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!



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!

Leftovers for Lunch: Spinach Under Everything {PALEO}

Happy Friday!  I’m not sure about you, but I’ve had a crazy week and I’m ready for a little break.  Yup, that’s all I have to say about that.

On to food!  So, for today’s Leftovers for Lunch I’m going to share one of my favorite ways to liven up your leftovers.  It’s quick and easy and adds  little punch to whatever you’re re-heating: Sautéed spinach.  Okay, I know some of you might be thinking “seriously?”  But indulge me for a second here…  Some days you have meat loaf or easy eggplant Bolognese or stuffed mushrooms and you think “That sounds good, but I need something green.”  A salad doesn’t sound great…  You’re stuck, eat the meat without a green or you can make this spinach.  Here’s what you do:

Stuffed Mushrooms over Spinach

Spinach Under Everything {PALEO}

  • Servings: 1-2
  • Difficulty: easy
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  • spinach
  • salt and pepper
  • red pepper flakes
  • balsamic vinegar
  • paleo friendly fat of choice (I usually use olive oil, but bacon fat would be divine.)


  1. Heat your fat in a large skillet to medium high heat.
  2. Add the spinach.  I use a few big handfuls, it cooks way down.  Toss to coat with the fat then put the lid on the skillet for a minute or two.
  3. Take the lid off, turn the heat off.  Stir a bit more.  The spinach should be pretty wilted at this point.  Add salt and pepper to taste then hit it with a pinch or two of red pepper flakes.  Then lightly drizzle with the vinegar.  Serve and enjoy.
  4. Extra greens for the day and you didn’t even have to pick up a knife.  Woot!  It’s worth noting that sautéed garlic goes well in this dish.  I’ve used white balsamic as well as traditional and liked that the white version didn’t make the spinach look brownish.