I have a little exciting news. I’ve come on board The Eighty Twenty as a recipe contributor. I’ve been a big fan since the beginning and couldn’t be more thrilled! The Eighty Twenty is an awesome online magazine for woman trying to balance a healthy life. There are tons of articles on fitness, books, recipes and general tips to keep on the right track. I shared my Maple Apple Meatballs yesterday! Check them out here.
Since moving back to the Midwest, I definitely miss my delivery foods. When you live in LA, you can get pretty much anything at all times! Sushi craving 11PM on a Sunday. No problem. With the convenience also comes a lot of temptation. After going Paleo, I cut back on my late-night delivers significantly in favor of recreating my favorite dishes at home. I’m a big fan of pretty much any kind of Asian food and flavors. This chow mein is so full of veggies, I didn’t miss the noodles at all! If you couldn’t tell, I’m on a little bit of a spiralizing kick. If you don’t have a spiralizer, go get one now! This is also a pretty good option. It will be your best friend especially if you are a former pasta lover. Serves 4.
- 1/2 lb chicken, cut into 1-inch strips
- 1/2 tbls ghee
- 1 tbls coconut aminos
- 1 tbls rice vinegar
- 1/2 green cabbage, cored and thinly sliced
- 1 large carrot, shredded
- 1 small crown broccoli, stem removed and cut into bite-sized pieces
- 2 zucchini, spiralized
- 3 tbls coconut aminos
- 2 tbls rice vinegar
- 1 tsp sesame oil
- 1 tbls fish sauce
- 2-in fresh ginger, minced
- 2 garlic cloves, minced
- 1 tsp honey
- 1/4 tsp paleo sriracha (optional)
- Melt ghee in a large wok over medium-high heat.
- Add in chicken, 1 tablespoon coconut aminos and 1 tablespoon rice vinegar.
- Stir and cook for 5-7 minutes.
- To make the sauce, thoroughly whisk together all ingredients.
- Toss cabbage, carrot, broccoli and sauce into the wok.
- Cover and cook for 10-15 minutes or until cabbage is wilted. Stir occasionally.
- Add in zucchini noodles and cook for 7-10 more minutes.
- I used this spiralizer.