The most simple-ingredient and delicious recipe I have tried in a while! Very similar to the Egg Roll in a Bowl recipe, but with more of a variety of vegetables. Carrots, zucchini, broccoli, cabbage, fresh grated ginger and garlic, plus salt and pepper (omit for AIP), coconut aminos (soy sauce substitute), and apple cider vinegar. All made in a stir-fry pan, unless you are like me and enjoy using the big Instant Pot on saute function to cook massive amounts of food. To make this even easier you can purchase matchstick carrots, fresh coleslaw or cabbage mix in the salad section, and pre-cut broccoli florets and zucchini. I actually found some fun coleslaw and cabbage mixes that had carrots, broccoli, cabbage, and cauliflower, so I used a couple bags of those. If you are not a huge cabbage fan, I still recommend giving this a try - just make sure you cook down the cabbage plenty and you won't even recognize it's in there. Shredded and cooked down cabbage with some ground meat is seriously underrated. Give it a try! We devoured this all week and I know I will be making it again plenty. 

Ground Beef Stir Fry
Ingredients:

• 1 lb ground beef
• 1 tsp salt
• 1/4 tsp black pepper (omit for AIP)
• 1 thumb ginger, grated
• 2 cloves garlic, minced
• 1/2 cup carrots, shredded
• 1 small zucchini, chopped into half moons
• 1 cup broccoli florets
• 1 1/2 cup green cabbage, shredded
• 3 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 1 tbsp green onion, sliced

Directions:

1. Using a large deep skillet, brown the ground beef over medium heat. Season with salt and pepper and use a wooden spoon to thoroughly crumble. Set the ground beef aside and drain the excess fat, leaving about 2 tbsp in the pan.
2. Using the same pan, saute the garlic and ginger until fragrant.
3. Add the carrots, zucchini, and broccoli and cook for 5-6 minutes or until lightly crisp and softened, adding more fat to the pan if needed.
4. Incorporate the cabbage and cook for 2-3 minutes or until the cabbage has wilted and softened.
5. Add the ground beef back to the stir fry along with the coconut aminos apple cider vinegar. Stir to cook for another 2 minutes to reheat and allow the flavors to combine.
6. Serve topped with sliced green onion.

​Original recipe found here

It is extremely difficult to get a decent picture of any meal that is tinted orange. I feel like I have to point this out because the picture does not do the meal any justice. This meal was so simple and packed with all the flavor! The chicken is your simple oven bake with a mix of spices and olive oil, which can also easily be thrown onto the grill as well. The Garlic Rosemary Sweet Potatoes is a separate recipe that I had saved for quite sometime and finally decided to try out. This recipe also calls for using the oven, so not the best use of time for meal prep. If you are short on time I'd say definitely throw the chicken on the grill while the sweet potatoes are roasting in the oven. Now I love plain roasted sweet potatoes with just some oil and salt, so adding in the rosemary and garlic was like a treat! What a delicious and easy way to add some more flavor to your meal. Both recipes below turned out tasting great together, but would be great on their own or with another side or protein as well. If you are someone who enjoys a quick and classic meal prep, both recipes below are a tasty upgrade to the classic baked chicken and veggie.

Juicy Oven Baked Chicken Breast
Ingredients:

• 1 tbsp garlic olive oil (or combine 1 tbsp olive oil and 1/2 tsp garlic powder)
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1.5 pounds boneless skinless

Directions:

1. Preheat the oven to 375F
2. Mix together the garlic olive oil and spices.
3. Place the chicken breast on a parchment paper lined baking sheet.
4. Spread half the olive oil spice rub on the chicken breast. Flip and coat the other side
5. Bake the chicken in a 375F oven for 25-30 minutes (depending on thickness)
6. Remove from the oven and allow to rest for 5-10 minutes
7. Slice thin.

​
Original recipe found here


Garlic Rosemary Sweet Potatoes
Ingredients:

• 3 medium sized sweet potatoes
• 5 to 6 cloves of garlic 
• 2 to 3 stems of rosemary
• 1/4 cup of melted coconut oil
• salt to taste

Directions:

1. Preheat your oven to 350. 
2. Wash, scrub and cube your sweet potatoes. 
3. Chop your garlic and rosemary. 
4. Put your cubed sweet potatoes in a large mixing bowl and add the chopped garlic and rosemary, then add the melted coconut oil. Mix all together until every sweet potato is covered.
5. Cover a baking pan with parchment paper and lay your sweet potatoes out evenly. Salt lightly over the pan. 
6. Pop it in the oven for about 25 to 30 minutes.   
7. Serve in a bowl – eat and enjoy! 

Original recipe found here

This might be my new favorite homemade curry meal! I made this in the Instant Pot, but there are directions for making this on the stove top as well. The recipe below serves four, so I as I usually do, I increased the ingredients to get enough meals for our needs. However, with sauce recipes like this, I usually significantly increase the meat amount and only double or triple the other ingredients. That is just my preference though since I don't like a lot of extra sauce and end up using the saute function at the end to help reduce the sauce anyways. The only other changes I made was using coconut oil to saute the onion, garlic, carrot and ginger, and then I used some chili powder instead of red chilies since the stores were out of those. I put the carrots and onions through the food processor to dice up real tiny and thought that was an especially smart move since I have someone in the house who doesn't enjoy cooked carrots. The only other note I have is that I might try this recipe with a can of full-fat coconut milk next time to get a little more fat into this meal. Though that move would probably alter the taste of the curry sauce some, which is probably why the recipe called for using a light coconut milk to begin with. Anyways, the sweet potato curry sauce really turned out so delicious and paired pretty well with the sweet potato glass noodles. I also threw in some plain cauliflower rice to add some more vegetables. This recipe is Whole30 compliant, a homemade curry, and an overall pretty simple meal to whip up! We will definitely be eating this one again soon. 

Coconut Chicken and Sweet Potato Curry 
Ingredients:

• 700g/24.5oz Chicken Thighs (all visible fat removed)
• 1 small sweet potato (approx 350g/12.5oz)
• 1 onion, finely chopped
• 2 carrots chopped fined
• 4 cloves of garlic crushed and chopped
• 1 tsp of ground ginger
• 1-2 red chillies, chopped (can add more or less depending on your preferred spice level)
• 1 tsp of turmeric
• 2 teaspoons of cumin
• 2 teaspoons of coriander
• 240ml/1 cup of light coconut milk (canned) 
• 240ml/1 cup  of chicken stock
• cooking oil spray (I used coconut oil instead)
• Fresh Chopped Coriander
• salt to season

Directions:
Stove Top:

1. Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
2. Set aside to cool slightly
3. Spray a frying pan over medium-high heat with cooking oil spray
4. Add onion, garlic, carrot and ginger and fry till softened
5. Cut sweet potato in half and scoop out all flesh, add to frying pan along with all the spices
6. Mix well,  mashing sweet potato into all the spices as you do. 
7. Add the chicken thighs, red chilli, coconut milk and chicken stock
8. Bring to a boil and simmer for 40 mins. (pan should slightly bubbly still so that sauce reduces and thickens as it cooks)
9. Roughly Shred chicken into the sauce
10. Sprinkle with freshly chopped coriander
11. Taste and season with salt as needed.
12. Serve with your choice of sides

Instant Pot:

1. Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
2. Set aside to cool slightly
3. Set instant pot to saute mode
4. Spray pan with cooking oil spray
5. Once hot, add onion, garlic, carrot and ginger and fry till softened
6. Cut sweet potato in half and scoop out all flesh, add to Instant Pot, along with all the spices
7. Mix well,  mashing sweet potato into all the spices as you do. 
8. Add chicken thighs, chilis, coconut milk and chicken stock
9. Set to manual high pressure for 15 mins
10. Allow a natural pressure release for 10 mins, and then release any remaining pressure. 
11. Shred chicken into the sauce
12. Can set to saute mode and bubble for a few minutes to thicken sauce after cooking, if you prefer a thicker sauce.
13. Taste and season as needed with salt.
14. Sprinkle with freshly chopped coriander
15. Serve with your choice of sides

Original recipe found here