Tag: paleo

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Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)

Kung Pao Beef

Kung Pao Beef w/ Cauliflower Rice

I recently was approached by Steviva to compete in the Sweetin It-Up Blogger Recipe Challenge and decided to make a sugar free, gluten free Kung Pao Beef with Cauliflower Rice. I love Asian food, but oftentimes it has many hidden sugars in the sauce, so I thought it would be cool to make this savory dish for the challenge.

Steviva Recipe Ingredients

Steviva has a wide range of stevia-based products and I chose to use Nectevia and Erysweet for my recipe to replace the normal sugar in the sauce. Erysweet is a pure, non-GMO erythritol that is naturally derived and can be substituted cup-for-cup for sugar in recipes. Nectevia is an organic blue agave nectar infused with premium 100% pure stevia extract – and has only 1/4 the calories, carbs and sugars of regular agave, or table sugar with a warm honey flavor.

Kung Pao Beef w/ Cauliflower Rice

Kung Pao is made with chicken or beef marinated in soy sauce, sesame oil, and rice wine, which is then sautéed in a wok on high heat with crunchy bell peppers, water chestnuts, garlic, ginger, green onions and hot chilies.

Kung Pao Beef w/ Cauliflower Rice

I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet/spicy/savory pot of yum. To serve, I topped the dish with fresh cilantro and more crunchy peanuts along with some yellow cauliflower rice sautéed with soy sauce and sesame oil and some fresh cilantro tossed in to keep it gluten free.  Absolutely delicious without all the sugar and carbs!

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Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6

Serving Size: 1 cup

Ingredients

  • MARINADE:
  • 1 3/4 pounds boneless beef sirloin
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine
  • 1 egg white, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • KUNG PAO:
  • 2 tablespoons peanut oil
  • 4-6 dried red chilies
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon ginger, grated (or ginger paste)
  • 1 teaspoon red chile flakes
  • 3 scallions, sliced on the bias, 1/2-inch pieces
  • 1/2 red bell pepper, sliced into strips
  • 1 can water chestnuts, sliced in half
  • 2 tablespoons soy sauce
  • 3 tablespoons rice wine
  • 1 tablespoon Chinese black vinegar (or balsamic)
  • 2 tablespoons Nectevia Original
  • 2 teaspoons Erysweet
  • 1 cup chicken broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 3/4 cup roasted spicy peanuts
  • 1/4 cup cilantro, chopped
  • Cauliflower rice sautéed with soy sauce, sesame oil and cilantro

Instructions

  1. MARINADE:
  2. Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef. Stir together to coat well, and place covered in the fridge for at least an hour to overnight.
  3. KUNG PAO:
  4. Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown. Add garlic, ginger and cook for another minute. Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned. Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown. Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth. Mix in the cornstarch, stirring well, to thicken the sauce. Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.
https://www.theartfulgourmet.com/2017/10/kung-pao-beef-w-cauliflower-rice-sugar-gluten-free/

Kung Pao Beef w/ Cauliflower Rice

Hope you enjoy making this recipe – please let me know what you think if you made it in the comments below! And feel free to share this post on social media tagging #theartfulgourmet and #steviva with a link back to the original post on this blog.

For more info on Steviva products, check them out online and social media:

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

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Pinterest: https://www.pinterest.com/stevivabrands/

Disclaimer: This was a sponsored post by Steviva Brands and I received products to create recipes and photos for this post. All opinions, images, and text are my own. 

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Lemon Garlic Shrimp w/ Spaghetti Squash

Lemon Garlic Spaghetti Squash

So we are well into the New Year, and it’s definitely time to up my game and start smashing my fitness and healthy cooking and eating goals for this year.

I’ve joined a new gym, hired a Personal Trainer and committing to doing Yoga, Pilates, Barre and weight training plus lots of walking at least 4 times a week from now on. I’m also focusing on lower carb eating for a while – cutting out sugar, processed foods, carb loaded foods. And drinking more water, getting more rest and taking my vitamins. The list goes on! Gosh, getting healthy and in shape is not easy.

Roasted Spaghetti Squash

I decided to make a lighter version of Lemon Garlic Shrimp Spaghetti that’s normally loaded. I swapped out healthy spaghetti squash roasted with olive oil, sea salt and pepper instead of pasta to lighten up the carbs and calories.

