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Protein Chia Seed Pudding

Protein chia seed pudding is the perfect snack - filling and delicious. With 17 grams of protein per serving and lightly sweetened with maple syrup, it's a treat you will quickly be making on repeat.

Two chia seed puddings in clear cups, one topped with berries, served on a white plate with a spoon.
Looking for more high-protein recipes? 
Check out cottage cheese with fruit bowl, baked potein oats with banana, and protein coffee.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 30 minutes to chill
  • Cooking Method: No cook
  • Dietary Info: Primal, Gluten-free and Grain-free
  • Tools Needed: Small bowl and cups with lids
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Not Your Average Chia Pudding

This protein chia seed pudding is like a dessert that accidentally got healthy. It's packed with 17 grams of protein per serving, super easy to prep ahead, and endlessly customizable - sweeten it up, stir in yogurt, pile on toppings, do your thing.

Now, full disclosure: I wouldn't call this a full breakfast (I'm still a steak-and-eggs kinda girl). But it is the perfect grab-and-go snack or light meal when life gets chaotic.

It's creamy, satisfying, and actually filling - not some watery sludge pretending to be food. Even the cool kids are into it. And while you have the chia seeds out, whip up a batch of strawberry chia jam too!

image of Prepare and Nourish owner

Ingredients for Chia Seed Pudding Protein

Ingredients for chia seed pudding.
  • Milk: Using whole milk gives this pudding its creamy base, but raw milk is even better if you can get it - hello, nutrients! It's packed with natural enzymes and fat-soluble vitamins. You can also use coconut milk, but I would personally avoid nut milk. Make sure the milk is not too thin or watery (that means no bueno to 2% milk).
  • Protein of Choice: My choice is, of course, collagen peptides because it dissolves easily and doesn't mess with the flavor but you can use any clean protein powder you love. Just be sure to mix it into the milk before adding the chia seeds to avoid any weird clumps. My favorite brand of collagen peptides (use code PREPARE10 for discount).
  • Chia Seeds: The little superstars that work all the magic. When the chia seeds soak in liquid, they expand and turn everything into a pudding-like consistency. Plus, they're packed with fiber and healthy fats, so they'll actually keep you full. Just make sure your chia seeds are fresh - old seeds won't gel and that would be a sad waste of raw milk and collagen.
  • Sweetener: Just a little maple syrup goes a long way here. I like it on the not-so-sweeter side but you can totally adjust and add more based on your taste. Or skip it altogether if your protein powder is already sweetened.
  • Vanilla: That tiny splash of vanilla extract makes the whole thing taste like dessert.
  • Toppings: This is where you can make your pudding as fancy - or as simple - as you want. I like a hefty dollop of Greek yogurt on top for creaminess and lots of fresh berries. But nut butters, cacao nibs, or even a sprinkle of cinnamon all work too. Honestly, it's hard to mess this part up.
Chia seed puddings in clear cups, served on a white plate with a strawberry and spoon on the side.

How to Make Protein Chia Seed Pudding

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Pudding in a mixing bowl with a whisk inside.

Step 1.

In a bowl or mason jar, whisk together whole milk and protein powder until the powder is fully dissolved. If using a mason jar, seal it with a lid and shake well to combine.

Mix the pudding with chia seeds using a whisk.

Step 2.

Add chia seeds, maple syrup, and vanilla extract. Stir until well combined, then let it sit for about 5 minutes to allow the chia seeds to expand.

Continue whisking and mixing the contents of the mixing bowl.

Step 3.

Stir again to break up any clumps of chia seeds. You really want to make sure all the chia seeds have been broken apart otherwise you'll end up with weird clumps.

Chia seed pudding in a clear cup with a lid, placed on top of the table.

Step 4.

Cover and refrigerate for at least 30 minutes or overnight until the chia pudding thickens. When ready to serve, top with Greek yogurt and your favorite toppings like fresh berries or sprouted nut butters.

Chia pudding on a spoon with blueberries; in the background, a cup topped with strawberries and blueberries.

Helpful Tips

  1. Dissolve protein first. Always whisk or shake the milk and protein powder (collagen peptides, in my case) together first to avoid clumps. 
  2. Texture fix. If your pudding is too runny after refrigerating, stir in 1-2 more teaspoons of chia seeds and refrigerate for 15-30 minutes more. 
  3. Stir in yogurt. I like to add a spoonful on top for some creaminess but you can stir it in instead before chilling for a thicker pudding.

Troubleshooting

  • Chia seed pudding didn't thicken? Make sure you use fresh chia seeds, as old or improperly stored chia seeds may not gel properly.
  • Clumps of chia seeds? After the initial mix, it's important to stir again after 5 minutes to help break up clumps and ensure even absorption of liquid. 

Product Highlight!

Not Necessary but Totally Instagram-Worthy

I love serving this protein chia seed pudding in these gorgeous embossed tea cups - complete with lids and a tiny spoon!

Grab yours →
embossed tea cups with spoons.
Chia seed puddings in clear cups, served on a white plate with a strawberry and spoon on the side.

Frequently Asked Questions

How do I store protein chia seed pudding?

Store leftover protein chia seed pudding in an airtight container, such as a Weck preserving jar and refrigerate for up to 5 days. Be sure to stir well before serving, especially if it has been sitting overnight. Note that protein chia seed pudding is not freezer-friendly, as the chia seeds develop an unpleasant texture when thawed.

Can I use flavored protein powder?

You can, but make sure the flavor doesn't clash with the toppings you love (chocolate + peaches? risky IMHO). Also, keep in mind some protein powders thicken more than others, so you might need to tweak the liquid ratio.

Is it supposed to be this thick?

Yes - chia seed pudding should be spoonable, not drinkable. If it's too thick for your liking, stir in a splash more milk to loosen I tup. 

Looking for more healthy snack recipes? Here are some ideas:
Did you make this protein chia seed pudding? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Chia seed puddings in clear cups, served on a white plate with a strawberry and spoon on the side.
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Protein Chia Seed Pudding

Protein chia seed pudding is filling and delicious with 17 grams of protein per serving and lightly sweetened with maple syrup.
Prep Time10 minutes
Chilling Time30 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: chia seed pudding protein, protein chia pudding, protein chia seed pudding
Servings: 2
Calories: 344kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • In a bowl or mason jar, whisk together the 1 ½ cup whole milk and 3 tablespoons protein powder together until the protein has dissolved. If using mason jar, seal with lid and shake to combine.
  • Add 6 tablespoons chia seeds, 1 tablespoon maple syrup and ¼ teaspoon vanilla extract. Stir until well combined. Set aside for 5 minutes for the chia seeds to expand.
  • Stir again to break up any clumps of chia seeds.
  • Cover and refrigerate for 30 minutes or overnight. The chia pudding should be thick. Top with ½ cup Greek yogurt and toppings like fresh berries or sprouted nut butters..

Notes

Storage: Store in an airtight container or mason jar in the refrigerator for up to 5 days. Stir well before serving, especially if it's been sitting overnight. Protein chia seed pudding is not freezer-friendly as the texture of the chia seeds becomes unpleasant when thawed. 
Helpful Tips:
  1. Dissolve protein first. Always whisk or shake the milk and protein powder (collagen peptides, in my case) together first to avoid clumps. 
  2. Texture fix. If your pudding is too runny after refrigerating, stir in 1-2 more teaspoons of chia seeds and refrigerate for 15-30 minutes more. 
  3. Stir in yogurt. I like to add a spoonful on top for some creaminess but you can stir it in instead before chilling for a thicker pudding. 
Troubleshooting:
Chia seed pudding didn't thicken? Make sure you use fresh chia seeds, as old or improperly stored chia seeds may not gel properly.
Clumps of chia seeds? After the initial mix, it's important to stir again after 5 minutes to help break up clumps and ensure even absorption of liquid. 

Nutrition

Calories: 344kcal | Carbohydrates: 32g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 94mg | Potassium: 515mg | Fiber: 12g | Sugar: 16g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 519mg | Iron: 3mg

Beef Chuck Roast Tacos

These Beef Chuck Roast Tacos are a quick, flavorful dinner made with tender shredded roast, taco seasoning, lime juice, and bone broth, all wrapped in soft tortillas and topped with fresh salsa, guacamole, and queso fresco. Perfect for busy nights and taco lovers!

Roast tacos on a white plate with roasted beef in a pan, with tacos and onions beside it.
Looking for more taco night recipes? 
Check out cod fish tacos, tacos de lengua, and taco dip with ground beef.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Primal, Ancestral diet
  • Tools Needed: cast iron skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Affordable Tacos, Steak Girl Approved!

