Easiest Skillet Dinner ever!!!!
In a skillet you’ll cook up 1 bag of frozen cauliflower rice, add in 200 grams of shredded carrots (about 2 cups), and coconut aminos.
Mix in 2 servings of precooked shrimp, and 1 cup of black beans.
Once everything has combined, you’ll crack one egg in the middle and let it scramble.
Super easy fried rice without the rice! Gluten free & so good! It made 2 servings for me!
Lean & Green 🍵 I used to hate veggies until I started to learn how to make them delicious! My girls and I are always sharing new healthy recipes in our accountability groups and this is my current favorite! Cauliflower Stir Fry 🍴💚
So simple! It’s just snap peas, lean ground chicken, cauliflower rice, and coconut aminos!
Excuse the long post title. Since high school Saturday nights have been my time with my mom. If you talk to me for all of 5 minutes you will probably learn how close I am to my mom and my family. So Saturday nights have always been kind of special for me. My sister and my dad have worked on Saturdays since high school days so it has always just been me and my mom. Since you may know back in the day I was a notorious dieter I often preferred to do my own thing when it came to meals. It was rare I actually ate what everyone else was eating for dinner and even to this day my family’s meals and mine are not often alike. Except when it comes to Saturdays. To say my mom is supportive is an understatement. When I wanted to lose weight she helped me measure my chicken every week and every Saturday night for as long as I can remember we would have chicken stir fry. In perfectly measured portions. Then I moved on to my vegetarian stage and Saturday nights meant a lentil loaf, or omelets, or veggie burgers. Now things are a bit different. I’m a little more go with the flow when it comes to my meals but Saturdays are still fun. My mom and I are the “healthy” eaters in my family so Saturdays often means lots of veggies and protein and because we both love shrimp it usually means shrimp. So this recipe is a hybrid of my phases, the stir fries, the veggies, and the shrimp. She and I made this for dinner this past Saturday and it was perfect. But even more perfect was the company I ate it in. Saturday nights will always be my favorite and won’t ever be complete without a little bit of “mom” time!
- 1/2 lb fresh shrimp
- 1 egg
- 1/2 red bell pepper, diced
- 1 carrot, thinly sliced
- 1 cup sugar snap peas (If you’re strict Paleo swap this for broccoli)
- 1/2 cup fresh pineapple, diced
- 1 inch fresh ginger, finely minced
- 1/8 tsp. minced garlic
- 2 tsp. olive oil
- 2 tsp. sesame oil
- 4 tsp. coconut aminos
- sesame seeds
- Warm a skillet over low heat with your olive oil.
- Scramble your egg in the pan and cook until done. Remove from the skillet.
- Next saute the shrimp in the same skillet until cooked. Remove from the skillet.
- Lastly saute the vegetables until cooked.
- Once your veggies have cooked add in your ginger and garlic (this will prevent it from burning).
- Next back in the shrimp, egg, and pineapple and let simmer over low heat.
- In a bowl combine your coconut aminos and sesame oil and then pour over your stir fry.
- Saute a few minutes longer.
- Serve as is or over cauliflower rice (for Paleo) or brown rice (for gluten free) and sprinkle with sesame seeds
Makes 2-3 servings
Gluten Free Version over Brown Rice.
The Paleo Version.
Do you have any family traditions you look forward to??
Every once in a while in the winter I need a little reminder that summer is not too far gone. That someday soon it will be warm and sunny again there will be zero snow in sight. I know I have months to go until this actually happens but that doesn’t mean I can’t pretend. This stir fry reminds me of summer while still giving me that warm comforting feeling I crave from my fall meals. The addition of mango and coconut makes me feel like I’m in Hawaii even though I’m eating this in cold snowy Boston!
- 1/2 cup carrots, diced
- 1 and a 1/2 cups sugar snap peas
- 1 red bell pepper, diced
- 1 mango, cubed
- 1/4 cup unsweetened coconut flakes
- 1/4 cup coconut aminos
- 1 tbs. unrefined coconut oil
- Protein of choice 1 lb. if using animal protein (I used precooked turkey breast from Trader Joe’s, but you could use chicken breast, beef, shrimp, tofu, anything you like)
- Chop up all of your vegetables into small pieces as well as your protein if necessary.
- Warm a large skillet with 1 tbs. coconut oil.
- If cooking raw meat saute your meat first, if not skip this step.
- Add your veggies to the skillet and saute until tender.
- Add in the coconut flakes, precooked protein of choice, and drizzle with coconut aminos.
- Continue to saute until everything is hot.
- Serve and enjoy!
Makes 4 servings
I ate mine as is but you can serve with brown rice, quinoa, or cauliflower “rice”.
What do you miss most about the summer during the winter months???