Easy Braised Cabbage (AIP, Paleo, Whole 30)

Recently, I had the pleasure of guest posting on for Leslie of the The Whole Life Balance. She is a an amazing blogger who shares how to find the balance between life, health, and so much more. In fact, Leslie did a fantastic guest post on Don't Eat the Spatula covering my most favorite topic, Meal Planning. If you haven't read it yet, I highly recommend doing so now!

The recipe I shared on her site is a very simple way to make cabbage that can be cooked up at the beginning of the week and used as leftovers with almost any dish. I usually make a batch of this every week to have it as an easy side. Click here to view the recipe.

Braised Apple-Plantain Brussel Sprouts (AIP, Paleo)

Brussel sprouts have to be my most favorite vegetable ever. They are truly more versatile than many give them credit for, which makes them so fun. I really have no idea how I put this brain child of a recipe together. It began by trying to figure out how to cook as many veggies I can in one pan that actually work together. Totally makes sense right? Everyone wants less dishes to wash at the end of a meal. It is super fun to be surprised when something like this actually turns out to be delicious. Which is, of course, why I had to share it all with you.

Sweetly Braised Brussel Sprouts

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium red onion, sliced (about ½ cup)
• 2¼ cup brussel sprouts, fresh or frozen
• 1 teaspoon sea salt
• 1 yellow plantain, peeled and diced (about 1-1¼ cup)
• 1 small apple, cored, peeled, and diced (about 1 cup)
• ¾ cup bone broth

Instructions

1. Heat oil in a large frying pan (one that has a lid) over medium-high heat.
2. Once oil is heated, add sliced onions to the pan and sauté them for approximately 4-5 minutes or until they become translucent.
3. Add brussel sprouts and salt to pan and sauté for another 2-3 minutes.
4. Finally, add plantain, apple, and bone broth to pan. Stir to combine and bring broth to a light boil.
5. Turn heat to low, cover, and let mix simmer for 15 minutes.
6. Remove lid, stir, and cook for another 2-3 minutes, or until liquid disappears.
7. Serve and enjoy!

Shared on AIP Recipe Roundtable

Bison, Kabocha Squash, and Cabbage Skillet (AIP, Paleo)

Two posts in a one week time period, that can only mean one thing, I am avoiding doing things I should be doing, such as cleaning, doing dishes, washing laundry, and showering. You know, stuff of the living.

I have lots of too share, but I want to get all my thoughts together. Instead, I am just going to jump straight to this yummy recipe.

Just before thanksgiving I bought a kabocha squash because I’d seen a few people post pictures of recipes with them, but have been too chicken to cook with it. Well, that and I just couldn’t find a recipe I liked. Then, this past week we found organic bison at the grocery store on sale, and I had a good idea of what I was going to do.

P.S. This is a one skillet/pan recipe, which makes it even better because who likes washing dishes? Not me!

Bison, Kabocha Squash, and Cabbage Skillet

Ingredients

• 1 pound grassfed bison
• 1 tablespoon avocado oil
• ½ medium kabocha squash – seeded, peeled and diced (roughly 2 - 2 ½ cups)
• 1 small head of cabbage – thinly sliced
• 1 small onion – chopped
• 3 tablespoons of coconut aminos
• 1 tablespoon of ume plum vinegar
• Pinch of sea salt

Preparation

1. In a large skillet or pan warm up pan over medium heat. Once warm, add oil to pan.
2. Add bison to pan and cook until browned and you see no more pink.
3. Add onions to meat and cook for 2-3 minutes, or until they become aromatic.
4. Toss in diced squash and cook for 10 minutes, until they start to soften.
5. Finally, add in cabbage (it will look like a lot, but it cooks down), coconut aminos, and vinegar. Cover and cook for an additionally 15 mins. Stir occasionally.
6. Once the squash is soft and cabbaged is cooked down it is ready to devour! Enjoy in a bowl or topped on whatever you want. Be creative.

Shared on AIP Recipe Roundtable