Best Veggie and Chicken Stir Fry – Sodium Free!

Tonight for dinner: Veggie and Chicken Stir Fry with soba noodles!
Recipe: great with or without the noodles, and delicious served with brown rice
Spice mix:

2 tbsp ground ginger

2 tbsp garlic powder

2 tbsp onion powder

2 tsp red pepper flakes

*mix together in a bowl and set aside*
– Add about 2tbsp coconut oil to your wok and heat on high, add: 1/2 Spice mix
– add 3 thawed and sliced chicken breasts
– cook on high until cooked through
-remove chicken from wok and set aside
– add 1 more tbsp of coconut oil to the wok and heat
– add your sliced veggies of choice

I use: Sliced mini sweet peppers, a sliced onion and tomatoes – other great options I have tried are zucchini, broccoli, snap peas, carrots and celery
– add 2 tbsp minced garlic
– Cook on high 3-4 minutes
– add noodles (optional)
– cook 3 more minutes
– add the other half of the seasoning and the chicken back into the wok and cook for about 1-2 more minutes on high
Serve while hot and enjoy!
ADDITIONAL NOTE to those following the Fix Portion Plan like me:

Soba Noodles are made out of buckwheat, which is an approved Fix portion food BUT these are not technically on the list of approved foods, I choose to use them anyway rarely and portion is key! I load up my plate with veggies and chicken first and then add about 1/2 yellow container to my meal and count it as a full yellow just to be safe 🙂

The choice is of course personal where to moderate items like this and what works for your family, I do not recommend using items that are not made from ingredients on the approved list at any time 🙂

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Clean and Healthy Pie Crust

Tonight’s attempt at a clean and healthy crust was a total win and this recipe is one for the books! Perfect for savory or sweet pies and completely on point for a clean eating diet and 21 Day Fix approved! 

Ingredients

2 cups organic whole wheat or coconut flour

3/4 cup organic coconut oil

1 tsp Himalayan Pink Salt 

8 tbsp ice water

Directions

1. Add flour, salt and coconut oil to bowl and mix with dough hook 

2. Add ice water 1 tbsp at a time until dough starts to form a ball

3. Separate dough into two balls

4. place in refrigerator for 10-30 minutes and allow to cool

5. Remove from fridge and place on a lightly floured surface, sprinkle one half with flour and roll flat

6. Place in pie tin and repeat step 5 with the other half

7. Fill pie

8. Add top crust and pinch off edges and cut excess off sides

9. Place air slits in the top of the pie and bake according to pie directions or about 35 minutes at 375* 

10. Enjoy!!!