A great way to make a healthier breakfast sausage patty with chicken or turkey and some added tasty items to make it flavorful and fun!
1 lb ground chicken, white meat only
2 scallions, chopped
⅛ cup cilantro, coarsely chopped
2 tbsp black sesame seeds
3 dashes cayenne pepper
1 tbsp mirin (sweet cooking wine), optional
1 tsp toasted sesame oil
Combine all the ingredients together in a bowl + mix well.
Shape the mixture into a ball and flatten with your hands. Set aside on a lined baking sheet or plate.
Place a skillet over medium-low heat and pour in a bit of avocado or sesame oil.
After 30 seconds, add in the chicken patties. Pan fry about 2-3 minutes on each side.
Let’s make some healthy, but oh-so-yummy wraps! Black rice keeps is lower in carbs while the cabbage wraps curbs the carb content. Make extra pork tenderloin and use it in spring rolls or salad for the week!
2 lbs pork tenderloin, fat trimmed + cut into 1-inch cubes
2 tbsp brown sugar
2 cups water, filtered
2 tbsp fish sauce
1 tbsp coconut aminos or Bragg’s liquid aminos
1 tsp avocado oil, for cooking
4 scallions, chopped
1 ½ cups black rice, preparedI buy Lotus Foods Forbidden Black Rice easy steam bowls to cut down cooking time
1 ½ cups purple cabbage, shredded
3 tbsp black sesame seeds
green cabbage leaves, to serve
Heat the avocado oil in a large skillet over medium heat- cook the pork for about 5 minutes until the meat is well-browned.
Add the water, aminos, sugar and fish sauce to the skillet. Bring to a light boil and simmer for 30 minutes or until almost the sauce has thickened into a caramel-like sauce.
Meanwhile, prepare the rice and mix it with the sesame seeds, cabbage, and scallions. Add in the pork- mix well, then simply serve in the cabbage wraps!
This recipe is gluten-free, dairy-free, and full of flavor. it also has us using those leftovers to make crispy rice with and add in chicken and veggies to make it a balanced, healthy meal. Pre-chopped slaw makes this prep time shorter.
MEAL PREP TIP: make multiple meals instead of mixing all of these together by keeping all 3 sections separate to use them in a variety of recipes.
MY EXAMPLE OF REPURPOSING IT ALL: The chicken would be great in cabbage wraps with stir fry veggies, the rice is fantastic for breakfast with an egg on top, the slaw can be added to anything, and so much more!
For the Rice
1 dash sea salt + pepper
2 tbsp toasted sesame oil, for cooking
½ cup scallions, chopped
1 cup full fat, unsweetened coconut milk
1 cup water, filtered
2 cups day-old brown or black rice
For the Chicken
2 lbs skinless, boneless chicken thighs
¼ cup brown sugar
4 garlic cloves, minced
1 tbsp Sriracha
⅛ cup coconut aminos (or Bragg’s liquid aminos)
⅛ cup organic, low-sodium chicken broth
¼ tsp red pepper flakes
For the Rest
3 cups slaw mix
1 cup roasted nori krinkles (optional, but great!)
¼ cup sesame seeds
Preheat the oven to 425 degrees F. Combine the marinade ingredients in a small bowl with a whisk.
In a saucepan over medium heat, add the marinade and whisk until all the sugar dissolves.
Meanwhile, in a skillet over medium heat with a spray of oil, sear the chicken thighs 2 minutes/side.
Place them in a baking dish + cover with the sauce. Bake for 35 to 40 minutes- highly recommended to baste (if you don’t have a baster, you can use a brush instead) with sauce every 10 or so minutes – it’ll make for more moist chicken.
While the chicken is cooking…
For the Rice:
In a medium saucepan over medium heat, combine the coconut milk, salt, pepper, + water. Bring to a boil, stir in the rice and bring to a boil again.
Reduce the heat, cover, + simmer for 15-20 minutes or until the liquid is absorbed.
Remove from heat + leave it covered for a few minutes. Place the rice in a baking dish and let it completely cool.
Chop the scallions and mix them with the rice. Using a cast-iron skillet over medium heat with the sesame oil, push the rice down into a “pancake” and cook without stirring for 4-5 minutes. Flip it with a spatula and press down firmly, then cook another 4-5 minutes.
Place it in a bowl + fluff with a fork.
We can all do with a little bit of comfort right now, but definitely not the guilt. This air fried shrimp is a healthier makeover of fried shrimp that also happens to be gluten-free. I also rehabbed the recipe for some amazing Yum Yum Dipping Sauce.
For The Shrimp
1 lb shrimp, peeled and tails removed
2 eggs, scrambled in a bowl
1 ½ cups cassava or tapioca flour
cooking oil, to spray on the shrimp before frying
For the Sauce
1 small avocado, peeled + mashed
1 tbsp tomato paste
1 tbsp ghee, meltedGhee is clarified butter. If you do not have it, you can use an avocado-oil based butter spread
½ tbsp garlic powder
1 tsp onion powder
½ tbsp smoked paprika
1 ½ tbsp raw honeyraw honey is expensive, but it is ideal nutritionally because it hasn't been heated or pasteurized, and it contains natural vitamins, enzymes, powerful antioxidants, and other important nutrients
Sriracha sauce, to taste
Whisk the eggs in a small bowl, then place the flour in another. Dip the shrimp into the egg, then coat with the flour, + place on the lined air fry sheet. Spray liberally with cooking oil on both sides. (see the video above!)
To Air Fry
Place into the air-fryer, set to 350 degrees + desired crispiness, + cook on side one, repeat on side 2. Roughly 6-8 minutes/side.
For the Sauce
Simply blend all of the ingredients in a medium-sized bowl.
Fish fry made healthier with less oil + breading thanks to a revamped recipe. Team it up with a roasted Brussels sprout salad with an avocado-based creamy dressing and a dip made of Sriracha + paleo mayo.
For the Fish
4 cod fish fillets with the skin removed
4 cloves garlic, minced
1 lemon, juiced + zested
1 dash black pepper
1 dash sea salt
¼ cup extra virgin olive oil
¼ cup gluten-free panko breadcrumbs
½ cup Parmesan cheese, finely grated
2 eggs, scrambled
For the Brussels Sprout Salad
3 cups Brussels sprouts, shredded + pan-grilled until lightly browned Avoid burning or over-cooking with constant stirring
¼ cup avocado oil
¼ cup water
¼ cup paleo mayonnaise
¼ cup mashed avocado
⅛ cup lime juice
1 lime, zested
1 garlic clove, minced
1 cup cilantro
⅔ cup Parmesan cheese
1 tbsp honey
2 dashes red pepper flakes
For the Sriracha Aioli
4 tbsp paleo mayonnaise
2 tsp Sriracha sauce
Mix together the garlic, salt, pepper, breadcrumbs, + Parmesan in a medium-sized bowl.
In another medium-sized bowl, scramble the eggs.
Drag each fish fillet first through the egg + then roll it in the crust.
Set onto the lined air-fryer sheet. (This can easily be pan-sauteed or baked as well.)
Drizzle the fish with lemon + oil.
Set the air-fryer to medium for the “color” + 400 degrees F. Fry for 15-16 minutes, flipping them over halfway through.
Meanwhile, in a blender, blend the salad dressing until smooth. In a small bowl, mix together the aioli ingredients. And, pan-grill or roast the Brussels sprouts.