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!



Coconut Milk Baked Chicken {PALEO}

So… We’ve survived the move, which just so happened to coincide with a family visit and school letting out for the summer.  In terms of planning, moving while doing fun, touristy things around the city with your family…  Well, let’s just say that it doesn’t make for the easiest move.  But, on the flip side, we had a wonderful time with the niece, nephew and their amazing parents.  We also had the benefit of extra muscle to help move boxes.  Oh!  And their minivan had a capacity that was outstanding!

Boxes have been unpacked and what I’ve dubbed Phase One of the move is mostly complete.  Phase Two will commence when everything that has been sitting in storage in San Diego is hauled across the country and dropped off at the new place; ETA August 3.

Yeah, yeah, yeah.  Are you ready to hear about food?  This happened this morning:

Bacon and Egg Cups

It wasn’t some amazing culinary feat, but making my egg cups, baked leftover bacon bits, and pouring the fat into the jar marked the return of routine.  And I’ll take that.

Onward to my featured recipe: Coconut Milk Baked Chicken {PALEO}.  This recipe is simple to prepare and tastes amazing.  Spoon extra sauce on the chicken for more flavor, less if your kids are picky and want something that’s plain (my kids loved the sauce).  I hope you enjoy!

Yummy Paleo Chicken Recipe

Coconut Milk Baked Chicken {PALEO}

  • Servings: 4-6
  • Difficulty: easy
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  • 5 Tablespoons full-fat canned coconut milk
  • 2 Tablespoons lime juice
  • 1 Tablespoon maple syrup
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 pounds chicken thighs


  1. Preheat your oven to 450 degrees F.
  2. Shake that can of coconut milk before you open it; if you don’t you’ll have a creamy, watery, separated coconut milk mess.  Then, grab a bowl and whisk together all of the ingredients except the chicken.
  3. Toss the chicken into the sauce.  Look at the time.  If you are short on time, arrange the chicken in an oven proof skillet or Dutch oven and bake.  If time is ample, let the chicken marinade for a bit.
  4. When you are ready, bake the chicken in its yummy sauce for 30 minutes, or until it is done.
  5. Garnish with freshly chopped  cilantro and Sriracha. Slam, bam dinner is served.  Eat up!


Asian Marinated Chicken Wings {PALEO}

Once a week…  I think I must have meant once a month.  A new post once a month, yeah, that seems about right.  Lame, I know.  If you are here for the food, I suggest you skip the next two paragraphs, if not, read on my friend.  It’s been a crazy couple of months.  Here are some of the life changes we considered:

Move to another state, move to another town, Murry leaving his job, me getting a job, buying a house, renting a house, changing the boys’ school, going to grad school, keeping our leased Explorer, buying a new car, re-starting running club, blah, blah, blah.

For those of you curious, we are staying in the same town in Murry’s job.  We found a cute 1950’s rambler to rent.  I took a job with Gold’s Gym as a CPT.  The boys’ will stay at their schools next year.  We turned in the Explorer and purchased a Subaru Outback (LOVE!!!).  Running club is up and running every Tuesday and Thursday at 5:30 in the morning.  Life decisions made.  At least for now.  And there you have it, my excuse list, or at least why the blog has fallen to the back burner.

Food!  Remember those two Tuesdays in December when I posted unoriginal recipes that were “Aspen Approved?”  I called it Unoriginal Tuesdays…  Remember?  Well, today I’m bringing back Unoriginal Tuesdays with this recipe from Everyday Paleo.  These Asian Marinated Chicken Wings {PALEO} are easy to make but require a bit of time to marinade, so plan accordingly.  Also, there’s apple juice in the recipe.  This is an ingredient I NEVER have on hand, so if you’re like me you will need to plan for that, too.  Without further ado: Asian Marinated Chicken Wings {PALEO}.

Easy to make and delicious, a recipe the whole family will love.

