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Sweet Ginger Chicken Stir Fry with Egg Fried Cauliflower Rice

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Sweet Ginger Chicken Stir Fry with Cauliflower Egg Fried Rice
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Passive Time
Servings people
Category FP+FC
Ingredients
Passive Time
Servings people
Category FP+FC
Ingredients
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Instructions
  1. Heat 1 Tbs MCT Oil in a wok or large frying pan. Add the chopped chicken and fry until lightly browned all over. Add the mushrooms and cook for a further minute.
  2. Add 3 Tbs soy sauce, 4 Tbs Splenda or other no-calorie sweetner, garlic, ginger, marsala cooking wine, and apple cider vinegar. Bring to a gentle boil and allow to bubble for 3-4 minutes until it becomes slightly thickened.
  3. Meanwhile, place another large frying pan on a high heat for the cauliflower rice. Add 1 Tbs MCT Oil, then add in the eggs and fry, moving them around the pan until lightly scrambled. Add in the prepared cauliflower rice and stir. Add in the 1 Tbs soy sauce and the pepper, and keep moving the cauliflower rice around the pan until it is hot throughout (Around 5 minutes). Turn off the heat.
  4. By now, the sauce with the chicken should have thickened and caramelized slightly. Add in the 2 Cups Snow Pea Pods, sliced yellow pepper and sliced red pepper. Stir and cook for a further 2 minutes, then add in the 11/2 cups kale and cook for another minute until it is just wilted. If the vegetables release too much liquid to the stir fry, you can stir in a little of the cornflour mixture right at the end.
  5. Serve the chicken with the cauliflower fried rice. Enjoy with your favorite Freebie Beverage!
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Cranberry Almond Chicken Salad

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Cranberry Almond Chicken Salad
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Prep Time 10 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category LP + FC + NC
Ingredients
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time
Servings servings
Category LP + FC + NC
Ingredients
Votes: 0
Rating: 0
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Stir together all ingredients
Recipe Notes

Modifications
May be served as a sandwich on 2 slices of Fibrous Carb bread or served over a salad.

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Asian Pork Stir Fry

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Asian Pork Stir Fry
Nutrition Facts
Asian Pork Stir Fry
Amount Per Serving
Calories 517 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 1747mg 73%
Potassium 6159mg 176%
Total Carbohydrates 74g 25%
Dietary Fiber 26g 104%
Sugars 32g
Protein 61g 122%
Vitamin C 80%
Calcium 5%
Iron 73%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Votes: 0
Rating: 0
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Nutrition Facts
Asian Pork Stir Fry
Amount Per Serving
Calories 517 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 1747mg 73%
Potassium 6159mg 176%
Total Carbohydrates 74g 25%
Dietary Fiber 26g 104%
Sugars 32g
Protein 61g 122%
Vitamin C 80%
Calcium 5%
Iron 73%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cut pork into strips. Combine in a medium bowl with soy sauce, xanthan gum, sesame oil, and red pepper flakes.
  2. Combine ginger and garlic in a small dish.
  3. Heat a nonstick large skillet over high heat. Remove from heat and spray with cooking spray.
  4. Cook pork mixture, stirring constantly, until pork is cooked through, about 2 minutes. Remove from skillet.
  5. Add MCT Oil and heat on medium for about 30 seconds. Cook ginger root mixture for 30 seconds.
  6. Add spinach and mushrooms. Cook until spinach is wilted.
  7. Add pork, vinegar and salt
  8. Cook for about 2 minutes until heated through.
Recipe Notes

Modifications
2 Hands (2 Cups)