Asian Sloppy Joe Skillet (Whole30, Paleo, AIP)

This Asian Sloppy Joe is classic comfort food with a flavorful and fun twist! It’s gluten-free, paleo, whole30 compliant, and AIP.

Asian Sloppy Joe

We all know sloppy joes. We may have a love/hate relationship with them, but we know them well. They’re classic comfort food sandwiches with a fluffy bun and ground beef cooked in a ketchup-y type sauce. They’re much more on the junk food spectrum than anything, but admit it…  you know they taste pretty good!

If you’re looking to get creative with a simple meal like a sloppy joe, this Asian Sloppy Joe is just the thing! It’s the perfect way to spice up a meal with ground beef that’s relatively cheap and accessible with different flavors. This can be eaten by itself as a more protein heavy skillet with the slaw, or it can be eaten stuffed in a sweet potato to make it a more well-rounded meal.

asian sloppy joe in sweet potato

The Ingredients You’ll Need

Ground beef

I love an easy meal that you can make with ground beef!

Tomato paste (or nomato sauce)

You can use tomato paste, or nomato sauce to make it nightshade free.

Coconut aminos

Coconut aminos is a gluten and soy free soy sauce substitute that you can buy at health food stores and online.

Coleslaw mix

You can buy a pre-made coleslaw mix or make your own. I know that there’s a lot of misconception about raw cabbage out there with thyroid issues. The Paleo Mom breaks it down in this helpful article!

Japanese Sweet Potato

I’ve been eating this sloppy joe with just the coleslaw, but you can also use it as a stuffed sweet potato recipe using a Japanese Sweet Potato. I buy these at whole foods or natural grocers.

Onion, garlic, ginger

 

Asian Sloppy Joe

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Asian Sloppy Joe Skillet (Whole30, Paleo, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 3 servings

Ingredients

For the slaw

  • 1 1/2 cup coleslaw mix
  • 1 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1 tsp coconut aminos

For the sloppy joe

  • 1 lb ground beef
  • 1 onion, finely diced
  • 1/2 tsp sea salt
  • 2 tsp garlic powder
  • 1 tsp ginger powder
  • 1/2 cup tomato paste/nomato sauce for AIP
  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 2 tsp apple cider vinegar
  • 1 tbsp coconut sugar (omit for whole30)
  • 2-3 tbsp green onion, chopped

For serving (optional)


Instructions

For the slaw

  1. Combine all of the ingredients a small bowl and mix well until combined. Season further to taste and set aside.

For the sloppy joe

  1. Using a large skillet, add the chopped onion, ground beef, and salt and saute on medium heat. Use a wooden spoon or spatula to break up the ground beef into small crumbles. Stir until browned. Remove from heat and drain the majority of the fat from the pan.
  2. Season with garlic and ginger and stir in the remainder of the ingredients (reserving the green onion). Reduce heat to a low simmer and simmer for 6-8 minutes to allow the sauce to thicken.
  3. Top with green onion and slaw. Serve by itself, or stuffed inside a sweet potato.

Asian Sloppy Joe

Detox Pink Beet Latte (Paleo, Whole30, AIP)

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This detox pink vanilla beet latte is an amazingly cute and tasty liver loving latte! It’s dairy free, easy to make, and nutrient dense.

Beautiful lattes are the best! We eat with our eyes first and a gorgeous latte with a beautiful color and some swirly milk is always a fun treat. And with Instagram making lattes like golden milk and matcha lattes more and more popular, I think we’re all into the idea of yummy and healthy drinks.

This beautiful pink beet latte isn’t just yummy and pretty, but it’s nutrient dense and supports a healthy liver! Now that’s a good latte!

 

So, why beets?

Beets are a superfood! Beets contain betaine which supports the healthy flow of bile which helps to support our liver working the way it was intended! They’re also rich in vitamin C which makes them a powerful antioxidant.

And let’s be honest… the average person doesn’t really have a beet heavy diet. They’re one of those vegetables that we tend to neglect, so this is an amazing way to sneak some in.

 

Wait… aren’t “detox” recipes spammy?

