Chicken Fried Rice {Soy Free}

Chicken stir-fry is a super easy weeknight meal.  

A few time saving tips

1.  Cook the rice ahead of time in a rice cooker.  I set mine to cook in the morning when we are eating breakfast and then store in the fridge until that evening.

2.  Use a bag of frozen organic vegetables.

3.  Pre-cut chicken into cubes for extra ease.

Ingredients

1 cup of rice

2 boneless, skinless chicken breasts

2 TBS avocado oil (divided)

1 bag frozen mixed vegetables

1 TBS sesame oil

3-4 TBS of coconut aminos (to taste)

Cook rice according to package directions and set aside.

Cube chicken breasts.  Heat large saute pan over medium high heat.  Add in 1 TBS of avocado oil. Cook chicken for 3-4 minutes or until done.  Remove chicken from heat and set aside.

Heat additional 1 TBS of avocado oil.  Add in mixed vegetables and heat 2 minutes.  Add in cooked rice and sesame oil.  Cook for approximately 5 minutes, stirring continuously.  Mix chicken back in.  Add coconut aminos.  Stir well.

Spaghetti (Squash) Pie

Do you want to want to trick your kids into eating spaghetti squash???  Of course you do!!!! 

Make this super simple and delicious recipe.  

In front of my girls, I call this dish Spaghetti Pie.  What they don't know is that the 'noodles' are not really noodles but spaghetti squash.  It tricks them every time!  And I have picky eaters who would never eat squash willingly.

Added bonus, only 5 ingredients.  Recipe modified slightly from PaleOMG.

Ingredients


1 lb ground beef
1 tsp dried basil
1 jar of marinara sauce 
1 spaghetti squash (1 to 1.5lb)
3 eggs, whisked

Pre-heat oven to 400 degrees.  Cut spaghetti squash in half length-wise.  Remove seeds. Place flesh side down.  Bake for 25 minutes.  Remove from oven and let cool 10-20 minutes.  Remove threads with a metal spoon.

Over medium heat, brown the ground beef in a large skillet.  Remove any excess grease.

Spray an 8x8 baking dish with olive oil spray.  In dish, combine the ground beef, dried basil, marinara sauce, and spaghetti squash threads.  Mix well.  Then add in whisked eggs and stir to combine until you can no longer see the eggs.

Bake in oven for 45-60 minutes at 350 degrees until well set (will not give when pressed in the middle of the dish).