Spicy Cashew Beef with Sweet Potato Noodles

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I have always loved Asian food.  Some of my favorite memories are going out shopping with my mom and going to the local Chinese buffet in town.  I would always eat so much delicious stir fry, egg drop soup, and of course rice.

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When I got older, I began to get migraines occasionally, and I found that they were often triggered by eating Chinese.  So we started to make our own homemade Asian-style food.

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This recipe satisfies my craving for Oriental-style food.  It’s cross between a lo mein and a stir fry, and it’s really delicious.  The spiciness of the red pepper is countered by the cashews and sweet potato noodles, and the grass-fed sirloin strips are the perfect protein.

I love to top it with avocado.  Just because.

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Spicy Cashew Beef with Sweet Potato Noodles

  • 2 tablespoons coconut oil
  • 1 red onion, sliced
  • 4 carrots, sliced
  • 3 celery ribs, sliced
  • 1 tablespoon minced garlic
  • 1-1/2 pounds sirloin steak, cut into thin strips
  • 12 oz. fresh mushrooms, sliced
  • 2 cups broccoli florets
  • 1-1/2 cup cauliflower florets
  • 1/2 cup sliced sweet peppers
  • 2/3 cup chopped raw cashews
  • Salt and pepper to taste
  • 3-4 tablespoons wheat-free tamari
  • 1 tablespoon toasted sesame oil
  • 1/2 to 1 teaspoon red pepper flakes
  • 1 avocado, sliced
  • 3 sweet potatoes/yams, made into noodles with vegetable peeler
  1. Heat up a large skillet and melt the coconut oil.  Add the onion, celery, carrots, and garlic.  Saute until the onion is translucent.  Salt and pepper to taste.
  2. Add the steak and cook until it is about halfway cooked.
  3. Add in the mushrooms, cauliflower, broccoli, peppers, and cashews.  Add salt and pepper to taste.
  4. Saute until the veggies are cooked and meat is done.
  5. Mix in the tamari, sesame oil, and red pepper flakes.  Saute a couple minutes more.
  6. Boil a large pot of water and add the sweet potato “noodles”.  Boil just a couple minutes and drain in a colander.
  7. Serve the beef over the sweet potato noodles, topped with avocado.

Serves 4-5

Time to table: 60 minutes

Blogger Bio: Heather is a teenage celiac who loves to cook.  She shares her cooking adventures on her blog, Cook It Up Paleo.  She loves to educate others about healthy food, and hopes to be a dietitian one day.  

Chicken and Bacon Salad in Sweet Potato Boats

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Hi all! My name is Heather I am the blogger behind Cook It Up Paleo.  I am so incredibly honored and excited that Sarah has asked me to be a contributor on Everyday Paleo, i.e. my favorite paleo blog ever! Sarah’s book and blog were my first introduction to paleo four years ago, and as a result I went paleo, started my blog, and never looked back!

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Ok now on to this delicious recipe.  When I was a kid (or younger than I am…), my favorite food was “lid potatoes”, i.e. potatoes stuffed with cheese and lots of butter.  I still love the idea of potatoes stuffed with yumminess, and that was the inspiration for this recipe.

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This recipe has all the fixings: bacon, mushrooms, greens, onions, garlic, olive oil, and balsamic! It’s all piled on a baked sweet potato, and the result is a protein-packed and nutrient-dense breakfast, lunch, or dinner that is sure to please the whole family!

Chicken and Bacon Salad in Sweet Potato Boats

Ingredients

  • 2 large sweet potatoes/yams, baked
  • 4 slices bacon, diced
  • 1 onion, chopped
  • 12 oz. fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 2-3 cups shredded cooked chicken
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups salad greens (spinach, arugula, etc.)
  • Fruity olive oil (optional)
  • Balsamic vinegar (optional)

Directions

  1. Slice the baked sweet potatoes in half lengthwise.  Use a spoon to carefully scoop out the flesh, leaving a thin skin to stuff with the salad later.  Set the skins aside and dice up the cooked sweet potato flesh.
  2. Heat up a large skillet and add the diced bacon.  When it releases its fat, add the diced sweet potato, onion, mushrooms, garlic, chicken, and thyme.
  3. Cook over medium heat, stirring often, until the veggies are cooked and the bacon is crispy.  Add salt and pepper to taste.
  4. Remove the pan from the heat and stir in the greens.  Let a sit a minute so the greens can wilt.
  5. Scoop the mixture into the sweet potato “boats”.
  6. If desired, drizzle with fruity olive oil and balsamic vinegar.
  7. Serve.

Time to table: 30 minutes

Serves: 4

Delmonico’s Ribeye Steak

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If you are a meat eating human like myself and you have not made an attempt to find the best steak possible, I suggest you start right now by checking out the following recipe that originated way back in 1837! I came across this about 10 months ago while trying to find a classic American recipe that had some originality and flare. I have always loved cooking outdoors over a wood fire. When I learned about Delmonico’s steak and the simplicity of this recipe thats over 150 yrs old I knew I had to give it a shot.  Delmonico’s Restaurant is world famous and over the years they have served several distinguished guests including Abraham Lincoln whose supposed favorite was the Nutmeg Potatoes and Ribeye Steak. This legendary steak has a great concept using a choice cut of meat seasoned with salt, basted with butter while flame grilled over a wood fire. The steak is served with a clear gravy and mashed potatoes seasoned with nutmeg. [Read more…]

Duck Fat Roasted Garlic Sweet Potatoes – Oh Yeah!!!

Duck fat sweet potatoes

A few days ago was my dad’s 72nd birthday and I made him his absolute favorite all time dinner but of course it was all made Paleo!  We cooked up some Fried Chicken from Paleo Comfort Foods, an Apple Tart from Elana’s Pantry (If you haven’t yet, GET ELANA’S NEW BOOK) and with my jar o’ Duck Fat from the amazing, wonderful, not sure how I lived without them before Fatworks folks I made mashed white sweet potatoes that nearly made us all cry a tear of joy because they were so darn delicious!  Oh, and don’t forget easy.  They are EASY and my kids ate them with big slurps as if I had never fed them before.  I made the potatoes again yesterday so we could get a picture for the blog.  Yes, I swear that’s the only reason, just for the picture, not for any other selfish reason like I wanted to eat them again or anything like that.  Ok, now go get your hands on some Fatworks Duck Fat (yes, you can sub with boring old butter or ghee if you don’t have duck fat but trust me, it’s worth the wait if you have to order some) and MAKE THESE POTATOES!

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Sausage, Egg and Sweet Potato Breakfast Skillet

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Note from Sarah: We recently introduced Rachel as part of our EverydayPaleo team.  You can learn more about her on the about page.  

As all of you moms and dads out there can imagine, most of my mornings consist of me rushing around the house getting kids dressed, making lunches and trying to get some food in everyone’s bellies before we all head out of the house for the day.  During the week breakfast normally looks like scrambled eggs and fruit in multiple varieties, because let’s face it, it’s fast and easy. Thankfully everyone in my house likes scrambled eggs so I don’t get many complaints, but when the weekend rolls around I take advantage of the extra time we all have together and try to make something more special and fun and…well…YUMMY! [Read more…]

Roasted Eggplant Stacks

Roasted Eggplant Stacks

I had NO idea what to call this dish so I’ll blame my creativity lapse on my lack of brain power thanks to finally finishing the Family Cookbook, therefore;  all I could come up with was Roasted Eggplant Stacks, which is admittedly a lame name but it does the job. The dish tasted super yummy so that’s all that really matters, right? What’s the Shakespeare line? “What’s in a name…”

[Read more…]