Yes, and no. Yes if it’s a detox tea that promises miracle weight and fat loss. No, if it’s just real food that naturally supports liver health!

The word detox is almost a dirty word in our society because it’s made out to be so spammy. People often say “why would I do anything to support detox if my liver already does that naturally?!”. Yes, our liver naturally does this, but our liver is also overburdened and can use some support. It’s like saying “Why are you wearing glasses?! Aren’t your eyes just naturally supposed to see well?!” See what I mean? It’s silly to think that the liver is for some reason the only organ in the body that’s immune from the world and doesn’t need any support. It’s quite the opposite.

I’ve gotten a myriad of tests done by medical doctors in the past that have indicated that I have elevated liver enzymes and need extra liver support. It’s not delusional to accept that your liver can be overburdened and needs support.

Our body can use some extra love and support if it’s overburdened, and as long as we’re either doing it with doctors guidance and/or with just with the healthy foods that we eat, it’s not spammy!

 

How does our liver get overburdened?

The liver is responsible for over 500 functions in the body, and it can easily be overburdened by the following…

  • Blood sugar imbalance
  • Over-consumption of sugar and refined carbohydrates
  • Environmental toxins
  • Heavy metals
  • Overconsumption of alcohol
  • Chronic inflammation and autoimmunity
  • Epstein Barr Virus
  • etc.

What are some signs that your liver could use some love and support?

You suffer from estrogen dominance and hormone imbalance. 

Estrogen dominance is so prevalent in our society. Women that experience PMS, breast tenderness, mood swings, skin issues, and more can all potentially be dealing with estrogen dominance or hormone imbalance.

The way that healthy hormone cycles should work is that our body should be making new hormones and detoxing old hormones all of the time. Just like we grow new hair, skin, etc., and lose it, we make new hormones. However, if our detox pathways are blocked from excess

You deal with fat malabsorption.

Feel like you can’t digest fats? Like you eat a meal with fat in it and find yourself running to the bathroom? So many people say that fat just doesn’t work for them, but really, it’s an issue of digestion. You should be able to tolerate fats, as long as your liver is working properly.

You have elevated liver enzymes.

This is a test that any doctor can run via some routine bloodwork. If you’ve never had your liver enzymes tested, you can easily request your doctor to run it on a blood test!

 

What can you do to support your liver?

Work one on one with a doctor.

This is always stepping one! You can’t drink enough beet lattes to replace support from a doctor.

Balance your sugar intake.

Removing excess sugars and adding more healthy fat and protein can help balance your blood sugar.

Eliminate your exposure to toxins.

  • Clean up your cosmetics
  • Use safer cleaning supplies
  • Invest in a water filter
  • etc.

Eat liver supportive foods

  • Beets
  • Leafy greens
  • Cruciferous vegetables
  • Liver (yes, liver!)

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Detox Pink Vanilla Beet Latte


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 1 serving
  • Category: drink
  • Cuisine: American

Ingredients

  • 1 small beet, peeled (see notes)
  • 1/2 cup water
  • 1 cup coconut milk (or almond milk for non-AIP)
  • 2 tsp coconut oil, melted
  • 1/4 tsp vanilla extract (sub vanilla bean powder for AIP)
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 2 tbsp collagen peptides
  • 2 tsp honey (omit for whole30)

Instructions

  1. Add the beet to a small saucepan and cover with water. Bring to a low boil and simmer for 30 minutes or until fork tender. Drain and allow to cool.
  2. Using a high-speed blender like a Vitamix, blend the beet with 1/2 cup of water until smooth.
  3. Place a fine mesh strainer over a large mug and pour the beet mixture through the strainer and into the mug. Use a spoon to push down the pulp to draw out any excess liquid. Save the pulp to add to soups, sauces, or mix it into the drink if desired.
  4. Heat the milk and coconut oil in a medium saucepan until warm. Stir in the vanilla, cinnamon, ginger, collagen, and honey. Whisk until fully incorporated and the collagen is fully dissolved. Use a milk frother if desired.
  5. Pour the milk into the mug with the beet mixture and serve warm topped with additional cinnamon if desired.

Notes

Save time by buying precooked beets, like the Love Beet brand!

