When I was little and we would order chinese food, I got the same thing every time -- chicken and broccoli. To this day, it is still my favorite chinese food order.

My husband is more of a beef kind of guy, so when I found this recipe, I knew it was the perfect combination of my favorite meal and my husbands. That is what I can a win/win.

The best part about this meal and most of the meals I post? 1) It was so easy and 2) It was made in a crockpot 3) it is healthier than takeout. Yes.

Here's reason #334 I'm a bad blogger, I forgot to take pictures, except for the final product. But to be honest, you put all the ingredients in the crock pot and boom.


Ingredients:

• 1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
• 1 cup beef broth
• ⅔ cup coconut aminos
• ⅓ cup coconut sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• ¼ teaspoon red chili flakes (optional)
• 4 cups broccoli florets
• 2 tablespoons corn starch + 4 tablespoons cold water
• sesame seeds for garnish

How to make:

1. Grease the inside of a slow cooker. Add steak, beef broth, coconut aminos, coconut sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
2. Minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
3. Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. 
4. Drain, stir broccoli into slow cooker, and serve. Top with sesame seeds. Enjoy! 

Babe, it smells like poop in here.
Babe, seriously.
Kristen, why does it smell so bad in here. [insert fake gagging noises]
This smell is never going to leave our house.
Can we open a window [mind you, its 12 degrees outside]
But really, what are you making.
How are you going to eat that? [more gagging noises]

This is what happens in our house when I make anything with cauliflower in it. Steamed cauliflower, cauliflower rice, cauliflower with cheese. Doesn't matter, Adam think its smells like death.

Now, if that didn't make you super pumped for this recipe, I don't know what will! The cauliflower rice is only a very small part of this recipe, so if you or your significant other can't stand the smell, this post is still for you.

If it were up to me and my metabolism allowed, I would eat chinese food all day, every day. Doesn't matter what kind, I would eat it.

When I found this recipe, I instantly thought it closely resembled Adam's favorite sticky chicken bites. The thing I like about this recipe is that it is less salty and more flavorful. I'm not knocking the other one, I love that one, but this one is just so much better!

Ingredients: 
Rice: 

• 1 head of cauliflower, chopped
• 1/3 cup chicken or beef broth  (I added a titch more as it was cooking because it was dry)
• 1 teaspoon garlic powder
• 1/4 teaspoon salt

Chicken:

• 2 tablespoons coconut oil
• 2 pounds chicken breasts, cut into cubes

Sauce: 

• 2 tablespoons coconut oil
• 2 garlic cloves, minced
• 1/2 small yellow onion, minced
• 1 can full fat coconut milk
• 1/4 cup honey
• 1/2 cup coconut aminos
• 3 tablespoons Sriracha (depending on how spicy you want it)
• 1/2 teaspoon red pepper flakes
• salt, to taste
• 1/4 cup tapioca flour

I know what you're thinking, chinese food again Kristen, really? And the answer is yes! I love chinese food, especially when it's semi-healthy and super delicious. I got this recipe from Skinnytaste, one of my favorite recipe websites. I left out the mushrooms because I used them the night before, whoops! Enjoy everyone, I promise you'll love this!

Ingredients:
Sauce

• 1/2 cup reduced sodium soy sauce (I used Tamari) 
• 1/2 cup reduced sodium chicken broth
• 1 tablespoon fish oil 
• 1/2 tablespoon rice wine
• 1 tablespoon cornstarch

Zoodles

• 3 zucchini
• 8 ounces chicken breast, cut into strips
• salt
• 2 teaspoon coconut oil 
• 3/4 cup slices bok choy
• 1/2 cup shredded carrots
• 5 scallions, cut into 1-inch pieces
• 1/2 tablespoon ginger 
• 2 garlic cloves, chopped

The past week in Denver has been horribly cold. So this past weekend, Adam and I decided to grab some wine, cook dinner at home and bunker down while 6 inches of snow fell outside. It was perfect. Because we had time and no where to be, we decided to make stir fry. Doesn't it seem like an easy option? But then you start cutting all the vegetables and 30 minutes later you're half way done. Okay, maybe that's just me. But this was so great, pretty easy and perfect for a cold, snowy night in.

Ingredients: 

• 1 20 oz can of pineapple chunks, I used about 2 cups of real pineapple
• 3 tablespoons gluten-free soy sauce (or coconut aminos)
• 1 tablespoon of arrowroot powder
• 1 tablespoon vinegar
• 1 teaspoon of red pepper flakes (I probably used closer to 2 teaspoons)
• 1 pound pork tenderloin, chicken or beef. Whatever meat you prefer
• 1 tablespoon chopped garlic
• 2 tablespoons of minced garlic
• 1 onion, cut in wedges
• 2 medium carrots, slivered
• 2 red peppers, sliced
• 2 cups of snow peas
• 6 green onions, cut into chunks

How to Make: 

1. Drain the pineapple, saving 1/4 cup of the juice
2. Mix the arrowroot powder with a tablespoon of water until you have a paste, then gradually add in 1/2 cup of water.
3. To this powder mixture, add the reserved pineapple juice, soy sauce and vinegar.
4. In a large skillet, brown the meat in hot oil.
5. Add the garlic, ginger and red pepper flakes, cook for one minute.
6. Add the onions, carrots and cook for a couple until the onions start to soften.
7. Add the red peppers, snow peas and green onions.
8. Add the sauce mixture until it starts to thicken.
9. Once the veggies are to a texture of your liking, add the pineapple and heat for about 2 minutes.
10. Enjoy!

I find that stir fry is all about how you like your veggies. I like mine with a little crunch, so I don't cook them as long. But if you like them soft, throw them in and then put the lid on for a bit. It will help them soften and steam faster. Enjoy!

Anyone who knows me, knows how much I love Chinese food. If it was up to me I would eat Panda Express orange chicken for breakfast, lunch and dinner. Unfortunately, my metabolism (and Adam) do not agree with this lifestyle so instead I have to find alternatives. Luckily for me, I found a paleo version of General Tso Chicken and people, it was great. Lets be real, it was not fast food, orange chicken great, but it was right up there with it. It was so easy and I would totally make it again. Next time, maybe with some cauliflower rice!

Ingredients: 

• 2 chicken breasts
• 3/4 cup low sodium chicken broth
• 2 tablespoons raw honey
• 2 tablespoons tapioca flour
• 1/2 lemon, juiced
• 1/2 teaspoon ginger, grated (use the real stuff, not the jarred stuff!) 
• 1 teaspoon red pepper flakes
• 1 scallion, chopped
• 1 tablespoon coconut oil 
• salt and pepper to taste

How to make:

1. In a saute pan, heat the coconut oil
2. Season the chicken with salt and pepper and cut into chunks. 
3. Add the chicken to the sauté pan and brown, about 7-8 minutes
4. Add in the tapioca flour 
5. Then add the rest of the ingredients and bring to a simmer for about 15 minutes until the sauce thickens. 
6. Enjoy!