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Shrimp CurryJanuary 12, 2019
This is an easy meal to put together when you have a few basic foods prepped. And if you don’t, you can still throw it together quickly.
One of my favorite parts about this recipe is how easy it is to use leftovers and yet have it taste totally different when you add a few new seasonings.
Serving Size – 1 meal
*Use ½ cup rice for lunch, or ¾ cup of rice for a dinner serving
- ½ box Mushrooms
- 3-4 stems and leaves of Bok choy
- ¼ cup Chopped or shredded carrots (raw)
- 1-2 green onions (scallions)
- Fist-sized portion of Chicken
*Cook it from scratch – OR – you can reheat and add seasonings to “Shredded Chicken” (Recipe HERE)
- Avocado oil spray
- 1 ½ tbs cashews
- Ginger – freeze fresh ginger and when you are ready to cook, use a fine grater
- 1 tbs Soy sauce
- ½ tsp Onion powder
- Salt and pepper to taste (non-iodized salt, Diamond, or Mortons brands)
- Lightly spray pan (or wok) with oil and heat on medium-high setting.
- Cook garlic + shredded ginger for 30-60 seconds.
- Add bok choy stems (chopped), and mushrooms. Let that cook until the bok choy stalk is soft. Then add the leafy part of the bok choy.
*In my cooking class, the chef said the best way to cook mushrooms is to have a dry pan and saute on high heat until they “sing” when you toss them. Usually takes 90 seconds to 3 minutes. It’s super fast. But if you like to have the flavors meld together, then cook the mushrooms longer in the juices of the seasonings.
- In another pan, lightly spray with oil and add 1-2 cloves of crushed garlic. Add the chicken, and top with soy sauce, onion powder, garlic and grated ginger.
- Stir until cooked (or warmed up if you are using the shredded chicken).
- Put rice, veggies, chicken in a bowl and top with scallions, carrots and cashews.
This is another recipe that our daughter Celestina created for you. Enjoy!