Crack Slaw

So Crack Slaw is nothing new, but if you all haven’t tried it, it really is the shit.When people tell me something is addicting as “crack” I tend to assume the opposite.  But in this case the hype is REAL. I absolutely love this and it is quickly becoming a staple in my diet.

It’s basically the best way to get your Chinese delivery fix without the carbs.  I would say also it’s very similar to PF Chang’s chicken wrap stuffing.  I know, I haven’t tried it with ground chicken yet (Cody says it would be too dry) but substitute the meat as you like, anything works!

This really good for any meal! It stores GREAT if you’d like to make enough for leftovers, and it even tastes pretty good cold. It really is a great, healthy staple.

 

Ingredients:

• 1 lb 85/15 ground beef, or any meat of your choosing
• 1 package coleslaw mix
• 1 tbsp of minced garlic
• 1 tsp of granulated garlic
• 1 tbsp of minced ginger
• 1/4 cup soy sauce
• 1 tbsp olive oil
• 2 tbsp sesame oil
• 2 tbsp of Sambal (or more to taste)
• Squirt of Sriracha (optional)
• 1/4 cup of lime juice (or rice wine vinegar)
• 1 packet of Splenda (for taste)
• green onion and sesame seeds for garnish

Directions:

In a large skillet brown ground beef with the granulated garlic. Remove from pan and set aside. In same pan, add sesame oil and stir fry slaw mix, once the greens are just slightly  wilted, add the fresh ginger and garlic and continue cooking until fragrant. Add meat back in the pan along with soy and sambal, stirring continuously until it has reduced and thickened. Add lime juice and Splenda. Top with sesame seeds and or green onion if you desire, but its not required.

What is Sambal and do I need it?

Think of Sambal as a chunky, milder Sriracha. It give any dish a nice taste without adding too much heat. All it mainly consists of is chili peppers, ginger garlic among other ingredients.  The taste overall is very mild and pleasant, it is often served in Thai restaurants and is available in most supermarkets.  Try it! There IS fish sauce in there but you cannot taste it! I hate fish and I am obsessed with Sambal. Ultimately, you don’t need it, but it will really enhance the flavors in the dish!

Lemon-Garlic Shrimp

Keto Lemon-Garlic Shrimp

So as you may know from my Instagram post, I am not someone who loves shrimp. I will literally have one a year and then it grosses me out; not entirely sure why I think it’s a texture thing, or maybe it’s the fact that I don’t like “seeing” the animal or thing I eat, It’s gotta be a fillet, or ground up or something or I just can’t do it.

Anyways, after maxing out my yearly quota I actually went for another one–but they were already gone! I figured, if they’re good for me, you all may find them delicious.

Ingredients:

• 5 16-20 size Shrimp peeled and de-veined

• 2 Tbsp of Salted Butter

• 2 cloves of Chopped Garlic

• 2 Tbsp of Lemon juice Pepper to Taste

Instructions:  Melt the butter in a small skillet add garlic and saute until fragrant; the garlic should be a nice golden brown color. Place shrimp in the skillet for approximately 2-3 mins. Be sure to flip once or until opaque on both sides finish with lemon juice and pepper. Done, that easy! I didn’t add any additional salt, because shrimp are salt water animals and also because the butter was already salted.

This super simple dish was done in less than 10 mins and work as a perfect appetizer or you can increase the shrimp and make it a main course. Unless you are doubling the recipe, the other ingredients would probably not need to be increased further, and even then I may increase them by only 50% as the recipe does give a good amount of sauce.