Mongolian Beef

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★
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A healthier version of a popular takeout dish.

Ingredients

  • 1 lb steak (skirt or flank)
  • 1 onion (diced)
  • 1 tablespoon arrowroot or tapioca powder
  • 1 teaspoon sesame oil
  • 3 garlic cloves (minced)
  • ½ cup coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 teaspoons fish sauce
  • ½ cup beef broth
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons avocado oil

Directions

  1. Slice the steak into small pieces. Add to a large bowl.
  2. Sprinkle with salt, pepper, and arrowroot. Toss to coat.
  3. Heat the avocado oil in a skillet over medium-high heat.
  4. Add the steak in a single layer to the pan, you may need to work in batches.
  5. Sear the steak a few minutes on each side until it forms a deep brown crust.
  6. Transfer the cooked steak to a plate and set aside. Repeat with the rest of the steak.
  7. Add the garlic and sesame oil to the skillet. Cook for 1 minute while stirring.
  8. Pour in the beef broth and bring to a simmer. Let it simmer for about 2 minutes.
  9. Return the steak to the skillet. Stir in the rest of the ingredients.
  10. Bring the sauce to a simmer again. Cook until the sauce has thickened, stirring often.
  11. Accompany with cauliflower fried rice.
  12. Enjoy!

Cashew Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A delicious alternative to take-out.

Ingredients

Chicken

  • 1 lb chicken (breasts or thighs)
  • 1 zucchini (sliced)
  • 1 can water chestnuts
  • 1 cup cashews
  • ½ onion (diced)
  • 2 tablespoons avocado oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Sauce

  • ½ cup coconut aminos

  • 2 garlic cloves (minced)
  • ¼ cup chicken broth
  • 1 teaspoon sesame oil
  • 2 teaspoons arrowroot or tapioca powder

Directions

  1. Heat half the avocado oil in a skillet over medium-high heat.
  2. Add the chicken and season with the salt and pepper. Cook fully through, set aside.
  3. Heat the rest of the avocado oil in the skillet. Add in the onions and zucchini.
  4. Stir occasionally while continuing to cook the onions.
  5. Meanwhile, add all the sauce ingredients to a bowl. Mix together and set aside.
  6. Add chicken back to the skillet when the onions and zucchini are almost ready.
  7. Pour in the sauce. Mix to evenly coat.
  8. Stir in the cashews and water chestnuts.
  9. Enjoy!

Teriyaki Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a restaurant favorite.

Ingredients

  • 1 lb chicken breasts 
  • 2⁄3 cup coconut aminos teriyaki sauce
  • 1 tablespoon avocado oil
  • 2 garlic cloves (minced)
  • ½ teaspoon salt
  • ½ tablespoon arrowroot or tapioca powder
  • ½ tablespoon sesame oil
  • 2 tablespoons sesame seeds

Directions

  1. Whisk the arrowroot powder, coconut aminos, and sesame oil in a small bowl.
  2. Rinse the chicken and pat dry. Cut into bite-sized pieces. Season with the salt.
  3. Heat the avocado oil in a large skillet over medium-high heat.
  4. Add the chicken pieces and cook until it looks nearly ready, then add in the garlic.
  5. Cook for an additional 30 seconds. Remove the chicken and garlic from the pan and set aside.
  6. Reduce the heat to medium and add the sauce to the pan. Cook until thickened.
  7. Return the chicken to the pan and toss to coat, not more than about 30-60 seconds.
  8. Season with sesame seeds and any other garnish, according to preference.
  9. Enjoy!

Veal Scallopini

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★
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A quick and flavorful dish.

Ingredients

  • 1 lb veal cutlets
  • 2 tablespoons coconut flour
  • 2 tablespoons arrowroot or tapioca flour
  • 1 teaspoon salt
  • 6 tablespoons ghee
  • 2 tablespoons avocado oil
  • 4 cups mushrooms (thinly sliced)
  • 2⁄3 cup chicken broth
  • 4 teaspoons fresh parsley (minced)

Directions

  1. Combine coconut flour and salt in a small bowl. Fully coat the veal cutlets in the mixture.
  2. Heat 4 tablespoons ghee and the avocado oil in a skillet over medium heat. Add the veal.
  3. Cook until almost fully ready. Remove and keep warm.
  4. Add the mushrooms to the skillet and cook until tender, about 2-3 minutes.
  5. Place the veal back into the skillet. Stir in the broth.
  6. Add the parsley and remaining ghee. Cook and stir until slightly thickened, 1-2 minutes longer.
  7. Enjoy!

