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Low Carb Asian Inspired Dinner

Updated: Nov 4


photo courtesy @brittanyfirestone


Prep:

  • Preheat oven 400 degrees

  • Chopped whole butternut squash into cubes

  • Chop cilantro for butternut squash and fish

  • Line two baking sheets with parchment paper


Directions:

Butternut Squash : (total cook time 35 minutes)

  • In mixing bowl throw in butternut squash w/avocado oil and sea salt

  • Put into baking sheet and into oven for 15 minutes

  • Then flip squash onto other side for 15 minutes

  • While butternut squash is cooking…

  • Chop your 2 whole carrots into slices

  • Chop half onion (cutting off ends) first vertical then horizontal

  • Chop 3 whole celery (cut ends off first) into slices

  • Chop fresh garlic into slices (make sure no casing)

  • Same bowl butternut squash was mixed in add veggies (carrots first,

  • Spray cooking pan with avocado oil

  • Add garlic & onion into the cooking pan

  • Turn stove to Medium Heat

  • With wooden spatula separate the onions

  • Cook onions until translucent

  • Add carrots into cooking pan, wait 1 minute then

  • Add celery into cooking pan, spray cooking pan with avocado

  • Let that cook for about 5 minutes , stir

  • Add two peppers

  • Taste test the carrots if they are soft, that is perfect

  • Add temperature to low

  • Add in cooked butternut squash into cooking pan

  • Spread around and turn up the heat to medium

  • Drizzle from top of pan to bottom of pan of

  • 2 to 3 tablespoon of soy sauce into pan

  • Sprinkle ginger powder into pan

  • Fold veggies into pan

  • Taste test to make sure flavor is how you would like it

  • Add handful of pumpkin seeds into pan

  • Toss veggies around


Shishito Peppers: (Total cook 7 minute maybe)

  • Grab bowl you used for butternut squash

  • Put peppers into bowl

  • Spray cooking pan with avocado oil

  • Throw in your pepper into cooking pan into high temp

  • Spread the peppers let them cook for 1 minute

  • Then after 1 minute flip to other side let cook for 1 minute

  • Turn down to medium and cook for 1 min 30 seconds

  • Taste test to make sure they aren’t so crunchy

  • Squeeze half of lemon over top of peppers in pan

  • Sprinkle himalayan sea salt over top of peppers


Chilean Sea Bass:(total cook time is 20 minutes)

  • Place fish skin down onto baking sheet

  • Spray avocado oil over the fish

  • Sprinkle himalayan sea salt over top of fish

  • Sprinkle garlic powder over top of fish

  • Sprinkle red pepper over top of fish

  • Put into oven for 20 minutes

  • Once cooked add half lemon on top

Now we can plate our peppers, squash (about a cup), and one

piece of fish

Sprinkle cilantro


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