For a paleo dinner, a stir-fry, it might be the perfect food – quick, easy, and you can load it full with nutritious vegetables, herbs, fats, and proteins. Depending on the seasoning choices you go with, the whole flavor of the dish can change – from basil-laden Thai goodness to a savory garlic and lemon medley. For paleo dinner ideas, there are plenty of options, making it a flexible, nutritious, and delicious option for quick Paleo meals.
Stir-fry is a fantastic way to use up meats or produce that have been lingering in the fridge, and because it’s so flexible you can buy random ingredients on sale and it’s still going to taste amazing! For that, stir fry makes our list of go-to Paleo dinner ideas. Ch-ching!
The proper method of cooking up a stir-fry involves high heat cooking inside of a wok – which is basically a huge bowl-shaped skillet. But you can still craft a delicious stir- fry if you’ve never even heard of a wok, let alone have one in your kitchen. Just use your biggest pan, allowing all of the ingredients to make as much contact with the heat as possible.
Stir-fry is often served alongside rice, but we know you adherents to the Paleo diet will have none of that! (And neither will we!). So we’ve included a cauliflower rice instructional to fulfill all of your low-carb fantasies. The finished product tastes SO good, you honestly won’t even long for the Chinese restaurant versions which are full of sugar, soy, gluten, and vegetable oils – you’ll prefer these low carb recipes instead.
The primary sauce ingredient in this recipe is coconut aminos – a gluten-free, soy-free raw sap from the coconut tree that is aged with mineral-rich sea salt. The taste is a cross between soy and teriyaki, but is pure with virtually no carbs or sugars. It’s a miracle sauce for those of us who value ancestral nutrition.
Other key flavors of this dish are ginger and lemon, with an unexpected but delightful hint of basil. Cooked in healthy coconut oil with a variety of colorful vegetables, this recipe is a pleasure for the senses. Now without further ado – eat and be merry!
Servings
Serves 4
Ingredients
- 2 T coconut oil (more as needed)
- 1 bell pepper, julienned
- 1 lb. boneless skinless chicken breast, cut into bite-sized cubes
- 1 T lemon peel, ground
- 1-inch piece of ginger, minced (or 1 t powder)
- 1 t dried basil
- 2 c broccoli florets (fresh or frozen)
- 2 c chopped red cabbage, chopped
- 1 c mushrooms, chopped
- ½ c coconut aminos
- 1 T butter or ghee
- 1 head cauliflower, blended into rice-sized pieces
- pinch of sea salt and ground ginger (for cauliflower rice)
Procedure
1. Heat coconut oil in a large pan over med-high heat.
2. Add bell pepper and let cook 4-5 minutes, stirring frequently.
3. Add chicken, lemon peel, ginger and basil. Cook for 5-10 minutes, continuing to stir and add more coconut oil as needed.
4. Next, add the broccoli, cabbage, mushrooms and coconut aminos and let cook until all vegetables are tender (about 10 minutes), making sure to stir as needed.
5. Meanwhile, heat 1 T of butter or ghee in a separate pan on medium heat and add the blended cauliflower with a sprinkle of sea salt and ginger. Stir lightly to prevent the cauliflower rice from getting mushy, lifting the pan and shaking it is a great way to prevent mushiness.
6. Once cauliflower is cooked and browned a bit, the entire meal is ready to serve.
To serve, spoon out cauliflower rice onto dish with stir-fry on top. The best garnishes for this dish are wedges of lemon and chopped fresh basil. Enjoy! You did it!
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