Samantha's Paleo Friendly Recipes

Thai Almond Pork


For those of you that aren’t pork eaters, I have made this with chicken as well!

1 and ¼ cups sliced chicken or pork tenderloin

1 ½ TB coconut oil (olive or butter will work as well)

½ cup sliced green onion

3 TB Almond Butter

½ Cup coconut milk (the one that comes in a can, I use Thai Kitchen brand)

5 small red Thai chili peppers

3 TB sesame oil

2 cups chopped broccoli

2 red or green bell peppers

1 tsp grated ginger

Handful of chopped almonds



Please note that this recipie works well with whatever left over veggies you have in the fridge, I like quite a bit of them, so I tossed in some cauliflower, cabbage, and carrots additionally!

• Mix the almond butter, thai chilis, sesame oil, and coconut milk in a bowl and set aside.

• In a large skillet or wok sautee the veggies along with a ¼ cup of water for about 5 minutes.

• In a separate skillet heat the coonut oil, and cook the green onions and ginger

• Add the protein to the onion and ginger mixture, and cook about 5 minutes until golden brown. Be careful not to over cook it!

• Add the ingredients from your protein skillet into the veggie skillet, and stir in your sauce.

• Cover and let simmer on low for about 8-10 minutes.

• Before serving, garnish with some chopped almonds



Baked Apples and Peaches

4 medium apples (I use 3 Fuji’s and 1 Granny Smith)

4 medium peaches

4 strips of orange rind (or 1 TB orange zest)

½ cup dried currants

1 whole vanilla bean chopped (1/4 tsp vanilla extract will do the trick also)

1 TB cinnamon powder

1 tsp nutmeg

2 tsp honey (I use 6 packets of Stevia)

2 TB grass fed or Irish butter


• Pre heat oven to 350

• Core apples and peaches and quarter each piece of fruit.

• Place fruit into glass baking pan

• Mix stevia, cinnamon, orange rind, nutmeg, currents, and vanilla in a small bowl

• Heat butter in microwave and mix with bow of ingredients

• Evenly distribute over fruit, cover and bake for 60-75 minutes