Recently, I’ve been seriously craving a new cabbage dish! Cabbage is so easy to find, so cheap, and so easy to use. I love cabbage, and cabbage rolls have always intrigued me. Then I thought about all of the rolling and new techniques I’d have to learn on top of everything else I had to do the day I was developing this recipe… so I decided to just unstuff it! All of the flavor of cabbage rolls in one pot with this delicious one pot unstuffed cabbage roll!
The recipe is paleo, AIP, whole30 compliant, and has a lot of room for modification. You can make it with a tomato free sauce to keep it autoimmune protocol compliant, or you can go tomato crazy. Either way, it’s so easy and really inexpensive to make! You don’t need a fancy grocery store or crazy ingredients to make it. You can find everything you need easily, and cheap.
The Ingredients You Need For the One Pot Unstuffed Cabbage Roll
Cheaper than many other cuts of meat, and easy to find!
Green cabbage chopped and cored is much easier than the traditional rolling in my opinion!
Cabbage rolls typically have rice, but this dish uses cauliflower rice in its place. You can use a food processor to rice the cauliflower, or you can buy it pre-riced.
Onion and garlic
Traditional flavors in cabbage rolls.
I used a kettle and fire broth that I had on hand, but you can use homemade broth.
Tomato sauce (or nomato sauce)
I used a homemade nomato sauce as I’m intolerant to nightshades, but a good quality tomato sauce works if you can tolerate it.
This one pot cabbage roll is the perfect weeknight meal!
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cauliflower, riced (using a food processor, or pre-riced)
- 1 large green cabbage, cored and chopped
- 1/2 cup beef broth
- 2 cups tomato sauce (sub nomato sauce for AIP )
- 1 tsp sea salt
- 2 tsp parsley
- Using a large dutch oven, brown the ground beef on medium heat. Remove the beef and set aside, reserving the fat in the pan.
- Next saute the onion and garlic for 5 minutes or until translucent
- Add the riced cauliflower and saute for 5-8 minutes or until softened
- Add back in the ground beef as well as the broth, tomato sauce, cabbage slices, parsley and sea salt. Stir well to combine
- Place the lid over the dutch oven and simmer for 15 minutes to allow cabbage to soften and flavors to incorporate.
- Remove the dish from the heat and serve warm.
Easy, delicious and so perfect for meal prep! Make a big batch over the weekend and have meals prepped for a few days.
This post contains affiliate links. Learn what that means here.
As you can imagine, my kitchen is kind of always a wreck! Dishes piled high, tons of kitchen utensils, and lonely scraps of vegetable peels is a pretty normal sight in my kitchen by 10 AM. I’m sure you can relate! Any meals that require minimal equipment and ingredients are a serious winner in my book. What better than a flavorful and easy beef and broccoli dish?
Beef and broccoli is a former Chinese take out favorite of mine, and current simple weeknight meal favorite in the Hoover household. Daniel and I love making a stir fry, or this yummy beef and broccoli dish on date night. It’s incredibly easy to make, but it still tastes so fresh, and delicious.
This beef and broccoli is so nostalgic and yummy! It reminded me so much of the takeout that I grew up with that I seriously went out and got Chinese takeout boxes from the craft store to eat it out of and take pictures with. The one little touch of whimsy and presentation always makes healing food more fun… but seriously… it’s tasty regardless of what dish you serve it in.
Flank (or sirloin) steak beef
Flank or sirloin sliced thin is what’s in a classic beef and broccoli. However, you can also use ground beef if you’re trying to cut costs.
This is the soy sauce substitute in the dish.
This thickens the sauce.
Green onion, garlic, sesame seed (omit for AIP) and onion powder
Bone broth is the other component in the sauce to round out the sauce and keep the beef juicy. Plus, it adds on a whole other healing layer to an already healthy dish.
