As the end of the year approaches one thing is for certain, food will likely be a part of the holiday celebrations. Whether you are celebrating with a small bubble of intimate guests or video chatting with your relatives, you can still share recipes that will taste delicious and keep bladders healthy.
Plus, you can keep this recipe in your back pocket for whenever you might have to cook for a special occasion. Taking control of the foods you eat will ensure that you are stress free for whatever occasion!
Easy Chicken and Veggie Stir Fry
Nearly everyone could stand to squeeze a few more veggies into their diet. This delicious garlic chicken stir fry makes it easy!
Unlike traditional stir-fry dishes, it omits soy sauce, which can be a bladder irritant.
With tons of fresh veggies and coconut aminos, though, you can still enjoy that umami flavor. This recipe serves about four, with a quarter-pound of meat per person. But you can easily double or triple to feed a crowd.
- 1 pound chicken breasts cut into 1'' pieces
- 2 tbsp coconut oil
- 2 tbsp vegetable oil
- 2 tsp minced ginger
- salt and pepper to taste
- 3-4 cloves garlic minced
- 2 cups broccoli florets
- 2 cups red bell peppers
- 1 cups sliced carrots
- 2 cups celery
- 1 tbsp coconut aminos (optional)
The trick to this easy stir-fry is the order you cook the ingredients. While a wok traditionally helps stir fried vegetables cook faster, you can also make this in a frying pan or skillet.
First, slice chicken in bite size pieces or half-inch thick strips. Melt 1 tbsp coconut oil with 1 tbsp vegetable oil in your pan. Coconut oil has a low smoking point but the vegetable oil offsets this while creating that great, nutty flavor.
(If there are any tree nut allergies in your party, you can omit the coconut oil and coconut aminos.)
Sauté the chicken until it is almost cooked through. Focus on only flipping the chicken once, giving the pieces time to brown nicely.
Remove chicken from the pan. Add the rest of coconut and vegetable oil back to the pan. Add garlic and ginger to the pan. Then add vegetables in this order, leaving about a minute between vegetables:
- Celery and carrots
- Red bell peppers
Let cook until vegetables are tender-crisp and still brightly colored. Add chicken back to pan and stir. Add coconut aminos for that soy sauce flavor.
Serve immediately or refrigerate. You can toss your stir fry back in the pan or even the oven for a few minutes to heat before serving.
Serve over rice or cauliflower rice or by itself as part of your pot luck celebration.
Easy Sausage and Peppers (no sauce)
Sausage and peppers add fabulous Italian flair to fall get-togethers. But many old-world variations use tomato sauce.
Guess what? You can have classic sausage and peppers with no tomato sauce required. The sausages add enough juice to keep the dish from drying out.
To avoid irritating your bladder, use mild Italian sausages and look for a brand with few added preservatives. You can even make your own sausage for this dish!
- 2 lbs. sweet Italian sausage
- 2 red bell peppers
- 2 green bell peppers
- 2 orange or yellow bell peppers
- 1 lb. red or yellow baby potatoes or Yukon gold
- 1 yellow onion
- 1 tbsp vegetable oil
The trick to keeping this meal healthy and easy is by baking the sausages in advance. You should be able to fit two pounds of sausage in one deep roasting pan. When you’re done, you can use the same tray for serving the sausage and peppers.
Poke holes in each sausage with a fork and arrange in baking or roasting pan. Bake at 425 degrees about 10 to 15 minutes. Turn sausages halfway through and continue baking until cooked through.
Meanwhile, chop the peppers and onions into 2-inch pieces. Cut the potatoes in halves or thirds – it’s best if they are all approximately the same size.
Add vegetable oil to the pan and heat on medium. Add potatoes. Cook a few minutes until they start to brown. Add peppers. Cover. Cook on medium, tossing occasionally, until the peppers are almost tender crisp.
Add onions and continue cooking.
Remove cooked sausage from the oven and carefully slice into pieces. Add sausages to the vegetable mixture. Cover. Continue cooking two minutes to combine flavors. You can serve immediately or reheat in the oven for serving.