Pork With Ginger and Cashews Stir-Fry

 

 

 

The past few weeks our menu has consisted of pork, turkey meat, fish and chicken. I make sure our fridge and pantry is stocked with coconut oil, chicken broth, coconut aminos (a soy substitute), ginger, garlic, cilantro, avocado’s,  almonds, cashews, eggs and tons of veggies. If I have all those on hand I can pretty much make a variety of different dishes and having my pantry and fridge appropriately stocked  is key to make cooking through the week so much easier! I found this recipe here and had most of the ingredients, so I made my own version with what we had!

The hubs and I both said that this was for sure a keeper, which is rare around here. We are always trying new things, but it was so delicious and yummy we will be making it again, maybe even this weekend!

My Version…

6 thinly sliced pieces of pork, trimmed of fat and sliced into thin         strips                                                                                                                                                                                                                                handful of cashews 
1 bunch green onions, chopped
1 cup mushrooms, sliced
4-5 stalks celery, sliced
1-2 cups broccoli, chopped into bite-size pieces
1/2 head cabbage, shredded
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp Olive Oil                                                                                                                                                                                                      Balsamic Vinegar                                                                                                                                                                                                                  6 tbsp coconut aminos (Paleo version of soy sauce–I bought it at Whole Foods)

Heat a pan over high heat.  Add olive oil and a splash of balsamic vinegar. Add pork to pan and cook until meat has browned on all sides, about 4 minutes. Add mushrooms, celery and broccoli; stir for 1 minute or until vegetables begin to release some of their liquid. Add  cashews, garlic, ginger, cabbage, and green onions. Toss to combine and then pour in the coconut aminos. Cook for 3 minutes or until cabbage has wilted.

ENJOY!

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Salmon Marinade

Fish has been on our menu the past couple of weeks as we try to incorporate it more into our diet. This has been tricky in the past because none of us have loved fish, but recently have found several recipes that we have really enjoyed and actually look forward to eating again!  The health benefits of fish are great, and the choice of fish this week was Wild Caught Salmon. I found it on allrecipes.com as I searched for a recipe on my phone while in the grocery store. Can anyone relate?! No clue how our mama’s made it, especially impulsive, unorganized mama’s like me! Anyways, it looked good, healthy and easy, I like all of those and it had great reviews, so I went with it and it turned out fabulous!
Wild Caught Salmon and Roasted Kale and Carrots
 
Salmon Marinade
(found on allrecipes.com)
6 Tbl EVOO
2 minced garlic
1 tsp basil
1 tsp pepper
1 tsp Sea Salt (next time I will use a little less)
1 Tbl Lemon Juice
1 Tbl chopped Parsley
Let marinate for an hour, then put fish in aluminum foil and cover with marinade and fold sides of foil together.
Cook in Pyrex dish 375 for 30 minutes!
Kale and Carrots
Toss in EVOO with a sprinkle of sea salt, the kale and penny size cut carrots, and roast on 425 for 10-15 minutes.
Enjoy!!

Tropical Salsa

With summer coming I have found the perfect salsa to top our fish and chicken with. It is easy to whip up and even my three-year old, who doesn’t like tomatoes,  gobbled it up. Last night we topped it over our fish and today I plan on eating it over a salad with diced chicken for lunch (it would also be a good addition to lettuce turkey wraps)! We will be keeping this on hand through-out the hot summer months as it is very refreshing. Enjoy!!

1lb Tropical Fruit (fresh pineapple, strawberries, kiwi..I left the kiwi out this time)

1/2 cup Grape Tomatoes

2 tablesppons Fresh Cilantro (finely chopped)

1 tablespoon Balsamic Vinegar

Mix together!

Homemade Salsa and Chicken Marinade

Our Saturday staple is Homemade Salsa and we use it for lunch and dinner. It is so fresh and delicious, and with the spring weather arriving it is the perfect time to pull out the grill. Typically, we grab Turkey Burgers and grill those with a side veggie. Recently, we grilled chopped Zucchini, Squash and Onions that were lightly drizzled in Olive Oil and Sea Salt. We love our burgers with avocado and topped with Homemade Salsa, it makes a delicious lunch or dinner. While you are grilling you can also throw on the Chicken and just reheat them when it is time for dinner. It keeps Saturday’s simple and delicious!
For the Homemade Salsa
2  tomatoes
1/2 red onion
bunch of cilantro
Juice from a lime
sea salt
I chop onion and tomatoes and put in lime juice, sea salt and cilantro and take kitchen scissors and chop it all finely in the bowl.
*For the Chicken Marinade I found it on Every Day Paleo and it was delicious!*
3 cloves garlic, minced
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp sea salt (optional)
1 lb boneless, skinless chicken breasts, sliced into strips
1 Tbs coconut oil  (I used Olive Oil)
1/2 red onion, sliced
2 red bell peppers, sliced
juice of 1 lemon
juice of 1 lime
2 heads butter lettuce, root removed, washed and dried
avocado with sea salt
Homemade Salsa
In a medium bowl, combine garlic, cumin, oregano, chili powder, and sea salt (if desired). Toss chicken in mixture until fully coated and set aside.
Heat a large saute pan over medium-high heat. When pan is hot, add coconut oil.
Saute onion for 3 minutes. Add chicken and continue to cook until chicken is almost fully cooked (about 10-15 minutes), stirring often.
Just before chicken is done, add red peppers, lemon and lime juice. Stir and cook for 3 more minutes.