Sweet and Sour Thai Stir Fry {PALEO}

What’s that you say?  Didn’t I promise this recipe like eight days ago?  Stop complaining!  This amazing stir fry is definitely worth the wait. and the good news is that it’s here NOW.

The idea is inspired from your typical Chinese Sweet and Sour dish, but I switched up the ingredients just a little bit to give more of a Thai inspired flavor; one that is complemented with fresh cilantro and toasted cashews.  You can use any meat you’d like in this recipe, I’ve tried pork and chicken and been happy with both.  Lastly, I’ve served this Sweet and Sour Thai Pork {PALEO} over cauli-rice and just in a bowl, either way it was yummy!  So, yes!  Without further ado: Sweet and Sour Thai Pork {PALEO}.

Quick and easy stir fry with Thai inspired flavors.

Sweet and Sour Thai Stir Fry {PALEO}

  • Servings: 4
  • Difficulty: easy
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For the Stir Fry:

  • Paleo friendly oil of choice, I used coconut oil
  • 1 – 1.5 pounds chicken, pork or beef, chopped for stir fry
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped,
  • 1 small to medium sized onion, chopped
  • 1 Cup chopped pineapple

For the Sauce:

  • 1/4 Cup coconut aminos or gluten-free soy sauce if you prefer
  • 1 heaping Tablespoon honey
  • 2 Tablespoons white vinegar
  • 1/4 Cup tomato paste
  • ~ 1 Tablespoon Thai red curry paste, or to taste
  • 1/2 teaspoon white pepper, sub black if you don’t have white


  1. Heat your oil in a large skillet or wok over medium high heat.  Add the meat and let cook for about 3-4 minutes or until cooked.
  2. While the meat is cooking, mix together the ingredients for the sauce in a small bowl.  Set it aside.
  3. Add the veggies and pineapple to the skillet or wok and stir fry for another minute or two.
  4. Add the sauce and make sure the ingredients are evenly coated.  Let it bubble a bit then remove the stir fry from the heat.
  5. Serve with freshly chopped cilantro and toasted cashews, if desired.  Enjoy!



Sloppy Joes {PALEO}

Late last week I had a major craving for Sloppy Joes, but when I set out to make them I realized I didn’t have the right ingredients on hand.  Boo!  I was frustrated.  It was one of those days where nothing seemed to work out the way I wanted it to, you know the type?

So, I had to settle for putting the Sloppy Joes I longed for on the menu for this week; for Monday. And that’s what we ate.  Here’s what I did: Sloppy Joes {PALEO}.
Paleo take on a classic. Sloppy Joes for even your pickiest eater!

Sloppy Joes {PALEO}

  • Servings: 4
  • Difficulty: easy
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  • 1.5 pounds ground beef, organic, grass fed preferred
  • 1/4 cup maple syrup
  • 1 Tablespoon steak seasoning
  • 1 medium yellow onion, chopped
  • 1/2 large green pepper, chopped
  • 1 Tablespoon coconut aminos
  • 1 Tablespoon apple cider vinegar (sub red wine vinegar, if you want)
  • 2 cups tomato sauce
  • 2 Tablespoons tomato paste


  1. Add the ground beef to a large skillet over medium high heat.
  2. Next add the maple syrup and steak seasoning.  Brown the beef.
  3. Once the beef is cooked through add the onion and green pepper; mix in the coconut aminos and vinegar.  Cook five minutes.
  4. Add the tomato sauce and paste to the pan and stir to combine.  Reduce the heat to low and let the mixture simmer for another five minutes.
  5. To serve we used these buns from Againist All Grain and garnished the Sloppy Joes with thinly sliced tomato and dill pickles.  Enjoy!

Colorful Beef Stir-fry {PALEO}

Happy Friday all!  Gosh, am I ready for the weekend.  I hope you have something fun planned.

So, some times I like to challenge myself to make a meal that is super colorful; eating from the rainbow.  The more colors on your plate the better!  This beef stir-fry is quite colorful and equally as tasty.  We ate ours straight but you could definitely whip up a batch cauli-rice to go under the meat and veggies.

I had a bit of an issue with my beef not being the right size.  I used stew meat and hoped it would cook down to bit sized pieces but it didn’t.  Next time I will trim the meat up into smaller pieces, or perhaps use a flank steak that has been thinly sliced against the grain.  One tip for achieving thinly sliced bliss, is to freeze your meat for 30 minutes before slicing it.  The semi-frozen meat is much easier to cut into the perfect size.

That’s it.  I’m a women of not many words today.  Here’s the recipe for my Colorful Beef Stir-fry {PALEO}:

A quick and easy to prepare Paleo stir-fry with beef, carrots, cashews, cabbage and broccoli.

