1 zucchini sliced
1 yellow squash sliced
½ of a small purple onion diced
2 portabella mushrooms sliced
½ cup of cashews
1 cup of sugar snap peas or whole fresh green beans
1/2 can of garbanzo beans
1 package of tofu cubed or any other cooked protein such as chicken or steak strips.
3 tablespoons of coconut oil
Salt and pepper to taste
1 tablespoon of minced garlic
1 tsp of fresh grated ginger
1 tsp of cayenne
1 tsp of sea salt
2 – 3 tsp of tamari sauce
4 – 5 tbsp. Of water
Directions: Heat coconut oil add in onion and garlic let it saute on medium heat for one minute in large pan or wok. Add all veggies, garbanzo beans, and tofu and two table spoons of water to allow ingredients to simmer. Stir in spices and tamari sauce. Simmer for 10 – 15 minutes occasionally stirring then add cashews. Let it cook for another 5 minutes stirring occasionally. Serve hot. You can serve over quinoa or cauliflower rice see recipe below.
Cauliflower head (cut head into fourths for easier handling)
1 tablespoon of garlic
Coconut oil 3 tablespoons
Salt and Pepper to taste
Cayenne Pepper a couple of shakes
Grate a head of cauliflower with a cheese grader. Heat coconut oil and garlic in a pan on medium heat for one minute then add grated cauliflower. Add salt, pepper, and cayenne. Stir occasionally let cauliflower cook for approximately 10 – 15 minutes on medium heat. Feel free to add sliced mushrooms or sliced sweet peppers when cooking the cauliflower. This can be served with any type of protein.
I love eggs. If you are feeling brave try frying some eggs. I will fry two or three eggs just like how they do it at the hibachi restaurants. How do you do this? In the same pan that you have the quinoa or cauliflower “rice”. Pile the “rice” to one side of the pan. You may need to add a little more oil to make sure your egg won’t stick to the pan. While pan is on medium heat crack two to three eggs on the empty side of the pan. Let the egg cook for a good three – four minutes. Then carefully flip the egg over without breaking the yoke if you can, but don’t worry if it does break. It will still be good. Then let the other side cook for about four minutes as well. Once yoke is cooked through chop the egg up and mix it into the “rice”. Yummo!!!
1/2 of small sweet or purple onion, finely chopped
3 tablespoons coconut oil
Quinoa Cooked – about three – four servings or one box (I like to cook two boxes of quinoa on Sundays. I use some of it for a side such this recipe to pair with a protein. But I will use left over plain quinoa for breakfast porridge and soups for other meals. I will post these recipes later!)
salt/ pepper to taste
1/2 cup currents or raisins 2 cloves of garlic
In a pan or wok turn on stove to medium heat add coconut oil to pan, onion, currents or raisins and garlic let saute for about two minutes minute then add cooked quinoa. Stir occasionally. Add salt and pepper to taste. Heat for about 8 – 10 minutes.