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Okay first we have to get the following rant out of the way:


No seriously, please go away. Your persistent winter storms have left us feeling down right depressed and your teasing of the few hours of sun you’ve shined on us has done nothing but practically left us in tears over the long awaited Spring that still seems so.far.away.

Man, it’s been tough. Really tough. Make you cry like a big baby tough. Make you want to eat frozen pizzas, tubs of ice cream and hunker under the covers until the first sign of Spring literally pops up on your front lawn.

Except we can’t see the lawn because it’s been covered in snow for almost 4 months straight.

Okay, rants over and with the recent Daylight Savings time change we are feeling a little more optimistic that Spring is in fact just around the corner.

(Thank goodness).

Back to business.

Cooking on the fly. How many times have you opened up the fridge only to find a few vegetables and pretty much nothing else? That happened to us. Busy week. Weekly shopping won’t happen for another day or two. We found ourselves in kind of kerfuffle…

So we took thawed a pot roast and threw those veggies together to make this Coconut Ginger Beef. Literally cooking on the fly.

Paleo Coconut ginger beef

And it was delish!

Paleo Coconut Ginger Beef


  • 2 lbs of beef (we used a pot roast)
  • 1 Large Broccoli Stalk (cut into floret sizes – and use the stalk!)
  • 2 Large Peppers or 4 Small Sweet Peppers (sliced thin)
  • Thumb Size Ginger (peeled and chopped)
  • Garlic (peeled and chopped) – we used 6 cloves. Adjust accordingly]
  • 1 Tbsp FoC (Fat of Choice)
  • Sprinkle of Shredded Coconut

The sauce:

  • 1/2 cup wheat free soy sauce
  • 1 Tbsp Fish Oil
  • 2 tsp Sriracha sauce (adjust accordingly)

Put the ingredients together for the sauce so that you can adjust the amount of sriracha you want to use. We like things with a kick and probably could have used a little more. Set aside.

Now the really nice thing about this recipe is this: almost any vegetable that you have will be good. Carrots, celery, peas, onion, brussels sprouts, cabbage, green beans….If it’s in your fridge it will probably work. So get creative. Remember to #eattherainbow! Prep your veggies before you prep your beef. Food safety and cross contamination are important things to keep in mind when you’re in your kitchen. Set aside.

Cut your beef into thin strips

In large saute pan or wok, add fat of choice (we use rendered bacon fat) on med-high heat then add garlic/ginger and saute for about 30 seconds (just until the garlic browns). Turn stove top down to med heat and add beef. Continue to saute about 5 minutes making sure beef is cooked to a medium rare (more / less depending on your preference).

Add veggies. Saute another minute or two.

Add sauce. Bring to slight boil. Then turn down heat to a simmer and leave for another 5 minutes.

When you’re ready to serve, sprinkle with shredded coconut.


~Now that’s good eatin’ Folks!