This spaghetti squash stir fry was actually my husband’s idea. We had a lot of paleo friendly leftovers from the week and decided it would be delicious all together as a stir fry and it was! Everything was made ahead of time, from the slow cooked spaghetti squash to the shredded chicken and chopped vegetables. The last time I was at Whole Foods, I noticed that Coconut Secret which makes coconut aminos came out with a teriyaki sauce! It’s soy, gluten, and GMO free and completely organic and vegan. Be sure to salt your food though, unlike soy sauce or conventional teriyaki sauce, it doesn’t add any salty flavor.
2 cups of chopped bell peppers (yellow, orange, and red)
½ cup chopped onion
1 tbsp olive oil
1 tsp salt
1 tsp pepper
2 tbsp Coconut Nectar Teriyaki Sauce
1 cup of water
Instructions
Add a cup of water to slow cooker and steam spaghetti squash for 3 hours on high.
Wrap baking sheet with aluminum foil for easy clean up. Grease with olive oil.
Then add more olive oil to chicken and then sprinkle with salt and pepper
Bake chicken for an hour at 350 degrees. When fully cooked shred chicken and set aside.
When spaghetti squash is done, lift from slow cooker, carefully it will be hot.
Then, cut spaghetti squash in half and scoop out seeds. Then peel out spaghetti squash and set aside.
Dice bell peppers and red onion.
Then, in a large saute pan or wok stir fry squash, bell pepper, onion, and shredded chicken together on medium to high heat for ten minutes with teriyaki sauce.
This sweet potato and mango smoothie is a Vitamin C, Vitamin A, and betacarotene powerhouse. I had some leftover baked sweet potatoes (that were on the small side) in the fridge from dinner before, and turned it into breakfast the next day. The sweet potatoes also help give the smoothie a nice creamy texture. I will definitely be making this again in the future!
The night before bake sweet potatoes. Wrap them in foil and poke a few holes in them to let out steam. Bake at 350 degrees fahrenheit for an hour and a half.
Let them cool down overnight.
In the morning, scoop out orange sweet potato flesh and add to blender.
Then add in frozen mango and pineapple, then water and blend.
For a thicker smoothie add less water, for a thinner smoothie add more. Enjoy.
This is my basic go-to recipe for fingerling potatoes. It’s really hard to mess up, plus it tastes fantastic, looks gourmet especially next to a juicy steak, and reheats like a dream. I know potatoes aren’t the most paleo friendly root vegetable, but I’ve been eating them more and more. If weight-loss is your goal, I don’t recommend them, but if you struggle to maintain your weight because you eat crazy healthy paleo food all the time (yes I am referring to myself) and you can tolerate it, go for it.
I also love to make these ahead of time for breakfast since they reheat easily in the oven. I bake them at 350 Fahrenheit for ten minutes before serving. I serve them with some eggs and a side of fruit and it’s very little work for an impressive result. You could also go fancy for a special occasion or holiday, and they can easily be made ahead of time.