Red Velvet Mini Whoopie Pies (Paleo, Vegan, AIP, Gluten Free)

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These red velvet whoopie pies are little bites of heaven! They’re naturally colored and are totally paleo, gluten free, dairy free, and AIP.

whoopie pies

I’ve been wanting to make whoopie pies for quite some time. Soft cookies and creamy filling? Yes, of course, I want that! What better time for cute little treats than Valentine’s Day? I don’t ever make a huge deal out of Valentine’s day, but baking a little something can be a fun treat to give family, friends, or to just make for yourself.

Red velvet is the next best thing after chocolate on valentines day, but I was put off by the unnaturally red color that’s often from food coloring. You can totally make red velvet without food coloring and while adding in some superfood ingredients… beets! No wait, don’t go! I promise these don’t taste like beets. These red velvet whoopie pies taste sweet, creamy, and don’t have any artificial colors or flavors in sight.

red velvet whoopie pies

One thing to note about these whoopie pies is that they’re little guys! These are mini’s, and I prefer to make them that way so they hold better, and there’s more to share. I haven’t tried these are larger whoopie pies, but I assume it should work okay.

 

 

The Ingredients You’ll Need for the Red Velvet Whoopie Pies

 

Coconut flour & arrowroot starch

This is the flour blend that I used for the cookies to keep them gluten and grain free. You should be able to use tapioca starch in place of arrowroot, but I cannot recommend a swap for the coconut flour.

A small beet

As I said, you can’t taste it! It really just colors the cookies. You’ll boil the beet to soften it and then puree it so the taste and texture disappear in the cookies.

Cocoa powder

This helps to mask some of the beet flavors. If you’re AIP, use carob powder.

Palm shortening

This makes the cookies nice and cakey and is the base of the cream filling.

Maple syrup/honey

Use maple syrup if you’re making these vegan, but honey will work too.

Red Velvet Whoopie Pies

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Red Velvet Whoopie Pies (Paleo, Vegan, AIP, Gluten Free)


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 6
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Ingredients

For the whoopie pies

For the cream filling

  • 1/3 cup palm shortening
  • 1 tbsp light colored honey/maple syrup for vegan (see notes)

Instructions

  1. Add the beet to a medium-sized pot and cover with water. Bring to a low boil for 25-30 minutes or until the beet is soft. Drain the excess water and allow the beet to cool before using a blender to puree. Add 1 tbsp of water if needed. Scoop out 2 tbsp of the beet puree to use in the cookies. See notes for leftovers.
  2. Line a baking sheet with lightly greased parchment paper and preheat the oven to 350 F.
  3. Using a medium-sized bowl, mix the coconut flour, arrowroot, cocoa powder, and baking soda until well combined.
  4. Mix in the beet puree, palm shortening, and maple syrup. Stir until the dough is fully combined.
  5. Scoop 1 tbsp of the cookie dough onto the baking sheet and use the palm of your hand to flatten into a cookie. Repeat the process for the rest of the dough. You should have about 12 cookies.
  6. Bake in the preheated oven for 10 minutes. Carefully move to a cooling rack and allow to cool. These cookies will easily break if not cooled.
  7. Prepare the cream filling by whisking together the shortening and sweetener.
  8. Once the cookies have cooled, add a spoonful of cream filling to the bottom of a cookie and sandwich it with another cookie. Repeat for 6 whoopie pies total.
  9. Chill in the refrigerator to set the frosting before serving (preferred) or eat immediately for a smoother frosting.

Notes

If you have any leftover beet puree, save it to add to soups or smoothies. It’s incredibly nutrient dense!

For the cream filling, the honey yields a better color for the cream. However, you can also use maple syrup if you’re sharing with vegan friends.

Keywords: red velvet, whoopie pies

Red Velvet Whoopie Pies

Whole30 Steak with Chimichurri (Paleo & AIP)

This steak with chimichurri sauce is perfect for serving for date night. It’s paleo, whole30, and AIP compliant.

