Tag Archives: coconut aminos

Whole30 & Paleo Cashew Chicken

This Whole30 & Paleo Cashew Chicken is a quick and easy stir fry dinner, perfect on a weeknight! It’s full of flavor and delicious textures.

Paleo Cashew Chicken

A good ol’ Asian stir fry is my go-to on weeknights when I need something quick and easy for me and my husband. It’s always fast and so flavorful at the same time. I made this Paleo Cashew Chicken for dinner when I only had chicken breasts on hand for protein. I’m usually not a huge fan of chicken breasts, so I like to add yummy sauces and textures to make them a bit more interesting, and this recipe did just that while adding a ton of flavor to the chicken!

Whole30 & Paleo Cashew Chicken Recipe

I love how there are so many components to this recipe: meaty chicken, crunchy cashews, with crispy bell peppers and green onions, all coated in the most delicious coconut aminos sauce. Best of all, it takes only about 20 minutes to make, and it’s a one pot dish so the clean up is a breeze.

Paleo Cashew Chicken

How to Save Even More Time

If you want to save even more time when make this Whole30 & Paleo Cashew Chicken, you can buy pre-toasted cashews. I personally love toasting my own cashews because I think the flavor and the aroma are so much better when you do it yourself, but buying them toasted already will cut down on time and effort In making this dish.

Also, the leftovers will taste amazing and heat up really well, so you can make a double batch on an especially busy week to enjoy for a few days!

I guest posted this Whole30 & Paleo Cashew Chicken recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love it as much as I do!:

CLICK HERE FOR THE RECIPE!

Paleo Cashew Chicken

Whole30 Mongolian Beef (Paleo, Keto, AIP Option)

This easy Keto and Whole30 Mongolian Beef is so much healthier and tastier than takeout and it only takes 20 minutes to make, with an AIP option!

Whole30 Mongolian Beef

Did you hear? My Korean Paleo cookbook cover image is finalized and I shared it on social media! I’m honestly so stoked about how it looks and can’t wait to share more details about preorder gifts soon, so make sure to go preorder your copy.

I don’t know if it’s because I’ve had my cookbook on my mind, but I’ve been craving Asian food more and more recently. One of my favorite Chinese food takeout menu items used to Mongolian beef, but even as a kid, I remember thinking how sweet it was from all the brown sugar.

Whole30 Mongolian Beef Recipe

Well, as someone who likes to keep her sugar intake low these days, I decided to make a Whole30 version of Mongolian Beef without any added sugar and it turned out fantastic. The yummy flavor comes from coconut aminos, which has a natural sweet taste especially when cooked down like it’s done in this recipe.

The garlic ginger sauce is so dang delicious, and it only take 20 minutes from start to finish! Definitely my kind of meal on busy weeknights.

Whole30 Mongolian Beef

Keeping It Low Carb

This Whole30 Mongolian Beef is fantastic on its own, but if you want a delicious side that goes well with it, serve it with some cauliflower rice! This keeps it low carb, keto, AIP, and Whole30-compliant. If you are fine with eating real rice, then you do you, boo! There’s no wrong way to eat anything and we just gotta do what feels right for our body.

AIP Option

This recipe is really easy to adjust to make it AIP compliant. All you have to do is omit the crushed red pepper during cooking, as well as the sesame oil and sesame seeds added in at the end. It’ll still turn out delicious because the sauce is what makes this dish! It’s hard to beat the combination of coconut aminos, garlic, and ginger.

I hope you enjoy this Whole30 Mongolian Beef, that comes together quickly and easily. Let me know how yours turns out and comment below! I love getting your feedback on my recipes so I can keep improving and creating dishes that you love.

Whole30 Mongolian Beef

Whole30 Mongolian Beef

Whole30 Mongolian Beef (Paleo, Keto, AIP Option)

Course: Main Course
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 318 kcal
Author: Jean Choi

This easy Keto and Whole30 Mongolian Beef is so much healthier and tastier than takeout and it only takes 20 minutes to make, with an AIP option!

Print

Ingredients

  • 1 lb flank steak sliced against the grain into thin, bite-sized pieces
  • 1 tsp sea salt
  • 2 tsp tapioca starch
  • 1/4 cup avocado oil or ghee
  • 4 garlic cloves minced
  • 1 inch fresh ginger grated
  • 1/2 tsp crushed red pepper omit for AIP or if you don't want spicy
  • 1/3 cup coconut aminos
  • 1/4 cup water
  • 1 tsp fish sauce
  • 1 bunch green onions cut into 2-inch pieces
  • 1 tsp sesame oil omit for AIP
  • Toasted same seeds, for garnish omit for AIP

Instructions

  1. Season the beef with salt, then toss together.

  2.  Sprinkle with tapioca starch then toss until evenly covered.

  3. Heat avocado oil in a skillet over medium high heat. 

  4. Working in batches, drop the beef in the oil a few at a time so the pieces aren't touching each other. Fry until dark and crispy, about 1 1/2 minutes on each side. 