Egg Drop Soup

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
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A restaurant classic that makes a great starter.

Ingredients

Soup

  • 8 large eggs
  • 8 cups chicken broth
  • 1 medium onion (diced)
  • 4 tablespoons arrowroot or tapioca flour
  • 2 tablespoons sesame oil
  • 1 tablespoon coconut aminos
  • 2 teaspoons salt
  • 1 drop fish sauce (very small)

Garnish

  • 2 tablespoons chives

Directions

  1. Add the sesame oil to a pot over medium heat. Once very warm, add in the onions.
  2. Sauté the onions until they are soft. Add in the remaining soup ingredients.
  3. Bring the pot to a boil, then reduce to a simmer.
  4. Whisk the eggs in bowl. While stirring the soup in a circular motion, pour the eggs slowly into the pot.
  5. Taste and add additional salt or seasoning if needed.
  6. Garnish with chives before serving if desired.
  7. Enjoy!

Mango Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A tropical sweet chicken dish.

Ingredients

Chicken

  • 4 tablespoons arrowroot or tapioca flour
  • 1 lb chicken breast
  • 1 teaspoon salt
  • ¼ cup avocado oil

Sauce

  • 2 tablespoons coconut oil
  • 2 teaspoons garlic (minced)
  • 1½ cups mango juice (100% pure juice)
  • 1 tablespoon coconut aminos
  • 2 teaspoons arrowroot or tapioca flour

Garnish

  • 1 large mango (cubed)
  • 2 tablespoons cilantro (roughly chopped)
  • 1 tablespoon green onion (thinly sliced)
  • 1 tablespoon sesame seeds

Directions

  1. Melt half of the coconut oil In a pot over medium heat. Add in the garlic, cook until fragrant.
  2. Add in the remaining coconut oil, juice and coconut aminos. Bring the pot to a boil.
  3. Place two teaspoons of tapioca flour into a small bowl. Set aside.
  4. Once the liquid comes to a boil, add 1 tablespoon to the bowl with the tapioca flour.
  5. Mix until smooth. Pour the tapioca mixture into the pot and boil for an additional 2 minutes.
  6. Reduce the heat to medium-low and simmer while stirring frequently.
  7. After the sauce has slightly reduced, transfer to a bowl and let it cool.
  8. Wash and pat dry the chicken breasts. Cut into small cubes and season with salt.
  9. Place the remaining tapioca flour into a new bowl and add the chicken. Mix until it is all evenly coated.
  10. Heat the avocado oil in a pan over medium-high heat. Place some of the chicken into the pan.
  11. Avoid crowding and cook until golden brown on both sides.
  12. Transfer the chicken to a paper towel-lined bowl to soak up the excess oil. Repeat with the remaining chicken.
  13. Add in the mango. Pour the sauce over the mango chicken and toss until evenly coated.
  14. Garnish with  your preference of cilantro, green onion and/or sesame seeds.
  15. Can accompany with cauliflower fried rice.
  16. Enjoy!

Creamy Popcorn Shrimp

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Crunchy shrimp full of flavor.

Ingredients

Shrimp

  • 1 lb shrimp
  • 1 large egg
  • 2⁄3 cup coconut flour
  • ½ cup arrowroot or tapioca flour
  • ½ teaspoon salt
  • ¼ cup avocado oil
  • 2 tablespoons chives
  • 1 tablespoon sesame seeds

Sauce

Directions

  1. Combine all the ingredients for the sauce. Mix well and set aside.
  2. In a small bowl whisk the egg.
  3. In a separate bowl add the coconut flour, arrowroot, and salt. Mix until combined.
  4. Peel and rinse the shrimp. Dip each shrimp into the egg  followed by the flour. Repeat with all shrimp.
  5. Heat a thin layer of oil in a large skillet over medium heat. Make sure there is enough oil as you need it for the frying.
  6. Shake off the excess flour and place each shrimp one by one onto the skillet. Do not crowd!
  7. Fry the shrimp in batches. Flip once the bottom is nicely browned and cook on the other side.
  8. Both sides should be nicely browned and crisp before you remove from the skillet.
  9. Place paper towels in your serving bowl to pat dry the excess oil.
  10. Toss the shrimp with half of the sauce. Add more sauce as desired.
  11. Top with chives and sesame seeds.
  12. Enjoy!