I'm all about these beef chuck tacos because it's the perfect mix of affordable and ridiculously tasty. I'm definitely a steak girl and can't resist a good steak bite, but when it comes to budget-friendly meals, beef chuck roast really steals the show.

Cook it low and slow using my braised chuck roast recipe and it becomes melt-in-your-mouth, fork-tender goodness.

Plus, all that connective tissue in a cheaper cut means collagen for you!

A hearty, satisfying meal that doesn't cost a fortune? Yes, please. Who says you can't have it all?

And let's not forget the toppings - this is secretly my favorite part. Add all the fixings like chunky guac, salsa, and crumbled queso fresco, and you've got a taco so good, you'll wonder if you're eating food or a work of art.

image of Prepare and Nourish owner

Ingredients for Beef Chuck Tacos

Ingredients for roast tacos on the table.
  • Cooked chuck roast: Having braised chuck roast on hand makes these tacos come together in minutes. Make the chuck roast on a slow afternoon and have meals for days!
  • Taco seasoning: I like using this mild taco seasoning because chuck roast packs in tons of flavor so no need to overdo it here.
  • Broth: This keeps the meat from drying out during the browning. I love using my beef bone broth recipe for this part.
  • Lime: Just a bit of acidity helps round out the rich flavors.
  • Taco tortillas: Corn or flour, your choice. I love corn tortillas for the flavor, but if I'm feeding hungry kids, flour tends to hold up better. You can also go with Siete cassava tortillas for a grain-free option.
  • Toppings: Guac, salsa, diced white onions, cotija cheese, and cilantro because what's a taco without cilantro - am I right?
graphic of fork and spoon connected in a plant.

Make it Ancestral

When I want to make these beef chuck roast tacos a little more nourishing and rooted in tradition, I lean into simple ancestral swaps. I like using grass-fed bone-in chuck roast that's been slow-cooked to really break down those connective tissues (aka collagen!). I also like to crisp it up in beef tallow for extra flavor and healthy fats. A scoop of fermented pico de gallo adds that gut-friendly kick - because good food should taste amazing and make you feel good.

Roast tacos on a white plate with roasted beef in a pan beside them.

How to Make Beef Tacos Chuck Roast

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sautéing beef in a pan.

Step 1. Sauté

Heat a cast iron skillet over medium heat. Add the shredded beef, taco seasoning, lime juice, and bone broth. Stir and cook for about 5 minutes until the beef is warmed through and well-coated in the juices.

Roast tacos on a white plate with lime slices.

Step 2. Assemble

While the beef warms, lightly char the tortillas over an open flame or heat them in a dry skillet, then fill each one with the beef and your favorite toppings.

Helpful Tips

  1. Crispy beef. For a delicious crispy texture, spread the shredded beef in a hot skillet and let it sear undisturbed for 1-2 minutes before stirring. 
  2. Revive leftover meat. If your leftover church roast seems a bit dry, add a splash of bone broth or lime juice while reheating to bring back moisture. 
  3. Double up on tortillas. If using corn tortillas, stack two per taco to prevent breakage, especially if you're loading up on toppings. 
  4. Layer your tacos right. To keep your tacos from getting soggy, place cheese or guacamole at the bottom before adding the beef to create a barrier against

Product Highlight!

Cast-Iron Skillet

Still using your non-stick pans? Ditch them and switch over to a true cast iron skillet to get that nice golden crust. A cast iron skillet is perfect for this recipe - it retains heat beautifully and gives the beef those crave-worthy crispy edges.

Grab yours →
cast iron skillet.
💭Meal Prep Suggestion!
For easy meal prep, cook a big batch of braised chuck roast ahead of time and store it in fridge with some broth to keep it juicy. Then just reheat, crisp it up in a skillet, and assemble tacos fresh throughout the week with different toppings. It's the kind of meal prep I can get behind!

Serving Suggestions

These beef tacos chuck roast are super versatile and can be served with whatever toppings you have on hand, making them perfect for using up leftovers or mixing and matching flavors. Here are some of my favorite toppings:

Roast tacos on a white plate with roasted beef in a pan, with tacos and onions beside it.

Frequently Asked Questions

How do I store and reheat beef chuck tacos?

Store leftover beef chuck roast in an airtight container in the refrigerator for up to 4 days—these glass snap containers work perfectly for keeping it fresh. For longer storage, freeze the beef in a sealed container for up to 3 months. To reheat, transfer the beef to a skillet or small saucepan, add a splash of broth to keep it juicy, and warm over medium heat, stirring occasionally, until heated through.

How do I keep the tortillas from getting soggy?

To prevent soggy tacos, place a layer of cheese at the bottom of the tortilla before adding beef. You can also stack two tortillas per taco to prevent them from breaking (helpful if using corn tortillas) to help keep everything together and make them easier to handle.

Can I make these tacos more filling for a crowd?

Yes! For a crowd, I love serving these with a large platter of bone broth rice or homemade tortilla chips to turn them into a taco salad or nachos. It adds more bulk while still keeping the focus on the delicious beef chuck roast tacos.

Looking for more taco-related recipes? Here are some ideas:
Did you make this beef tacos chuck roast? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Roast tacos on a white plate with lime slices.
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Beef Chuck Roast Tacos

Beef Chuck Roast Tacos have tender shredded roast beef, lime, taco seasoning, and broth wrapped in a soft tortilla with your favorite toppings.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: beef chuck roast tacos, beef chuck tacos, beef tacos chuck roast, roast tacos
Servings: 4 servings
Calories: 334kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 cups cooked chuck roast
  • 2 tablespoons taco seasoning
  • 1 tablespoon lime juice
  • ½ cup beef bone broth
  • 8 small tortillas corn or flour

Toppings:

  • diced white onion & cilantro
  • guacamole
  • salsa
  • crumbled queso fresco
  • fresh lime

Instructions

  • Heat a cast iron skillet over medium heat. Add the 2 cups cooked chuck roast, 2 tablespoons taco seasoning, 1 tablespoon lime juice, and ½ cup beef bone broth. Stir and cook for about 5 minutes until the beef is warmed through and well-coated in the juices.
  • While the beef heats, warm the 8 small tortillas over an open flame until lightly charred or in a dry skillet.
  • Fill each tortilla with the beef and top with toppings of choice like diced white onion & cilantro, guacamole, salsa, crumbled queso fresco, and squeeze of fresh lime.

Notes

Nutrition information does not include toppings. 
Storage: Keep the cooked chuck roast in an airtight container in the refrigerator for up to 4 days. You can freeze it for up to 3 months. To reheat, transfer to a skillet and add a splash of broth to keep it juicy. Reheat over medium heat until warmed through. 
Helpful Tips:
  1. Crispy beef. For a delicious crispy texture, spread the shredded beef in a hot skillet and let it sear undisturbed for 1-2 minutes before stirring. 
  2. Revive leftover meat. If your leftover church roast seems a bit dry, add a splash of bone broth or lime juice while reheating to bring back moisture. 
  3. Double up on tortillas. If using corn tortillas, stack two per taco to prevent breakage, especially if you're loading up on toppings. 
  4. Layer your tacos right. To keep your tacos from getting soggy, place cheese or guacamole at the bottom before adding the beef to create a barrier against moisture. 

Nutrition

Calories: 334kcal | Carbohydrates: 24g | Protein: 27g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 231mg | Potassium: 494mg | Fiber: 4g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg

Ancestral Beef Blend Recipe

Homemade ancestral beef blend is a cost-effective way to make your own nutrient-packed ground meat blend at home, using ground beef with organ meats. Save money and use it in any recipe that calls for ground meat!

Ground beef with organ meat in a clear bowl and a freezer ziplock on the side.
Looking for more organ meat recipes? 
Check out chicken liver pate, tacos de lengua, and creamy chicken livers.
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Recipe Overview

  • Prep and Cook Time: 15 minutes to prep
  • Cooking Method: No cook
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: food processor and mixing bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

The Ultimate Beef Blend Hack

Okay, let's be real - ever since the ancestral blend hit the market, it's been a total game changer for me (you too?).

No more stressing about how to sneak organ meats into my meals or trying to figure out creative ways to make them taste good.

Now, I can effortlessly include them in one of the most basic, boring staples – ground beef! It’s not only a win for flavor and nutrition, but it’s also incredibly cost-effective. You get all the nutrients of organ meats without breaking the bank.

