25+ Delicious Sunday Paleo Stir Fry Recipes to Transform Your Week

Sundays are synonymous with relaxation, quality time with loved ones, and the chance to recharge before the week ahead.

One way to elevate your Sunday routine is by preparing a nourishing, flavorful meal that is easy on the prep time but big on taste—paleo stir fry recipes.

Stir fry dishes are ideal because they are highly versatile, quick to make, and packed with fresh vegetables and lean proteins.

When following a paleo diet, stir fry recipes can be tailored to use wholesome, nutrient-dense ingredients that align with your health goals.

Whether you’re looking to add more variety to your weekly meal plan or simply want to indulge in a delicious dinner that doesn’t take hours to prepare, these 25+ paleo stir fry recipes have you covered.

From chicken and shrimp to vegetarian options with hearty greens and crisp vegetables, there’s a recipe for every taste preference.

Get ready to savor the flavors and textures of a Sunday meal that’ll leave you satisfied and ready for the week ahead.

25+ Delicious Sunday Paleo Stir Fry Recipes to Transform Your Week

With 25+ mouthwatering paleo stir fry recipes to choose from, there’s no shortage of inspiration to create a healthy and flavorful Sunday meal.

These recipes prove that staying committed to a paleo lifestyle doesn’t mean sacrificing taste or variety.

Each dish showcases simple, whole-food ingredients that are full of nutrition and natural flavors.

Stir-frying allows you to experiment with different combinations of vegetables, proteins, and seasonings, making it easy to customize based on your preferences.

So, why not make your next Sunday meal a celebration of health, flavor, and ease?

Choose your favorite recipe, gather your ingredients, and take the time to prepare a dish that will set the tone for the week with its fresh and vibrant flavors.

Garlic Ginger Chicken Paleo Stir Fry

Packed with flavors and loaded with nutritious vegetables, this garlic ginger chicken stir fry is a simple, healthy, and satisfying meal perfect for a Sunday dinner. It’s a paleo-friendly dish that’s both filling and full of vibrant colors.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced thinly
• 2 tbsp coconut oil or avocado oil
• 1 bell pepper, sliced thinly
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 small zucchini, sliced
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (optional, for added tanginess)
• Salt and black pepper, to taste
• Chopped green onions and sesame seeds for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken slices, season with salt and pepper, and stir-fry for 4-5 minutes or until fully cooked. Remove the chicken from the pan and set aside.
2. In the same skillet, add the remaining oil. Sauté the ginger and garlic for 1 minute until aromatic.
3. Add the bell pepper, broccoli, carrot, and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Return the chicken to the pan. Add the coconut aminos and rice vinegar. Toss everything together and stir-fry for another 2-3 minutes, allowing the flavors to blend.
5. Serve hot, garnished with green onions and sesame seeds.

The combination of fresh ginger, garlic, and coconut aminos gives this stir fry a deliciously rich umami flavor with a hint of sweetness. It’s a versatile dish that can be customized with other vegetables like snap peas or mushrooms, depending on your preference. The simplicity and healthfulness make it perfect for a wholesome Sunday meal that sets the tone for a productive week.

Beef and Vegetable Paleo Stir Fry

This beef and vegetable stir fry brings together the perfect balance of protein and fresh produce. The use of easy-to-find, paleo-approved ingredients makes this dish a quick, satisfying option for a Sunday night dinner.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp coconut oil
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 small head of bok choy, chopped
• 1/2 cup mushrooms, sliced
• 1 tbsp garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp lime juice
• 1/2 tsp chili flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet or wok, heat 1 tbsp of coconut oil over medium-high heat. Add the sliced beef and season with salt and pepper. Cook for 4-5 minutes or until browned and just cooked through. Remove the beef and set aside.
2. Add the remaining coconut oil to the pan and stir-fry the garlic for 30 seconds. Add the red bell pepper, snap peas, mushrooms, and bok choy. Cook for 3-4 minutes until vegetables are tender but still crisp.
3. Return the beef to the pan and add the coconut aminos, lime juice, and chili flakes if using. Toss to coat everything evenly and cook for an additional 2 minutes.
4. Serve immediately, garnished with fresh cilantro.

