paleo Archives » Kay's Clean Eats

Asian Steak Bites & Coleslaw Bowl

Asian Steak Bites  & Coleslaw bowl is a delicious, light, and healthy meal that is packed with flavor! 

There is nothing I love more than my meals served in a bowl. A good bowl always comes with grains, veggies, proteins, fats, and a good sauce, that’s typically hot sauce for me. These Asain Steak bites go great in rice bowls, and also tacos. The coleslaw complements the steak so well! 

Serve them up with cauliflower rice for a low carb option or white rice is great too, and the kids prefer it. Sometimes I do half cauliflower rice and half white rice. Alternatively, you can serve these Asian Steak Bites as tacos, with the coleslaw on top, some avocado, and sriracha hot sauce, so delicious! Any way you serve them you are going love every bite.

How to make Asian Steak Bites & Coleslaw Bowl

  • Start by cutting the steak into small one inch cubes. Try to do this as even as possible so they cook evenly. Set steak bites in a glass bowl or a ziplock bag. 
  • In a bowl whisk together coconut aminos, minced garlic, minced ginger, chili garlic paste, and sesame oil. Pour over the steak and toss. Let marinate for 30 minutes – 4 hours. 
  • Heat a cast-iron skillet or nonstick pan, once the skillet is hot add in your steak in a single layer. Let cook for 2-3 minutes and flip steak, cook for another minute or so. If you like a medium-well steak cook a little longer till the desired doneness. 
  • Serve with cauliflower rice or white rice, coleslaw, avocado, cilantro, sesame seeds, and sriracha for some heat! Enjoy

Coleslaw

The coleslaw comes together easily, toss all ingredients together, whisk your dressing and Wah-lah!! 

Love easy and delicious main dishes also try The Best Steak Marinade, Authentic Carne AsadaEasy Hawaiian Chicken, and Teriyaki Chicken Skewers.

Yield: 4 bowls

Asian Steak Bites & Coleslaw Bowl

Asian Steak Bites & Coleslaw Bowl

Asian Steak Bites & Coleslaw bowl is a delicious, light, and healthy meal that is packed with flavor!

Ingredients

Asain Steak Bites

  • 1.5 pounds sirloin steak
  • 1/4 cup coconut aminos
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 2 tsp chili garlic paste
  • 3 tsp toasted sesame oil

Coleslaw

  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 2 carrots, grated
  • 1/2 cup cilantro leaves 
  • 2  tsp white vinegar
  • 2 tbsp mayo, paleo or regular 
  • 2 limes, juice of
  • 1 tsp garlic powder
  • salt & peper to taste

For Serving

  • rice or cauliflower rice
  • avocado
  • cilantro
  • sesame seeds
  • Sriracha 

Instructions

Asain Steak Bites

    1. Start by cutting the steak into small one inch cubes. Try to do this as even as possible so they cook evenly. Set steak bites in a glass bowl or a ziplock bag. 
    2. In a bowl whisk together coconut aminos, minced garlic, minced ginger, chili garlic paste, and sesame oil. Pour over the steak and toss. Let marinate for 30 minutes - 4 hours. 
    3. Heat a cast-iron skillet or nonstick pan, once the skillet is hot add in your steak in a single layer. Let cook for 2-3 minutes and flip steak, cook for another minute or so. If you like a medium-well steak cook a little longer till the desired doneness. 
    4. Serve with cauliflower rice or white rice, coleslaw, avocado, cilantro, sesame seeds, and sriracha for some heat! Enjoy

Coleslaw

  1. Toss cabbage, carrots, and cilantro leaves in a mixing bowl.
  2. In a small bowl whisk together vinegar, mayo, lime juice, garlic powder, salt, and pepper. Pour over cabbage mixture and toss.

    Creamy Cashew Dressing {Vegan & Paleo}

    Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

    I love sauce, dips, spreads I pretty much need it on everything I eat. Cashew based dressing is my favorite, I also love Chipotle Cashew Cream!! I love to put Creamy Cashew Dressing on my salads, buddha bowls, and roasted veggies. You can dump this dressing on just about any savory bowl and it will be delicious! I seriously love all sauces but this one I make the most.

    So today was a clean out the fridge day and roast all the veggies about to wilt over and die. We are usually pretty good at eating our veggies especially me, but my first trimester and veggies were not blending well. I had to stick to soups and smoothies to eat my veggies, thankfully were out of the trimester! Now in the second, I want nothing more than buddha bowls and big fresh salads, but still loving my carbs too, ha!