And the best part? You can totally customize it to your taste! This recipe uses a 75/25 ratio of ground beef to organ meats, which is a little more organ-rich than the typical 80/20 found in most store-bought versions. So if you like it a little milder, just tweak the ratio to suit your preference. Total win, right?

image of Prepare and Nourish owner

Ingredients for Ground Beef with Organ Meat

Ground beef in a clear bowl and liver on a white plate.
  • Ground beef: This is the base of the blend and will make the bulk of the ancestral beef blend with the familiar texture and flavor, making this mix easy to use in everyday meals.
  • Organ meats: Go with beef liver, heart, or kidney - these are true superfoods, loaded with essential nutrients like vitamin A, iron, zinc, B12, and CoQ10. Unless you have access to a local beef farmer, you'll likely find that beef liver is the most accessible option at places like Whole Foods or other natural grocers. You can also use chicken hearts if that’s what you have available to you - they’re milder in flavor and still incredibly nutrient-dense.
graphic of fork and spoon connected in a plant.

Why a 75/25 Blend?

This ancestral blend beef uses 4 pounds of ground beef to 1 pound of organ meats, which is just a bit more organ-rich than most store-bought versions (like Force of Nature's 80/20). I find it strikes the perfect balance: deeply nourishing but still mild enough for kids and picky eaters.

But, it's also super convenient. Both ground beef and organ meats (especially liver) are often sold in 1-pound packages, making this ratio easy to scale up or down without extra measuring or prep. Just grab what you need and mix.

👉 If you’re just getting started with organ meats or you’re cooking for someone sensitive to the flavor, you can absolutely add more ground beef to mellow it out. A 5:1 or even 6:1 ratio is still nutrient-dense and very approachable.

Ground beef with organ meat in a clear bowl and a freezer ziplock on the side.

How to Make Ancestral Blend Beef

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Process the organ meats in the food processor.

Step 1. Pulse

In a food processor, pulse the organ meats until smooth but still has some texture.

Ground beef mixed with organ meat in a clear bowl.

Step 2. Combine

In a medium bowl, mix the finely minced organ meats with the ground beef until evenly combined.

Helpful Tips

  1. Freeze organ meats slightly - If your liver or heart is too soft, pop it into the freezer for 15–20 minutes. This firms it up, making it easier to chop or pulse in the food processor without turning to mush.
  2. Don't overprocess the organs - You want a finely minced texture, not a complete purée. Keeping a little bit of texture helps the organ meat blend better with ground beef and improves the final texture in cooked dishes. You can see the darker parts in the ground meat in the photos above. I promise those cook down and you hardly taste it!
  3. Mix gently but thoroughly - You don’t want to overmix the meat too much, especially if you're going to freeze it. Use your hands or a large spoon to mix until just combined. Overmixing can make the texture dense and tough when cooked.
  4. Freeze in flat, 1-pound portions - Once mixed, portion the blend into 1-pound amounts (or whatever size you usually cook with). Place them in freezer-safe ziplock bags, remove as much air as possible, and flatten them out. This not only saves freezer space but also makes for quick, even thawing.

Troubleshooting

  • Texture too mushy? If the blend is overly soft, this usually happens when organ meats are over-pureed or overmixed. Mix in a a bit more ground beef to balance it out and avoid blending the organs too smooth next time.
  • Thawed blend watery? This is normal - organ meats release more moisture. Just drain off any excess liquid before cooking or saute with extra care to avoid steaming.
  • Taste too strong? If your final dish tastes a little too "organ-y", mix in an additional ½ to 1 pound of plain ground beef to smooth out the flavor without having to toss the whole batch (cause that would be a shame, now wouldn't it?).

Product Highlight!

Food Processor

This small kitchen appliance makes the recipe so much easier - just pulse the organ meats until finely minced. It saves time and gives you the perfect texture to mix into the ground beef.

Grab yours →
Food processor
💭Meal Prep Suggestion!
Once you made the blend, divide it into 1-pound portions and freeze. Label with the date so you can easily grab the thaw when needed. This blend works great in most recipes where ground beef is called. You'll have nutrient-dense, ancestral meals ready to go in just minutes!
Ground beef with organ meat in freezer ziplocks.

Serving Suggestions

This ground beef with organ meat blend is incredibly versatile, making it the perfect base for a wide variety of dishes. You can easily incorporate it into your favorite recipes like sheet pan nachos and carnivore stroganoff.

Or, include this in ground beef and eggs for breakfast.

Here are some more delicious ideas:

Ground beef with organ meat in a clear bowl and a freezer ziplock on the side.

Frequently Asked Questions

How do I store and freeze ancestral blend beef?

Store ancestral blend ground beef in an airtight container or a quart-size ziplock bag in the fridge for up to 4 days. For longer storage, divide it into portions and freeze for up to 3 months. When ready to use, thaw overnight in the fridge or cook straight from frozen, adjusting cook times as needed.

How can I make this ancestral beef blend without a food processor?

While a food processor makes it much quicker and ensures a more consistent texture, you can chop the organ meats finely by hand. You can also as your butcher to grind the organs for you.

Where can I buy organ meats like liver and heart?

You can find beef liver in most grocery stores, including Whole Foods or other natural grocers. For heart or kidney, check your local butcher or specialty stores. I prefer to purchase this at farmer's markets or local cattle farmers as they offer a wider selection. 

Looking for more organ recipes? Here are some ideas:
Did you make this ancestral blend beef? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Ground beef with organ meat in a clear bowl and a freezer ziplock on the side.
Print Recipe
No ratings yet

Ancestral Beef Blend

Ancestral beef blend is an easy, cost-effective way to make nutrient-rich ground beef with organ meat blend to use in most recipes with ground meat.
Prep Time15 minutes
Total Time15 minutes
Course: Healthy Basics
Cuisine: American
Keyword: ancestral beef blend, ancestral blend beef, ground beef with organ meat
Servings: 20 servings
Calories: 261kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 4 pounds ground beef
  • 1 pound beef liver heart or kidney

Instructions

  • In a food processor, pulse the organ meats until smooth but still has some texture.
  • In a medium bowl, mix the finely minced organ meats with the ground beef until evenly combined.
  • Use immediately or portion into 1-lb packages and freeze for later use.

Notes

Recipe makes 5 pounds or 20 quarter-pound servings. The nutritional information is per quarter-pound. 
Storage: Store ancestral blend ground beef in an airtight container or a quart-size ziplock bag in the fridge for up to 4 days. For longer storage, divide it into portions and freeze for up to 3 months. When ready to use, thaw overnight in the fridge or cook straight from frozen, adjusting cook times as needed. 
Helpful Tips:
    1. Freeze organ meats slightly - If your liver or heart is too soft, pop it into the freezer for 15–20 minutes. This firms it up, making it easier to chop or pulse in the food processor without turning to mush.
    1. Don't overprocess the organs - You want a finely minced texture, not a complete purée. Keeping a little bit of texture helps the organ meat blend better with ground beef and improves the final texture in cooked dishes. You can see the darker parts in the ground meat in the photos above. I promise those cook down and you hardly taste it!
    1. Mix gently but thoroughly - You don’t want to overmix the meat too much, especially if you're going to freeze it. Use your hands or a large spoon to mix until just combined. Overmixing can make the texture dense and tough when cooked.
    1. Freeze in flat, 1-pound portions - Once mixed, portion the blend into 1-pound amounts (or whatever size you usually cook with). Place them in freezer-safe ziplock bags, remove as much air as possible, and flatten them out. This not only saves freezer space but also makes for quick, even thawing.
Troubleshooting
    • Texture too mushy? If the blend is overly soft, this usually happens when organ meats are over-pureed or overmixed. Mix in a a bit more ground beef to balance it out and avoid blending the organs too smooth next time.
    • Thawed blend watery? This is normal - organ meats release more moisture. Just drain off any excess liquid before cooking or saute with extra care to avoid steaming.
    • Taste too strong? If your final dish tastes a little too "organ-y", mix in an additional ½ to 1 pound of plain ground beef to smooth out the flavor without having to toss the whole batch (cause that would be a shame, now wouldn't it?).

Nutrition

Calories: 261kcal | Carbohydrates: 1g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 76mg | Potassium: 316mg | Vitamin A: 3832IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 3mg

Braised Beef Chuck Roast Recipe

This braised chuck roast is seared and then slow-cooked in a savory blend of red wine, beef broth, onions, and aromatics. The result is a melt-in-your-mouth fork-tender meat that's perfect for family dinners. Serve this beef chuck roast recipe with mashed potatoes, over rice or pasta, or with a simple green salad for a well-rounded, comforting meal.

Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.
Looking for more cozy, slow-cooked, nutrient-dense recipes? 
Check out slow cooker duck, aspic, and beef bone broth recipe.
[feast_advanced_jump_to]

💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 4 hours to cook
  • Cooking Method: Stove-top and oven-baked
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: large Dutch oven
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Let this braised chuck roast do the heavy lifting, so your wallet can take a break!

Let's be real - grocery prices aren't exactly giving us warm fuzzies these days. But this braised chuck roast?

