Try this delicious healthy recipe that we are preparing in our cooking class today at the retreat!
Main dish: Serves 4
Side dish: Serves 8
*No sugar added *Low fat *Low calorie *Low glycemic *paleo
- 3 parsnips and/or turnips, spiralized using the smallest noodle blade
- 2 teaspoons canola oil, as needed
- 3 eggs, beaten
- 2 chicken breasts, cut into smaller pieces
- 2 garlic cloves, finely minced
- 3 shallots, diced
- 2 carrots, small dice
- 1 green bell pepper, small dice
- 1 red Thai bird chili pepper, finely minced
- 1 tablespoon Braggs liquid aminos
- 2 teaspoons fish sauce
- 1/4 cup vegetable broth
- pepper to taste
- 1/2 teaspoon sea salt
- 1/2 cup fresh pineapple, small dice
- 1/4 cup Thai basil, chiffonade
- 1/2 cup bean sprouts
- 3 green onions finely chopped
1. Place the parsnip & turnip noodles in the food processor and roughly pulse or until shaped like rice. Set aside.
2. Coat a large wok or skillet with about 1/3 of the oil; place over medium-high heat, and heat through. Add the eggs, swirling around to coat the bottom of the pan and for a crepe-like sheet of “omelette”. When the eggs are just firm and barely cooked through, slide the omelette onto a plate. When cool enough to handle, finely chop the omelette, and set aside until needed.
3. Wipe out the wok with a paper towel.
4. Return the pan to the heat and add oil once the pan is again hot, add the chicken. Sprinkle with the salt and pepper and stir fry until the chicken is white and cooked through. Remove to a plate and tent with foil.
5. Return the pan to the heat and add canola oil. Once the oil is heated, add the ginger and garlic, cook for 30 seconds. Add the shallots, carrots, and pepper. Stir fry until the vegetables are crisp-tender, about 3-4 minutes. Add the “rice”, broth, soy sauce, and fish sauce. Stir to combine and cover, about 2-3 minutes. Remove the lid and taste for texture of “rice” and seasonings. Add basil, pineapple, and bean sprouts. Salt and pepper to taste.
6. Taste often and turn off heat once the “rice” reaches al dente- the texture of rice. Add the scrambled egg and chicken and stir to combine.
7. Garnish with green onions and serve. Enjoy!