I never cooked a whole steak until I was married. I thought it was this crazy exact science that was reserved for 5-star chefs and home cooks who wear aprons that say “Kiss The Cook”. Steak is always so expensive at restaurants, so I was afraid to even attempt it at home! I thought, “do I need to fire up the grill?” “How do I even make it taste good?”

This recipe is the perfect easy steak to make for date night, Valentine’s Day, or just whenever you’re feeling like a satisfying meal! The chimichurri amps up the flavor without adding tons of extra work. It’s an all-around easy meal that looks like you put forth way more effort than you actually did.

The Ingredients for the Steak with Chimichurri Sauce

NY Strip Steak

You can also use rib eye steak or flank steak for this recipe.

Avocado oil

Avocado oil is a neutral tasting oil that is stable at high heat.

Salt, pepper, and garlic

Chimichurri sauce

This sauce adds so much flavor to the steak! It totally makes the whole dish.

What to serve with this dish

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Whole30 Steak with Chimichurri (Paleo & AIP)


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Global

Ingredients

  • 2 lbs NY strip steak (2 steaks)
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil
  • 1 clove garlic
  • Chimichurri Sauce

Instructions

  1. Set the strip steak out on the counter for 15-20 minutes to allow to come closer to room temperature.
  2. Pat the steak dry and salt well on both sides, along with pepper.
  3. Heat the avocado oil in a large cast iron pan on medium heat.
  4. Once the oil is hot and shimmering, add the steak to the pan along with the garlic clove. Cook the steak for 3 minutes on each side. Use a meat thermometer to check for the temperature of the desired doneness. See notes.
  5. Remove from the pan and allow to rest for 5-10 minutes.
  6. Slice and serve topped with chimichurri sauce.

Notes

For a rare steak, the temperature should be 130 F-140 F, medium rare if 140-145F, a medium steak is around 150-160F and well done is anything above.

Chimichurri Sauce (Nightshade Free, Whole30, Paleo)

This chimichurri sauce is easy and delicious! It’s whole30, paleo, vegan, AIP, and nightshade free.

chimichurri sauce

Have you ever had chimichurri? It’s an easy to make sauce that packs a serious punch on the flavor. It’s the perfect thing to throw together when you want a little something extra to jazz up your meal but don’t want to go through too much fuss. Plus, it’s packed with nutrient dense herbs and is basically equivalent to adding an extra veggie to your meal. Win, win!

Chimichurri typically has chili in it, but I decided to make my own version that’s still flavorful and herbaceous but nightshade free! It tastes great on steak, seafood, and roasted vegetables.

You can make this sauce over the weekend and it’ll keep for a few days in the fridge so you can have it throughout the week. The trick to making it last longer is adding a bit more oil on top and mixing it in when you’re ready to enjoy it some more. This keeps it from oxidizing and makes it easier to stir too.

chimichurri sauce

The Ingredients for the Chimichurri Sauce

 

Parlsey

Fresh parsley is a mild flavor and great base for this sauce.

Cilantro

Cilantro is an acquired taste for sure, but there are a lot of flavors going on in this recipe and it’s not too cilantro forward.

Basil

Basil adds more of that herbaceous flavor to this sauce.

Garlic

Traditionally, chimichurri is made with red pepper flakes. Since this is a nightshade-free version, this adds a little bit of a kick.

Olive oil & red wine vinegar

You can also use avocado oil. I recommend finding a red wine vinegar without sulfites like this brand. 

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Chimichurri Sauce


  • Author: Michelle
  • Cook Time: 5
  • Total Time: 5
  • Yield: 5 servings
  • Category: Sauces
  • Cuisine: Latin American

Description

This chimichurri sauce is easy and delicious! It’s whole30, paleo, vegan, AIP, and nightshade free.


Ingredients

  • 1 cup cilantro
  • 1 cup parsley
  • 1/2 cup basil
  • 1 tsp dried oregano
  • 2 garlic cloves, peeled
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar

Instructions

  1. Wash and roughly chop the herbs.
  2. Add all of the ingredients to a high-speed blender and blend until fully combined.
  3. Season further to taste and store in a glass container.

Notes

To make the sauce last longer, add a bit more oil on top and mixing it in when you’re ready to enjoy it some more.

chimichurri sauce