Healthy Pasta-less Potstickers

Advanced & Core Plan
Keto
Paleo

These little guys hit the mark in trying to duplicate a potsticker.  The cabbage leaves were the perfect substitute for the typical wonton wrappers.  You can be creative with the spices and filling ingredients and even the dipping sauce.  Even my picky eaters who do not like cabbage at home loved them!  They are a bit more work than most of my recipes but so worth it.  Make extra and freeze them or have lots of leftovers.


1 lb free range ground chicken (if you can’t find ground free range chicken, simply cut organic chicken breasts into chunks (works best if you freeze the chunks for 20 min or so) then put in small batches into a food processor)
1/2 small onion
1 inch fresh ginger, microplaned
1 small green onion, chopped
small handful cilantro or 1/4 teaspoon dried cilantro
2 tablespoons coconut aminos (or liquid aminos)
1/4 teaspoon Chinese 5 spice powder
1/2 shredded carrot (core plan only)
1 tablespoon sesame oil
dash sea salt (to taste)
dash cayenne pepper (to taste)
Coconut oil

10 or so cabbage leaves (cut the core out then carefully remove the leaves, trying to keep them in tact)

Boil a large pot of water and add 1 teaspoon salt. Boil cabbage leaves until tender, about 6 minutes. Drain. Cut the large leaves in half, cutting away hard spine of the cabbage.

Mix the ground chicken, onion, ginger, green onion, cilantro, coconut aminos, 5 spice powder, carrot, sesame oil, salt and cayenne. Mix well.

Stuff the cabbage leaves with the chicken filling and roll tightly, If possible, tuck in the ends. Steam for 15 minutes or until chicken is done.

Heat 1 tablespoon of coconut oil in a skillet. Add the dumplings in small batches and fry until golden brown. Turn and brown the other side.

Sauce

1 tablespoon organic peanut butter or cashew butter
1 tablespoon siracha sauce or red chili paste (check ingredients)
1 teaspoon sesame oil
1 clove garlic, diced
1/4 cup coconut aminos or liquid aminos
1/2 teaspoon rice wine vinegar
Juice of 1/2 lime

Mix everything together and use for dipping.

Corn-less Cornbread

Makes 9 squares

Advanced & Core Plan

This recipe was adapted from a post from my good friend and Maximized Living doctor, Dr. Rosie Main.  It is so delicious and for those of you who love and miss bread, this will leave you more than satisfied!

IMG_13181 cup almond flour
¾ tsp baking powder
½ tsp sea salt
2 large organic eggs
2 Tbsp butter, softened
¼ cup grass fed plain yogurt or full fat coconut milk

Optional:
2 green onions, chopped
1 jalepeno, seeded and chopped

Preheat oven to 350 degrees
In a bowl, mix yogurt or coconut milk, softened butter and eggs
Add the almond flour, baking powder and salt and mix again
Mix in the chopped green onions.
Pour into a greased 8” glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.

Lamb Kofta Skewers

Advanced & Core Plan

Serves 4

This is a different tasting meatball that you have to try.  Kofta, found frequently in South Asia and the Middle East feature ground meat with exotic spices.  The flavor is unique and delightful.

IMG_13174 cloves garlic, minced or pressed (or 1 tablespoon garlic paste if pressed for time)
1 teaspoon sea salt
1 pound grass-fed ground lamb
3 tablespoons grated onion
1 tablespoon ground coriander
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon dried parsley
¼ teaspoon allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon black pepper

skewers (8 small or 4 large), soaked in water for 30 minutes.

Make a garlic paste by mashing the garlic with the salt in a mortar and pestle or the flat side of a knife.  Mix the garlic past and all the other ingredients together until thoroughly combined.  Form the mixture into 16 balls.  Pick up and flatten a bit and put on the skewer (should be a flat-ish oval shape).  Chill for 30 minutes to overnight for best flavor.

Heat a grill (indoor or outdoor) and grease grates with coconut oil if necessary.  Cook, turning once or twice until cooked throughout.  It should take 8-10 minutes.

VIDEO – Tex Mex Soup

This is a favorite recipe of mine and I make it frequently.  It is nutrient dense because it includes so many healthy veggies.  It is a great way to use all of the produce you have in your fridge.  It is great to take along in a thermos for lunches.  Watch the video here…

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Healthy Cranberry Sauce

This is a holiday favorite but unfortunately, store bought versions are loaded with sugar and are sickeningly sweet!  Cranberries are tart and this recipe highlights their tartness but is lightly sweetened with stevia and oranges.  Remember…it will not taste as sweet as what you are used to.  Embrace the tartness 🙂

cranberry sauce• 2 bags of fresh cranberries (usually 12 ounce bags)
• ¾ cup fresh squeezed orange juice
• ½ cup of organic applesauce (no sugar added)
• ½ cup of water
• juice and zest of one organic orange
• ½ – 2 teaspoons pure stevia extract (to taste)
• dash cinnamon (optional)
• dash ground cloves (optional)

 

 

Put cranberries, orange  juice, applesauce and water in a saucepan and and bring to a boil.

Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).

Reduce to a simmer and mix the additional orange juice, zest, and stevia in to the  cranberry mixture. Simmer about 10 minutes longer.

Cool completely and refrigerate before serving.