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!


Salmon Korokke {PALEO}

Okay, so, this isn’t a traditional Japanese Korokke.  In fact the flavors aren’t really all that Japanese at all, they are a little Thai and a little Indian and a little Asian…  I hope I’m not offending any one here, but that’s the best way I can think to describe it.  Mostly, it’s just really good.  Murr told me to blog it as we were eating…  So that’s what I’m doing, for your enjoyment (I hope): Salmon Korokke {PALEO}.
Yummy Asian salmon cakes that are Paleo and easy to make!

Salmon Korokke {PALEO}

  • Servings: 2
  • Difficulty: easy
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  • 1 pound salmon, cooked
  • ~ 1 Tablespoon cilantro, finely chopped
  • ~ 1 1/2 Tablespoon red onion, minced
  • 1 Tablespoon orange juice
  • 1/2 Tablespoon coconut aminos or gluten-free soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon sesame seeds
  • 1/4 cup almond flour
  • 1 egg lightly whisked
  • coconut oil for frying


  1. Grab your salmon and break it up into small pieces, place in a large bowl.
  2. Add the cilantro, onion, orange juice, coconut aminos, ground ginger, garlic powder, salt and sesame seeds to the bowl. Mix everything together with your hands, further breaking down the salmon.
  3. Add the almond flour and egg. Mix well.
  4. Heat about a tablespoon of coconut oil in a large skillet over medium high heat.
  5. Meanwhile, form small cakes with the salmon mixture. I made eight.
  6. Add the cakes to the oil and cook about 5 minutes per side.
  7. Serve garnished with fresh cilantro.  Enjoy!!

We ate these with these Crispy Sesame Brussels Sprouts with Creamy Curry Dipping Sauce.  I added a bit of fresh ginger to the dipping sauce and let the sauce serve double duty for both the Brussels sprouts and korokke.

Ginger Mango Salsa {PALEO}

If ever I am at the store and I find mangos on sale, I pick one up.  I used to be a bit intimidated by mangos.

Growing up my one and only mango experience was this:  My dad sister and me had just arrive in Brisbane, Australia (our first time there).  My dad’s friend had met us at the airport in a really old limo.  It was a sweet gesture, but after a terribly long flight, sitting at a funny angle while driving on the “wrong” side of the road was a bit too much.  Apparently, my face showed my discomfort so the friend proffered a mango; a bit of a welcome to Australia gesture.  He peeled it while we were driving (which made me even more agitated) and handed me a slice.  It was warm and messy and really sweet.  And the situation was just too much; after that I kept my distance from the fruit.

Not now.  Now I know how to peel and chop a mango like a boss.  You can do, just click here for a great tutorial from Cookin Canuck.

Now that you know how to chop that sucker too, make this Ginger Mango Salsa {PALEO}.  It’s super tasty and goes well with fish or chicken.  Or you can eat it like a dip with what ever you feel like dipping.  Fresh twice fried plantains (tostones) are super yum.  Without further ado: Ginger Mango Salsa {PALEO}.

A fruity, refreshing salsa made with red peppers, lime, mangos and ginger.  This is a wonderful Paleo recipe!

Ginger Mango Salsa {PALEO}

  • Servings: 4
  • Difficulty: easy
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  • 1 mango, sliced
  • 1/2 red onion, diced
  • 1 clove garlic, diced
  • 1/2 red bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • 1 teaspoon grated fresh ginger
  • 1 lime, juiced
  • salt and pepper to taste


  1. Prep everything as stated in the ingredients. Slice the mango, dice the onion and garlic, chop the red bell pepper and cilantro and grate the ginger. Then put it all in a medium sized bowl.
  2. Juice the lime over your bowl and stir, stir, stir.
  3. Taste. Do you want salt or pepper? Add it.
  4. Enjoy!

