tuesday, January 14th at midnight EST. I will announce the winner next Wednesday, January 15th.
Now before you start entering here is the recipe for the stir-fry. Enjoy and Good Luck!!!
This quick and easy dish makes life easy on those busy weeknights and is packed with flavor. Have fun with this dish and add in additional vegetables to change it up; like peppers, mushrooms, or even asparagus.
- 1 ½ tablespoons toasted sesame oil
- 2 garlic cloves, minced
- 2 1/2 tablespoons fresh ginger, minced
- 1/3 cup yellow onion, finely diced
- 1 pound skinless, boneless chicken breasts, cut into strips or 1-inch pieces
- 3 cups broccoli florets
- 3 to 4 carrots, sliced or diced into pieces
- 1/3 cup coconut aminos
- ½ teaspoon red pepper flakes, optional
- Sea salt, to taste
- Heat sesame oil in a large skillet or wok over medium-high heat, add garlic, ginger, and onion and sauté for 1-2 minutes until fragrant. Add chicken and stir. Continue to cook the chicken until no longer pink and cooked through. Add carrots and continue to sauté over heat, about 2-3 minutes. Then add broccoli and cook for an additional 2 minutes. Add coconut aminos and season with red pepper flakes and sea salt.
- Continue to sauté for an additional 2 minutes, until all the flavors are combined and the carrots and broccoli are tender.
- Serve immediately over cauliflower rice (see note) or on its own.
- Note: To make cauliflower rice: In a large skillet, heat 2 tablespoons ghee, bacon grease, or coconut oil over medium heat. Sauté one medium diced onion over medium heat for 10 minutes, or until soft. Add 1 minced garlic to skillet and sauté for 5 minutes.
- Meanwhile, place one head of cauliflower in a food processor. Process until the cauliflower is the texture of rice. Add cauliflower cover and cook 5-10 minutes, until soft. Then add salt and pepper to taste.
*Coconut Aminos is a soy-free and gluten-free replacement for soy sauce. You can find in most health food stores.