TA-DAAAA! Announcing my Fab 'n Fast Paleo collection with the first recipe ... Fab 'n Fast Stir Fry.
Y'see ... when I did my Nine Fave GOOD GUT Recipes (Grab 'em if you haven't already) ... I realized that lots of them were a bit long and complicated. And not suited for the busy or beginner cook.
So I began to conjure up my next Ebook ... this time one where the recipes are 5 ingredients or less (but I wouldn't pass up one with 6 or 7 ... and I’m not counting the spices, which give these recipes their piz-zazz). And are easy to prep in 10 or 15 minutes.
As well as fast-cooked on the stove or in the air-fryer. Or slow-cooked and ... occasionally ... done in the oven when you have more time.
Oh ... and I MAY use prepared sauces and other prepped foods. There are so many good ones out there these days.
And give you the option to use those or some of the other recipes on this website. For example, you can use the BBQ pork or velvetized chicken recipes (and the sauces that come with them) for this collection to make a more complex dish.
Me ... I'm opting for something like packaged, cooked chicken pioneered by Trader Joe's. You CAN cook meat (I give you a quick marinade and cooking instructions).
But the rest of the dish is bagged veggies and prepared sauce (I love orange sauce ... and found a Paleo-friendly one in Cheng Pi Citrus by Wok of Life on Amazon). I made it this way yesterday with leftover BBQ pork and realized that this would be the very first recipe in my Fab 'n Fast Paleo collection.
I whipped it up (WITH the optional microplaned garlic and ginger) in less than five minutes. How’s that for coming home starving after a busy workday and having something tasty five minutes later? WITHOUT buzzing by fast food?
Thinking Fab 'n Fast Paleo
But Fab 'n Fast Paleo ISN'T just a bunch of recipes. It's a mindset ... like any way of cooking. Or any way of thinking for that matter.
So ... if you embrace Paleo ... the thinking is that you're eating mostly chicken, turkey, beef, pork, fish, shellfish, eggs, seeds, and nuts for protein. As well as fruits and veggies and healthy fats and oils.
The basic idea is to avoid processed foods, grains and sugar. And focus instead on healthy, whole foods. Given that, there is no one way to follow Paleo.
For example, I do include grain-free low-carb pasta and some Gluten Free items in my life. As spiralized veggies and grain-free bagels just don't cut it for me.
But I'd like you to consider ... given the things that are recommended to eat ... how can you make a fab, fast ... and fun ... meal out of them.
For example, I LOVE Chinese food. So this basic recipe is perfect of me.
And I'm inviting YOU TOO to create your own "recipes" based upon the premises of these foundation recipes. For example, you can use any veggie, any meat, any oil, and any sauce (there are others that are sugar-free or make your own with maple syrup or stevia that can be stored in the fridge).
Also, I'm not a fan of riced veggies. So sometimes I do eat a small amount of rice ... or do without altogether. I'm beginning to not miss it ...
So it's up to you what to eat ... to your preference. Which ... when it comes to food ... we all have that option. And should ...
AuthorJill PlaceI'm starting my Fab 'n Fast collection with a simple Paleo stir fry that you can assemble and cook with 5 ingredients in 15 minutes! Choose your own meat and veggies ... and EAT IT UP!
Combine all ingredients in a large bowl and mix with hands to coat thoroughly. Cover and refrigerate for 30 minutes or more before cooking.
Add 1 Tbsp good oil to non-stick wok or skillet. Stir-fry meat over medium-high heat until no longer pink, around 5 minutes. Set aside.
Assemble all ingredients close to pan in bowls, measuring cups, or on a cutting board beforehand. Not doing this is the one mistake many cooks make as Chinese cooking is very fast. It's almost like you're doing a cooking demo.
Add some more oil to the same wok or skillet, about 1 more Tbsp., and heat until sizzling. Then add garlic and ginger (if using) and stir-fry rapidly until beginning to brown, about 30 seconds.
Add cut-up veggies of choice (snow peas, broccoli, cauliflower, peppers, carrots, onions, zucchini, whatever you'd like) and stir-fry 3 to 5 minutes or until crisp-tender. I also like to cover my skillet and steam the veggies a couple of minutes, especially if I'm using things like broccoli.
Lower temperature and stir in sauce and reserved or prepared meat. Raise heat to medium and stir-fry until meat is warmed and sauce is bubbly, about a minute or two.
Serve with cooked rice (horrors!) or riced cauliflower. Enjoy!
Ingredients
Directions
Combine all ingredients in a large bowl and mix with hands to coat thoroughly. Cover and refrigerate for 30 minutes or more before cooking.
Add 1 Tbsp good oil to non-stick wok or skillet. Stir-fry meat over medium-high heat until no longer pink, around 5 minutes. Set aside.
Assemble all ingredients close to pan in bowls, measuring cups, or on a cutting board beforehand. Not doing this is the one mistake many cooks make as Chinese cooking is very fast. It's almost like you're doing a cooking demo.
Add some more oil to the same wok or skillet, about 1 more Tbsp., and heat until sizzling. Then add garlic and ginger (if using) and stir-fry rapidly until beginning to brown, about 30 seconds.
Add cut-up veggies of choice (snow peas, broccoli, cauliflower, peppers, carrots, onions, zucchini, whatever you'd like) and stir-fry 3 to 5 minutes or until crisp-tender. I also like to cover my skillet and steam the veggies a couple of minutes, especially if I'm using things like broccoli.
Lower temperature and stir in sauce and reserved or prepared meat. Raise heat to medium and stir-fry until meat is warmed and sauce is bubbly, about a minute or two.
Serve with cooked rice (horrors!) or riced cauliflower. Enjoy!
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