Ginger Chicken Stir Fry with Coconut Aminos

Ginger Chicken Stir Fry with Coconut Aminos

This Ginger Chicken Stir Fry is a simple, real-food meal built around fresh vegetables, tender chicken thighs, and the bold warmth of ginger. It comes together in one pan with coconut aminos for a naturally sweet-savory finish, and is served over a lightly seasoned rice that makes it a complete, satisfying meal. It’s the kind of recipe that feels nourishing, grounding, and easy to come back to again and again.

Ingredients for 4 servings~

1 tablespoon olive oil

1 medium onion, chopped

3 carrots, chopped

1 tablespoon garlic, minced

1–2 tablespoons fresh ginger, grated or chopped

Dash of cayenne pepper (optional)

1 head broccoli, chopped

1 red bell pepper, chopped

8 oz fresh mushrooms, sliced

1~8oz can bamboo shoots, drained

1~8oz can water chestnuts, drained

1 pound boneless skinless chicken thighs, diced

¼ cup coconut aminos

Rice

1 cup white rice

1 small onion, chopped

1 teaspoon garlic, minced

Chicken broth (according to package directions in place of water)

Garnish~Sliced green onions as desired

Instructions~

Rice:  Cook rice with onion, garlic, and chicken broth according to package directions.  Set aside and keep warm.

Stir Fry:  Heat olive oil in a large skillet or wok over medium heat.  Add onion, carrots, garlic, ginger, and cayenne pepper.

Sauté until onions are golden and carrots begin to soften (10-15 minutes).  Add broccoli, bell pepper, mushrooms, bamboo shoots, and water chestnuts. Cook 5–7 minutes until mushrooms soften and vegetables are tender-crisp.  Add chicken thighs and cook until fully cooked through (165°F internal temperature).  Stir in coconut aminos and simmer 2–3 minutes until lightly glazed.

Serve: Spoon rice into 4 bowls.

Top with stir fry mixture.  Garnish with green onions and serve warm.

Macronutrient Breakdown (Per Serving — 4 Servings Total)

Per serving (4 servings total):

Calories: 523

Carbohydrates: 58g

Fiber: 7g

Net Carbs: 51g

Protein: 33g

Fat: 19g

Each serving of this Ginger Chicken Stir Fry delivers a balanced mix of protein, fiber-rich carbohydrates, and healthy fats, making it a satisfying real-food meal that supports steady energy and fullness. Built from simple, recognizable ingredients, it’s a nourishing option that fits perfectly into a sustainable approach to eating and recovery from ultra-processed foods.

Real Food Recovery Note:  Simple meals like this help rebuild trust with food—using real ingredients you can recognize, cook, and repeat. It’s not about perfection, but about consistency, nourishment, and choosing foods that support how you want to feel.

High-Protein Southwest Carrot Soup

 

High-Protein Southwest Carrot Soup | Creamy, Healthy, and Made with Real Food

This High-Protein Southwest Carrot Soup started as a simple “what do I do with all these carrots?” moment and turned into a creamy, slightly spicy, nutrient-dense soup that feels both comforting and satisfying. Naturally sweet Carrots are paired with Onion, Garlic, Jalapeño, Red Bell Pepper, and Tomatoes, then blended with Tofu for a rich, velvety texture without the need for Heavy Cream.

Packed with vegetables, fiber, and plant-based protein, this soup is a delicious way to turn simple ingredients into a nourishing meal. Whether you’re meal prepping for the week or looking for a cozy dinner, this real-food recipe delivers flavor, volume, and nutrition in every spoonful.

Ingredients:

1 tablespoon Olive Oil

2 pounds Baby Carrots

1 medium Onion, chopped

1 Red Bell Pepper, diced

1 Jalapeño, seeded and diced

4 cloves Garlic, minced

¼ to ½ teaspoon Cayenne Pepper (or to taste)

2 cups unsweetened Almond Milk

2 blocks (10.9oz) Firm or Silken Tofu

1 can (10 oz) Rotel diced Tomatoes with Green Chilies

1 can (14.5 oz) petite diced Tomatoes

Salt, to taste

Black pepper, to taste

Sliced Green Onions, for garnish

Instructions:

Heat the olive oil in a large soup pot over medium heat, along with diced Carrots.  Then stir in the Onion, Red Bell Pepper, Jalapeño, Garlic, and Cayenne Pepper. Sauté for 45 minutes, stirring occasionally, until Carrots are softened and fragrant. Pour in the Almond Milk and bring the mixture to a gentle simmer, add lid and simmer another 15 minutes, or til Carrots are softened. Carefully transfer the cooked vegetables and liquid to a blender. Add the Tofu and blend until completely smooth and creamy.

Return the blended soup to the pot and stir in the Rotel and petite diced Tomatoes. Season with salt and black pepper to taste. Simmer for an additional 5–10 minutes to allow the flavors to come together. Ladle into bowls and garnish with sliced Green Onions before serving.

Notes:

For more heat, leave some or all of the jalapeño seeds intact.

Blend the Rotel and Tomatoes with the soup if you prefer a completely smooth bisque.