It's the MVP of budget-friendly comfort food. Chuck roast is one of those humble cuts that doesn't look like much, but when you treat it to a long, slow cook, it transforms into fork-tender, melt-in-your-mouth magic.

It's proof that you can eat well without splurging on a ribeye.

This meal also goes the distance. Serve it over mashed potatoes, tuck it into tacos, stuff it in sandwiches, or toss it with pasta. You know what they say: one roast, many dinners. (Does anyone actually say that?)

It's a flavor-packed, nourishing way to stretch your dollar and your leftovers. Because, yes, we're eating like kings...on a pauper's budget. And we gonna be proud of it!

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Ingredients for Beef Chuck Roast Recipe

Ingredients for braised beef chuck roast on a white table.
  • Chuck roast: I used a 5-pound bone-in chuck roast here. Bone-in roast has more connective tissue and marrow, which melt into the braising liquid, creating a deeper, richer flavor and more gelatinous texture in the sauce. A boneless chuck roast is easier to slice and cooks slightly faster but may not be as flavorful. If using boneless, consider adding extra broth to mimic the richness that the bone provides.
  • Vegetables: I like to keep my roast simple with just yellow onions. They add a natural sweetness and help build a flavorful sauce as they cook down. If you so desire, you can add other veggies like carrots, potatoes, and parsnips in the last hour of cooking so they don't get mushy.
  • Liquids: Beef bone broth provides moisture and richness while helping to tenderize the meat during slow cook. After searing the roast and sauteeing the onions, a dry red wine deglazes the pot, lifting all those delicious browned bits for extra depth. It also adds nice acidity. If you prefer you can swap it out with more beef bone broth.
  • Aromatics: Just a simple mix of fresh garlic, bay leaves, fresh thyme, sea salt, and black pepper infuses the meat as it cooks low and slow.
  • Pantry staples: In addition to the ingredients above, you'll also need a little bit of avocado oil (or another cooking fat like beef tallow) to sear the chuck roast and arrowroot starch (or all-purpose flour if not gluten-free) as a thickening agent.
graphic of fork and spoon connected in a plant.

Make it Ancestral

To make this braised chuck roast even more nutrient-dense, try using grass-fed beef for a higher quality of fat and omega-3s. I bought this one from a local beef rancher. And make sure to use homemade beef bone broth. For a richer, more traditional flavor, sear the roast in tallow or pasture-raised butter instead of avocado oil. These simple swaps will enhance the roast’s nutritional value while staying true to ancestral cooking practices.

Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.

How to Make Beef Chuck Roast

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Roast beef in a pot.

Step 1. Sear

In a large Dutch oven, heat avocado oil over medium-high heat. Season the chuck roast generously with salt and pepper on both sides. Sear the roast on all sides until it is browned. Remove the roast from the pot and set aside.

"Sautéing white onions in a pot

Step 2. Saute

In the same pot, add the sliced onions and cook until softened, scraping up the burnt pieces from the bottom. Add the minced garlic and thyme leaves and cook until fragrant.

Adding red wine to a pot full of white onions.

Step 3. Deglaze

Add the red wine (or broth) to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook for a few minutes to reduce slightly.

Adding aromatic ingredients to the pot with onions.

Step 4. Pour

Add the beef broth and bay leaves. Gently stir to combine.

Simmering white onions and red wine in a pot.

Step 5. Stir

Make sure everything is mixed together well before returning the chuck roast, along with its juices, back to the pot.

Adding roast beef to the pot.

Step 6. Braise

Cover the pot with a lid and transfer to the preheated oven. Braise until the roast is fork-tender and easily shreds. If the liquid reduces too much during cooking, add a bit more broth as needed.

Shredding beef in a baking tray.

Step 7. Rest

Once the chuck roast is tender, remove from the oven and let it rest for a few minutes. Remove the meat from the bones and shred or cut to the desired size.

Roast beef sauce in a pot.

Step 8. Thicken

Strain the cooking liquid from the onions and return it to the pot over medium-high heat. In a small bowl, whisk arrowroot starch with equal water until smooth. Slowly pour the slurry into the simmering juices, whisking constantly to prevent clumps.

Helpful Tips

  1. Get a good sear. Browning the roast deeply on all sides before braising enhances the flavor and creates a rich, caramelized crust. Don't skip this step! And be sure you start with very dry chuck roast - pat it dry with paper towels to remove excess moisture.
  2. Deglaze well. Scraping up the browned bits from the bottom of the pot after adding wine or broth infuses the dish with deep flavor and avoids burnt food later. 
  3. Low and slow is the way to go. Chuck roast is a tough cut of meat, but slow braising breaks down the connective tissue, making it melt-in-your-mouth tender. 
  4. Let the meat rest before shredding. After braising, allow the roast to sit for 10-15 minutes before shredding or cutting. This helps the juices distribute, keeping the meat moist. 

Troubleshooting

  • Not enough liquid in the pot. Check the pot halfway through cooking to make sure there’s still enough liquid to keep the roast moist. If it's evaporating too much, add more beef broth or wine to prevent it from drying out.
  • The roast is too tough. Make sure you're cooking it long enough at a low temperature. Braising should be done at 325°F for about 3-4 hours, but depending on the size and thickness of the roast, it may need a little longer. If it isn't fork-tender after 4 hours, continue cooking, checking every 30 minutes.

Product Highlight!

Large Dutch Oven with Lid

You’ll need a sturdy, at least 7-quart Dutch oven with a heavy bottom that can go from stove to oven and retains heat well. I’ve been using my affordable Lodge Dutch oven for years, and it’s been a reliable workhorse.

Grab yours →
white Dutch oven. 
💭Meal Prep Suggestion!
This beef chuck roast recipe makes a lot of shredded meat. That's why I generally don't like to cook the veggies with it as I prefer to re-purpose and meal prep this for other recipes. For easy meal prep, shred the leftover braised chuck roast and store it with or without the gravy for quick meals. It's also great in tacos, wraps, and sandwiches. Just portion out leftovers for the week or freeze them for future meals.
Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.

Serving Suggestions

The most classic serving option is serving this braised chuck roast along with the gravy over Yukon gold mashed potatoes or another creamy, buttery mash for a hearty meal. Here are more ideas to consider:

Side dish: Serve this over bone broth rice, Instant Pot millet, or crusty sourdough bread to soak up the rich sauce.

Roast veggies: Roasted vegetables are some of the easiest sides you can prepare. Try roasted whole carrots, spaghetti squash strands, or roasted broccolini.

Fresh salads: A crisp, refreshing salad helps balance the richness of the roast. Try a simple romaine salad, classic Caesar salad, or a regular house salad. A refreshing cabbage and cucumber salad also adds a nice contrast.

Condiments: Don't forget to round out your meal with a ferment like a small side of red cabbage sauerkraut or pickled green tomatoes.

Shredded Chuck Roast Beef: The possibilities for using leftover shredded beef chuck roast are endless! My personal favorite is beef chuck tacos, but it's also great in sandwiches, salads, pastas, wraps, with breakfast eggs, and more!

Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.

Frequently Asked Questions

How do I store and reheat beef chuck roast?

Allow the braised chuck roast to cool completely before storing. Transfer the meat (bones removed if using bone-in) and any leftover gravy into an airtight container and store for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, warm gently on the stovetop over low heat with a splash of broth to loosen the sauce and keep the meat juicy.

Can I freeze the braised chuck roast?

Yes! Braised chuck roast freezes beautifully. Once cooled completely, transfer the meat and any sauce to a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How can I make this in the slow cooker?

After searing the roast and sauteeing the onions and garlic, transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours, until fork tender. 

Looking for more related recipes? Here are some ideas:
Did you make this beef chuck roast recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.
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5 from 1 vote

Braised Chuck Roast

Tender, slow-cooked Braised Chuck Roast with onions, garlic, and red wine creates a melt-in-your-mouth meal, perfect with mashed potatoes or roasted veggies.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 613kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 5 pounds bone-in chuck roast
  • 2 tablespoons sea salt
  • 2 teaspoons black pepper
  • 3 tablespoons avocado oil
  • 2 large yellow onions
  • 6 garlic cloves minced
  • 4 fresh thyme sprigs
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 3 tablespoons arrowroot starch or all-purpose flour

Instructions

  • Preheat oven to 325°F. Pat the chuck roast dry with paper towels to remove excess moisture.
  • In a large Dutch oven, heat avocado oil over medium-high heat. Season the chuck roast generously with salt and pepper on both sides. Sear the roast on all sides until it is browned (about 4-5 minutes per side). Remove the roast from the pot and set aside.
  • In the same pot, add the sliced onions and cook until softened, about 8-10 minutes, scraping up the burnt pieces from the bottom. Add the minced garlic and thyme leaves and cook for another 30 seconds, until fragrant.
  • Add the red wine (or broth) to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook for 5 minutes to reduce slightly.
  • Pour in the beef broth and add the bay leaves. Gently stir to combine. Place the seared chuck roast back into the pot.
  • Cover the pot with a lid and transfer to the preheated oven. Braise for 3-4 hours, or until the roast is fork-tender and easily shreds. If the liquid reduces too much during cooking, add a bit more broth as needed.
  • Once the chuck roast is tender, remove from the oven and let it rest for a few minutes. Remove the meat off the bones and shred or cut to desired size.
  • Strain the cooking liquid from the onions and return it to the pot over medium-high heat. In a small bowl, whisk arrowroot starch with an equal amount of water until smooth. Slowly pour the slurry into the simmering juices, whisking constantly to prevent clumps.

