Chicken and Cabbage Stir fry

A year ago my husband and I did our first Whole30 eating plan. It was an amazing experience for us, because we discovered how good we could actually feel by simply changing the foods in our diet. Well, it wasn’t that simple, but we started to get the hang of it. I ended up doing a Whole40 instead as it took my body a little more time to rid itself of toxins and function optimally…I was in pretty bad shape! LOL

We both discovered we have a gluten intolerance, and I also have some trouble with grains in general. I bloat up like a balloon! My gut has been healing since then. I’ve tried to eat as close to, basically Paleo, as I can, and I feel so much better when I do. Of course I have a piece of birthday cake here and there, though I will pay for it!

What we both appreciated about Whole30 is a new way of understanding nutrition and how it affects everything about us, including mental health. We started on a gluten free and greatly reduced sugar eating plan in our kids and saw a drastic improvement in their behaviors and attitudes. They were able to focus more, and think more clearly. Once we added the gluten back, the crazy came back too. Very interesting! We are slowly trying to figure out how to teach them the benefits of good nutrition, plus we want the very best for their lives, and crazy frankly isn’t the best.

Anyway, through this new way of eating, this busy mamma needed some easy quick lunch ideas. A friend of mine gave me the basic idea for this meal, thank you Corina!! I then added some extra things based off a couple different stir fry recipes I have made in the past. So here is my very own, personally developed recipe for a clean eating, Whole30 approved stir fry!!

Chicken and Cabbage Stir Fry

Ingredients:

1/2 lb ground chicken – (can also use turkey or pork for variations)

2-4 Tbsp – olive oil, ghee, or coconut oil – depending on how dry your meat is you may need to add more.

4 cups pre-made coleslaw mix – make sure there are not extra added ingredients.

1-2 cloves of garlic – to taste

1/4 in fresh grated ginger root – or – 1/4 tsp ground ginger

1-2 green onion/scallion – chopped into 1 in pieces

3-4 Tbsp – coconut aminos (this is the substitute for soy sauce and it tastes amazingly the same!)

1/2 – 1 tsp sesamee oil (optional if you don’t like it)

Salt and Pepper to taste

Method:

1. Add the oil to a frying pan and the ground chicken, cook on medium until done, breaking the meat up as you cook.
2. Add coleslaw mix/shredded cabbage and cook on medium-low for about 3 mins or until desired doneness. I like mine a little more al-dente.
3. Add the garlic, ginger, and green onions and cook for another min.
4. Add coconut aminos and salt and pepper to taste, depending on how salty your coconut aminos are you may need more or less salt. Stir until everything is coated and sauce is warmed through.
5. Remove pan from heat and add the sesame oil (if using) at the last min and stir through evenly.
6. Pour all into a bowl and enjoy!!

Tip: Add more oil as needed to keep it from sticking at each stage. Remember fat is fuel in Whole30 and Paleo!!

Tip: I buy my ground chicken and split it up into 1/3 lbs portions and freeze. It thaws pretty quickly I can usually set it out on the counter early in the morning and its ready to cook at lunch.

This recipe is pretty versatile, you can change up many things, probably even add shredded brussel sprouts, you can add regular chopped onions if you don’t like green. If you do that I would suggest you add them in with the meat to cook down well. If I don’t have green onions on hand I will just leave them out, but they are a delicious addition to the flavors. Coconut aminos are becoming more popular and easy to locate in the grocery store.

Hope you enjoy and let me know if you try it and what you think!