You can make a homemade bone broth, which I love to do. However, I get a ton of questions about what store bought broth I like. I’m pretty darn picky when it comes to broth and it took me a while to even try any store-bought brands! However, when I tried Kettle and Fire, it became an instant favorite! Kettle and Fire beef bone broth is aaaalmost AIP. It does have black pepper, so it’s out if you’re in the elimination phase, but if you’ve reintroduced it, you’re good to go! But as far as this recipe, you want to use homemade broth if you’re strict AIP.
I love this broth, and I partnered with Kettle and Fire to do a 7 day promotion for you guys to get more bang for you buck of a free carton (and up to three free cartons!) with your Kettle and Fire purchase. Check out this deal here before it ends on March 16th!
I almost always have a carton of Kettle and Fire in my pantry these days for when I don’t have homemade bone broth on hand, and it’s absolutely perfect for dishes like this!
- 1 lb beef flank (or sirloin) steak, thinly sliced
- 2 cups broccoli florets
- 1 tbsp coconut oil
- 1/4 cup bone broth (I used Kettle and Fire, but used homemade for AIP )
- 2 tbsp coconut aminos
- 1 tsp arrowroot starch
- 2 tsp garlic powder
- 2 tsp ginger powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp green onions, chopped
- 1 tsp sesame seeds (omit for AIP)
- OPTIONAL Sautéed auliflower rice
- Fill a medium sauce pan halfway with water and bring to a medium boil. Add the broccoli to steam for 2-3 minutes, until bright green. Strain and set the broccoli aside for later use.
- Next, use a large skillet, melt the coconut oil on medium heat
- Add the bone broth, and coconut aminos to the skillet, and slowly whisk in the arrowroot starch until sauce thickens and there are not clumps
- Next, add the beef slices and season with garlic, ginger, salt and pepper. Cook the beef on medium heat, rotating often until no longer pink.
- Pour in the broccoli florets and mix in with the beef and sauce to combine. Sauté until broccoli is lightly crisped and cooked through.
- Remove from heat and serve over cauliflower rice (optional) and top with green onions and sesame seeds.
Growing up, my family was all obsessed with Chinese takeout! We often had it as our Friday night easy meal, or would dine in on a lazy weekend. It didn’t matter if we lived on Long Island, San Antonio, or Dallas, a new Chinese favorite was always found. Not only were egg rolls a family favorite (hence, my egg roll in a bowl recipe) but so were pasta dishes like Lo Mein and Chow Mein. I haven’t had these is years since going gluten free, and then eventually AIP, so I had to recreate it as Spaghetti Squash Chicken Chow Mein!
This meal is simple to make on a weeknight or meal prep for the week as leftovers. It’s packed with veggies and features protein and healthy fats to make it a complete, whole meal. Plus, it’s AIP, Paleo, and Whole30 compliant all while being a fun throw back for a take out favorite.
The Main Ingredients You’ll Need For the Spaghetti Squash Chow Mein
Technically, you could use something like sweet potato glass noodles to make this paleo, but spaghetti squash is much easier to find!
You can also use thigh, but I think breast works better here. Or you can just leave it out entirely and just have a veggie dish.
Just half a head of a large cabbage, or a small cabbage to round out the dish.
Carrots and celery
More crunch, and more veggies!
This is a soy sauce substitute that you can find at any health food store.
- FOR THE CHICKEN
- 1 lb chicken breast, diced
- 1 tbsp coconut oil
- 1 tsp coconut aminos
- 1/4 tsp sea salt
- FOR THE CHOW MEIN
- 1 medium spaghetti squash
- 2 tbsp coconut oil
- 1 onion, diced
- 1/2 cup carrots, shredded
- 3 stalks celery, chopped
- 1 cup green cabbage, chopped into strands
- 4 sprigs green onion, chopped
- 3 tbsp coconut aminos
- 1 tsp sea salt
- 1/2 tsp pepper (omit for AIP)
- 2 tsp ginger powder
- Preheat the oven to 400 F
- For the spaghetti squash, slice it in half lengthwise and deseed. Place the squash face down on a baking sheet lined with parchment paper and bake for 40-50 minutes or until the squash shell is soft to the touch. Once done, scoop out the inside strands with a fork and discard the shell.
