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
  • Time: 7 minutes
  • Difficulty: easy
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Ingredients:

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

Directions:

  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!

 

Banana Bread {PRIMAL}

Okay, first things first.  This recipe is primal NOT paleo.  I’m working on a primal vs. paleo/what is paleo page, but for now, suffice it to say, the primal diet includes high quality, full fat dairy products while the paleo diet excludes them.  I use butter in this recipe.  Good old fashioned butter, it’s not paleo but it works for me.

Which brings me to the second item of business.  The recipe from which inspired my recipe is paleo.  It’s from Elana’s Pantry and she uses vegan shortening.  I didn’t have vegan shortening so I made sub with butter.  Do what works for you.  If you need to go 100% paleo, by all means, use the original recipe, or…

Number three:  I have a great paleo banana nut recipe here.  The muffins are yummy and can easily be converted to a bread recipe by increasing the baking time to 55-60 minutes.

Lastly, make sure you use really, really ripe bananas.  The ripeness of the banana makes a world of difference in this, or any, banana bread recipe.  And, for your loaf to look like mine it’s crucial you use a 7.5 x 3.5 loaf pan.  I hope you enjoy this: Banana Bread {Primal}.
Priimal nut bread that you will never guess is gluten free!

Banana Bread {PRIMAL}

  • Servings: 12
  • Time: active time: 5 minutes, bake time: 55-65 minutes
  • Difficulty: easy
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Ingredients:

  • 3 bananas (about 1 1/2 cups)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey
  • 1/4 cup butter
  • 2 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 heaping teaspoon cinnamon

Directions:

  1. Preheat your oven to 350 degrees F. Prep a 7.5 x 3.5 loaf pan by greasing it with your fat of choice. I sprayed mine with coconut oil.
  2. Grab a blender or food processor. Add the bananas, eggs, vanilla, honey and butter.
  3. Mix by pulsing the ingredients together.
  4. Add the dry ingredients. Pulse until combined.
  5. Dump batter into a 7.5 x 3.5 loaf pan.
  6. Bake at 350 degrees F for 55-65 minutes.
  7. Let cool. Enjoy!