Simple paleo stir-fry recipes that anyone can do

Simple paleo stir-fry recipes that anyone can do

by Vanessa Ng 30 May 2018

Many people have experienced good results with the paleo style of dieting due to the switch in emphasis from processed and refined food to whole foods. Aside from the absence of artificial preservatives and additives, the surplus of nutrients afforded by unprocessed food provides the body with what it needs to function optimally. Here are 3 paleo-friendly stir-fry dishes that are easy to do that will allow you to get a taste of this style of eating firsthand:

 

Sweet Potato Kale

Ingredients

  • 2 small-medium cubed sweet potatoes
  • 1 small onion chopped
  • 8 slices nitrate-free bacon sugar-free for Whole30,
  • 2 Tbsp coconut oil
  • 4 cups kale roughly chopped
  • 4 large eggs
  • Seasonings (to taste)
  • Thinly sliced green onion (to garnish)

 

Instructions

  1. Preheat oven to 200°C. Heat two medium/large skillets that are oven proof - one over medium heat and the other over medium high.
  2. Add bacon to the medium-high heat skillet and melt the coconut oil in the other for the potatoes.
  3. Add cubed sweet potatoes and stir with a spatula. Season to taste and cook uncovered for about 2 minutes.
  4. Stir again, then cover the skillet and cook for about 4 minutes. Check on the potatoes and lower heat to medium low to avoid excess browning if necessary. Once cooked to your preferred softness, remove from heat.
  5. Brown the bacon in the other skillet until crisp. Drain excess oil on a paper towel and turn off the heat.
  6. Cook onion until translucent. Add all the kale and season to taste.
  7. Transfer kale, bacon and sweet potatoes to skillet. Make 4 spaces in the hash where you want to place the eggs.
  8. Crack each egg into its space and season to taste. Place skillet in the preheated oven for about 10 minutes until eggs are cooked.
  9. Garnish with green onion.
  10. Serve.

 

Mediterranean chicken

Ingredients

  • 1/2 yellow onion (diced)
  • 2-3 cloves garlic (minced)
  • 8 oz mushrooms (sliced)
  • 3 Roma tomatoes (diced)
  • 8 oz jarred artichoke hearts
  • 1/2 cup sun-dried tomatoes (chopped)
  • 1/3 cup Kalamata olives (chopped)
  • 450g pre-cooked chicken
  • Fresh spinach
  • 2-3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 tbsp fresh basil (chopped for garnish)
  • Salt & pepper (to taste)

 

Instructions

  1. Add 1 Tbsp of olive oil and sauté the chopped onions for 3 minutes in a large skillet over medium heat.
  2. Add minced garlic and sauté mixture for 1 minute.
  3. Add sliced mushrooms and cook for another 5 minutes. Season to taste.
  4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan.
  5. Add Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives into mixture.
  6. Sprinkle parsley and oregano before stirring for a few minutes.
  7. Add chopped chicken and spinach to the mixture. Cook for 2 more minutes.
  8. Garnish with fresh basil.
  9. Serve.

 

Cauliflower rice paella

Ingredients

  • 12 shrimps (peeled)
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 2-3 tbsp olive oil
  • 12 ounces cooked chicken sausage
  • 1 small onion (chopped)
  • 1 red bell pepper (diced)
  • 1 orange bell pepper (dice)
  • 4 garlic cloves (minced)
  • 1 tbsp tomato paste
  • 450g riced cauliflower
  • 1/3 cup chicken stock
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup frozen peas
  • Lemon juice (fresh)
  • Parsley (chopped for garnish)

 

Instructions

  1. In a small bowl, add the shrimps, 1/4 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon paprika, and 1 tablespoon olive oil.
  2. Heat a large pan over medium heat. Cook marinated shrimps for 3 minutes on each side. Set aside.
  3. Add a tablespoon of olive oil and cook the chicken sausage for about 7 minutes. Set aside.
  4. Add onion, bell peppers, and sprinkle of salt. Cook for 5 minutes. Add garlic and cook for 1 additional minute. Pour in the tomato paste and stir until you get an even mixture.
  5. Add the cauliflower rice and remaining salt, turmeric, and paprika, and cook for 3 minutes. Add stock and cook until liquid evaporates.
  6. Add tomatoes, peas and heat it for a few minutes. Toss shrimps and sausage back into the pan. Turn off heat and add a squeeze of fresh lemon juice.
  7. Garnish with chopped parsley.
  8. Serve.

 

There is an abundance of paleo food recipes online for you to experiment with, and these three are a great way for you to dip your toe into the whole paleo scene. Just one thing to take note of: paleo-style food doesn’t last as long due to the absence of preservatives, so make sure you freeze leftovers in an airtight container to avoid food spoilage. You wouldn’t want all your hard work to go to waste!

 

References