- While the spaghetti squash is cooking, melt 1 tbsp of coconut oil in a pan over medium heat. Add the diced chicken, coconut aminos, and sea salt. Cook until crispy and internal temperature reaches 165-170 F and set the chicken aside.
- Add more oil to the pan along with the diced onions. Saute until translucent.
- Next add the carrots and celery and cook for 5-8 minutes or until soft. Stir in the cabbage until soft for about 1-2 minutes
- Finally, stir in the spaghetti squash, cooked chicken, sea salt, pepper, ginger, and the coconut aminos and satue for about a minute to combine the flavors
- Serve topped with green onion and enjoy!
That’s all you need for a flavorful, nutrient dense, and nostalgic dish! This dish yields leftovers for several meals if you’re a small household, and is great for prepping ahead of time.
Make it for meal prep for the week ahead, serve it as a date night dish, or simply make it as a fun weeknight meal to feel like you’re having takeout.
If you like this dish check out these…
If I were to define what makes a good meal in my book, it would probably be these three things… easy, nutrient dense and delicious! Meals like tuna salad, or chicken salad are one of my favorite meals that fit all of these requirements. However, it took getting a bit fancy to make those work for a healing diet. They sound like totally neutral foods, but with ingredients like mayo, and often added sugars and weird spices if you’re getting it pre-made, it does indeed require some extra thought to make it healing diet compliant. So I took out all of the guess work for you! This Paleo Avocado Chicken Salad is Whole30, AIP, and hits all of the criteria for a great meal.
What’s great about chicken salad is that it’s so versatile and easy to be loved by many. I ate mine actual salad style as pictured here, but when my husband saw what I was eating, he decided to try some as a sandwich on sprouted bread. So perfect for sharing!
All in one salad, you get protein, healthy fats, and veggies. Always a winner!
This recipe calls for cooked and cubed chicken breast, however you can also use shredded chicken and good quality canned chicken from sources like Wild Planet!
Green apples and grapes
These fruits add the right amount of natural sweetness to the dish without being overly sweet. If you’re watching your sugar intake, you can easily leave out the grapes.
Celery, green onion and butter lettuce
Celery and green onion go in the chicken salad, and butter lettuce is more of an optional ingredient if you choose to eat it as a salad. You can also eat is as a wrap, or sandwich if you have a bread substitute that you tolerate well.
Avocado, avocado oil and lemon
This is essentially what makes up the mayo. Rather than just mashing up avocado by itself, you blend all of the ingredients together for a creamy and more mayo-esque consistency.
One thing you’ll see in the notes is that this salad is best eaten pretty fresh, as avocado does brown if left in the fridge for too long. However, the lemon helps and this lasted several hours in the fridge when I did it! It’s just not a dish you make on Monday and eat on Thursday.
- For the chicken
- 2 lbs chicken breast
- 1 tbsp avocado oil
- 1 tsp sea salt
- For the salad
- 8-10 butter lettuce leaves, washed
- 1 cup granny smith apple, diced
- 1/2 cup red grapes, sliced in half
- 1 cup celery, chopped
- For the avocado “mayo”
- 2 medium avocados
- 3 sprigs green onion, chopped
- 4 tbsp avocado oil
- Juice of 1/2 lemon
- 1/4 tsp sea salt
- 1/8 tsp black pepper (omit for AIP)
- Preheat oven to 350 F and line a baking sheet with parchment paper
- Rub the chicken with avocado oil and season with salt
- Bake the chicken in the oven for 40-45 minutes or until internal temperature reaches 165-170 F
- Allow the chicken to rest and cool and chop into cubes
- Combine the chicken, apples, grades, celery, and green onion in a large box and set aside
- For the avocado “mayo”, use a high speed blender to blend the avocado, avocado oil, lemon juice, salt and pepper
- Pour the avocado mayo in with the salad mixture and stir well to combine
- To assemble the salad line 2-3 bowls with butter lettuce (either chopped or whole) and spoon the chicken salad over top
Eat fresh within a few hours of making to avoid having the avocado over oxidize and brown.