Notes

Storage: Allow the chuck roast to cool completely before transferring to an airtight container. Remove all bones (save them for broth making). Store in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. 
Reheating: For best results, reheat on the stovetop over low heat with a splash of broth to thin out the gravy and maintain moisture. 
Helpful Tips: 
  1. Get a good sear. Browning the roast deeply on all sides before braising enhances the flavor and creates a rich, caramelized crust. Don't skip this step!
  2. Deglaze well. Scraping up the browned bits from the bottom of the pot after adding wine or broth infuses the dish with deep flavor and avoids burnt food later. 
  3. Low and slow is the way to go. Chuck roast is a tough cut of meat, but slow braising breaks down the connective tissue, making it melt-in-your-mouth tender. 
  4. Let the meat rest before shredding. After braising, allow the roast to sit for 10-15 minutes before shredding or cutting. This helps the juices distribute, keeping the meat moist. 
Troubleshooting:
Not enough liquid in the pot. Check the pot halfway through cooking to make sure there’s still enough liquid to keep the roast moist. If it's evaporating too much, add more beef broth or wine to prevent it from drying out.
The roast is too tough. Make sure you're cooking it long enough at a low temperature. Braising should be done at 325°F for about 3-4 hours, but depending on the size and thickness of the roast, it may need a little longer. If it isn't fork-tender after 4 hours, continue cooking, checking every 30 minutes.

Nutrition

Calories: 613kcal | Carbohydrates: 7g | Protein: 56g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 2199mg | Potassium: 1033mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 6mg

Taco Dip with Ground Beef

This taco dip with ground beef is a protein-packed twist on classic dips! With a creamy Greek yogurt base, seasoned taco beef, and fresh toppings, it's perfect for game day, parties, or a quick family snack.

Ground beef taco dip on a white plate with nachos on the side.
Looking for more easy ground beef recipes? 
Check out the taco meat, ground beef with broccoli, and hamburger soup.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Keto, Primal, Ancestral diet,
  • Tools Needed: mixing bowl and skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Taco Dip with Ground Beef

Think 7-layer dip is the MVP? Think again.

This taco dip recipe with ground beef is like the 7-layer dip's cooler, more delicious cousin -- creamier, meatier, and with way more flavor to go around.

It's the kind of dip that makes you wonder why you've been settling for boring chips and salsa all these years.

Plus, it's so easy to make, you'll have plenty of time to sit back and enjoy being everyone's new favorite person at the party!

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Ingredients for Taco Dip with Ground Beef

Ingredients for taco dip with ground beef in a clear and white bowl on the table.
  • Creamy layer: This is what makes this taco dip irresistibly smooth and scoopable. Cream cheese is the foundation (make sure to soften it first to avoid a lumpy dip). Greek yogurt or sour cream adds a lightness and tang. Greek yogurt is a great option for protein boost while sour cream gives that classic texture. A dash of taco seasoning ties it all together. Use this mild taco seasoning.
  • Taco Meat: Seasoned taco meat makes this dip extra satisfying and protein packed. All you need is a half-pound of ground beef, taco seasoning, a dash of salt, and water. Usually, I make the taco meat with chicken or beef bone broth recipe but for this dip, we use water to prevent fat from solidifying. Be sure to check out my post for how to make taco meat for more tips and tricks.
  • Toppings: Also known as the fun part. Shredded lettuce, raw cheddar, black olives, avocado, diced tomatoes, red onions, and fresh cilantro add crunch, creaminess, and bursts of flavor in every bite.

Substitutions and Variations

  • Protein Swap - Use ground turkey or ground chicken for a leaner option. Since turkey has less fat than beef, add a drizzle of avocado oil while cooking to keep it juicy and add some richness.
  • Extra Flavor - I love the fresh ingredients in this dip but you can top with chunky guacamole and fermented jalapenos. To really bring the heat, top with halved roasted jalapeno peppers.
graphic of fork and spoon connected in a plant.

Make it Ancestral

For a nutrient-dense upgrade, swap regular ground beef with an ancestral beef blend, which includes meats like heart and liver. These cuts are packed with essential vitamins and minerals like B12, iron, and CoQ10. If you're new to organ meats, don't worry -- the seasonings and creamy layers help balance the taste while still delivering all the benefits!

A ground beef taco on a white plate.

How to Make Taco Dip with Ground Beef

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Cooked ground beef in a pan.

Step 1. Cook

In a skillet over medium heat, cook the ground beef, breaking it apart as it browns until fully cooked. Stir in the taco seasoning, salt, and a splash of water. Let it simmer for a few minutes until the mixture thickens.

Mixing the taco dip ingredients.

Step 2. Mix

In a mixing bowl, blend cream cheese, yogurt or sour cream, and taco seasoning until smooth. Spread the mixture evenly in a serving dish.

Ground beef taco dip on a white plate.

Step 3. Layer

Spread the ground beef mixture evenly over the cheese layer.

Ground beef taco dip on a white plate.

Step 4. Garnish

Top with lettuce, avocado, tomato, and shredded cheddar. Add optional toppings like black olives, green onions, and cilantro. Serve immediately with tortilla chips or refrigerate for later.

Helpful Tips

  1. Use full-fat dairy - Full-fat cream cheese and yogurt has the best texture and flavor and blends smoother. It also holds up better in the dip with all the toppings. 
  2. Brown the beef well - I like the crispy bits in my ground beef taco meat so let the ground beef develop a deep brown color before adding seasoning. 
  3. Prevent watery dip - Usually, I'm all good with fatty taco meat, but here, you want to drain any excess liquid from the cooked ground beef before layering to avoid a soggy dip. If using tomatoes, scoop out the seeds to reduce moisture. 
  4. Let it cool slightly before layering - If the beef is too hot when layered over the creamy base, it can cause the dairy to turn runny. Let it sit for a few minutes before assembling. 

Troubleshooting

  • Too soggy? The dip can become too soggy if there's too much liquid in the taco meat or tomatoes. Drain any excess liquid from the meat before layering it onto the dip. And scoop out the seeds to reduce moisture.
Ground beef taco on a white plate with cheese.

Serving Suggestions

This taco dip with ground beef is incredibly versatile and can be enjoyed in a variety of ways. It's best served room temperature. Too hot, the creamy layer will become runny and unappetizing. Too chilled, the taco meat will be lose its flavor and texture.

Let it sit for a few minutes after removing it from the fridge to allow everything to come to room temperature.

Here are some ways to serve it:

Appetizer: This taco dip is perfect as a starter at parties or gatherings. Serve it with homemade tortilla chips or mini bell peppers.

Salad: Spoon the dip over a bed of fresh, crisp lettuce or mixed greens. Top with extra raw cheddar and use Greek yogurt instead of sour cream for the creamy layer.

Main Course: This taco dip can easily be turned into a main course. Like with salads, make sure to use Greek yogurt instead of sour cream and serve it as a taco bowl with a side of bone broth rice or quinoa for a satisfying, well-rounded meal.

Ground beef taco dip on a white plate with nachos on the side.

Frequently Asked Questions

How do I store this taco dip with ground beef?

Store taco dip in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. If you have leftover dip that's already topped with lettuce and other ingredients, try to remove the toppings before storing it to preserve their texture. You can then add fresh toppings when you're ready to serve it again.

Can I freeze taco dip with ground beef?

No, I don't recommend freezing the entire taco dip with ground beef because the creamy layer made with yogurt or sour cream and the fresh toppings like lettuce, avocado, and tomatoes do not freeze well. However, you can freeze just the taco meat layer and prepare the creamy and fresh toppings when ready to assemble the dip.

How can I make this dip ahead of time?

Prepare the taco meat and creamy layer in advance, storing them separately in the fridge for up to 3 days. For the toppings, prep everything except for the avocado, which should be added right before serving to prevent browning. Assemble the dip just before serving for the freshest taste and texture. 

