Paleo Asian Dressing & Marinade

Posted on May 28, 2013 by PBC Admin | 0 Comments

This recipe is an easy sauce that works great in refreshing coleslaws, salads, and adds zing to any meat course as a marinade. With only a few fresh ingredients, this recipe is healthy and packs a huge wallop of flavor!

Paleo Asian Dressing & Marinade

  • Zest and juice of 1 fresh lime (about 1/4 cup)
  • 1 3-inch piece of fresh ginger, peeled and grated fine (about 3 tablespoons)
  • 4 medium-large garlic cloves, minced
  • 1/2 cup coconut aminos
  • 2 tablespoons sesame oil
  • 2 tablespoons honey


  1. Remove zest from lime using a fine grater. Juice lime and add juice and zest to a medium mixing bowl.
  2. Peel and grate fresh ginger. Mince garlic. Add to bowl.
  3. Add remaining ingredients to bowl and stir until well combined. 
  4. Serving options: Add to fresh or cooked vegetables for a delicious side dish. Marinate chicken, pork, or beef for up to 24 hours before grilling. Serve on top of freshly cooked seafood or as a dipping sauce for sushi.

Optional: Add one teaspoon crushed dried chili flakes for heat. Add chopped fresh cilantro and/or thai basil for a distinctively Thai flavor.

Posted in aminos, asian, basil, chili, cilantro, coconut, coleslaw, dairy free, dressing, garlic, ginger, gluten free, grain free, grill, grilling, honey, lime, marinade, meat, paleo, sesame, soy free, sushi, Thai, vegetables

Ginger Pheasant Stir Fry

Posted on April 05, 2013 by PBC Admin | 0 Comments

Aromatic, fresh ginger and garlic come together for the perfect stir fry.  Pheasant, a wild game bird, can be substituted with chicken, turkey, pork, beef or shrimp - anything really!  This recipe is paleo - gluten, grain, dairy, refined sugar and soy-free.


  • 2-3 pheasant breasts (or other meat), sliced into thin strips.
  • 2-inch piece of fresh ginger, peeled and finely grated
  • 5 garlic cloves, smashed and minced
  • 1 large onion, chopped
  • 1 cup red cabbage, roughly chopped
  • 1/2 cup water
  • 1 tablespoon arrowroot powder or tapioca starch
  • 1/4 cup coconut aminos
  • 2 tablespoons coconut oil
  • 1/2 teaspoon salt
  • 1 small head of cauliflower, for "paleo rice"
  • fresh cilantro, for garnish


  1. Prepare all the vegetables and ingredient measurements, this is known as Mise en place (MEEZ-on-plass) or French for "everything in place." This refers to, as a culinary artist, having your kitchen canvas prepared. :)
  2. Finely chop, or process cauliflower in a food processor, to create small, rice-like grains.  Place in a microwavable dish and set aside. 
  3. Using a wok or a large saute pan, heat 1 tablespoon coconut oil over high heat.  Add pheasant strips (or other meat) and stir occasionally until pheasant is brown on all sides (stir-frying).  
  4. Remove pheasant from pan. Add remaining 1 tablespoon coconut oil to pan. Add onion and cabbage and stir fry until onions are translucent. 
  5. Add coconut aminos, ginger, garlic, salt and stir.  
  6. Dissolve arrowroot powder or tapioca starch in water, add to stir fry mixture and stir until combined and sauce begins to thicken.  
  7. Microwave caulfilower "rice" on high for 3 minutes until "rice" is tender.
  8. Serve Ginger Pheasant Stir Fry hot on top of paleo "rice" and garnish with fresh cilantro. 

Posted in asian, dairy free, garlic, ginger, gluten free, grain free, paleo, pheasant, recipe, soy free, stir fry, sugar free