This dish’s blend of beef and vegetables, seasoned with coconut aminos and lime, creates a fresh and tangy flavor profile that pairs well with the crisp texture of the stir-fried produce. It’s an excellent way to incorporate lean protein and a variety of vegetables into your diet while still keeping it paleo-friendly. A delightful dish to round out your weekend.

Pork and Sweet Potato Paleo Stir Fry

This hearty stir fry is filled with sweet potato chunks, tender pork, and a zesty seasoning that makes it an unforgettable paleo meal. It’s a comfort food that’s as nourishing as it is tasty, making it a great choice for a Sunday dinner.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp olive oil or avocado oil
• 1 large sweet potato, peeled and diced
• 1 cup spinach, roughly chopped
• 1/2 red onion, sliced
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tbsp of oil in a skillet over medium-high heat. Add the sweet potato and cook for 5-7 minutes, stirring frequently, until they start to soften. Remove and set aside.
2. Add another tablespoon of oil to the skillet and sauté the garlic and ginger for 1 minute. Add the pork slices and cook for 4-5 minutes until browned and cooked through. Season with paprika, salt, and pepper.
3. Toss the cooked sweet potato, red onion, and spinach into the skillet with the pork. Stir-fry for 2-3 minutes until the spinach wilts and the ingredients are well combined.
4. Add the coconut aminos and apple cider vinegar. Mix thoroughly and cook for another 1-2 minutes.
5. Serve warm, garnished with fresh parsley.

The subtle sweetness from the sweet potatoes pairs perfectly with the savory flavors of the pork and the umami-rich coconut aminos. This recipe is rich in essential nutrients, making it an ideal dish for those who are looking for a well-rounded paleo meal. It’s perfect for adding a touch of comfort and variety to your Sunday dining table.

Lemon Garlic Shrimp Paleo Stir Fry

This lemon garlic shrimp stir fry is light, refreshing, and packed with nutrients. Perfect for a sunny Sunday, it combines the zesty brightness of lemon with the delicate flavor of shrimp and crunchy vegetables for a dish that feels indulgent yet healthy.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil or avocado oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 small yellow squash, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp coconut aminos
• 1/2 tsp paprika
• Salt and pepper, to taste
• Chopped parsley and lemon wedges for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds. Add the shrimp and cook for 2-3 minutes on each side or until pink and opaque. Remove the shrimp and set aside.
2. In the same skillet, add the remaining oil and stir-fry the broccoli, bell pepper, and squash for 3-4 minutes until they are tender-crisp.
3. Return the shrimp to the pan and add the lemon juice, lemon zest, coconut aminos, paprika, salt, and pepper. Toss everything together and cook for 2 minutes to combine the flavors.
4. Serve immediately, garnished with chopped parsley and lemon wedges.

The combination of citrusy lemon and savory shrimp, balanced with the crisp vegetables, makes this dish perfect for a light and satisfying Sunday meal. It’s a fresh take on stir-fry that’s both simple and packed with flavor.

Coconut Curry Chicken Paleo Stir Fry

For a more exotic take on a classic stir fry, this coconut curry chicken recipe infuses the dish with a creamy, spiced coconut flavor. The tender chicken and vibrant veggies make this a filling, comforting dish perfect for a cozy Sunday evening.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp coconut oil
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp red curry paste (make sure it’s paleo-friendly)
• 1 bell pepper, thinly sliced
• 1 cup green beans, trimmed
• 1/2 cup carrots, julienned
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 tbsp fresh cilantro, chopped
• Salt and pepper, to taste
• Lime wedges for serving

Instructions:

1. In a large skillet or wok, heat 1 tbsp of coconut oil over medium-high heat. Add the chicken slices and season with salt and pepper. Cook for 4-5 minutes or until the chicken is fully cooked and golden. Remove from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the bell pepper, green beans, and carrots for 2-3 minutes until tender-crisp.
3. Stir in the red curry paste, turmeric, and cumin, and cook for 1 minute until fragrant. Pour in the coconut milk and mix thoroughly.
4. Return the chicken to the skillet and simmer for 2-3 minutes to allow the flavors to meld.
5. Serve with a sprinkle of cilantro and a wedge of lime.

The rich, coconutty base combined with the warmth of curry flavors makes this stir fry a comforting, exotic dish. The mild sweetness of coconut milk pairs perfectly with the spices, creating a balanced and delightful flavor profile. This is an ideal choice for a Sunday meal when you’re craving something different but still wholesome.

Zesty Beef and Cabbage Paleo Stir Fry

Simple, satisfying, and full of flavor, this beef and cabbage stir fry is a paleo dish that’s perfect for a weekend meal. The combination of tender beef, crunchy cabbage, and zesty seasoning makes this recipe both nutritious and delicious.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 2 tbsp avocado oil or coconut oil
• 2 cups shredded cabbage
• 1/2 cup carrots, shredded
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tbsp coconut aminos
• 1 tsp apple cider vinegar
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• Green onions and sesame seeds for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and cooked through, breaking it up as it cooks. Drain excess fat if necessary and set the beef aside.
2. In the same skillet, add the remaining oil and sauté the garlic and onion for 1 minute. Add the shredded cabbage and carrots, and stir-fry for 2-3 minutes until they start to soften.
3. Return the beef to the skillet and add the coconut aminos, apple cider vinegar, ground ginger, salt, and pepper. Stir everything together and cook for another 2-3 minutes until the vegetables are tender and everything is well combined.
4. Serve warm, garnished with green onions and sesame seeds.

The combination of beef and cabbage with a splash of coconut aminos and apple cider vinegar creates a well-balanced, hearty stir fry. This dish is packed with protein and fiber, making it an excellent option for a paleo-friendly meal that still satisfies your taste buds. A perfect addition to your Sunday table for a nourishing, easy-to-make meal.

Spicy Pineapple Chicken Paleo Stir Fry

This pineapple chicken stir fry is a delightful mix of savory, sweet, and spicy flavors. The juicy pineapple and tender chicken provide a tropical twist to your standard stir fry, making it an exciting and refreshing Sunday dinner option.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp avocado oil or coconut oil
• 1 cup pineapple chunks (fresh or unsweetened canned)
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1/2 tsp chili flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and stir-fry for 4-5 minutes until the chicken is fully cooked. Remove from the pan and set aside.
2. In the same skillet, add the remaining oil and sauté the garlic and ginger for 1 minute. Add the bell pepper, snap peas, and onion. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Add the pineapple chunks and cooked chicken back to the pan. Pour in the coconut aminos, apple cider vinegar, and chili flakes if using. Toss everything together and cook for another 2-3 minutes until well combined.
4. Serve hot, garnished with fresh cilantro.

The sweet pineapple and the kick of chili flakes add a unique, tropical flair to this stir fry, making it a fun twist on traditional dishes. The combination of flavors and textures from the chicken, veggies, and pineapple is both refreshing and satisfying, perfect for a Sunday night treat.

Mango Chicken Paleo Stir Fry

A vibrant, fruity stir fry with tender chicken, crisp vegetables, and the natural sweetness of mango makes this dish a perfect Sunday meal. It’s easy to make, full of flavor, and perfect for those who love a subtle sweetness in savory dishes.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into strips
• 2 tbsp coconut oil
• 1 large mango, peeled and diced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup carrots, thinly sliced
• 1 tbsp garlic, minced
• 1 tbsp fresh lime juice
• 2 tbsp coconut aminos
• 1/2 tsp chili powder (optional for a hint of heat)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Add the chicken strips, season with salt and pepper, and cook for 5-6 minutes or until golden brown and fully cooked. Remove the chicken and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the garlic for 30 seconds. Add the broccoli, bell pepper, and carrots, and stir-fry for 3-4 minutes until the vegetables are crisp-tender.
3. Add the cooked chicken back to the pan, followed by the diced mango, lime juice, coconut aminos, and chili powder if using. Cook for 2-3 minutes, stirring to coat the ingredients evenly.
4. Serve immediately, garnished with fresh basil leaves.

The sweetness of mango combined with the zesty lime juice and a touch of heat from the chili powder makes this dish balanced and full of depth. This stir fry is a vibrant, mouthwatering option that’s perfect for ending your week on a bright and flavorful note.

Lemongrass Pork Paleo Stir Fry

This lemongrass pork stir fry is a fragrant, refreshing dish that brings together tender pork, crisp vegetables, and the bold flavors of lemongrass. It’s a flavorful, light, and nutrient-dense dish that makes an ideal Sunday meal.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp coconut oil
• 1 stalk lemongrass, finely chopped (or 1 tbsp lemongrass paste)
• 3 cloves garlic, minced
• 1/2 cup red bell pepper, thinly sliced
• 1 cup bok choy, chopped
• 1/2 cup snow peas
• 1 tbsp coconut aminos
• 1 tbsp fish sauce (optional for deeper flavor)
• 1 tsp honey (optional)
• Salt and pepper, to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large skillet or wok, heat 1 tbsp of coconut oil over medium-high heat. Add the lemongrass and garlic, cooking for 1 minute until fragrant. Add the pork slices and season with salt and pepper. Cook for 4-5 minutes or until the pork is browned and cooked through. Remove from the skillet and set aside.
2. Add the remaining coconut oil to the skillet and stir-fry the bell pepper, bok choy, and snow peas for 2-3 minutes until tender-crisp.
3. Return the pork to the skillet and add the coconut aminos, fish sauce (if using), and honey. Cook for another 2 minutes, stirring to combine the flavors.
4. Serve hot, garnished with cilantro and a wedge of lime.

The lemongrass infuses the dish with a refreshing, citrusy aroma, while the fish sauce and honey add complexity and depth. This stir fry is a delicious option for a Sunday dinner when you want to explore fresh, bold flavors that feel both light and satisfying.

Garlic Ginger Beef Paleo Stir Fry

This garlic ginger beef stir fry is packed with bold, aromatic flavors and a satisfying mix of textures. Perfect for a hearty yet healthy Sunday meal, it’s easy to make and full of nutrients that will keep you energized.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp sesame oil or avocado oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 1 small carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Chopped green onions for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, cooking for 30 seconds until fragrant. Add the sliced beef and season with salt and pepper. Cook for 4-5 minutes until browned and cooked to your desired doneness. Remove the beef from the skillet and set aside.
2. Add the remaining oil to the skillet and stir-fry the bell pepper, broccoli, snap peas, and carrot for 3-4 minutes until they are tender-crisp.
3. Return the beef to the skillet and pour in the coconut aminos, apple cider vinegar, and red pepper flakes if using. Toss everything together and cook for 2-3 minutes to combine the flavors.
4. Serve warm, garnished with chopped green onions.

The combination of ginger and garlic infuses this dish with a refreshing yet warm flavor. The addition of coconut aminos adds a subtle umami taste that enhances the natural sweetness of the vegetables. This is a balanced dish that’s perfect for satisfying your cravings on a Sunday.

Sweet and Spicy Cauliflower Rice Stir Fry

This sweet and spicy cauliflower rice stir fry is a healthy, low-carb alternative that doesn’t compromise on flavor. It’s a great option for a paleo meal that feels indulgent while remaining nutritious and packed with fresh vegetables.

Ingredients:

• 1 head of cauliflower, riced (or 2 cups store-bought cauliflower rice)
• 1 lb chicken breast, diced
• 2 tbsp avocado oil
• 1 cup baby carrots, sliced
• 1 cup broccoli florets
• 1/2 cup pineapple chunks (optional for sweetness)
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1/2 tsp chili flakes (optional for heat)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes or until fully cooked and golden. Remove from the skillet and set aside.
2. Add the remaining oil and sauté the garlic for 30 seconds. Add the baby carrots and broccoli, and stir-fry for 2-3 minutes until they are tender-crisp.
3. Add the riced cauliflower to the skillet and cook for 3-4 minutes, stirring constantly until it’s slightly tender.
4. Return the chicken to the skillet and add the pineapple chunks, coconut aminos, apple cider vinegar, and chili flakes if using. Stir everything together and cook for another 2 minutes to allow the flavors to meld.
5. Serve immediately, garnished with fresh cilantro and lime wedges.

The mix of sweet pineapple and the heat of chili flakes create a dish that’s vibrant, full of flavor, and balanced. The cauliflower rice makes it light yet satisfying, making this stir fry a great choice for a healthy Sunday dinner.

Herb Chicken and Asparagus Paleo Stir Fry

Simple yet elegant, this herb chicken and asparagus stir fry is perfect for a light and nourishing Sunday dinner. Packed with lean protein, healthy fats, and crisp vegetables, it’s a well-rounded, paleo-friendly meal that’s easy to prepare.