Creamy, delicious, and easy to make! Both my husband and I were so on board with this yummy salad. It’s perfect to scale up and bring to a party or picnic, or just keep for yourself.
I hope you enjoy this easy salad! If you like this dish, be sure to check out these as well…
Eggs are such a staple for breakfasts, and were probably one of the only real foods that I ate as a kid. Who doesn’t love scrambled eggs for breakfast or a hard boiled egg for a quick snack? They’re easy, convenient, and nutrient dense… but so many people (myself included) have egg sensitivities and allergies! The question arises “what are you supposed to eat for breakfast if you’re egg free?!”. Breakfast is one of the hardest meals if you’re egg free, on the autoimmune protocol or just egg free on a paleo or Whole30 type diet. So I’m adding to my egg free breakfast recipes with this Mexican Breakfast Skillet! It’s Paleo, AIP, Whole30, and the perfect egg free breakfast.
When I announced that I was doing a Whole30 (I’m on day 6 right now!!) during February/March, I was asked “why the heck do you need a Whole30 if you’re already Paleo and mostly AIP?”. Main answer… treats! There are tons of recipes for AIP treats (I have plenty of my own!) and I was really feeling like I needed a break. My second reason was to show you guys how you can do Whole30 mostly AIP! No eggs, no nuts, no nightshades, and no premade bars. So an egg free breakfast dish was one of my top priorities to share with you!
This Mexican Breakfast Skillet is such an amazing and balanced breakfast. It feature green veggies, a starchy veggie, healthy protein, and healthy fat, to keep you satiated throughout the day, and much less likely to experience blood sugar spikes and dips.
What You Need For This Mexican Breakfast Skillet
Grass fed ground beef was my protein of choice for this skillet, but you can also use something like turkey, chicken or even a compliant chorizo… I just think beef provides the best flavor here!
The starchy veggie of choice in this skillet.
Kale, red onion, radish, and cilantro
These veggies add nutrient density, and tons of flavor to the dish.
What would a taco skillet be without avocado??
Optional : Salsa, or fried eggs
As this dish is AIP, it’s nightshade free and egg free. However, if you can tolerate salsa and eggs, go for it!
- 1 lb ground beef
- 2 medium sweet potatoes, diced
- 1 medium red onion, finely diced
- 2 stalks kale, destemmed and chopped
- 2 tsp cumin (omit for AIP)
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- Juice of one lime
- For garnish
- 2 tbsp cilantro, chopped
- 1-2 radishes, sliced
- 1 medium avocado
- Fresh salsa
- Set the stove top to medium heat and prepare a large skillet
- Add the ground beef to the pan and lightly salt. Cook on medium heat until browned, and set aside, reserving most of the fat in the pan to cook the vegetables.
- Add the sweet potatoes and cook until softened and crisped (but not burnt), stirring frequently
- Next add in the red onion and cook until the onions are translucent
- Finally, add the kale and cook for 2-3 minutes or until wilted
- Add back in the beef, as well as the salt, pepper, cumin, oregano, onion powder, garlic, lime juice and stir for until well combined
- To serve, top with avocado, cilantro, and radish
- Eat as a breakfast skillet, or lunch leftovers!
This taco skillet is so perfect for serving as a nourishing breakfast and saving later for leftovers! Perfect for putting in a bowl for taco Tuesday lunch or dinner 🙂
I hope you like this tasty taco skillet! Be sure to tag me on Instagram or share a photo on Pinterest if you try it!
Fancy magazine worthy meals are great, don’t get me wrong. But when it comes down to just getting through the work week, sometimes you need something that’s simple to make, practical to store, and healthy! I spent years trying to get my meal prep routine on point with fussy recipes I pulled from magazines and cookbooks and found myself overwhelmed, and unsatisfied. That’s why I decided to share this recipe for anti-inflammatory turmeric chicken meal prep bowls! Paleo, AIP, Whole30, and absolutely perfect for stashing in the fridge and bringing to work throughout the week.
