batch of sunshine sauce | ||
large eggs | ||
teaspoons coconut aminos (sub w/gf soy sauce if necessary) | ||
teaspoons plus 1 teaspoon coconut oil | ||
cup | snap peas, thinly sliced lengthwise | |
oz sliced mushrooms | ||
cups | cooked spaghetti squash, or spiral sliced zucchini | |
6-8 ounces shrimp or chicken | ||
Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife. | ||
Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the mushrooms and snap peas, stirring with a wooden spoon, until done. Add the spaghetti squash, chicken or shrimp, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes. | ||
Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in. | ||
Sunshine Sauce: | ||
tablespoons lime juice | ||
clove garlic, minced (about 1 teaspoon) | ||
teaspoon crushed red pepper flakes | ||
tablespoon coconut aminos (or gf soy sauce) | ||
teaspoon powdered ginger | ||
teaspoon rice vinegar | ||
cup | sunflower seed butter (or coconut butter) | |
dash ground cayenne pepper (optional) | ||
cup | coconut milk | |
Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge. |