Asian Marinated Chicken Wings {PALEO}

  • Servings: 4
  • Difficulty: easy
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  • 2.5 lbs chicken wings


  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • 3 Tablespoons coconut aminos
  • 1 Tablespoon sesame oil
  • 1/2 cup apple juice
  • sesame seeds and sliced green onions for garnish


  1. Grab a large bowl and mix together the marinade ingredients.  Add the chicken and let it sit for at least 30 minutes, 1-2 hours is better.
  2. As the marinating time draws to an end pre-heat your oven to 425 degrees F.
  3. Prep a large baking sheet by lining it with foil, then add the wings to the sheet one at a time.  Take care not to crowd the wings.
  4. Place the wings in the oven and bake for 35-40 minutes, flipping them once half way through.
  5. Garnish with the sesame seeds and sliced green onions.  Enjoy!

Apple BBQ Crock Pot Chicken {PALEO}

It’s finally Friday!  Today I’ll be sharing a family favorite that is super easy to make.  I’m calling the day a F to the Fourth Day: Finally Friday Family Favorite.  Can you say that five times fast?  Okay, I just tried and it wasn’t that hard, but that’s okay.   You can prep this whole meal in fifteen minutes and throw the chicken in the crock pot and get out and have fun!  Are you ready for something delish to prepare over the weekend?  Without further ado: Apple BBQ Crock Pot Chicken {PALEO}.
Easy Dinner:  Paleo BBQ Apple Crock Pot Meal.

Apple BBQ Crock Pot Chicken {PALEO}

  • Servings: 4
  • Difficulty: easy
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  • 4 chicken thighs
  • 2 apples, grated
  • 1 cup BBQ sauce, nothing funky in it, I used Fresh Market Brand


  1. Place the chicken in the bottom of your crockpot.
  2. Mix the apples and BBQ sauce in a small bowl.
  3. Dump over the chicken in your crock pot.
  4. Cook on low for 7-8 hours.
  5. Enjoy the easy, deliciousness!

Note: The idea for this recipe originally came from Wellness Mama.  Check out her site for loads of useful information on fitness, motherhood, natural living and other great recipes! And, as pictured this dish goes really well with coleslaw.

Yummy Baked Chicken Strips {PALEO}

Hello!  How’s the week?  Good, I hope.  Today I’m going to introduce you to one of our family’s favorite meals: baked chicken strips with veggies and dip.  I get requests for this meal at least once a week, and often from my husband, he’s still a kid at heart.  Now, if you’ve been following my blog for awhile, you know I like to fancy my meals up a bit.  I like the challenge of putting together a complicated dish, timing everything just right, chopping up garnishes and presenting the perfect plate.  But not everyone likes to cook and I get that.  Heck!  On a daily basis fancy dinner is more work than it’s worth.  That’s where dishes like this one fill in; easy to make and the whole family loves.  Plus, everyone loves an easy recipe, right?   So without further ado:  Yummy Baked Chicken Strips {PALEO}.

Best Baked Paleo Chicken Strips

Yummy Baked Chicken Strips {PALEO}

  • Servings: 4
  • Difficulty: easy
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  • 1/2 cup almond meal
  • 1/2 cup cashew meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 egg, lightly beaten
  • 3 or 4 chicken breasts


  1. Pre-heat your oven to 375 degrees.  Prepare your baking sheet by lining it with parchment paper.  Set aside.
  2. Now, let’s prep that chicken.  Give the breasts a little rinse in the sink, then pat them dry.  Next, cut the chicken into strips, making them uniform in size so they all cook the same.  I usually get three or four strips from each breast.
  3. In a small bowl mix together the almond and cashew meals, add the spices and stir well.
  4. Grab another small bowl, crack your egg and whisk it lightly.
  5. Now you are ready to make the strips.  Set up a little assembly line.  Chicken, then egg, then the breading mixture, and then your baking sheet.  First coat the chicken with egg, shake it off then place it in the breading mixture.  Push the breading onto the strip.  Then shake it off and place it on the baking sheet.  Repeat with the remaining strips until there aren’t any more.
  6. Pop the baking sheet in the oven and cook for 15-20 minutes, depending on the size of your strips.
  7. After the strips are finished baking, put them under the broiler for a few minutes.  This is going to help crisp them up a little, totally worth the effort.
  8. Serve and enjoy!

Note:  This recipe can be modified as much or as little as you want.  Can’t find cashew meal?  Use 1 cup of almond meal instead.  Don’t like garlic?  Take it out!  Want a Mexican flavor?  Sub cumin and cayenne pepper.  The sky is the limit!

