So, yes. I’ve been a bit quiet on the blog for a multitude of reasons. Reason #1 – Sanity. I’ve been recovering from the last year of my life and doing so by enjoying my boys, being home, (except for a quick weekend trip to London for the Savory Institute Conference which was very inspiring and life-changing to say the least) and working at our gym, JS Strength and Conditioning. There’s something very therapeutic that happens for me while in the gym with our clients. Real people making real changes. Faces I can see. People that I can hug and connect with. New found health for folks that happens right in front of my eyes. My greatest wish is to share with YOU what I know in order to help you live your best life possible and everyday I wish I could bring you all into my gym and work with each and everyone of you. However, I can’t physically do that so reason #2 things have been a bit quiet here at EP is that Jason Seib and I have been working on bringing you more content that will help you create sustainable change in your life.
If you haven’t yet check out our Jassa Compass Courses, you must do so. The feedback has been phenomenal and the results are that this stuff really works. If you are struggling to get started with this lifestyle or have a hard time sticking to what you know works – you NEED these courses.
Finally, before I share a recipe with you from Everyday Paleo Thai Cuisine, don’t miss out on your chance to receive 20 Free Fat Loss Tips, compliments of our very own Jason Seib! All you have to do is sign up for the Everyday Paleo Newsletter down at the bottom right hand side of the home screen no later than Thursday August 14th at midnight PST and on Friday morning you’ll receive these invaluable tips in your first newsletter!! All current subscribers will also receive the fat loss tips so look for those arriving in your inbox on Friday August 15th!!!
Ok, now on to the food. Everyday Paleo Thai Cuisine has taken the world by storm and people everywhere are cooking up a Thai storm of goodness but if you haven’t yet picked up your copy, I thought I would share a recipe with you to convince you that this is a book that must make it on your shelves!
As always, enjoy!
Sweet and Sour Stir-Fry
Pad Priew Wan
Like several Thai dishes, pad priew wan is influenced by Chinese food— but thanks to the kick from the chili paste, this is not your typical sweet and sour dish. It’s not too spicy, though, and you can omit the spice altogether to make this a family-friendly favorite.
Prep time: 35 minutes
Cook time: 7 minutes
Serves: 2 to 3
2 tablespoons coconut oil
1/2 pound chicken breast, beef, or pork, chopped
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced white onion
1/2 cup chopped pineapple
1/4 cup chopped cucumber
2 teaspoons coconut aminos
2 teaspoons raw organic honey
1/4 teaspoon black pepper
1 tablespoon coconut vinegar or white vinegar
2 tablespoons tomato paste
1 1/2 teaspoons Nam Prik Pao (Thai Chili Paste, found at most Asian markets and recipe available in Everyday Paleo Thai Cuisine)
Heat the oil in a wok over medium-high heat. Add the meat and stir-fry for 3 to 4 minutes.
Add the bell peppers, onion, pineapple, and cucumber and stir- fry for another minute.
Add the coconut aminos, honey, black pepper, vinegar, tomato paste, and chili paste.
Mix together and let cook for a minute, until bubbling. Add salt to taste, adjust the other seasonings as desired, and serve.