Not everyone is into the idea of prepping their meals for the week, but let me tell ya, it’s totally changed the way that my husband and I eat. No longer are we scrambling for halfway decent food for lunch on a Thursday morning! We have it all prepped and ready to go! All it takes is a little bit of forethought, an hour or two in the kitchen over the weekend, and some creative ideas to get you going for the week… and I’ve got the creative idea for ya right here!
Why I Love These Anti-inflammatory Turmeric Chicken Meal Prep Bowls
They’re perfect for meal prep for the week
This recipe is designed for three days worth of meal prep. My husband and I share meal prep, so it can essentially be two days worth of lunches plus one for two people. You can simply scale up or down from there and use leftovers for dinner.
They feature anti-inflammatory turmeric
Turmeric is one of my absolute favorite ingredients to cook with and it has made such a dramatic difference in my own health. Regular turmeric has really helped support my overall health, and I notice an immediate difference when I’m trying to fight off the start of a cold and I super dose on turmeric. Perfect for supporting your health during flu season!!
They’re veggie packed!
Broccoli, cauliflower rice, and fresh herbs for a nutrient dense meal!
The Ingredients You’ll Need
Chicken breast is what I used for this recipe, but you can easily use chicken thigh as well!
Broccoli goes best with these flavors and hold up well in the fridge, but you can also use other veggies like asparagus!
I often buy cauliflower rice pre-riced to save myself some time in the kitchen. It’s a worthy expense to me! I’ve seen pre-riced cauliflower at sprouts, Trader Joe’s, Whole Foods, and even Target. However, you can also just use a food processor to rice cauliflower!
You can also used avocado oil.
Turmeric, ginger, and fresh parsley
Turmeric is the main anti-inflammatory ingredient here, but ginger also adds in some more benefits!
I use glass like this, but you can also use stainless steel!
- 3 chicken breasts (about 1-1.5 lbs)
- 2.5 cups cauliflower rice (pre riced or riced in a food processor)
- 2.5 cups broccoli florets
- 3 tbsp coconut oil
- 2 tsp turmeric
- 1 tsp onion powder
- 1/2 tsp ginger
- 1 sea salt
- 1/2 tsp black pepper (omit for AIP)
- 1 tbsp coconut aminos
- 1-2 tsp fresh parsley
- Preheat the oven to 400 F and line a large baking sheet with parchment paper
- Place the three chicken breasts on one side of the baking sheet, and the broccoli on the other (use two baking sheets if it’s too crowded)
- Mix 2 tbsp of melted coconut oil with 1 tsp ground turmeric, onion powder, ginger, sea salt, and black pepper
- Pour the mixture over the chicken and the broccoli, evenly coating them
- Top the chicken with an extra tsp of ground turmeric
- Bake in the oven for 20-25 minutes or until chicken reaches internal temperature of 165-170 F
- Remove the chicken, set aside, and potentially keep the broccoli in for 5-8 more minutes if you like it crispy!
- While the chicken and broccoli are cooking, melt 1 tbsp of coconut oil in a large skillet on medium heat
- Add in the cauliflower rice and season with salt and coconut aminos
- Cook the cauliflower rice for 12-15 minutes, or until lightly browned
- Assemble the meal prep bowls (you’ll have about 3) by slicing the chicken and topping with parsley, then adding in the cooked broccoli and cauliflower rice
- Store in the fridge for 2-3 days and enjoy!
So easy, yummy, and healthy! You can have these all for lunch, or double up for breakfast or dinner. I often have meals like this for breakfast and find it much more filling than something like a smoothie.
If you want more meal prep recipes, check out my e-book the 30 Day Gut Healing Diet Plan & Guide. It comes with 30 days worth of meal plans focused specifically towards gut health and has detailed meal prep guides, and pictures of entire days of eating to make it easy to follow along!
Want more turmeric recipes? Check out these…