Adventure Mouth!

Ingredients Sauce 1/4 cup fish sauce (2 fl oz/60 ml) 1 T coconut aminosor more fish sauce 1 T sriracha or sambal olek 2 cloves garlic, crushed 4 T almond and/or cashew butter (64 g/2.3 oz) Salt and pepper Optional: 1-2 T erythritol or 5-7 drops of stevia Stir-Fry 500 g chicken thighs (17.6 oz) 2 packs shirataki noodles (400 g/14.1 oz) 4 large eggs 2 medium green onions (30 g/1.1 oz) 2 cups bean sprouts (100 g/3.5 oz) 1/4 cup chopped cilantro 1/4 cup flaked almonds 2 T fresh lime juice (~1/2 lime, use rest for garnish) 1 T + 1/4 cup ghee or extra virgin olive oil (70 g/2.5 oz) Optional: 2 cups shredded cabbage for garnish (140 g/4.9 oz) Instructions Wash shirataki and boil for 3 min, then drain and pan-fry for 10 min.  Set aside. Combine sauce ingredients in a bowl and set aside. Toast almonds in a hot, dry pan over medium-high heat for 1-2 min, stirring to avoid burning, until fragrant. Cut chicken into 1" pieces.  Cook in pan greased with ghee o

Ingredients 4 medium/large white onions 2 tsp lime juice 4 lime wedges 2 tsp olive oil Sea salt Instructions Preheat oven to 350o Peel onions and cut an X into the top of each (~1" deep) Place each onion on a large square of foil. Separate the X a bit and point 1/2 tsp of olive oil and 1/2 tsp of lime juice into it. Wrap onions in foil and place directly on oven rack.  Roast ~45 min.  When done, onion should appear translucent and a knife should slip easily in and out. Serve with salt and lime wedge.