Spaghetti Squash

Then I simply shredded it into spaghetti strands with a fork…

Sautéed Lemon Garlic Shrimp

and sautéed some sliced fresh garlic and shrimp in olive oil, butter, red chile pepper,  fresh parsley and a big splash of fresh lemon juice. YUM!

Lemon Garlic Roasted Spaghetti Squash

It’s so light and delicious i don’t even miss the pasta or bread (truly!) This lovely dish is also low in calories and high in protein – two staples to losing weight. Not to mention staying full and energized without the sugar highs and lows from eating all those heavy carbs.

You can also add more veggies to the dish if you like..try sautéing some mushrooms, zucchini, cherry tomatoes or bell peppers and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Please add your comments below on how you would make or alter the dish – creativity is good!

Hope you enjoy the recipe and here’s to happy and healthy New Year to all of you. xx

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Lemon Garlic Shrimp w/ Spaghetti Squash

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Makes 4-5 cups Spaghetti Squash and approximately 3 cups of Lemon Garlic Shrimp, serving 2.

This light and healthy dish is made with roasted spaghetti squash topped with sautéed shrimp, garlic, olive oil, chile flakes, lemon and parsley. Super easy and tasty and low on the carbs!

Ingredients

  • Roasted Spaghetti Squash:
  • 1 (3-pound) spaghetti squash
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • Lemon Garlic Shrimp:
  • 6 cloves garlic, sliced
  • 1 pound medium shrimp, peeled and deveined (16-20 ct)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Pinch of red pepper chile flakes
  • 3 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • Sea salt and black pepper, to taste
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. Roasted Spaghetti Squash:
  2. Preheat oven to 375 degrees F.
  3. Cut spaghetti squash in half lengthwise and scrape out seeds and inner membranes. Drizzle and rub squash with olive oil, and sprinkle with salt and pepper.
  4. Place the halves, cut side down, in a large baking dish and roast squash for 35-45 minutes until tender.
  5. Remove squash from oven and turn side up, letting it cool for about 10 minutes.
  6. Scrape the inside of the squash with a fork to make spaghetti strands and serve with the Lemon Garlic Shrimp.
  7. Lemon Garlic Shrimp:
  8. Heat oil and butter over medium-high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.
  9. Add the shrimp and cook, stirring constantly, until shrimp are slightly cooked through, about 2-3 minutes. Add the lemon juice, red pepper flakes and parsley; toss to combine.
  10. Season to taste with salt and pepper, serve immediately over roasted spaghetti squash.
  11. Garnish with additional fresh parsley and grated parmesan cheese, if desired.
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https://www.theartfulgourmet.com/2017/01/lemon-garlic-shrimp-w-spaghetti-squash/

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Chicken, Spinach & Mushroom Fettuccine Alfredo

Chicken Spinach Mushroom Alfredo Fettuccine

Chicken Spinach Mushroom Fettuccine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I made myself a pledge to focus on being healthier and happier since the New Year has started… getting more sleep, balancing work and life better, focusing on my business and my brand with a revived passion, reaching out to friends and family more often, traveling more, eating healthier and getting more walking around the city in, and just choosing to be happy every day, no matter what. NO EXCUSES.

Chicken Spinach Mushroom Fettuccine

 

BUT, see the thing is…I hate diets. They never last (at least not for long), and I slowly grow tired of counting calories and feeling deprived and end up eating like a maniac and ruining all the good i just did by torturing myself on the diet in the first place. So I’ve decided to go in a different direction by simply cutting sugar out of my diet, eating more healthy lean proteins and fresh veggies and cutting DOWN on carbs, not fully out. It seems to lessen the pain of a diet and I truly feel better and am more conscious of what I eat by tracking the amount of carbs I’m taking in.  So far, so good. 

Chicken Spinach Mushroom Fettuccine

So I decided I wouldn’t fully deprive myself of the carb-laden pasta dishes I crave in the Winter and that I’ve been missing out on, and made a Chicken, Spinach, Mushroom & Bacon Fettuccine Alfredo that’s absolutely to die for. I used some lower-carb fettuccine pasta (Carba-Nada, which I got on Amazon for $10 and it only has 17 grams of carbs in 1.5 cups of pasta...LOVE IT). I sautéed some chicken breasts, shallots, garlic, bacon and added some spinach and mushrooms to make the base for the pasta. Then I made a delicious Alfredo sauce with half and half, unsalted butter, whipped cream cheese and shredded Parmesan cheese, thinned down with some water to make a semi-healthier version of this luscious, velvety (and usually super rich and fattening) pasta sauce.

