Deliciously sweet and sour, this is a simple and quick stir fry recipe that everyone will love!
Paleo Sweet & Sour Stir Fry
- 1-2 tablespoons coconut oil
- 1 onion, thinly sliced
- 2 cups sliced chicken, pork, beef or pheasant
- 2 carrots, julienned (thinly sliced)
- 4 cloves garlic
- 1/4 cup almond butter
- 1-2 tablespoons siracha chili sauce, depending on heat preference
- 1/4 cup coconut aminos
- 1 lime, juiced
- 1 cup pineapple chunks
- fresh basil
Directions: In a wok or a large pan, heat coconut oil over medium-high heat. Saute onion and meat, stirring constantly, for about 3 minutes until nearly cooked through. Add carrots and garlic, continue stirring and cooking for about 2 minutes. Add almond butter, siracha chili, coconut aminos and lime juice, stir until melted and mixed. Finally, add pineapple chunks and stir. Serve hot with fresh basil for garnish.
Let’s be honest. Sometimes you need something decadent… something sublimely creamy and reminiscent of the old days when you indulged in carb-heavy comfort foods. Paleo Bacon Alfredo with Wild Pheasant is the answer to that craving. This recipe was inspired by an incredible meal I had recently at the Colorado Mountain Brewhouse in Colorado Springs. While not paleo, the Grilled Chicken Carbonara was outstanding, and the wait staff went to extra efforts to make sure my meal was gluten free.
In our house, wild pheasant is a staple. We hunt so we can provide a sustainable wild game food source and also because we enjoy it. You can easily substitute chicken in this recipe.
Some will argue with me that goat cheese is not paleo. The “dairy or no dairy” discussion has been ongoing in the paleo community. I know that I personally tolerate goat’s milk well. However, I have a casein intolerance and do not tolerate any cow’s milk dairy products other than grass-fed butter. This is a personal choice you will need to make for yourself.
Paleo Bacon Alfredo with Wild Pheasant
Prep time 30 mins. Serves 4.
- 1 large zucchini
- 6 oz. goat cheese
- 6 oz. coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 4 strips of bacon, chopped small
- 2-4 wild pheasant fillets (or 2 chicken breasts)
- 1 Tbl. fat of choice (bacon grease, coconut oil, grass-fed butter or coconut oil)
- cherry tomatoes, sliced
- fresh basil, julienned
Equipment: If you don’t have a julienne vegetable peeler, I highly recommend you find one. This is my go-to vegetable noodle maker. I also have this one which cost me about $2 at an asian grocery store. Both devices make excellent paleo “noodles” out of many types of vegetables.
- Peel zucchini lengthwise on all sides. I usually stop when I get to the seeds in the middle. Place in a microwave-safe bowl and set aside.
- Slice tomatoes and julienne fresh basil. Set aside.
- In a sauce pan, gently melt goat cheese and coconut milk together over medium heat, stirring occasionally. Add garlic, onion powder, salt and pepper and stir until combined. Add chopped bacon and stir. Set aside.
- Wash and pat dry pheasant fillets and salt on both sides. Melt your fat of choice in a skillet over medium high heat. Sear pheasant fillets on both sides, about 3 minutes per side (5 minutes per side for chicken breasts, depending on the thickness). Remove from heat and allow to sit for 5 minutes to let internal juices recirculate before slicing thin.
- Microwave zucchini noodles on high for 2 minutes. Plate on individual dishes. Top with warm alfredo sauce, sliced pheasant, tomatoes and basil. Enjoy!
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
- 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. :)
- Finely chop, or process cauliflower in a food processor, to create small, rice-like grains. Place in a microwavable dish and set aside.
- 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).
- Remove pheasant from pan. Add remaining 1 tablespoon coconut oil to pan. Add onion and cabbage and stir fry until onions are translucent.
- Add coconut aminos, ginger, garlic, salt and stir.
- Dissolve arrowroot powder or tapioca starch in water, add to stir fry mixture and stir until combined and sauce begins to thicken.
- Microwave caulfilower "rice" on high for 3 minutes until "rice" is tender.
- Serve Ginger Pheasant Stir Fry hot on top of paleo "rice" and garnish with fresh cilantro.