Slow Cooker Oxtail Stew – Guest Post from Paleo Flourish Magazine

Happy Wednesday! I love sharing recipes and tips with you and even more than that I enjoy having other bloggers guest post here at Made It Love It Paleo.  It’s so nice to have fresh ideas and delicious recipes from someone else to share with you. 

Below is a guest post from Louise Hendon at Paleo Flourish Magazine.  I’ve been fortunate to work with Louise in the past on a few recipe roundups and when she asked to share a recipe with you all here, I jumped at the chance.  Louise has some really wonderful recipes on her site as well as a seriously amazing list of resources for leading a Paleo lifestyle.

Louise first started a Paleo diet 7 years ago to lose weight but then decided to stay on it after finding it cured her heartburn and sent her autoimmune condition into remission. 

Here’s Louise!

I only discovered the slow cooker (also known as the crockpot) after I started a Paleo diet, but oh wow do I love it now!  In fact, I love it so much, I bought 2 slow cookers so I can cook multiple dishes at the same time or just keep bone broth brewing away in one of them all the time. Another great slow cooker recipe that you should try is Dawn’s Slow Cooker Pineapple Chipotle Tacos.

Ok, on to the oxtail stew… If you’re not familiar with oxtail, it’s simply a cow’s tail.  You will usually find it already chopped into convenient sections that you can place straight into your slow cooker for this dish.  Each section has some bone in the middle (as well as the bone marrow) so you’ll also end up with a very gelatinous and nutritious broth (similar to bone broth).

Oxtail meat can be quite dense but by cooking it in the slow cooker, the meat will get really tender, and the broth will thicken due to the gelatin.

Best of all, you can make this dish for your family even if some of them are following different versions of Paleo as this recipe is AIP (autoimmune-friendly) and ketogenic (low carb) in addition to being Paleo and Whole30 compliant.  You can also customize the dish by adding in other vegetables you have in your fridge.

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Paleo Egg Roll in a Bowl!


When it comes to shopping for real food ingredients, I love to find convenience foods that save me time in the kitchen – things like frozen cauliflower “rice”, pre-washed spinach, shredded cabbage, etc.

Sometimes these convenience foods come with a higher price, so I like to make it worth my while and use them in multiple meals throughout the week.  The convenience factor goes up every time I prepare a meal, because of the time it has saved me, and that makes this busy momma very happy.

This week, for example, I bought a bag of shredded carrots from Trader Joe’s and used it in three meals throughout the week.  First I used it in my Sausage, Carrot & Zucchini Casserole that I prepped for breakfast this week, next I used it to make Chicken Fried “Rice” (I can’t wait to share this recipe with you!) and then I used it to make the recipe I want to share with you today – Paleo Egg Roll in a Bowl.Paleo Egg Roll in a Bowl - Whole30, Paleo | MadeItLoveItPaleo

The concept is simple, it’s the insides of an eggroll (with a few tweaks), minus the crunchy wrapper, enjoyed in a bowl. There are so many variations of this recipe out there, but I couldn’t find a recipe that was quite what I was looking for, so I worked on a combination of flavors and ingredients that we enjoy and created our own version.

This recipe is completely and ridiculously easy and it’s now on the menu weekly.  It’s delicious, filling and reheats beautifully for leftovers. Did I mention this is a one-pot meal?  That’s right, one pot = one dish to clean.  That’s what I’m talking about!  We throw this all together in our go-to electric frying pan that is seriously the greatest kitchen purchase we have made.  It’s my meal prep workhorse and makes this dish so simple to throw together.

Paleo Egg Roll in a Bowl - Whole30, Paleo | MadeItLoveItPaleo

 Paleo Egg Roll in a Bowl - Whole30, Paleo | MadeItLoveItPaleoReady for the recipe?  I hope you love it as much as we do ♥.