Looking for more related recipes? Here are some ideas:
Did you make this taco dip with ground beef? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Ground beef taco dip on a white plate.
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Taco Dip with Ground Beef

Taco dip recipe with ground beef is a protein-packed, creamy dip with Greek yogurt, taco meat, and fresh toppings—perfect for parties!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: taco dip recipe with ground beef, taco dip with ground beef
Servings: 8
Calories: 334kcal
Author: Anya @ Prepare & Nourish

Ingredients

Taco Meat

  • ½ pound ground beef
  • 2 tablespoons taco seasoning
  • ½ teaspoon sea salt
  • ¼ cup water

Creamy Layer

  • 8 ounces cream cheese softened
  • 1 cup yogurt or sour cream
  • 1 tablespoon taco seasoning

Toppings

  • 1 cup iceberg lettuce shredded
  • 2 avocados diced
  • 1 tomato diced
  • 1 cup shredded raw cheddar
  • other toppings like black olives, green onions, cilantro, and fermented jalapenos

Instructions

  • In a skillet over medium heat, cook the ½ pound ground beef, breaking it up as it browns until fully cooked. Stir in 2 tablespoons taco seasoning, ½ teaspoon sea salt, and ¼ cup water. Simmer for 2-3 minutes until thickened.
  • In a mixing bowl, combine 8 ounces cream cheese, 1 cup yogurt or sour cream, and 1 tablespoon taco seasoning and mix until smooth. Spread evenly in a serving dish.
  • Spread the ground beef mixture evenly over the cheese layer.
  • Top with 1 cup iceberg lettuce, 2 avocados, 1 tomato, and 1 cup shredded raw cheddar. Add other toppings like black olives, green onions, cilantro, and fermented jalapenos if desired.
  • Serve immediately with tortilla chips or refrigerate for later.

Notes

Storage: Store leftover taco dip in an airtight container or tightly covered dish in the refrigerator for up to 3 days. For best freshness, store toppings like lettuce, tomatoes, and avocados separately and add them just before serving to prevent fogginess. Freezing is not recommended. 
Helpful Tips: 
  1. Use full-fat dairy - Full-fat cream cheese and yogurt has the best texture and flavor and blends smoother. It also holds up better in the dip with all the toppings. 
  2. Brown the beef well - I like the crispy bits in my ground beef taco meat so let the ground beef develop a deep brown color before adding seasoning. 
  3. Prevent watery dip - Usually, I'm all good with fatty taco meat, but here, you want to drain any excess liquid from the cooked ground beef before layering to avoid a soggy dip. If using tomatoes, scoop out the seeds to reduce moisture. 
  4. Let it cool slightly before layering - If the beef is too hot when layered over the creamy base, it can cause the dairy to turn runny. Let it sit for a few minutes before assembling. 

Nutrition

Calories: 334kcal | Carbohydrates: 9g | Protein: 12g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 441mg | Potassium: 465mg | Fiber: 4g | Sugar: 4g | Vitamin A: 887IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 1mg

Lemony Broccoli with Butter and Garlic

Lemony broccoli with butter and garlic is a bright and flavorful side dish that takes the freshness of broccoli and pairs it with zesty lemon and rich butter. It's an easy 15 minute side dish that complements any dish.

Lemon broccoli on a white plate with a fork on it.
Looking for more quick and healthy vegetable side dishes you might enjoy? 
Check out roasted bok choy, carrot salad, and avocado cabbage slaw.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Keto, Paleo, GAPS, Ancestral diet
  • Tools Needed: stainless steel frying pan
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This Garlic and Broccoli

I love this garlicky lemon broccoli because it's a total flavor bomb in just 10 minutes! The bright, buttery goodness with a pop of lemon makes it the perfect side dish to jazz up any meal.

It's simple, fresh, and surprisingly bold, yet quick enough to whip up even on the busiest weeknights.

If you're looking to get more veggies on the table, this is the way to do it - easy, delicious, and full of vibrant flavors.

image of Prepare and Nourish owner

Ingredients for Garlic Broccoli

Ingredients for garlic broccoli recipe.
  • Broccoli: Blanching it keeps the broccoli florets tender-crisp while preserving their vibrant green color. Fresh broccoli gives the best texture but I have tips in the FAQs for using frozen broccoli.
  • Butter: Unsalted butter adds a rich and silky texture (plus, butter just makes everything taste better!), but it also helps to carry the flavors of garlic and lemon. If using salted butter, hold back some of the additional salt.
  • Aromatics: Fresh garlic cloves and lemon slices are sauteed in butter to really bring out their flavor without overpowering the dish.
  • Garnish: Parmesan cheese adds a salty, umami finish to the broccoli and red pepper flakes gives it some heat.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Give this simple side dish an ancestral twist by using grass-fed butter for its superior nutrients like omega-3s and vitamin K2 and swapping regular Parmesan for raw, unpasteurized cheese, which supports digestion and gut health. Traditional Parmigiano-Reggiano is the best choice, as it's made from raw milk and aged for at least 12 months, but for a truly raw alternative, try raw Pecorino Romano or artisan raw-milk aged cheeses like Gruyere or Comte.

Lemon broccoli on a white plate.

How to Make Broccoli with Butter and Garlic

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sautéed butter, lemon, and garlic in a pan.

Step 1. Sauté

In a small skillet over medium heat, melt the butter. Add sliced lemon and saute until golden brown. Add minced garlic cloves for about 30 seconds until fragrant. Set aside.

Broccoli in a pan with water.

Step 2. Blanch

Bring a pot of water to a boil, add the broccoli florets, and blanch for 1-2 minutes. Drain and rinse with cold water to stop cooking. You can even dunk the broccoli in ice water to really capture that vibrant green color (but don't keep it in there too long otherwise it'll become water-logged).

Mixing lemon and broccoli in a clear bowl.

Step 3. Toss

While the broccoli is still warm, pour the lemony garlic butter over it and add sea salt. Gently toss everything together so the broccoli soaks up all that flavor. You can pick out the lemon slices and discard.

Lemon broccoli on a white plate.

Step 4. Garnish

Drizzle fresh lemon juice if desired and garnish with red pepper flakes and grated parmesan cheese.

Helpful Tips

  1. Don't overcook the broccoli - Blanching for just a minute or two keeps it vibrant and crispy and immediately rinse with cold water to stop the cooking process and lock in that bright green color. 
  2. Toast the garlic just right - Saute the garlic for only 30 seconds to avoid burning. Burnt garlic turns bitter and can overpower the dish. 
  3. Use even-sized florets - To ensure that all broccoli cooks evenly, make sure all broccoli florets are of similar size. If some pieces are too big, they'll be tough; if too small, they'll turn mushy. 
💭Meal Prep Suggestion!
Make the recipe as directed, but remove the lemon slices before storing. Keep it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove before serving.
Lemon broccoli on a white plate with a fork on it.

Serving Suggestions

This garlic broccoli is incredibly versatile and can be paired with so many dishes! I like to serve it with freshly grated Parmesan cheese and fresh lemon wedges. Sprinkle some crushed red pepper flakes for a touch of heat.

Side dish: It's great with basic roasted meats like air fryer duck or pan fried boneless pork chops.

Main dish: Toss it with some chicken meat from the whole chicken broth and your favorite pasta for a veggie-packed meal. 

Make it a meal with lemon garlic broccoli:
Lemon broccoli on a white plate with two forks on the side.

Frequently Asked Questions

How do I store and reheat garlic and broccoli?

Store leftover garlic butter in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. To reheat, transfer the broccoli to a small saucepan and warm over medium-high heat, stirring gently. For best texture, avoid overheating, as broccoli can become mushy.

Can I freeze broccoli with butter and garlic?

Yes, you can freeze this garlic broccoli, though the texture may soften after thawing. To freeze, cool it completely, spread it on a baking sheet for an hour, then transfer to an airtight container or freezer bag for up to 3 months. Reheat by sauteing it from frozen or thawing it in the fridge before warming it.

Can I use frozen broccoli for this recipe?

Yes, you can definitely use frozen broccoli but you have to thaw it first. Be sure to drain off any excess water, as frozen broccoli tends to release moisture when thawed. And make sure to avoid overcooking it as that will lead to mushiness. 