Colorful Beef Stir-fry {PALEO}

  • Servings: 4
  • Difficulty: easy
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For the Marinade:

  • 1 pound beef (I used stew meat, but would have preferred something a bit more bite sized)
  • 1 teaspoon fresh ground ginger root
  • 1 Tablespoon fish sauce
  • 1/4 cup coconut aminos or gluten-free soy sauce
  • 2 cloves garlic, minced

For the Stir-fry:

  • 2 carrots, shredded or spiralized
  • 1/2 head of purple cabbage, shredded or spiralized
  • 1 cup broccoli florets
  • 1/3 cup roasted cashews
  • coconut oil
  • green onions and red pepper flakes for garnish, optional


  1. Make the marinade in a large bowl. Add the beef and let sit at least 30 minutes.
  2. Prep your veggies while the beef is marinating.
  3. Add a tablespoon of coconut oil to a large skillet heated to medium high heat. When the oil comes to temperature add the veggies and cook for 5-7 minutes. Let the broccoli be your guide.
  4. Remove the veggies from the pan but put them in a bowl where they will stay warm.
  5. Cook the beef until it is done. This will depend on the cut of meat you use.
  6. Add the marinade to the pan with the beef, bring it to a boil for a minute or so (I checked and it’s perfectly safe per USDA to use the marinade as a sauce as long as you boil it).
  7. Add the veggies back to the skillet, add the cashews, stir to mix and coat.
  8. Serve garnished with sliced green onions and red pepper flakes. Enjoy!

Leftovers for Lunch: Taco Meat, Cauliflower, Fajita Veggie Bowl {PALEO}

It’s another snow day here, and it is really cold!  I’m not complaining, I have a warm house full of crazy boys.  I had a great workout and my tummy is happy.  Here’s what I did for lunch today: Leftovers for Lunch: Taco Meat, Cauliflower, Fajita Veggie Bowl {PALEO}.

Paleo Lunch Idea

I chopped some cauliflower into bite sized pieces then sautéed them in coconut oil.  Added some red onion and a little leftover, pre-cooked bacon.  Then I tossed in the red, yellow and green peppers.  I re-heated the meat (from yesterday’s post) in the microwave.  Everything came together in my bowl garnished with fresh tomatoes and cilantro.  Bam!  Another easy and delicious lunch. 

What do you like to do with leftover taco meat?

Slow Cooker Beef Tacos {PALEO}

It’s another snow day here.  School is canceled for the kiddos and my husband didn’t have to go into work, either.  There is less than an inch on the ground right now, at noon.  I love the extra time with my family, but come on!  The local news stations are having a hey day with their “Storm Watch 2014” and we’ve been warned to have food, water and blankets on hand, just in case.  I can’t help myself from thinking thoughts like, “Suck it up, DC metro area,” and “Seriously!”  I know, I know.  I’m guessing school will be canceled again tomorrow and we will have a five day weekend followed by two days of school then another weekend.  What happened to routine?

On to food, because it’s a lot more fun.  (At least for me it is, the kids love the snow more than food.)  Last week I discovered ground beef can be cooked in the slow cooker!!  Yup, it can and it is amazing.  And, even better is that I have finally found an easy way to bring back one of the family’s pre-paleo favorites: Tacos.  I made the beef and these paleo tortillas, garnished the tacos with red and green cabbage, tomatoes, salsa and fresh cilantro.  We also had homemade guac.  If you don’t want to do tortillas you can make a taco salad, taco bowl or wrap your meat in lettuce; lots and lots of options.  Hooray!  So, here they are: Slow Cooker Beef Tacos {PALEO}.Easy Paleo Dinner - Beef Tacos

Slow Cooker Beef Tacos {PALEO}

  • Servings: 4
  • Difficulty: easy
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  • 1 small onion, finely chopped
  • 3 cloves garlic, diced
  • 1 lb ground beef, grass-fed, grass-finished
  • 1 – 7 .75 oz can tomato sauce (Mexican hot style), I used El Pato Brand
  • 1 teaspoon taco seasoning, I used Trader Joe’s
  • salt to taste
  • juice of 1/2 lime


  1. Place the chopped onion and diced garlic into your slow cooker.  Give them a stir to make sure they are well mixed.
  2. Add the ground beef.  Break it up into pieces and place it on top of the onions and garlic.
  3. Open the can of salsa.  Dump it on top of the meat.
  4. Sprinkle with taco seasoning and salt.
  5. Juice the lime over the slower cooker.
  6. Put the lid on and cook on high for 1-2 hours or on low for 3-4 hours.
  7. Take the lid off and break up the meat, stir.  If there is more liquid in the pot than you would prefer, let the meat cook a bit longer with the lid off.
  8. Serve with your favorite taco fixings and enjoy!

