• RSS Everyday Paleo

    • 39 Things I Learned in my 30s
      It’s early in the morning on my birthday and I’m sitting here thinking. Thinking about my life, my future, and my past. Today marks my 39th year on this planet and holy guacamole I’ve learned a lot in my 30s. The post 39 Things I Learned in my 30s appeared first on Sarah Fragoso.
  • RSS Robb Wolf

    • It’s Impossible to be Vegan: Lessons from a 10yr Old Girl
      We have a sweet little pond on the farm where my kids enjoy catching frogs and going fishing. They spend hours down there, unsupervised, and find all sorts of creatures, make up games, and do other “kid” things. This is spring break week and the kids are hanging around. My son (age 12) is working… Continue Reading
  • RSS Mark’s Daily Apple

    • Weekend Link Love – Edition 398
      I invited an LA Times reporter out for some Ultimate several Sundays back. Sounds like he had a good time. Research of the Week Even folks with genetic predispositions toward depression improve with exercise. Swiss cheese goes way back. Childhood obesity is still increasing. Dark chocolate boosts athletic performance (similar to beets). Deep voices probably […]
  • Admin Login

5 Spice Stir Fry

This is another great Everyday Paleo recipe using ground beef and shrimp.  For times when you seem to have a little of this and a little of that, this Chinese 5 Spice really brings it all together.  I found the spice on the spice aisle at the local grocery chain.  Tamari is a wheat free soy sauce which is a great Paleo substitute.  I use it interchangeably in recipes calling for soy sauce.  I found it on the International aisle near the Indian food section.

Five Spice Stir Fry

1 pound ground beef

1 pound medium sized shrimp

1 red bell pepper, diced

5 green onions, diced

3 cups purple cabbage, diced

3 cups broccoli spears, chopped

2 cups sliced mushrooms

2 tablespoons coconut oil

1 1/2 teaspoons Chinese Five Spice

1 teaspoon fresh grated ginger

1 teaspoon tamari wheat free sauce

2 teaspoons Thai Premium Fish Sauce

1/2 tablespoon sesame oil

1/4 cup chicken stock

In a large skillet or wok brown the ground beef.  Add the onions and bell peppers and saute for 3 minutes.  Add the coconut oil and the remaining veggies and saute for another 5-7 minutes.  Add the grated ginger, Chinese Five Spice, coconut aminos, fish sauce, sesame oil, and chicken stock.  Mix well and add the shrimp.  Mix well and cook until the shrimp turn pink, about another 3-4 minutes.  Serve topped with sliced raw almonds.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 53 other followers

%d bloggers like this: