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These Easy Cabbage Roll Bowls created by Andrea (formerly Hurried Health Nut) are similar to other Egg Roll in a Bowl recipes you’ll find out there. This dish packs all the flavor of traditional egg rolls (without the wrapper), without the gluten, grains, eggs or nightshades – or the time commitment! If you want to make them more like a traditional Cabbage Roll, try adding cauliflower rice to your mix … that’s what I do!  Not only does it remind me of home, it ups my veggie intake!

These bowls are Core AIP, Modified AIP, Paleo and Whole30 compliant, so you can feel good about what you’re eating. It’s a tasty dish for breakfast, lunch or dinner and it’s delicious served warm or cold for days where you’re brown-bagging.

This dish stores well, so it’s great for left overs or used in meal prep containers and/or freezer storage too.

Enjoy!Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Easy Cabbage Roll Bowls

Easy Cabbage Roll Bowls

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ A super simple, flavorful dish that can be used for breakfast, lunch or dinner!

Ingredients

  • 1 Tbsp - avocado oil
  • 1 - medium yellow onion, diced
  • 5 - cloves garlic, minced
  • 1 tsp - fresh ginger, minced or grated
  • 1 lb - ground pork (pastured is preferred, for optimal nutrition)
  • 1 cup - shredded carrots
  • 2 cups - shredded cabbage (you can also use pre-shredded mix available in most grocery stores)
  • 1/4 cup - coconut aminos
  • 1 tsp - fish sauce
  • 1 tsp - apple cider vinegar
  • 2 - green onions, thinly sliced (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat a large skillet over med-high heat.
  2. Add avocado oil and swirl around until shimmering.
  3. Add diced onion and sauté until softened. Then add minced garlic and ginger, sautéing for another minute or two, until fragrant.
  4. Add ground pork, breaking up into bits, and brown until almost cooked through. (Energy Saving Tip: use a metal whisk or potato masher to break up ground meat)
  5. Add carrots and cabbage, and stir to incorporate.
  6. Add coconut aminos, fish sauce and apple cider vinegar, stirring to combine.
  7. Continue to stir occasionally, until cabbage is slightly wilted (but still a little crisp) and pork is cooked through.
  8. Garnish with sliced green onions, a squeeze of fresh lime juice and serve.

Notes

TIP: Up your nutrient game by adding even more veggies in! I like to add finely sliced baby bok choy, serve over a bed of cauliflower rice or add your cauliflower rice right in to make it more like a traditional cabbage roll which usually contains rice.

STORAGE: Store leftovers in an airtight container in the fridge for 3-5 days or use quality, glass meal prep containers and store in the freezer for future use.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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These sheet pan Autumn Harvest Bowls are a welcome meal on a cool autumn evening, and it’s a great way to use up left-over turkey!

At its core, this recipe is just a simple sheet pan meal, drizzled in a savory-sweet Maple-Balsamic Sauce that ties it all together. Yet, it’s so delicious and comforting, you’ll want to eat it all autumn long.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Autumn Harvest Bowls with Maple-Balsamic Dressing

Autumn Harvest Bowls with Maple-Balsamic Dressing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
Autumn veggies, turkey and a savory-sweet maple-balsamic dressing combine forces for these Autumn Harvest Bowls you’ll want to devour all season long.

Ingredients

For the Autumn Harvest Bowls:

For the Maple-Balsamic Dressing:

Instructions

  1. Preheat oven to 425ºF.
  2. Arrange onion, sweet potatoes and brussels sprouts on a sheet pan lined with parchment paper. (Try not to over-crowd the pan. Veggies roast best when they have some space).
  3. Sprinkle with minced garlic, a drizzle of avocado oil and sea salt, to taste.
  4. Roast at 425ºF for 25-40 minutes (depending on how large you cut your veggies), stirring halfway through.
  5. While the vegetables roast, add all of the ingredients for the Maple-Balsamic Dressing to a dressing bottle or small mason jar and shake to combine.
  6. When roasted vegetables are crispy, remove from the oven.
  7. Divide spinach, roasted veggies and turkey slices among four bowls.
  8. Top with dried cranberries and drizzle with Maple-Balsamic Dressing and enjoy immediately.

Notes

STORAGE: If you have any leftovers, store the ingredients separately in the fridge for up to 3 days. When ready to eat, you can either reheat in the microwave for a couple minutes, or enjoy as a cold salad.