I hope you’re getting through the Winter OK yourselves, and if not, whip up a batch of this deliciousness. Guilt-Free. You’ll be just fine, I promise. 😉

Chicken Mushroom Spinach Fettuccine

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Chicken, Spinach & Mushroom Alfredo Fettucine

Ingredients

  • CHICKEN, SPINACH & MUSHROOM PASTA
  • 1 package fresh or dried fettuccine pasta
  • 4 slices center cut bacon
  • 1-2 tablespoons olive oil
  • 1 pound chicken breasts (3-4 pieces)
  • 6 tablespoons butter, divided
  • 2 shallots, sliced thin
  • 3 garlic cloves, minced
  • 1 package frozen spinach (or a few handfuls fresh baby spinach)
  • 8 ounces fresh mushrooms, sliced (baby bella, porcini, chanterelle)
  • Kosher salt and pepper, to taste
  • ALFREDO SAUCE
  • 4 tablespoons unsalted butter
  • 1/3 cup heavy cream or half and half
  • 3/4 cup whipped cream cheese
  • 5 ounces shredded parmesan cheese
  • freshly ground black pepper, to taste
  • 1/4 cup - 1/2 cup water, as needed for desired sauce consistency

Instructions

  1. CHICKEN, SPINACH & MUSHROOM PASTA
  2. Cook pasta in salted boiling water according to package directions, drain and set aside. Reserve some of the pasta water to add back in to the pasta sauce later on, for consistency.
  3. Meanwhile, in a large saute pan, cook bacon over medium heat until crispy and cooked through. Drain on paper towels, crumble and set aside.
  4. Rinse and pat dry chicken breasts, brush olive oil on and season with kosher salt and pepper to taste.
  5. Drain bacon grease from saute pan and raise heat to medium high. Saute chicken breasts, about 6 minutes per side, until a nice browning occurs and chicken is cooked through. Set aside, and keep warm with tented foil. (NOTE: You may also grill the chicken if desired at the same cooking time).
  6. In the same pan, add 2 tablespoons of butter and saute shallots for a few minutes. Add garlic and cook for another 30 seconds. Add sliced mushrooms and saute for another few minutes until they are soft.
  7. Defrost frozen spinach in microwave for 5 minutes, drain and then add spinach (you can also add fresh spinach now) to the pan with the shallots, garlic and mushrooms. Cook for a few minutes until all cooked through, add crumbled bacon and season with freshly ground black pepper. Turn heat to low and keep warm while making the Alfredo sauce.
  8. ALFREDO SAUCE
  9. In a medium saucepan, melt butter, cream and whipped cream cheese over medium-low heat.
  10. Add shredded Parmesan cheese and season with freshly ground black pepper. If sauce seems too thick, add some of the reserved pasta water to the sauce to thin it down to desired consistency.
  11. Pour the Alfredo sauce into the pan with the spinach and mushroom mixture, slice the chicken into slices or chunks and add to the sauce and stir together well.
  12. Serve hot over the pasta (or you can mix the pasta into the sauce ahead of serving, whatever you prefer).
  13. Serves 4-6.
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https://www.theartfulgourmet.com/2016/02/chicken-spinach-mushroom-fettuccine-alfredo/

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Red Curry Beef w/ Zucchini Noodles

   Red Beef Curry

Since the holidays are coming soon, we all know what THAT means..lots of holiday parties with food and drinks, and with that in mind, I’ve decided to commit to eating healthier and lighter the next few weeks.

Zucchini Noodles Action

I absolutely love my KitchenAid® Spiralizer Attachment that goes with my KitchenAid® Stand Mixer – and I’m so excited to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes and eat low carb.

Red Curry Beef Zoodles

I thought a delicious comfort food dish with a healthy twist would be perfect for the cooler months, and decided to make a Red Curry  Beef with Zucchini Noodles.

