Asian Fusion

This week, I dabbled in asian chicken lettuce wraps and ginger beef, mushroom, & kale stir fry. Big fan. 

I find myself frequently adapting asian recipes at least once a week. Fresh ground ginger is a go-to! 

Disclaimer: I made up my own recipe. 




First, I put about a 1 pound chicken breast in the crock pot for 6.5 hours. It cooked in some water, chicken broth, splash of olive oil, toasted sesame oil, and organic soy sauce. I prefer to cook my chicken in the crock pot to decrease the mess and hassle. Also, it always comes out moist and falls apart, which is perfect. 


I chopped up or peeled the following veggies (this can be to your preference): 

• Jicama (high in fiber and antioxidants!) I used a potato peeler for thin pieces
• Carrots: also used a potato peeler
• Kale
• Bell peppers
• Green onion
• Red onion
• Mushrooms

I used romaine lettuce for the wrap portion. 

In a pan I heated up the following to sauté the veggies in (of course I didn't measure): 

• Olive oil
• Toasted sesame oil
• Red pepper flakes
• Fresh ground ginger
• Pepper
• 2 tablespoons corn starch (to thicken sauce)

Once the veggies were cooked a bit, I added chicken. Voila! 

Dish onto lettuce and serve! Enjoy. 




Another great one, ginger beef, mushroom, & kale stir fry!

This one was not my recipe, but it was good!  My own touch: quinoa to increase the amount of food to ensure leftovers for a few days. I don't typically cook with beef, but I enjoyed it for one week. 



Here's the recipe: http://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%2Bgimmesomeoven%2B(Gimme%2BSome%2BOven)

PANCAKES!

I am SO excited to share this recipe! So, stinkin' excited! 

Blueberry gluten free pancakes. Yum. AND a non-GMO, organic syrup to boot that tastes great and is completely guilt free! 



I adapted this recipe: http://www.livinpaleocuisine.com/2012/08/25/raspberry-coconut-flour-pancakes/ and made it my own with a twist. I also doubled the recipe so I could have leftovers, as you can see below. 

4 eggs
4 tablespoons coconut oil, melted
4 tablespoons unsweetened almond milk (or coconut milk)
2 teaspoons vanilla
4 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup blueberries (or raspberries)
2 bananas pureed
1/4 cup oats
1 tablespoon chia seeds (optional)


1. Mix together wet ingredients and whisk together: eggs, coconut oil, almond milk
2. In a food processor puree bananas, oats, and chia seeds. 
3. Add banana mixture to wet mixture. 
4. In a separate bowl, mix together dry ingredients: coconut flour, baking soda, and salt. 
5. Add dry mixture to wet mixture. 
6. Fold in 
7. Grease pan with coconut oil. 
8. I used a 1/4 cup to put pancakes into pan for size. 
9. Top with pure maple syrup or the syrup made by Madhava that I found! It also comes in blueberry maple agave!

ENJOY!