    How to make Creamy Cashew Dressing 

     

    This is a very easy recipe to make. Add all ingredients to your blender and blend till smooth and creamy! I use a Vitamix which also heats the dressing little so I chill mine in the fridge before eating. Keep the dressing stored in the fridge for up to 1 week in a sealed jar. 

    Love amazing dressings, you must also try Chipotle Cashew Cream and Vegan Basil Cream Sauce!

    Yield: 6 servings

    Creamy Cashew Dressing {Vegan & Paleo}

    Creamy Cashew Dressing {Vegan & Paleo}

    Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

    Prep Time 5 minutes
    Total Time 5 minutes

    Ingredients

    • 1 cup soaked cashews, drained and rinsed
    • 2  garlic cloves
    • 2 tbsp lemon juice
    • 1 tsp maple syrup
    • 1/4 cup avocado oil
    • 1 tsp apple cider vinegar
    • 1/2 cup filtered water
    • Salt to taste

    Instructions

      1. If you have not soaked cashews overnight, place cashews in boiling hot water and let soak for 15 minutes, then drain thoroughly.
      2. Place cashews, garlic, lemon juice, maple syrup, avocado oil, apple cider vinegar, and salt in a high-speed blender.
        Blend on high, and slowly add in the water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds to 1 minute.
      3. You can serve immediately or refrigerate. Leftovers will keep in the fridge for 1 week.

    Notes

    Prep time does not include soaking the cashews, I recommend you do this the night before or flash soak them in hot water for 15 minutes.

    Paleo Cut-Out Skinny Sugar Cookies (Vegan)

    Paleo Cut-Out Skinny Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! These cookies naturally sweet and the best healthy holiday treat!

    Let me introduce you to the skinny version of sugar cookies! Paleo cut-out skinny sugar cookies are perfect to share at tea or even for Santa Clause. I have always loved soft sugar cookies. I now have a stash of guiltless ones, however, I also have some regular ones set in the fridge right now too 😜.

    My kids still aren’t all in with the paleo sugar cookies, haha! They eat them but still look at me funny when they do🤣.

    So before I made these I studied how sugar cookies are made all the best tips and tricks. However, I can not really say I found too much on the paleo vegan combo expect some hilarious Pinterest failures that had me rolling 😂!

    These paleo cut-out skinny sugar cookies are failproof! I even tested twice because you know there is always beginner’s luck!

    About a month ago I purchased the 5lb tub of coconut oil from Costco. I mean its a great deal! Coconut oil fixes all of life’s problems and it acts like butter in vegan baking too! Just like regular cookies, you will cream together your coconut oil and coconut sugar for a naturally sweet cookie base.

    Vegan baking can be intimidating and it bloody sucks when you fail, mainly because the ingredients can be so pricy. I cringe when I waste precious almond flour,💸 haha! Lucky for you these are tested and true!

     

    Icing:

    You can, of course, use your favorite icing, this paleo and vegan version is more of a gel, not the easiest to work with but fits the title!

    Coconut Oil or Vegan Butter?

    Most vegan butter is not paleo however if you are just looking to keep the cookie vegan you can use vegan butter in place of coconut oil. I have not tested this but the ratio would be 1:1. 

    Equipment:

    Electric Mixer

    Cookie Sheet

    Plastic wrap

    cookie cutters

    How do I make these paleo vegan skinny sugar cookies?

    For the Cookies:

    • Make flax egg, set aside.
    • Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
    • Add in the vanilla extract and flax eggs, and agave mix till just combined.
    • Next, add in your coconut and almond flour and mix till a sticky dough is formed.
    • Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.  
    • Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    • Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    • Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray on your rolling pin)
    • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
    • With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    • Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

    For the icing:

    • Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
    • Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles. 
    • Place in freezer for 7 minutes so frosting sets.

    Can I freeze Paleo Cut-Out Skinny Sugar Cookies?

    Yes! Freeze these cookies for up to 2 months. If you choose to freeze allow time for the cookie to defrost in the fridge.

    Love paleo desserts, also try Paleo Chocolate Chip Cookie Bars.

    Yield: 30

    Paleo Cut-Out Skinny Sugar Cookies (Vegan)

    Paleo Cut-Out Skinny Sugar Cookies (Vegan)

    Paleo Cut-Out Vegan Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! They are naturally sweet and the best healthy holiday treat!