MEAL PREP BOWLS: If using for meal prep bowls and you intend to eat this as a cold dish, it's a great way to use left over veggies you've already cooked! Be sure that all ingredients are cold before assembling your meal prep bowls or your greens will wilt.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

This simple Winter Sheet Pan Meal is perfect for easy AIP meal prep bowls, or if you just want a quick and easy weeknight dinner!

Simply chop your veggies and chicken, shake up a quick balsamic sauce and roast away! Minimal ingredients, but big on flavour!Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Sheet Pan Winter Meal Prep Bowls

Sheet Pan Meal Prep Bowls

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥

Ingredients

  • 1 lb - chicken breasts or thighs, cut into bite-size pieces
  • 1 - large sweet potato, peeled and cut into 1/2″ cubes (approx. 2 cups)
  • 2 cups - broccoli florets
  • 2 - large carrots, sliced into 1/2” pieces

Balsamic Sauce:

Instructions

  1. Wash and prep the vegetables and cut the chicken into bite-size pieces. The larger the pieces, the longer the cooking time.
  2. Arrange chicken, sweet potato, broccoli florets and carrots on two well-greased sheet pans (or lined with parchment paper. I recommend using at least two sheet pans to avoid over-crowding which simply ends up steaming your veggies and making them more mushy.
  3. Add balsamic marinade ingredients to a small mason jar and shake well to combine. Drizzle over the chicken and vegetables.
  4. Roast at 425º for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
  5. Let cool and divide among four glass meal prep containers.
  6. When ready to eat, warm in the oven until heated through, or use a microwave if you wish.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means. 

Looking for an easy meal prep option for brown-bagging and busy days? Look no further than these Mason Jar “Instant” Ramen Zoodles made with an easy DIY boullion blend that uses non-fortified nutritional yeast. If you’re not familiar with this product, be sure to check out my dedicated post on the topic so that you understand the importance of using a quality product – click here.

Since the original recipe disappeared from the Internet, I decided to share my adaptation of it. Of course, as always, I want to give complete credit for this recipe to its creator, Lina ~ formerly known as “Strictly Delicious.

Enjoy!
Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

Mason Jar "Instant" Ramen Zoodles

♥ RECIPE & IMAGE BY: Lina - Formerly "Strictly Delicious" ♥

Ingredients

  • Left over roasted chicken (about 2 cups)
  • 1 tablespoon sea salt
  • 8 ounces of mushrooms roughly chopped
  • 1 tablespoon extra virgin olive oil, avocado oil or coconut oil
  • 2 large zucchini
  • 2 cups red cabbage thinly sliced (as thinly sliced as you possibly can)
  • 2 cups greens thinly sliced (Chard, spinach and kale are good choices)

For the "Chicken" Bouillon:

  • 1/2 cup nutritional yeast (non-fortified)
  • 2 tablespoons sea salt
  • 2 tablespoons powdered garlic
  • 1 1/4 teaspoon coconut, date or maple sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • a pinch of powdered ginger

Instructions

  1. Chop left over 1/2 inch cubes.
  2. In a large saucepan, heat the oil over medium-high heat. When the oil is hot, add the chopped mushrooms. Sauté the mushrooms until browning and softened, about 3-5 minutes. Remove from heat and let cool.
  3. Slice off and discard both ends of the zucchini. Spiralize the zucchini using the smallest blade. Set the noodles aside.
  4. Add all of the ingredients for the "chicken" bouillon to a medium sized bowl. With a fork or whisk, combine the ingredients until evenly distributed. (Note: You will have more than enough bouillon for this recipe. Store the leftover bouillon powder for future use in instant noodle cups, soups, or as seasoning for meat or veggies.)

To Assemble the Mason Jar Instant Zoodle Cups:

  • Divide the chicken cubes evenly among 6 wide-mouth, pint-sized mason jars. (They do need to be wide-mouth or you won't be able to get your soup out!)
  • Add equal amounts of red cabbage to each mason jar, followed by equal amounts of sliced greens and sautéed mushrooms.
  • Top with 1 tablespoon of bouillon powder in each jar. Stuff the rest of the space in the jar with zucchini noodles.

    TIP: These ramen zoodle cups will keep prepped like this for one week in the fridge.

To Serve the Mason Jar Instant Zoodle Cups:

  • When you're ready for a meal, pour one cup of boiling water (or bone broth) over the contents of your mason jar and seal tightly.
  • Allow to stand for no less than 5 minutes, then empty the ramen soup into a bowl or eat it right out of the jar. Enjoy!