Paleo Egg Roll in a Bowl
A delicious, one-pot meal that is filling and reheats beautifully for leftovers. This recipe is Whole30 compliant and Paleo.
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  1. 1 tbsp ghee or coconut oil
  2. 2 tsp minced garlic
  3. 1 lb ground beef
  4. 10 oz cabbage, shredded
  5. 1 cup carrots, shredded
  6. 1/2 cup coconut aminos
  7. 1 tbsp sesame oil
  8. 1 tsp fish sauce
  9. 3 eggs
  10. Salt and pepper to taste or Magic Mushroom Powder if you have it!
  1. In a large pan over medium high heat, melt ghee or coconut oil.
  2. Once pan is hot, add garlic and saute for 10 seconds.
  3. Add ground beef, season with salt and pepper (or magic mushroom powder) and brown until cooked throughout.
  4. Reduce heat to medium.
  5. In a small bowl, combine coconut aminos, sesame oil and fish sauce.
  6. Add shredded cabbage and carrots to your pan and toss to mix well with the ground beef.
  7. Pour your coconut aminos, sesame oil and fish sauce over meat and veggies and stir.
  8. Cover your pan and let it cook for 10-15 minutes until the carrots and cabbage have softened and wilted to your liking.
  9. While your meat and veggies are cooking, crack your eggs in a small bowl (like the one you just used for your liquids. Save those dishes!) and whisk well.
  10. Once your vegetables are wilted to your liking, increase the heat to medium high and move all your vegetables to one side of your pan and pour your eggs on the other side.
  11. Once your eggs are cooked through, use your spatula to chop up in large pieces and then stir in with your meat and veggies.
  12. Season your dish with salt and pepper to taste and enjoy!
Made It Love It Paleo

This recipe is Whole30 compliant and Paleo.

Paleo Egg Roll in a Bowl - Whole30, Paleo | MadeItLoveItPaleo

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What’s In Season in July + over 100 Paleo & Whole30 recipes to use your seasonal produce!

Hello, hello!  I’m continuing my series of “What’s In Season.”  Before I tell you all about what’s in season this month, make sure to check out the list from last month, most of these fruits and veggies are still available at great prices.

As a family who buys lots of fresh produce every week, we like to keep up with what is in season each month when planning meals.  The main reasons we do this are to save money and because of the taste.  I wanted to begin a series of posts that highlight what is in season and some great recipes to help you plan meals around those ingredients.

Because produce that is currently in season tends to be in abundance, it usually is less expensive.  There are larger quantities available and it makes sense for sellers to reduce prices to sell through their supply.  Eating real food can be expensive, so lower grocery bills makes us very happy.

As parents, when we introduce new foods to our son that are in season, he seems to be more likely to enjoy them more than when they are out of season.  I believe that has a lot to do with the fact that seasonal produce simply tastes better.  You are usually enjoying it much closer to the time it was actually harvested which makes a big difference in taste and nutrient content.

When you lose the convenience of packaged, processed food on a real food diet, you might as well make up for it with freshness and flavor!

For anyone eating more real food, saving money while getting a fresher, more nutritious product is a serious win.  By focusing on what is in season, it helps us branch out and try new dishes we’ve never made before and also new ingredients that we may not be as familiar with. 

Curious what is in season in July? Blueberries, Broccoli, Cabbage, Cauliflower Cucumber, Garlic, Artichokes, Peppers, Raspberries and Tomatoes.

This list may vary from state to state, but is fairly inclusive of all regions.

Continue reading for 100+ recipes using these ingredients and make sure to scroll to the bottom for recipes that are doing double and triple duty, using multiple ingredients on this list for the biggest bang for your buck.

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Paleo Taco Bar – Choose your own adventure!

On the last night of a recent visit with my parents, I wanted to treat them to a great home cooked meal.  When they visit, we do a lot of going out to eat and ordering in, but on their last night its become a tradition that I make them a meal we can all enjoy (it also helps to distract from how sad I am to say goodbye).

This visit I made my Slow Cooker Pineapple Chipotle Tacos and because all but a few minutes of this recipe is hands free time in the crockpot, it freed me up to have about 30 minutes before dinner to make a fun taco bar.

Having a taco bar has become one of our new favorite meals. It creates a laid back and really social atmosphere.  It’s fun to see what everyone likes to put on their tacos and you might end up trying something new – like my husband who tried some cilantro on his tacos and loved it.

Everyone assembles their own tacos and includes what they like and skips what they don’t.  This can be a great idea for serving people following various diets. 

If you have people over who enjoy standard flour tortillas, you can serve those alongside some grain-free plantain tortillas or gluten-free crispy corn tortillas.  Everyone can have something that suits them.

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