    Prep Time 10 minutes
    Cook Time 10 minutes
    Additional Time 30 minutes
    Total Time 50 minutes

    Ingredients

    • COOKIES:
    • 1/2 cup coconut sugar
    • 1/2 cup coconut oil
    • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
    • 1 tsp vanilla extract
    • 1/2 cup coconut flour
    • 1 1/2 cups almond flour
    • 2 tbsp coconut nectar (can sub agave)
    • ICING:
    • 1/3 cup melted coconut oil
    • 4 tbsp coconut nectar (can sub agave)
    • 8-10 drops of your favorite food coloring gel

    Instructions

      For the Cookies:

      Make flax egg, set aside.
      Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
      Add in the vanilla extract and flax eggs, and agave mix till just combined.
      Next, add in your coconut and almond flour and mix till a sticky dough is formed.
      Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.  
      Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
      Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
      Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray)
      Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
      With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
      Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.


      For the icing:

      Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
      Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles. 
      Place in freezer for 7 minutes so frosting sets.

    Notes

    You can sub agave but it is not paleo-friendly, it is sweeter than coconut nectar. Both agave or coconut nectar works great in this recipe!

    Nutrition Information:

    Yield:

    34

    Serving Size:

    1

    Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 3mgCarbohydrates: 7gFiber: 4gSugar: 6gProtein: 3g

    Paleo Chocolate Chip Cookie Bars

    Paleo Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate and pieces of walnut.   This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

    Hand’s down my new favorite cookie bar and its just a bonus that it is paleo! The texture is soft with crisp edges the way a cookie bar should be. Taste is naturally sweet from coconut sugar which can equally be subbed for brown sugar. I added walnuts because chocolate chip cookies with walnuts happen to be my favorite! So I figured why not add them to these amazing bars!

    Lately at night once the day is officially over for me, kids asleep 😴, and the kitchen is clean I like to unwind. Recently its been me, the couch, a cup of peppermint tea and a baked good, damn that sweet tooth! I try to keep my late-night treats as healthy as I can but still satisfying. As I was sipping my tea all I wanted to eat was chocolate chip cookie last night so I got up and these glorious Paleo Chocolate Chip Cookie Bars were born!! So much for unwinding haha! 😆 I tore up my small kitchen at 9 pm but it was so worth it and so much better than eating my husband’s stash of double stuffed Oreos!

    Make sure you use blanched almond flour because the almond meal is gritty! You can use grass-fed butter or ghee personally I like the flavor of grass-fed butter better.  All your going to need is an electric hand mixer, a mixing bowl, and a tin baking dish!

    So are you ready for some of the best Paleo Chocolate Chip Cookie bars?

    ENJOY!

    If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

    Yield: 12 cookie bars

    Paleo Chocolate Chip Cookie Bars

    Paleo Chocolate Chip Cookie Bars

    Paleo Chocolate Chip Cookie Bars are irresistibly soft, chewy, and loaded with gooey chocolate and crunchy walnuts. This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

    Prep Time 7 minutes
    Cook Time 23 minutes
    Total Time 30 minutes

    Ingredients

    • 1/2 cup grass-fed butter at room temperature
    • 1/2 cup coconut sugar
    • 2 eggs
    • 1 tsp vanilla extract
    • 1/4 cup coconut flour
    • 1 1/2 cups almond flour blanched
    • pinch of pink salt
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 3/4 cup chocolate chips
    • 1/4 cup walnut pieces

    Instructions

    1. Preheat the oven to 350 degrees F. Line your 8 x 8 baking dish with parchment paper and set aside.
    2. Using a hand mixer (can use stand mixer too) mix together your butter and coconut sugar until well combined. Add is your eggs and vanilla extract keep mixing till just combined.
    3. Add in your, coconut flour, almond flour, salt, baking soda, and baking powder. Beat until combined.
    4. Fold in your chocolate chips and walnuts.
    5. Transfer your cookie dough to prepared pan and smooth out into an even layer.
    6. Bake on the center rack of your oven for 22-27 minutes, until edges are golden and your content with the gooeyness of your cookie bars!
    7. Allow bars to completely cool before serving. Paleo flours crumble easy so it is important to let cool unless you are going to eat it hot with a scoop of ice cream! In that case, scoop out your cookie with a spoon.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    12 cookie bars

    Amount Per Serving: Calories: 222