Stirring the tomatoes in after blending creates a nice contrast of creamy texture and chunky vegetables.

This soup stores well in the refrigerator for up to 5 days and freezes beautifully.

Conclusion:

One of the best things about cooking with real food is discovering how simple ingredients can come together to create something truly satisfying. This High-Protein Southwest Carrot Soup transforms a few everyday vegetables into a flavorful, filling meal that supports your health without sacrificing comfort.

If you’re working to move away from ultra-processed foods, recipes like this can help you build confidence in the kitchen while nourishing your body with ingredients you can recognize and trust. Sometimes the best recipes are the ones that begin with a bag of carrots and a little creativity.

Nutrition Information

Servings: 3–4 (3 hearty servings or 4 lighter servings)

Macros shown below are for 1 of 3 servings

Per Serving:

Calories: 381

Carbohydrates: 51g

Fiber: 12g

Net Carbs: 39g

Protein: 22g

Fat: 10g

Notes:

These macros reflect a high-volume, real-food soup made with whole vegetables, tofu, and tomatoes. Actual values may vary slightly depending on specific brands and portion sizes.

High-Protein Blueberry Pineapple Bowl

 

High-Protein Blueberry Pineapple Bowl 

If you’re looking for a high-protein, nutrient-dense option that actually keeps you full and supports stable energy, this simple mix-and-set recipe does the work for you. Built with whole-food ingredients like cottage cheese, Greek yogurt, flaxseed, and fresh fruit, this bowl delivers a balance of protein, fiber, and healthy fats that supports satiety without relying on ultra-processed options. It comes together in minutes, sets in the fridge overnight, and gives you six ready-to-go servings for the week.

Ingredients:

24 oz cottage cheese

1.5 cups 0% Fage Greek yogurt

2 cups unsweetened almond milk (30 cal/cup)~use 1 cup for a thicker Bowl

1 cup plain unflavored whey protein powder

3/4 cup ground flaxseed

Dash cinnamon

16 oz fresh blueberries

18 oz fresh chopped pineapple

Optional: creatine (if part of your morning routine; not included in macros)

Optional topping: fresh strawberries (not included in macros)

Directions:

In a large bowl, combine cottage cheese, Greek yogurt, almond milk, whey protein, ground flaxseed, and cinnamon. Mix until smooth and fully incorporated. Gently fold in blueberries and pineapple. Divide evenly into 6 equal portions. Cover and refrigerate overnight to allow to thicken and set. Top with fresh strawberries before serving if desired.

Macros (Per Serving – 1 of 6 servings):

Calories: 306

Carbs: 30g

Fiber: 6g

Net Carbs: 24g

Protein: 31g

Fat: 9g

This is the kind of recipe that makes consistency easier, high protein, real food ingredients, and built to keep you satisfied so you’re not constantly battling cravings or energy crashes. When you build meals like this, you’re supporting your recovery, your stability, and your ability to stay grounded around food throughout the day.

High-Protein Blueberry Banana Cheesecake Bake

 

High-Protein Blueberry Banana Cheesecake Bake

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If you’re looking for a simple make-ahead breakfast packed with protein and made from real-food ingredients, this Blueberry Banana Cheesecake Bake checks all the boxes. With cottage cheese, Greek yogurt, egg whites, and naturally sweet bananas, this recipe delivers lasting satisfaction without relying on ultra-processed ingredients. It’s perfect for meal prep, busy mornings, or anyone working to build a healthier relationship with food while prioritizing protein.

Ingredients:

4 small ripe bananas

8 oz 1/3 less fat cream cheese, softened

1.5 Cups 0% Fage Greek yogurt

16 oz cottage cheese

32 oz egg whites

Dash cinnamon

Dash vanilla extract

16 oz fresh blueberries

Diced strawberries for garnish (optional, not included in macros)

Instructions:

Preheat oven to 350°F.

Line a 9x13-inch baking dish or cake pan with parchment paper.

In a large mixing bowl, beat the bananas until completely smooth.

Add the cream cheese and beat until fully incorporated and smooth.

Blend in the Greek yogurt and cottage cheese.

Add the egg whites, cinnamon, and vanilla, mixing until well combined.

Gently fold in the blueberries.

Pour the mixture into the prepared pan and spread evenly.

Bake for 1 Hour and 10-15 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean.

Remove from the oven and allow to cool completely.   Best if chill overnight.

Slice into 8 servings and top with diced strawberries if desired.

Nutrition Information, Per 8 Servings:

Calories: 275

Protein: 28g

Carbohydrates: 20g

Fiber: 2g

Net Carbs: 18g

Fat: 8g

Final Thoughts: 

One of the biggest challenges in recovery from ultra-processed foods is finding meals that are both nourishing and satisfying. This breakfast bake is rich in protein, naturally sweetened with fruit, and easy to prepare ahead of time, making it a practical option for busy weeks. Whether you enjoy it cold from the refrigerator or warmed up for breakfast, it’s a simple reminder that real food can be convenient, delicious, and supportive of long-term health goals.