Tomato Sauce
Note: The tomato sauce I used can be found in your local grocery store in the “Ethnic Foods” section.  It has a smooth consistency and contains Paleo friendly ingredients: tomato puree, water, chilies, onions, garlic, salt and spices; nothing funky.  I imagine any type of salsa would work for this recipe, but I really like this one.


Asian Marinated Short Ribs {PALEO}

Happy Tuesday!  At least it’s not Monday, right?  Although I had a lovely Monday.  I almost typed “I personally had a lovely Monday,” but then I remembered how I have a pet peeve about “I personally.”  It’s a bit redundant.  Of course when you say “I” it’s you personally; say “I” or “personally” but not both.  My husband doesn’t agree with me on this one and thinks it’s fine to use “I personally.”  I like him nonetheless…

Back to my Monday.  I was able to have lunch with my good friend and neighbor while the littles were in school.  We also got pedicures.  And lunch.  And no kids!  It was g-r-e-a-t!  This sweet friend requested this recipe awhile ago and I’m posting it for her today, because I finally remembered.  I’ve also personally decided that Tuesday is a great day to post recipes that aren’t mine (since that’s what I did last Tuesday).  I promise to only post recipes I’ve made several times, which means they have to be pretty darn good.  This one is for you Ashley:  Asian Marinated Crockpot Beef Spare Ribs from PaleOMG.

Asian Short Ribs

Asian Marinated Short Ribs {PALEO}

  • Servings: 4-6
  • Difficulty: easy
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  • 4-6lbs grass fed spare ribs (I’ve used short ribs and spare ribs, both work beautifully AND I’ve done less meat but still prepare the same amount of marinade)
  • 1 lime, juiced
  • 3 Tablespoon Coconut Aminos
  • 2 Tablespoon white wine vinegar
  • 1 Tablespoon raw honey
  • 1 Tablespoon sesame oil
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon siracha (or other hot sauce)
  • 2 teaspoon sesame seeds
  • 2 cloves garlic, diced (not in the original recipe)
  • salt and pepper, to taste
  • 4 green onions, chopped (not in the original recipe)
  • 3 Tablespoons sesame seeds, toasted (not in the original recipe)


  1. First grab the ribs; salt and pepper them.  Toss them in a shallow baking dish or a gallon sized bag.
  2. Mix the marinate ingredients in a bowl.  Then pour the marinade over the ribs.
  3. Put the ribs in the fridge and let them sit overnight, or a bit longer…
  4. Pour the contents of the dish or bag into your crock pot.  If there’s not enough liquid to cover the meat, it’s okay.  If you are stressed about the lack of liquid, that’s okay, too just add a bit of water or beef broth to the pot.
  5. Cook on low for 6 to 8 hours.  Don’t forget to turn your crock pot on!!
  6. Serve garnished with the chopped green onions and toasted sesame seeds.  Enjoy!

Chimichurri Flank Steak in the Crock Pot {PALEO}

What!  There has yet to be a steak recipe post?  That seems a bit crazy, but looks to be my blog’s reality right now.  (Sigh.)  I’m going to remedy that!  I love chimichurri sauce, an Argentine sauce for grilled meat, and I love to grill flank steak.  But as of our last move I don’t have a grill.  It was silly to leave the thing in storage, but that’s where it rests.  So I’ve had to figure out other ways to prepare steak.  Stews and bakes, broils and pan searing, but the easiest method has been using the crock pot.  Here’s my take on chimichurri steak (in the crock pot, so yes, I know, it’s not technically used properly…whatever it tastes good, I promise!):

Chimichurri Steak Over Cauli Rice

Chimichurri Flank Steak in the Crock Pot {PALEO}

  • Servings: 4-6
  • Difficulty: easy
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  • 2-3 lbs flank steak
  • 1 cup (packed) fresh Italian parsley (aka flat leaf parsley)
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar (If you’re wondering about vinegar and the paleo diet, click here)
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


  1. Grab all the ingredients except for the steak and puree in your food processor or blender.
  2. Then grab the steak and slice it thinly.  Put the steak in a gallon sized bag, or a bowl that you’re going to need to cover, and toss with the chimichurri sauce.  Reserve about 1/4 cup of the sauce to use as a garnish.  Let the steak marinade for at least 30 minutes but as long as overnight.
  3. When the steak is done marinating place the steak AND the sauce you used as a marinade in the crock pot.  Cook on high for 6-8 hours or until tender.
  4. Serve over cilantro lime cauli-rice.  Garnish with the leftover chimichurri sauce, chopped tomatoes, cilantro and red cabbage.  Enjoy!

PS I know it’s hard to see the steak, but as with most things prepared in the crock pot, it is not easy to make it look pretty.  Meat that has cooked for 6-8 hours almost always tastes incredible, but seldom photographs well.  My apologies.