I have been offline for a while now. I am starting a new training gig at Fitness Together in Cherry Creek/Wash Park and I LOVE it, but I have had about 2.3 seconds at home to lounge around and write blog posts! But since this is the essentially the “Daily” Dose, I need to get my butt in gear!
How was your Thanksgiving? How was the rest of your holiday weekend? If it was anything like mine, I acted and ate like it was the holiday the entire weekend! I appreciated the 2.5 hour workout that awaited me on Monday afternoon with my fellow trainers. I can tell when I fall off the wagon hard with my eating habits, and then Monday hits and my body says, “hey where is the SUGAR?!?!?” ” I WANT SUGAR!” My great friend is also now on a Paleo adventure with her husband, and she sent along this amazing recipe. I made it a couple of weeks ago and it was just delicious. I thought I would share since we are trying to get BACK ON the wagon of eating healthy and doing our bodies some good!
Here it is…..by the way, I did not have cocunut aminos, so I simply used Soy Sauce instead. ( I know, I know, its not PALEOOOOO!!!!) This recipe was from the book called, Well Fed.
- 1 batch Sunshine Sauce (recipe follows)
- 2 large eggs
- 2 teaspoons coconut aminos
- 2 teaspoons plus 1 teaspoon coconut oil
- 1/2 medium onion, thinly sliced (about 1/2 cup)
- 1 cup snap peas, thinly sliced lengthwise
- 2 cups roasted spaghetti squash
- 6-8 ounces grilled chicken, diced
Crack the eggs into a small bowl, and use a fork to scrambled them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and over with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown on the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Saute the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two places, sprinkle with (optional) garnishes (chopped toasted cashews or almonds, sunflower seeds, sliced scallions, minced cilantro, a squeeze of lime juice), and dig in.
- 2 tablespoons lime juice
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon coconut aminos
- 1/4 teaspoon powdered ginger
- 1/2 teaspoon rice vinegar
- 1/4 cup sunflower butter (no sugar added)
- dash of cayenne pepper (optional)
- 1/4 cup coconut milk