Red Curry Beef ingredients

I used lots of fresh, organic ingredients: beef, sweet potatoes, onions, garlic and green beans, and then made a lovely curry sauce with coconut milk, red curry paste, fresh lime juice, fish sauce, some beef broth and a dash of Sriracha to spice it up.

Cutlery and Veggies

I used my Professional Series 3.5″ Paring Knife that came with the 7-piece Professional Series Cutlery set, for chopping my onions and garlic, Thai chilies and basil.

Chop beef into large chunks

The larger Chef’s knife was great for cutting up the large chunks of beef and sweet potatoes with its sturdier grip and large super sharp blade.

Add veggies to curry sauce

My heavy duty KitchenAid ceramic cast iron pot is perfect for making this dish – it cooks evenly and is large enough to make a large pot of curry or stew, and is ovenproof to 500 degrees!

Saute zucchini noodles

The KitchenAid spiralizer attachment is also easy to use! All you need to do is attach it to the KitchenAid mixer, and the spirals come right out perfectly cut. Then you just briefly cook them in a saucepan with some olive or peanut oil, season them with some salt and pepper.

Red Beef Curry

Top the #zoodles with this luscious and creamy curry – lots of great flavors and textures, sweet and spicy – all in one pot. Delish!

Red Beef Curry

This is such a great Winter comfort food dish to make and it’s so easy to make with all the right tools… You’ll definitely want to make this Red Curry Beef  Zucchini Noodles for dinner – tonight!

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Red Beef Curry with Zucchini Noodles

Ingredients

  • INGREDIENTS
  • 3-4 medium zucchini
  • 2 1/2 pounds lean stewing beef, (chuck or round), cut into 1 1/2 inch chunks
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons canola oil
  • 1 sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 1/4 cup red curry paste
  • 2 cans (13.5 ounce) unsweetened coconut milk
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons dark brown sugar
  • 1/4 cup beef broth
  • 1 tablespoon Sriracha hot sauce (optional)
  • 1 large handful French green beans, trimmed
  • 3 medium sweet potatoes, peeled and cut into medium chunks
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 3 tablespoons fresh basil, chopped or torn, for garnish
  • 1-2 Thai green chilies, sliced fine, for garnish
  • 1/2 cup peanuts, for garnish

Instructions

  1. Attach the KitchenAid® Spiralizer Attachment to your KitchenAid® Stand Mixer and choose your desired spiralizing blade. Attach the vegetable skewer to the Spiralizer and secure it to the zucchini. Move the spiralizing blade to the end of the zucchini and turn on the Stand Mixer to low (level 2) to make the spiralized zucchini noodles. Make sure you place a bowl underneath to catch the zucchini noodles as they fall. Set the noodles aside or keep them in the refrigerator until ready to serve.
  2. Cut the beef into 1 1/2 inch large chunks and place in a bowl. Sprinkle with kosher salt and freshly ground black pepper.
  3. Heat the oil over medium-high heat in your KitchenAid® 6.0Qt Cast Iron Cookware and brown the beef in two batches until lightly browned on all sides. Remove the beef from the pot and transfer to a bowl, set aside.
  4. Add the onion and garlic to the same pot and sauté over medium heat for about a minute. Add the curry paste, stirring into the onions and garlic, until lightly fragrant, for about 30 seconds. Add the coconut milk, and deglaze the pan, stirring up all the crispy brown bits with a wooden spoon. Stir in the fish sauce, lime juice, brown sugar, beef broth, Sriracha (if using) and bring the liquid to a boil.
  5. Add the green beans and sweet potatoes and stir into the liquid. Next add the browned beef back in and stir together well. Cover the pot, reduce the heat to low and let simmer for about an hour and 45 minutes. Add the bamboo shoots into the curry and let simmer for another 15 minutes.
  6. Meanwhile, heat a tablespoon of olive oil in your 10? Skillet from the KitchenAid® Stainless Steel 8-Piece Set over medium heat. Add the zucchini noodles, with some salt and pepper to taste, and sauté for a few minutes until the noodles are soft.
  7. Serve the noodles in bowls topped with the Red Beef Curry, garnishing with fresh chopped basil, sliced Thai green chilies and peanuts.
https://www.theartfulgourmet.com/2016/01/red-curry-beef-zucchini-noodles/

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Red Beef Curry

Enjoy!

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