Chorizo Stuffed Red Peppers {PALEO}

Okay.  Let’s just get this out of the way.  If you look closely at the picture that accompanies this recipe you just might notice a little bit of cheese.  I know cheese isn’t paleo.  I know.  I like a little bit of cheesy deliciousness every once in a while.  If you don’t, simply don’t add it.  Maybe I should call the recipe Chorizo Stuffed Red Peppers {Primal} with a {Paleo} option??  Longest recipe title, ever!

AND, you might notice the picture is of the peppers before they went into the oven.  By the time they came out of the oven the lighting was atrocious; I did the best I could!  So, now that that is out of the way…

Let me just tell you these peppers were super yummy and pretty dang easy to make.  They are one of those great weeknight meals that everyone will eat.  My three year-old had seconds!  I hope you and yours enjoy them as much as we do: Chorizo Stuffed Red Peppers {Paleo}.
A Paleo take on the classic stuffed peppers.

Chorizo Stuffed Red Peppers {Paleo}

  • Servings: 4
  • Difficulty: easy
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  • 4 red bell peppers
  • 1 pound chorizo sausage, fresh with no added ingredients
  • 1/2 red onion, chopped
  • 2 cloves garlic, diced
  • 1/2 head small cauliflower
  • 1/2 cup fresh cilantro, chopped
  • cheese, optional, not Paleo…


  1. Preheat your oven to 350 degrees F.
  2. Next, trim up your red peppers.  I cut mine in half, leaving the stems intact, then took out the seeds and ribs.  If you want to cut the top off then clean them up, feel free to do so!  Place the peppers in a casserole dish.
  3. Heat a skillet to medium high heat and add the chorizo.  When it’s cooked through, drain off any extra fat,leaving some in the skillet, then put the chorizo in a large bowl.
  4. Cook the onions and garlic in the same skillet for about five minutes, stirring occasionally.  When the onions become translucent add them and the garlic to the chorizo.
  5. Meanwhile, process the cauliflower in your food processor or blender into a rice like consistency.  Add to the bowl.
  6. Chop up the fresh cilantro and add to the bowl of chorizo, onions, garlic and cauliflower.  Add a little cheese, about 1/4 cup, if you want.  I did.  It was great!  Then stir well.  Fill the peppers with this mixture.
  7. Bake covered for 30 minutes.  Remove the foil and bake for another 15 minutes.
  8. Let cool about five minutes before serving.  Garnish with salsa, gauc, fresh cilantro.  Enjoy!!

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!

The Best Guacamole {PALEO}

My posts are all over the place.  Have you noticed?

Today it’s one of my favorite sides: Guacamole.  Guac is usually considered a side or a dip but sometimes I eat it Straight. Out. Of. The. Bowl.  I love it that much.  And, for you super perceptive folks you may have also noticed guacamole in some of my other posts.  Want more?  Lots of green lately, too.  So maybe I’ve not been as random as I thought at the onset of this post.  One thing is for sure, this is a great guac recipe.  I hope you give it a try!

Paleo Guacamole

Best Guacamole {PALEO}

  • Servings: 4
  • Difficulty: easy
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  • 2 ripe avocados
  • 1 shallot, diced
  • 2 garlic cloves, diced
  • 1 or 2 Roma tomatoes, chopped
  • Juice from one lime
  • 1 jalapeño, chopped (use less for less heat)
  • 1 Tablespoon fresh cilantro, chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste
  1. Directions:
  2. Grab a medium sized bowl; add the chopped tomato, garlic, shallot, jalapeño and cilantro.  Juice your lime over the bowl of veggies.  Stir in the cumin and salt and pepper to taste.  Scoop the avocado out onto a cutting board and mash it with a fork.  Mash, mash, mash! Pretty fun, huh?  Next fold the mashed avocado in to the veggie mixture.  Garnish with fresh cilantro.  Serve and enjoy!
  3. If you happen to have leftover guac or if you are making it ahead of time, save the pit from one of the avocados and place it straight in the gauc.  This will help prevent ugly browning.