I hardly ever follow a recipe when I cook. I get and idea, then I google it, look at a ton of recipes and from that knowledge make the dish. This is of course when I make some kind of known dish. Todays meal was not like that, except the almond butter sauce.
I had leftover chicken and cauliflower from yesterdays dinner, and wanted to make something with it. So I went over what I had in my fridge. I had some green beans, some lettuce, bell pepper, carrots and radishes. So I thought I would make lettuce wraps with a kind of stir fry from the leftovers, and what goes better with that, than nut butter sauce.
I have never made a nut butter sauce before, so I googled a ton of recipes, all Asian, and not whole30, but it gave me an idea of what to do, and it turned out amazing. I almost didn’t wanna share.
Almond butter sauce:
- 1 tbsp apple cider vinegar
- 1 tbsp almond oil from the top of the butter
- 1 tbsp extra virgin olive oil
- 1 tbsp coconut oil
- 3 or 4 tbsp almond butter (depending on how thick you want it)
- 1 garlic clove finely chopped
- Ginger same amount as the garlic but grated
I keep my almond butter in the fridge, so I preheated a bowl, added all the ingredients and mixed them together until they were smooth.
I think I might add some chunks of nuts next time. If you want it sweeter, you can add some apple juice (If not on the whole30, you can add honey).
Sheet pan dinner.
- 700 g chicken tenderloins
- 1 head of cauliflower
- 4 tbsp oil
- 2 tsp salt
- 2 tsp pepper
- 2 tsp smoked paprika
- 1 tsp lemon zest
Preheat the oven to 400 degrees Fahrenheit or 200 Celsius. Put the chicken in a bowl, add half the oil, salt, pepper and paprika, and all the zest, mix it so it covers all the pieces. Make your Cauliflower into small bouquets put them in a bowl add the remaining ingredients, and make sure to cover all.
Take a sheet pan that fits your oven (I cover mine with parchment) Add the chicken to one side and the cauliflower to the other. Put in the oven for 25 minutes (As ovens are different, make sure to check the chicken is fully cooked).
We are 2 people and had this for an easy dinner. we ate about half the chicken and a little more of the cauliflower.
- Left over sheet pan dinner
- Handful Haricot verts (green beans)
- 1 garlic clove
- Ginger same amount as the garlic
- Lemon zest
- Coconut oil for frying
Cut the left over chicken and cauliflower and chicken into bite sizes, cut the haricot verts into fine small slices, chop the garlic and ginger.
Heat up some coconut oil in a skillet, add the garlic and ginger, let it cook for a minute before adding the chicken and cauliflower, let this cook for a couple of minutes before adding the beans, cook for another couple of minutes grate some lemon zest over it, turn and it is ready.
Asian inspired lettuce wraps:
- 1 head of romaine lettuce
- 1 bell pepper
- 2 radishes
- 2 carrots
- Stir fry
- Almond butter sauce
I just cleaned my lettuce and chopped the vegetables. I made it as a self assemble meal.
Here is a picture of my wrap: