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Sometimes Christmas come a little early…

For us it came just last week in the form of a cookbook that we are so very fortunate to have received. We don’t have many cookbooks (and very few of those are paleo focused) so we are like kids in the “candy” store when it comes to opening the pages of this book, clapping our hands and literally squeeing “What’s next, what’s next!?”

Over the next couple of months we’ll be featuring recipes that we’ve tasted and tested both from the book and from the website: Primal Palate.

The first recipe we choose is the Chicken “Lo-Mein” If you are familiar with Chinese Food then you will know that Lo-Mein is a typically made with a thin wheat noodle. As with most dishes it’s a pretty easy tweak of a few ingredients to from standard food to Paleo. In this case the noodles are replaced by cabbage and the soy sauce is replaced by coconut aminos or wheat free soy sauce (though hard core Paleoians – is that even a word? – would argue that the gluten free soy sauce is still made from rice but let’s not get too bent out of shape…)

As usual we added and subtracted ingredients per our tastesbuds (and made extra for lunches) but be assured the end result was just as amazing…


Paleo Chicken “Lo Mein”


  • 2 lbs Chicken Breast (skinless, cubed)
  • 1 Medium Sized Head of Broccoli (chopped)
  • 1/2 Purple Cabbage (shredded)
  • 1 Small Bok Choy (chopped)
  • 1 C Water Chestnuts (small can, drained)
  • 2 Small Sweet Peppers (cut into medium strips)
  • 2 Tbsp Toasted Sesame Seeds
  • 1/4 C Almonds (chopped)
  • 2 Tbsp Ginger (minced)
  • 2 Tbsp Garlic (minced)
  • 1/4 C Gluten Free Soy Sauce
  • 1 Tbsp Sesame Oil

Before you do anything, prepare your veggies! Remember always work from least contaminate foods to most contaminate foods. Clean, cut, chop, shred and/or mince the broccoli, bok choy, cabbage, peppers, garlic, almonds, and ginger.


Cube your chicken and now we’re ready to put it all together!

If you have a wok, this will work best but if not use a large (preferably non-stick) frying pan. It’s a lot of veggies and you want to have room for things to mix well. Heat the Tbsp of sesame oil, add garlic and ginger and saute for about a minute.

Add chicken and cook for 3-4 minutes.

Add broccoli, bok choy, water chestnuts, and peppers and saute for another 2 – 3 minutes…

Add almonds and purple cabbage. Saute for additional minute then add gluten free soy sauce.

Continue to saute for an addition 2-3 minutes or until the cabbage begins to soften. Remove from heat and top with toasted sesame seeds!

Whether you are strictly paleo or not this recipe has a lot of room for your own additions (or subtractions). When we made this we served it over quinoa (again one of those “is that strict paleo” debates). You can serve it over rice, with the actual lo-mein noodles or eat it without anything at all…

~Now that’s good eatin’ folks!