  5. Remove from the skillet and set aside. Drain the oil from the skillet but leave about 1 tablespoon.

  6. Add garlic, ginger, and crushed red peppers, if using, into the same skillet.

  7. Sauté until fragrant, about 1 minute.

  8. Add coconut aminos, water, and fish sauce, and stir to combine. 

  9. Add the fried beef, and let it simmer for 3 minutes until the sauce is thickened.

  10. Stir in green onions and simmer for 2 more minutes.

  11. Remove from heat and stir in sesame oil. 

  12. Sprinkle with sesame seeds before serving with cauliflower rice.

Nutrition Facts
Whole30 Mongolian Beef (Paleo, Keto, AIP Option)
Amount Per Serving (1 serving)
Calories 318 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Cholesterol 68mg 23%
Sodium 927mg 39%
Potassium 415mg 12%
Total Carbohydrates 6g 2%
Protein 24g 48%
Vitamin A 2.7%
Vitamin C 2.5%
Calcium 3.4%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Asian Coleslaw

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that’s packed with all the healthy veggies. You’ll love the crunchy addition of toasted cashews as well!

Paleo Asian Coleslaw

I’m a huge coleslaw lover. Not only is it deliciously crunchy, refreshing, and perfect as a side to any meal, it’s one of those dishes that actually taste better on the 2nd or 3rd day so it’s great for making a giant batch of to eat throughout the week, especially when you are busy. Recently, I put a spin on my classic coleslaw recipe by using Asian flavors and ingredients, and I’m kinda obsessed with the result. This Paleo Asian Coleslaw turned out so fabulous that I know it’ll be on a weekly rotation in our house.

Paleo Asian Coleslaw Recipe

The textures and colors are so bold and vibrant with various vegetables, crunchy toasted cashews, and flavor packed dressing made with coconut aminos, fish sauce, sesame oil garlic, and ginger. This coleslaw, of course, is served as a side, but I’m not joking when I say that I’ve been eating 2-3 servings of this on its own in one sitting with a small portion of protein because it’s so dang delicious.

Paleo Asian Coleslaw

Paleo Asian Coleslaw

Best of all, this Paleo Asian Coleslaw comes together so quickly and easily that the hardest part is slicing the vegetables and toasting the cashews. The rest is just tossing everything together and letting the flavors combine and meld. It’s a delicious way to get in a ton of healthy nutrients in your meal with minimal effort!

#AsianSaladFeast Party

This recipe is coming to you as part of the #AsianSaladFeast link party to celebrate the first day of Spring, hosted by JinJoo of Kimchimari. There are around 15 of us participating, each sharing an Asian salad recipe that’s delicious, unique, and fun.

Here are the other bloggers’ creations who are taking part in this celebration:

Wok & Skillet’s Thai Larb Salad
Brunch-n-Bites’s Gado Gado Salad
Nut Free Wok’s Vietnamese Chicken and Rice Vermicelli Salad
What To Cook Today’s Urap (Salad with Spiced Grated Coconut Topping)
Healthy World Cuisine’s Authentic Thai Fish Salad
A Taste of Joy and Love’s Thai Seafood Salad (Yum Talay)
Kimchimari’s Tofu Salad with Iceberg Lettuce and Sweet Corn
Grits & Chopsticks’ Crunchy Thai Eggplant Salad
The Sasha Diaries’ Springtime Sushi Bowl
Love Is In My Tummy’s Burmese Gin Thoke (Ginger Salad)
Chopstick Chronicles’ Shabu Shabu Cold Noodle Salad
V for Veggy’s Japanese Potato Salad
Daily Cooking Quest’s Broccolini Sesame Dressing

Paleo Asian ColeslawPaleo Asian Coleslaw

Paleo Asian Coleslaw

Course: Salad
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 8 servings
Calories: 204 kcal
Author: Jean Choi

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that's packed with all the healthy veggies. You'll love the crunchy addition of toasted cashews as well!

Print

Ingredients

  • 1 cup raw cashews
  • 1 medium head of cabbage
  • 1 red bell pepper thinly sliced
  • 1 carrot shredded or grated
  • 1 small onion thinly sliced
  • 2 green onions chopped
  • 1 tbsp toasted sesame seeds
  • Sea salt to taste

Dressing

Instructions

  1. Heat a skillet over medium heat. 

  2. Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.

  3. Remove from heat and let the cashews cool, then chop roughly into smaller pieces. 

  4. Quarter the cabbage. Remove the core and thinly slice each quarter crosswise. 

  5. Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.

  6. Whisk together all the ingredients for the dressing. 

  7. Pour over the vegetables and mix together well until everything is coated in the dressing. 

  8. Let the coleslaw sit for 10 minutes or more in the refrigerator. The flavors will build more the longer it sits.

  9. Taste and add salt, if needed.

  10. Sprinkle with sesame seeds right before serving. 

Nutrition Facts
Paleo Asian Coleslaw
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 758mg 32%
Potassium 375mg 11%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 5g 10%
Vitamin A 28.3%
Vitamin C 53.3%
Calcium 7.3%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.