Beef and Broccoli

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A classic Asian-inspired dish.

Ingredients

  • 1 lb flank steak (thinly sliced)
  • 4 cups broccoli florets
  • 4 scallions (sliced)
  • 1 tablespoon sesame seeds
Marinade
  • ¼ cup coconut aminos
  • ½ teaspoon salt
  • ¼ cup sesame oil
  • 1 teaspoon arrowroot or tapioca flour
  • ¼ teaspoon baking soda
Sauce
  • 2 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh garlic (minced)
  • 1 teaspoon arrowroot or tapioca flour
  • ½ teaspoon fish sauce

Directions

  1. In a large bowl add all the items for the marinade. Toss in the meat until it is fully coated. Allow to marinate for 10-15 minutes while you prep or overnight.
  2. Preheat the oven to 425F (220C).
  3. In a small bowl, mix together the sauce. Add in the broccoli and coat fully with the sauce.
  4. Take out a large sheet pan and add the broccoli in a single layer.
  5. Using tongs, add the marinated beef to pan with broccoli. You may need to use a second pan.
  6. Place on the tray in the oven and bake for 10-15 minutes, until the steak is done to your liking and broccoli is just tender.
  7. Remove the pan from the oven. Add the scallions and sesame seeds to garnish.
  8. Accompanies well with the Cauliflower Fried Rice.
  9. Enjoy!

Creamy Mushroom Chicken

  • Servings: 2
  • Difficulty: medium
  • Rating: ★★★★
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Succulent chicken in a creamy mushroom sauce - a simple yet elegant dish.

Ingredients

  • 1lb chicken thighs (boneless and skinless)
  • ½ cup arrowroot or tapioca flour
  • 2 tablespoon avocado oil
  • 2 tablespoons garlic (minced)
  • 1 shallot (diced)
  • ½ cup mushrooms (sliced)
  • ½ cup chicken broth
  • 1 tablespoon balsamic vinegar
  • ½ cup coconut milk
  • 1 lemon (juiced)
  • 1 teaspoon salt
  • 2 tablespoons mixed herbs (parsley, thyme, oregano)

Directions

  1. Place arrowroot and salt into a bowl. Mix with a whisk.
  2. Dip the chicken thighs into the mixture until they are lightly coated on all sides.
  3. Heat a large skillet over medium heat with avocado oil. Once hot, add the thighs.
  4. Cook the chicken until golden brown. Remove and place on a plate.
  5. Add shallot, garlic, and mushrooms to the skillet. Sauté until mushrooms start to soften.
  6. Pour in the chicken broth, coconut milk, vinegar, and lemon juice.
  7. Stir and reduce to low heat to simmer.
  8. Place the chicken back into the sauce and continue simmering until fully cooked.
  9. If the sauce is too thick, add more chicken stock (little at a time) to reach desired consistency.
  10. Enjoy!

Tangy Orange Chicken

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A sweet and savory kick to a simple dish.

Ingredients

  • 1.5 lbs chicken thighs (boneless and skinless)
  • 1 teaspoon sesame oil
  • 3 tablespoons avocado oil
  • 2 tablespoons arrowroot or tapioca flour
  • 3 garlic cloves (minced)
  • ½ cup chicken broth
  • 1 tablespoon orange zest
  • ½ cup orange juice (freshly squeezed)
  • ¼ cup coconut aminos
  • 2 tablespoons sesame seeds
  • 1 teaspoon salt

Directions

  1. Mix together the orange juice and coconut aminos in a bowl. Set the sauce aside.
  2. Cut the chicken thighs into small pieces. Season with salt and arrowroot, toss to coat evenly.
  3. Heat the avocado oil and sesame oil in a skillet over medium-high heat.
  4. Add chicken to the hot skillet and spread so that it is in a single layer if possible.
  5. Sear on all sides until it is golden brown.
  6. Add in the garlic and cook for about 30 seconds. Add in the chicken broth.
  7. Pour in the sauce and toss to coat.
  8. Bring to a boil, then lower heat to a simmer. Stir often until the sauce is thick and reduced by nearly half.
  9. Add in the orange zest.
  10. Serve and garnish with the sesame seeds.
  11. Enjoy!