Looking for more related recipes? Here are some ideas:
Did you make this garlic and broccoli? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Lemon broccoli on a white plate.
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Lemony Broccoli with Butter and Garlic

Lemony broccoli with butter and garlic is a quick, flavorful side dish that's ready in 15 minutes and complements any dish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: broccoli with butter and garlic, garlic broccoli, lemon garlic broccoli
Servings: 4
Calories: 145kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 4 cups broccoli florets
  • ¼ cup unsalted butter
  • 1 lemon sliced
  • 4 garlic cloves minced
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • grated parmesan cheese

Instructions

  • In a small skillet over medium heat, melt the ¼ cup unsalted butter. Add sliced 1 lemon and saute until golden brown. Add minced 4 garlic cloves for about 30 seconds until fragrant. Set aside.
  • Bring a pot of water to a boil, add the 4 cups broccoli florets, and blanch for 1-2 minutes. Drain and rice with cold water to stop cooking.
  • While the broccoli is still warm, pour the garlic butter over it and add ½ teaspoon sea salt. Gently toss everything together so the broccoli soaks up all that flavor.
  • Drizzle fresh lemon juice if desired and garnish with ¼ teaspoon red pepper flakes and grated parmesan cheese.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To maintain the best texture, reheat gently in a skillet over low heat. The butter will solidify in the fridge but a quick warm-up will bring it back to life. Avoid freezing. 
Helpful Tips: 
  1. Don't overcook the broccoli - Blanching for just a minute or two keeps it vibrant and crispy and immediately rinse with cold water to stop the cooking process and lock in that bright green color. 
  2. Toast the garlic just right - Saute the garlic for only 30 seconds to avoid burning. Burnt garlic turns bitter and can overpower the dish. 
  3. Use even-sized florets - To ensure that all broccoli cooks evenly, make sure all broccoli florets are of similar size. If some pieces are too big, they'll be tough; if too small, they'll turn mushy. 

Nutrition

Calories: 145kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 325mg | Potassium: 343mg | Fiber: 3g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 96mg | Calcium: 59mg | Iron: 1mg

Ground Beef and Broccoli Recipe

This 30-minute Ground Beef and Broccoli recipe is a quick, one-pan meal made with a coconut aminos sauce, making it gluten-free and soy-free. Serve it over rice for a flavorful, easy dinner that everyone will love.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 20 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Paleo, Ancestral diet, Gluten-free and grain-free options with swaps for rice
  • Tools Needed: large stainless steel pan or a wok
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This Ground Beef and Broccoli Recipe

I get it—on busy nights, it feels like there’s never enough time to make a meal that’s both tasty and nourishing.

That’s exactly why I love recipes like this one-pan ground beef and broccoli —it’s quick, budget-friendly, and packed with flavor.

Plus, I finally got to break in my shiny new stainless steel wok from Costco. And it's a keeper.😍 There’s something so exciting about using a new kitchen tool, right? It made cooking this dish even more fun, and the results were perfectly cooked, nutrient-dense, and full of flavor. All under 30 minutes. Faster than you can grab take-out!

image of Prepare and Nourish owner

Ingredients

Ingredients for ground beef and broccoli arranged on a white table.
  • Ground beef: Using 85/15 ground beef provides the best balance of fat and flavor, preventing the meat from drying out. If using leaner beef, add a teaspoon of avocado oil to boost flavor (because fat is flavor!).
  • Broccoli: Make sure to use uniform, bite-sized broccoli florets to ensure even cooking and a nice fork-tender texture. Cutting the broccoli into similar sizes prevents some pieces from becoming too soft while others remain undercooked.
  • Aromatics: Ground beef and broccoli go well with ginger and garlic as they both add that Asian-inspired flavor to the dish. You can add crushed red pepper flakes here too or save them for garnish only.
  • Sauce: A simple blend of beef broth (you'll love my beef bone broth recipe), coconut aminos, fish sauce, and hot honey creates a rich umami base with a perfect balance of savory, sweet, and slightly tangy flavors. Whisking in arrowroot starch will help thicken the sauce and create a velvety texture.
  • Finishing touches: Finally, a drizzle of toasted sesame oil brings everything together (but we're not heating the oil - just a finishing drizzle!), diced green onions, and white sesame seeds.

Substitutions and Variations

  • Thickening options - Instead of arrowroot powder (I like using this for gluten-free option), use tapioca starch, or even organic cornstarch. If you're not gluten-free, regular all-purpose flour will also work to thicken the sauce.
  • Sauce adjustments - Coconut aminos is an excellent soy-free alternative to soy sauce but you could use soy or tamari sauce if gluten isn't a concern. Similarly, swap the hot honey for regular honey with a pinch of chili flakes or a teaspoon of coconut sugar.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Make this ground beef and broccoli recipe truly ancestral by using an Ancestral Blend (my own recipe coming soon but Force of Nature has excellent products!) - a mix of ground beef with organ meats like liver and heart - for a nutrient-dense twist. Pair it with homemade bone broth rice for added minerals and gut-healing benefits and you have a comforting and deeply nourishing meal.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.

How to Make Ground Beef and Broccoli

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Ground beef with garlic in a pan.

Step 1. Sauté

Heat a large stainless steel pan over medium-high heat. Add ground beef and cook, breaking it up, until browned and fully cooked. Stir in the garlic and ginger, cooking for about a minute until fragrant.

A sauce in a white bowl with a whisk inside.

Step 2. Whisk

In a small bowl, whisk together the beef broth, coconut aminos, fish sauce, hot honey, and arrowroot powder until smooth. Make sure the arrowroot starch is broken up (it can get clumpy).

Ground beef and broccoli in a pan

Step 3. Steam

Add the broccoli florets to the skillet and pour in the sauce. Stir well to coat, then cover and reduce the heat to medium. Let steam for a few minutes until the broccoli is tender but still crisp and the sauce has thickened. Time is your friend here.

Ground beef and broccoli in a pan.

Step 4. Garnish

Drizzle with toasted sesame oil and toss to combine. Serve over bone broth rice and garnish with sesame seeds and green onions.

Helpful Tips

  1. Brown the beef until crispy. This gives major flavor - cook the ground beef until it's browned and slightly crispy before adding the garlic and ginger. The caramelized bits at the bottom of the pan will add rich flavor. 
  2. Whisk the sauce ingredients well. If using arrowroot powder (instead of all-purpose flour), make sure that it dissolves completely in the broth mixture to prevent any clumps from forming in the sauce. 
  3. Adjust sauce thickness. If the sauce is too thin, whisk in a bit more arrowroot powder to thicken it. If it's too thick, add more broth to balance the consistency. 
  4. Steam the broccoli properly. Cover the skillet while the broccoli steams to retain moisture and make sure the florets cook evenly while staying crisp. But be careful not to overcook to avoid mushy broccoli. 

Troubleshooting

  • Broccoli not cooked through? It may need a little more time steaming. Simply cover the skillet again and let it cook for another 2-3 minutes until the broccoli reaches desired tenderness.
  • Sauce clumping? If the arrowroot powder doesn't fully dissolve, whisk it more thoroughly with the broth and other ingredients before adding it to the pan. It helps to add it slowly and whisk continuously. You got this!
💭Meal Prep Suggestion!
For easy meal prep, chop the broccoli, mince the garlic and ginger, and whisk the sauce in advance. Cook the beef mixture and store it separately in the fridge for up to three days. When ready to eat, reheat the beef with a splash of broth, add the broccoli, and toss everything with the sauce until heated through. Serve with rice or noodles for a fast, nourishing meal.
Ground beef with broccoli and rice on a plate, with extra ground beef and broccoli in a pan on the side.

Serving Suggestions

The most obvious way to serve this ground beef and broccoli recipe is over a bed of bone broth rice. You could use cauliflower rice for a low-carb option or spaghetti squash (check out how to cut spaghetti squash to get long strands).

If you, like me, try to limit your carbs - I still serve it over a small side of rice but focus on the ground beef and broccoli part.

Garnish with sesame seeds and fresh green onions. If you find that the sauce absorbed into the meat and broccoli, add a few splashes of coconut aminos and a drizzle of sriracha for some moisture but otherwise, it's good as is.

To round off the meal, consider serving some simple salads like cabbage and cucumber salad or Asian cucumber salad. And I always like adding a small serving of a fermented food like spicy sauerkraut or kimchi.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.

Frequently Asked Questions

How do I store and reheat ground beef and broccoli?

Store leftover ground beef and broccoli in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. To reheat, warm it in a skillet over medium heat, stirring occasionally, and add a splash of broth if the sauce has thickened too much.

Can I freeze ground beef and broccoli?

Yes, you can freeze this. Transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this with frozen broccoli?

Yes, you can use frozen broccoli, but keep in mind that it releases more water as it cooks, which can thin out the sauce. To counteract this, cook it uncovered for the last few minutes to allow excess moisture to evaporate. You may also need to extend the cooking time slightly to ensure the broccoli is fork-tender. That said, I personally haven't tested this with frozen broccoli, so results may vary!

