Two Recipes That Will Make Coconut Aminos Your New Best Friend

 

Diane Sanfilippo’s 21-Day Sugar Detox Cookbook is one of the few that I’ve actually made several recipes from and can’t help but to repeat what I’ve made because it’s so friggen good.

 

The two recipes I’m sharing today are the ones I make the most.

 

Technically my husband makes this one more since it’s so easy, but we both crave it just the same.

 

It’s also become our go-to recipe for feeding our friends and family and they all rave about it.

 

Now, you could argue that they are just being polite to our face but many have asked for the recipes, which proves the flavors go beyond being nice.

 

Try them for yourself and let me know what you think!

 

I’m sharing three of my other favorite low-carb cookbooks in the free resource below:

 

But first, there’s one specific ingredient that these recipes share that you should know about:

Coconut Aminos: The One Ingredient You’re Not Using But Should Be

The secret ingredient in both of these recipes is coconut aminos.

 

Diane’s cookbook was the first one to introduce me to coconut aminos so if you’ve never heard of them, don’t feel bad.

 

In short, coconut aminos are made from fermenting the sap that comes from the coconut tree.

 

While it sounds like a kombucha apple-cider vinegar effect because of the fermentation, it tastes nothing like that.

 

The end result is a thicker sauce that resembles soy sauce in color and consistency and tastes better — it’s somehow balances sweet and salty perfectly.  

 

Because they’re so similar to soy sauce, coconut aminos can be used just like you would soy sauce to have a gluten-free alternative that’s also lower in sodium, even lower than reduced sodium versions.

 

You can also find them in the Asian section of any grocery store and once you do, you may never use soy sauce again.

 

I’m obsessed with using coconut aminos for this recipe and the next one:

#1: 21-Day Sugar Detox Asian Ginger Flank Steak Recipe

 

Here’s what you’ll need to make this tasty dish:

1. 1 tablespoons of garlic chili paste
2. Zest of 1 lemon
3. 1 (2-inch) piece of fresh ginger, minced or grated (2 tablespoons)
4. 2 tablespoons of minced or grated garlic
5. ½ cup coconut aminos
6. ¼ teaspoon of sea salt
7. 1-1 ½ pounds of flank steak
8. ¼ cup cold-pressed sesame oil

 

And here’s how to make it:

1. Combine all the ingredients except the flank steak and sesame oil
2. Put the flank steak in a plastic zip-top bag and pour the marinade ingredients over it, making the meat evenly coated
3. Push all the air out of the bag and seal it
4. Refrigerate for 2 hours
5. Preheat a grill or grill pan to high heat
6. Remove the steak from the bag and dispose of the leftover marinade
7. Place the steak on the grill and cook for 8 minutes before flipping
8. Cook for an additional 8 to 10 minutes, depending on the desired level of doneness
9. Remove from the heat and let sit, covered for 10 minutes before slicing and serving
10. Drizzle the steak slices with the sesame oil and serve with the bok choy side dish recipe

We’ve definitely improvised with this recipe and still had great results.

 

On some attempts we didn’t marinate it while others we used the fresh ginger from the squeeze tube in the herb section instead of spending time shaving a ginger root.

 

We’ve also omitted the sesame oil when making it while visiting family.

 

 

And the same goes for this next side dish which I’ve also made dozens of times and everyone always asks what’s in there.

 

The combination of coconut oil and coconut aminos makes this steamed bok choy taste like it’s covered in a sugary teriyaki sauce when there’s not even a sprinkle of the sweet stuff.

#2: Asian Sauteed Greens

 

Here’s the ingredient list for this recipe:

1. 1 head of bok choy (or 8 baby bok choy)
2. 2 tablespoons coconut oil
3. ¼ cup coconut aminos
4. 4 drops fish sauce
5. 1/2 teaspoons minced or grated garlic
6. 2 teaspoons cold-pressed sesame oil, to finish
7. 2 teaspoons sesame seeds for garnish

 

And in only takes 10 minutes total to whip up this tasty and satisfying side dish:

1. Slice the green leafy portion of the bok choy crosswise into 1-inch strips and the mostly white portion into ¼ inch strips. Discard end of the bulb
2. In a large, high-sided saute pan or skillet over medium-high heat, melt the coconut oil, then add the bok choy, coconut aminos, fish sauce, and garlic
3. Cook, covered, for 2 minutes, then reduce the heat and cook, uncovered, for an additional 2 to 3 minutes or until the greens are completely wilted and softened and until some of the water cooks off of the greens
4. Serve warm, garnished with sesame seeds and sesame oil

Will You Try These Recipes?

I hope that you give these two recipes a try as your taste buds will not be disappointed.

 

I would also encourage you to check out Diane’s cookbook. (And no, this is not a paid ad or affiliate link)

 

I haven’t seen her 21-Day plan — because Barnes and Noble was out when I went — and this cookbook is the 2nd part to her first book, which I wish I would have checked out to learn her principles first but oh well, the recipes were still delish.

 

She’s also the creator of Balanced Bites and her newsletter shares tons of tasty low-carb, low-sugar recipes from around the web.

 

So if you want some healthy food inspiration, be sure to sign up for her newsletter or check out her cookbook.

 

She has so many tasty options!

 

Don’t forget to download my free bonus resource, which shares the other three low-carb cookbooks I’m using right now:

If you do decide to make one, tell me how it goes via email – devan@behappynothangry.com.

To enjoying tasty recipes that are also good-for-you,

Devan