Achiote Beef Cabbage Bowl Recipe is a protein packed, low carb, and deliciously healthy dinner! Shredded beef, green cabbage, onion & cilantro mix, with fresh pineapple, AND the homemade achiote hot sauce… all on a low carb cabbage bowl! Oh my. You’ll be in all kinds of heaven with our beef cabbage bowls recipe! I love that they are hand-held size with all the amazing tex-mex flavors and toppings! Perfection. 🙂
We love Fit Friday’s!! Because we love hanging out with Miss Nichole from Pure Clean Fitness! She’s a been apart of our Friday’s for many years and we love her so much!! Thank you, Nichole, for coming every week and sharing your awesome fitness knowledge with us! If you want check out more of our Fit Friday posts then CLICK HERE!
Lovin’ our Achiote Beef Cabbage Bowl Recipe
My favorite thing to do with this recipe, is to make a bigger batch of the beef and achiote hot sauce to keep in the fridge and eat as my lunch for a few days or more! It’s easy to keep cabbage on hand and whip it together in the middle of the day! I’m actually doing this right now with chicken wraps.
For some reason, I’ve been wanting a simple grilled chicken wrap from Wendy’s like everrrryyyy single day… so I thought, you know what? I can just buy chicken tenderloins and spinach tortilla shells, since I typically always have shredded cheese and fresh lettuce on hand, and make my own wraps! So that I did. I stocked up and cooked all the chicken that I’d need for 5 days and wah-la! I have a wrap ready in 3 mins or less for lunch each day. Ohh and it’s WAY tastier than any fast food joint’s wraps and it’s healthier for you, too!!
Next week, I’m doing this with Achiote Beef Cabbage Bowls again. It’s time! With minimal effort, healthy lunches are possible for you and the whole family. This could easily be put into a container and taken to work to eat at lunch instead of eating out. I would pack it for my husband if he wasn’t able to come home for lunch each day. 🙂
Healthy Cooking Tips:
The main rule of thumb for healthy cooking is to avoid cooking methods that require excessive fat. Remember to eat a lot of fresh fruits, vegetables, and drink plenty of water, too. I try to incorporate healthy cooking techniques and use healthy oils, in moderate amounts, in all of my cooking. I call it “health-i-fying” recipes!
- Baking: dry heat, below 400 degrees for meat and fish, roasts, and vegetables.
- Braising: browning the ingredients first and then covering with broth or water and slowly cooking.
- Poaching: gently simmer ingredients in water or broth, using minimal amounts of liquid.
- Steaming: quickly cooking foods above a small amount of water, allows food to retain most of the nutrients. When you smell it, it’s done!
- Broiling: uses intense, direct heat. Broiling can be done under the broiler in an oven, or over the coals of a BBQ grill. High temperatures browns and crisps the outside while sealing in the juices.
- Grilling: use leaner cuts and marinade meat to reduce the HA formation, which may cause colon cancer. Gas grills are better than charcoal for reducing HA.
- Sauteing: quickly cooks relatively small or thin pieces of food.
- Roasting: like baking, at higher temperatures– using a rack underneath meat so excess fat can drip below.
- Stir-frying: quickly cooks small pieces of food while rapidly stirring in a small amount of oil that’s almost to the smoking point.
YAY… Fit Friday!!
I am feeling better and better each day; which means we are stepping up the workouts. Pushing myself a little harder, enjoying that sweet sweat sesh to the fullest! Last spring I was supposed to run a marathon. I was training hard, amping up the miles and getting thoroughly excited. Then I got diagnosed with about four weeks out, no more marathon, no matter what I tried to say to my oncologist. The race company let me defer, which means I am getting ready to start marathon training again.
These next few weeks leading up to marathon training I am doing a few runs to push myself and see what I have in the tank. Today is going to be one of those runs. I am not sure what kind of times I will be pushing for, I have no clue what I can do. I will be using this run to see what I can do. Push and check out all of the paces after.
Speedy legs here I come!
We know you’ll love these south of the boarder recipes, too!
- Shredded Beef:
- 2.5 pounds flank steak
- 2 bay leaves
- 1 white onions, thinly sliced and divided
- 1 tablespoon dried oregano
- 3 cups beef broth
- 1 teaspoon sea salt
- ½ teaspoon pepper
- Achiote Taco Sauce:
- 5 guajillo chilies, seeded
- 1 arbol chili
- 5 garlic cloves
- ⅜ cup red wine vinegar
- ¼ cup sugar
- 1 tablespoon Achiote Paste
- 2 tablespoon yellow onion
- ¼ cup lime juice
- ¼ teaspoon lime zest
- 2 tablespoon cilantro
- sea salt & pepper to taste
- 1 head green cabbage, separated
- 3/4 cup minced onions, minced
- ⅓ cup cilantro, rough chopped
- Shredded Beef:
- Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
- Heat a dutch oven or heavy bottom skillet over medium high heat.
- Once hot add flank steak and sear on both sides.
- Add sliced onions, oregano, bay leaves, and beef broth.
- Cover with lid and simmer for 1½ -2 hours or until meat in tender.
- Drain the meat and let cool, cut into 2 inch cubes and using hands shred the meat.
- Achiote Taco Sauce:
- Blend all ingredients together; ingredients should look minced.
- Marinate in fridge for 1 hour before serving.
- To Serve:
- In a small bowl combine onions and cilantro; mix to combine and set aside.
- For each taco; stack 2 green cabbage leaves and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
- Optional additional toppings: mini pineapple wedges.
Amount Per Serving: Calories: 315Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 701mgCarbohydrates: 20gFiber: 3gSugar: 10gProtein: 33g
We hope you’ll make up a batch of our Achiote Beef Cabbage Bowl Recipe to enjoy this week!
We love to hear about your magical cooking moments. If you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: [email protected] We’re excited to see you again soon!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you!! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends! Our hearts sing when you do. We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here.
Thanks for sharing in the CWR blog-love!
Nichole, Ruthie & Madeliene