1 cup cooked spaghetti squash
1/2 cup snap peas, slivered
1/4 onion, sliced thin
grilled chicken thigh or breast, diced (whatever amount you usually eat)
1 egg, scrambled with 1 t coconut aminos
coconut oil
SAUCE:
1/4 cup coconut milk
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
dash ground cayenne pepper (optional)
Prepare the Sauce first:
1. Place the last 8 ingredients in the bowl of a food processor and whirl until well blended. If you do not have a food processor, you can mix by hand with a whisk.
2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. If you are whisking by hand it will have a nice, less smooth, rustic consistency.
Set aside.
3. Heat some coconut oil in a pan over medium-high heat; I use about 1 teaspoon. Sauté the onion and snap peas until crisp-tender. Not too long! Then set aside.
4. Heat a little more coconut oil in the pan. Pour in the egg and let it spread out into pancake. Cook until the egg is set and beginning to brown, then flip to lightly brown the other side. Cut the egg into strips and set aside.
5. Heat a little more coconut oil in the pan. Add the spaghetti squash, snap peas/onions, egg, and chicken. Stir fry ’til heated through.
6. Add sauce and stir fry until everything is well-blended and hot.
That's our C-Rose!
