 1 tbsp coconut oil
1 onion, diced 4 garlic cloves, minced 1 tsp grated ginger (or 1 inch ginger) 4 tbsp Thai red curry paste 1 (8oz) package white button mushrooms, sliced 1 orange bell pepper, sliced 2 heads of broccoli, cut into florets 2 carrots, cut into coins 1 (10oz) package snap peas, trimmed 1 (5 oz) can water chestnuts 1 (14 oz) can coconut milk 1 (14 oz) can coconut cream 3 tsp coconut aminos 1 tsp paprika juice of 1 lime cilantro, optional
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 Sweet and Sour Sauce:
1/4 cup sugar (I use coconut sugar) 2 tbsp apple cider vinegar 2 to 3 tbsp rice vinegar 1 1/2 tbsp ketchup 2 tsp soy sauce (I use coconut aminos) 1/2 tsp garlic powder 2 tbsp water Chickpeas and Veggies: 1 tsp oil 3 cloves of garlic, minced 1/2 large red bell pepper thinly sliced 1/2 green bell pepper thinly sliced 1 cup small broccoli florets 1 15 oz can chickpeas or 1 1/2 cup cooked chickpeas a generous dash of salt, black pepper, and cayenne To Thicken: 2 tbsp water 2 tsp cornstarch or other starch
 1 bag cauliflower rice
2 tsp sesame oil 1/2 cup frozen peas and carrots 2 eggs, beaten 1/2 yellow onion chopped salt and pepper green onions liquid aminos peanuts Optional: 8 oz chicken, shrimp, other animal protein Spray large nonstick pan. If adding animal protein, cook completely and set aside. Cook egg, and cut into small pieces to add later. Heat sesame oil over medium heat and in same pan, add onions and cook 5 minutes. Add cauliflower rice and cook for about 5 minutes. Add frozen veggies, cooked meat if desired, and turn off heat but cover for about 5-8 minutes until veggies are thawed (and meat warm). Add chopped egg, peanuts, green onions and liquid amino. Yum!  1 medium spaghetti squash olive oil salt 1 garlic clove, minced 1/4 cup chopped parsley or cilantro 2 tbsp crushed peanuts Peanut Sauce: 1 can (14 oz) coconut milk 2/3 cup natural, unsweetened peanut butter 1/4 cup coconut sugar 1/4 cup water 2 tbsp soy sauce (I use coconut aminos) 2 tbsp apple cider vinegar 2 tsp sesame oil 2 tsp red curry paste Spaghetti Squash: 1. Preheat oven to 350. Half the squash and scoop out the seeds. 2. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel. Peanut Sauce: 1. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly. 2. Take off heat to cool sauce. Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the ingredients in the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes). 3. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve immediately! Remember to follow me on Facebook, Twitter, and Instagram! Share your delicious creations using #LauraAllenRecipes  1 pound medium shrimp, peeled and deveined 1 pound of zucchini, julienned or spiraled 1 medium onion, minced 3 cloves garlic, minced 1 tbsp soy sauce (I use coconut aminos) 1 tbsp toasted sesame seeds 2 tbsp low sodium teriyaki sauce (I use teriyaki coconut aminos) 2 tbsp olive oil salt and pepper to taste 1. In a large bowl, combine garlic, soy sauce, sesame seeds, teriyaki sauce and oil. Marinate shrimp in this mixture for 10 minutes. This gives you enough time to prepare the other ingredients. 2. Heat the oil in a skillet over medium-high heat. Drain the shrimp from the marinade and cook for 2 minutes in the skillet, flip, and cook for 1 more minute before putting aside on a plate. 3. In the same skillet, add minced onion and zucchini noodles, and cook until just cooked but still crunchy, about 2 minutes. Season with salt and pepper, and add the remaining marinade. Cook for one minute more then add shrimp back to the skillet. Toss everything to combine and remove from heat. Serve the shrimp and zucchini noodles immediately, sprinkled with additional sesame seeds. Remember to follow me on Facebook, Twitter, and Instagram! Share your delicious creations using #LauraAllenRecipes  Veggie Spring Rolls: 1 cup shredded carrots 1 cup cucumbers thinly sliced horizontally 1 cup red bell peppers thinly sliced 1 cup white onions thinly sliced (sautéed in olive oil optional) 1 cup bean sprouts 1 head iceberg lettuce 1 package rice paper Follow rice paper package directions for spring rolls. Epic Peanut Butter Ginger dipping sauce: 1/2 cup peanut butter 1 1/2 tbsp soy sauce (I use coconut amino) 2-3 tbsp brown sugar or maple syrup 1/2 lime, juiced 1/2 tsp chili garlic sauce (I use garlic coconut aminos) 1/2 tsp fresh grated ginger 2 tbsp hot water to thin Combine ingredients in bowl and mix! Remember to follow me on Facebook, Twitter, and Instagram! Share your delicious creations using #LauraAllenRecipes |
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