You guys. Let’s talk about the importance of veggies. They really should be at every meal, taking up about half of your plate. I’ve found that people have this idea that paleo is a meat-heavy, super low-carb, super high-fat diet that is very meat-centric, and that’s just not the case.

I obviously recommend eating ancestally, and that means eating a variety of plant and animal foods that our great, great, great grandmothers would recognize. Wild seafood, pastured eggs, organic/grass-fed meats right along with a plethora of organic, preferably local and in-season veggies.

It’s not hard. We really do over-complicate food. But it’s incredibly simple to eat well.

Just eat real, whole, foods that your ancestors would actually recognize as food. Not Lean Pockets or 100 calorie snack packs. I’m talking meat, veggies, eggs, nuts, fruit, etc. REAL FOOD.

Real food is the best food. And it’s the food that is going to fuel you, make you feel your best and make you look your best. And that starts with eating a lot of vegetables!

They are loaded with nutrients and antioxidants. They are protective in terms of disease prevention. And they are delicious. Especially these Asian stir fry veggies.

The garlic and ginger are great for the digestive system and have numerous gut health benefits, cabbage is a cruciferous vegetable that fights against cancer, carrots are rich in beta carotene (not to be confused with true vitamin A, retinol, which is found only in animal foods) and loaded with antioxidants.

Asian Stir Fry Veggies (Paleo, Low-Carb)

Asian Stir Fry Veggies (Paleo, Low-Carb)


  • 1 package of coleslaw mix (green cabbage, red cabbage, carrots)
  • 1 package of snap peas
  • 1 tsp garlic, minced
  • 1 tsp grated ginger (or chopped finely)
  • 3 green onions, diced
  • 1/3 cup coconut aminos
  • 1 tbsp coconut oil (I use THIS kind, it has no coconut flavor)


  1. Melt the coconut oil over medium high heat.
  2. Add the ginger and cabbage/carrot mix. Sautee until soft.
  3. Add the snap peas, garlic, green onions and coconut aminos.
  4. Sautee until everything is cooked through and the coconut aminos has thickened a bit.
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