Ingredients:

• 1 lb chicken breast, cut into strips
• 2 tbsp olive oil or avocado oil
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken strips, season with salt, pepper, thyme, and oregano. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken and set aside.
2. Add the remaining oil to the skillet and sauté the garlic for 30 seconds. Add the asparagus and cherry tomatoes, and stir-fry for 3-4 minutes until the vegetables are bright and tender.
3. Return the chicken to the skillet and stir in the lemon juice. Cook for another 1-2 minutes, ensuring everything is well combined.
4. Serve immediately, garnished with fresh parsley.

This dish is perfect for those who enjoy simple, herbaceous flavors. The lemon juice adds a light tang that brightens the dish, while the combination of thyme and oregano brings depth. It’s a clean, wholesome option that feels refreshing and satisfying—perfect for a Sunday meal that isn’t heavy but still fulfilling.

Coconut Lime Shrimp Paleo Stir Fry

This coconut lime shrimp stir fry is a tropical-inspired dish that combines the sweetness of coconut, the brightness of lime, and the satisfying texture of shrimp and fresh vegetables. It’s perfect for a light and flavorful Sunday dinner that’s quick to make.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 cup baby spinach
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup zucchini, julienned
• 1/2 cup mushrooms, sliced
• 1/2 cup coconut milk (full-fat)
• 1 tbsp fresh lime juice
• 1 tbsp fresh cilantro, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Lime wedges for garnish

Instructions:

1. Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the garlic for 30 seconds. Add the bell pepper, zucchini, and mushrooms, and stir-fry for 2-3 minutes until tender-crisp.
3. Pour in the coconut milk and lime juice, stirring to combine. Add the spinach and let it wilt for 1 minute.
4. Return the shrimp to the skillet and toss everything together until well coated. Cook for another minute and remove from heat.
5. Serve warm, garnished with fresh cilantro and lime wedges.

The rich, creamy coconut milk and the zesty lime juice pair perfectly with the shrimp, creating a tropical, bright dish that’s both satisfying and refreshing. The combination of crisp vegetables and tender shrimp makes this a quick and balanced Sunday meal.

Basil Chicken and Green Bean Stir Fry

This basil chicken and green bean stir fry is infused with fragrant herbs and full of protein and vegetables. It’s a light yet hearty dish that’s perfect for a paleo diet and a satisfying end to your week.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 2 tbsp avocado oil or coconut oil
• 1 cup green beans, trimmed
• 1/2 cup snap peas
• 1/2 cup yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 2 tbsp coconut aminos
• 1 tbsp fish sauce (optional)
• 1/2 tsp black pepper
• Salt, to taste

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken strips and season with salt and black pepper. Cook for 4-5 minutes or until fully cooked and lightly browned. Remove the chicken and set aside.
2. Add the remaining oil to the skillet and sauté the garlic for 30 seconds. Add the green beans, snap peas, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Return the chicken to the skillet and add the coconut aminos, fish sauce (if using), and chopped basil. Stir everything together for 2-3 minutes to combine the flavors.
4. Serve immediately, garnished with additional basil if desired.

The basil adds a sweet, fragrant note that elevates this dish, complementing the natural flavors of the chicken and vegetables. This stir fry is a healthy, light meal that still packs a punch in flavor—ideal for a Sunday dinner that won’t weigh you down.

Pork and Bok Choy Paleo Stir Fry

A simple, yet satisfying dish, this pork and bok choy stir fry combines tender slices of pork with crisp bok choy and flavorful seasonings. It’s a perfect option for a nourishing and quick paleo meal on a Sunday evening.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp sesame oil or avocado oil
• 1 bunch of bok choy, chopped into 2-inch pieces
• 1/2 cup red onion, thinly sliced
• 1/2 cup sliced mushrooms
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the sliced pork and season with salt and pepper. Cook for 4-5 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
2. Add the remaining oil to the skillet and sauté the ginger and garlic for 30 seconds. Add the red onion, mushrooms, and bok choy, stir-frying for 2-3 minutes until the vegetables are tender-crisp.
3. Return the pork to the skillet and pour in the coconut aminos and apple cider vinegar. Stir everything together and cook for an additional 1-2 minutes to ensure the flavors meld.
4. Serve warm, garnished with sesame seeds and green onions.

This pork and bok choy stir fry is light but satisfying, with the ginger and garlic providing a warm, aromatic flavor. The coconut aminos and apple cider vinegar add a tangy, savory depth, making it a balanced, paleo-friendly dish that’s perfect for a Sunday meal.

Note: More recipes​ are coming soon!