Lunchtime: More Spinach {PALEO}

I feel like I am still waiting for the New Year to begin.  I kept saying to myself, “Self, once school starts back up you’ll get back to your routine and, BAM! everything will be back on track.”  But, life has different plans.  Eli stayed home from preschool yesterday after a terrible night of fever and nightmares.  Murry stayed home from work, feeling a bit under the weather and worn out from Eli’s night.  Emron went to school, but has today off as school was canceled due to cold weather.  My routine just won’t fall back into place!  Honestly, its okay.  We’ve been eating fine and finding time to exercise.  The house wasn’t as clean as I prefer, but that’s been remedied today.  I guess I need to move on.  I had this New Year expectation, like I would be greeted with… I don’t know, something, something that made the year feel new and different, exciting even.  But, it feels the same and I need to get over it.  Just typing that out makes me feel a bit better.

Anyhow.  This is my lunch from today.  I wanted to get something up on the blog and this is about as good as it is going to get for right now.  I had sautéed spinach, chicken apple sausage, leftover roasted acorn squash, topped with almonds and currants; a little salt and pepper.  In the crockpot you’ll find dinner: Pulled Pork Chili.  And tomorrow, you might just find me back into my “routine” (pending school closures :)).

Paleo Leftovers Bowl

Stay warm my loves!

Sweet Potato Chicken Chili {PALEO}

Sometimes, you buy lots of sweet potatoes for Christmas Dinner.  Sometimes, you forget about them.  Sometimes, when you are getting dressed you look up to discover a bag of sweet potatoes.  In. Your. Closet.  It seemed like a good place to store them at the time, really!  And, not having to prepare those sweet potatoes made for a very, very relaxed Christmas dinner.  Which was nice, because I really killed myself for Thanksgiving.  So.  Upon finding my sweet potatoes I decided I needed to do something with them.  The result was delicious.  Even the boys gobbled up this chili.  And!  I had some for lunch today; I am happy to report that it was even better the second time around.  So without further ado, Sweet Potato Chicken Chili:

Sweet Potato Chicken Chili {Paleo}

Sweet Potato Chicken Chili {PALEO}

  • Servings: 4-6
  • Difficulty: easy
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  • 3 chicken breasts
  • cumin
  • salt and pepper to taste
  • Paleo friendly fat of choice
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 3 or 4 stalks celery, chopped
  • 2 – 7 oz cans green salsa (look for something with no added sugar, soy, etc.)
  • 1 – 14.5 oz can diced tomatoes
  • 2 large sweet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1/2 cup cilantro, chopped
  • fresh tomato, cilantro and avocado for garnish


  1. Grab your chicken breasts, give them a rinse, then pat them dry.  Put the breasts in a bowl and season with salt, pepper and cumin.  Rub the spices into the meat making sure it is coated.
  2. Take your soup pot and heat 2 tablespoons of your fat of choice over medium high heat.  I used olive oil, it was what I had.  When the oil comes to temperature, add the chicken.  Don’t crowd the pot; I cooked the chicken in two batches.  Cook the chicken about 4 or 5 minutes per side, depending on how thick the breasts are.  When they are done, take them out of the pot and set aside.
  3. Next, you’ll want to add the onions and garlic.  You may have enough fat in your pan to cook the onion and garlic without having them stick, and you might not.  Add more fat if you need it.  Then cook the onion and garlic until translucent, about 5 minutes, scraping up any goodness leftover from the chicken.  Add the celery.  Cook a few more minutes.
  4. Add the green salsa and tomatoes.  Stir, then add your sweet potatoes.
  5. Chop the cooked chicken breasts into bite sized pieces and add them to the soup.
  6. Next, add the chicken broth.  You will want to use enough to cover the meat and veggies.  If you want a thinner soup add more broth, for something thicker use less.  I used about 2 cups.  Bring to a simmer, put the lid on the pot and turn the heat to low.  Let the soup simmer for about 30 minutes or until the sweet potato becomes soft.
  7. Stir in the chopped cilantro.  Taste the soup.  Does it need salt?  Pepper?  Add salt and pepper if you think you need it.  Serve garnished with fresh tomato, extra cilantro and/or avocado, if desired.  Enjoy!