Looking for more ground beef recipes? Here are some ideas:
Did you make this ground beef and broccoli recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.
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5 from 1 vote

Ground Beef and Broccoli

This 30-minute Ground Beef and Broccoli recipe is a one-pan, gluten-free, soy-free dish with an Asian-inspired coconut aminos sauce. Serve with rice or noodles.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Asian
Keyword: ground beef and broccoli, ground beef and broccoli recipe
Servings: 4
Calories: 393kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound ground beef
  • 4 garlic cloves minced
  • 1" knob knob ginger grated
  • 1 cup beef broth
  • ¼ cup coconut aminos
  • 2 tablespoons fish sauce
  • 1 tablespoon hot honey
  • 2 tablespoons arrowroot powder
  • 5 cups broccoli florets
  • 1 teaspoon toasted sesame oil
  • bone broth rice for serving
  • sesame seeds and green onions for serving

Instructions

  • Heat a large stainless steel pan over medium-high heat. Add 1 pound ground beef and cook, breaking it up, until browned and cooked through. Stir in the 4 garlic cloves and 1" knob knob ginger and cook for about 1 minute, until fragrant.
  • In a small bowl, whisk together the 1 cup beef broth, ¼ cup coconut aminos, 2 tablespoons fish sauce, 1 tablespoon hot honey, and 2 tablespoons arrowroot powder until smooth.
  • Add the 5 cups broccoli florets to the skillet and pour in the sauce. Stir well to coat, then cover and reduce heat to medium. Let steam for 3-4 minutes, until broccoli is tender but still crisp. The sauce should thicken by that time.
  • Drizzle with 1 teaspoon toasted sesame oil and toss to combine. Serve over bone broth rice and garnish with sesame seeds and green onions.

Notes

Storage: Transfer leftover ground beef and broccoli to an airtight container and store in the refrigerator for up to 4 days. To reheat, transfer to a small skillet over medium heat and stir occasionally until warmed through. If the sauce has thickened, add a splash of broth to loosen up while reheating. 
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat per instructions. 
Helpful Tips:
  1. Brown the beef until crispy. This gives major flavor - cook the ground beef until it's browned and slightly crispy before adding the garlic and ginger. The caramelized bits at the bottom of the pan will add rich flavor. 
  2. Whisk the sauce ingredients well. If using arrowroot powder (instead of all-purpose flour), make sure that it dissolves completely in the broth mixture to prevent any clumps from forming in the sauce. 
  3. Adjust sauce thickness. If the sauce is too thin, whisk in a bit more arrowroot powder to thicken it. If it's too thick, add more broth to balance the consistency. 
  4. Steam the broccoli properly. Cover the skillet while the broccoli steams to retain moisture and make sure the florets cook evenly while staying crisp. But be careful not to overcook to avoid mushy broccoli. 
Troubleshooting: 
Broccoli not cooked through? It may need a little more time steaming. Simply cover the skillet again and let it cook for another 2-3 minutes until the broccoli reaches desired tenderness. 
Sauce clumping? If the arrowroot powder doesn't fully dissolve, whisk it more thoroughly with the broth and other ingredients before adding it to the pan. It helps to add it slowly and whisk continuously.
 

Nutrition

Calories: 393kcal | Carbohydrates: 20g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1383mg | Potassium: 740mg | Fiber: 3g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 102mg | Calcium: 89mg | Iron: 3mg

Smoked Salmon Poke Bowl

This Smoked Salmon Poke Bowl offers all the flavors of a classic poke bowl but made with smoked salmon instead of raw fish. It's served on a bed of rice, topped with fresh cucumber and carrot ribbons, and drizzled with a tangy coconut aminos-based sauce.

Smoked salmon in a white bowl, served with sliced cucumber, sesame seeds, and soy sauce on the side.
Looking for more seafood recipes? 
Check out blackened fish tacos, ukha soup, and fish en papillote.
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Recipe Overview

  • Prep and Cook Time: 15 minutes
  • Cooking Method: No-cook
  • Dietary Info: Whole30, Paleo, Gluten-free and grain-free options with swaps
  • Tools Needed: sharp knife, cutting board, and mixing bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Smoked Salmon Rice Bowl

If raw fish isn't your thing, ala salmon poke bowl, this is the poke bowl for you! Smoked salmon gives you all the flavor without the "what's in my mouth?" moment.

It's perfect for summer - fresh, light, and tropical without the sunburn. Plus, it comes together in minutes, no sweat, and no heat required (because rice should be meal prepped ahead of time anyway).

You'll feel like you're being healthy with all those omega-3s, but it's so tasty you'll forget you're eating nutritious food.

And let us not forget the secret weapon: that umami-subtly-sweet sauce. Pro tip: Double the sauce for all your other favorite recipes!

And while you're at it, you will love my salmon sushi bake recipe (which also does not flaunt any raw fish).

image of Prepare and Nourish owner

Ingredients for Smoked Salmon Poke Bowl

Ingredients for smoked salmon on a white tabletop.
  • Smoked salmon: Unlike traditional poke bowls that use raw fish, smoked salmon is a great alternative for those who prefer something cooked or cured, in this case.
  • Rice: If you're going for the traditional rice, use sushi rice as it is slightly sticky, making it perfect for holding the toppings together and absorbing the sauce. You can also use bone broth rice for extra nutrition.
  • Toppings: I always like a combination of crunchy toppings like fresh cucumber, carrot ribbons, green onions, and furikake or sesame seeds as well as creamy toppings like avocado and sriracha mayo. And be sure to brush up on multiple ways on how to cut cucumber for sushi and other recipes.
  • Sauce: The simple poke sauce blends umami, heat, and sweetness with coconut aminos, toasted sesame oil, tangy rice vinegar, spicy sriracha, and a touch of hot honey for balance.

Substitutions and Variations

  • Make it grain-free - Swap the rice with riced cauliflower or mixed greens and make a large salad instead.
  • Other toppings - Add fried shallots, edamame (soy in moderation is a-okay!), pickled ginger, or seaweed salad. You can also cut up some nori (seaweed) and sliced radishes for extra crunch. Don't forget to top with fermented jalapenos, kimchi, or spicy sauerkraut for some probiotic action.
Smoked salmon in a white bowl, served with sesame seeds on the side.

How to Make Smoked Salmon Bowl

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

A clear bowl of sauce with a spoon inside.

Step 1. Prepare

Cook rice according to package instructions. Evenly distribute the cooked sushi rice between two bowls. In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, hot honey, and sriracha. Set aside.

Assembling smoked salmon in a white bowl.

Step 2. Assemble

Assemble the smoked salmon, avocado, cucumber, carrot, and green onions over the rice. Drizzle with the prepared sauce and sprinkle with sesame seeds and any additional toppings if desired.

Helpful Tips

  1. Cool rice slightly. To prevent warming the smoked salmon and wilting the veggies, let the rice cool slightly before assembling. Spread it on tray or baking sheet to cool faster.
  2. Flavor the rice. This is optional but you can add a splash of rice vinegar and toasted sesame oil to the rice as soon as it's cooked to add extra flavor. I prefer to flavor it with the coconut aminos sauce but this is also an easy way to amp up the flavor.
  3. Soak veggies in cold water. For extra crunch, soak cucumbers in ice water for 5 minutes, and to make carrot ribbons curlier, let them sit in cold water after slicing.
  4. Make the sauce in advance. Let the sauce sit for 10-15 minutes before using to allow the flavors to meld.
💭Meal Prep Suggestion!
For meal prep, cook rice and store in individual containers. Pre-slice smoked salmon and keep in the fridge. Chop veggies like cucumber, carrots, and green onions then store them separately. Make the umami-sweet sauce in advance and store in small jars. When ready to eat, simply assemble the rice, salmon, veggies, and drizzle with the sauce. Quick and easy!
Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.

Serving Suggestions

We love serving this smoked salmon rice bowl with a generous drizzle of the umami-sweet sauce and add extra toppings like sesame seeds or a sprinkle of furikake for added flavor.

This bowl is perfect on its own but makes a great addition to a summer meal spread too. Serve with a side of Asian cucumber salad (it's sooo good with poke flavors). 

More smoked salmon poke bowl pairing suggestions:
Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.

Frequently Asked Questions

How do I store smoked salmon rice bowl?

Store leftover smoked salmon bowl in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers but I recommend keeping all the components separate to maintain freshness. The sauce can be stored in a small jar in the fridge for up to 2 weeks.

Can I freeze smoked salmon poke bowl?

No, I don't recommend it as the fresh ingredients will lose its texture and flavor once thawed. Some dishes are best enjoyed fresh. 

Looking for more healthy seafood recipes? Here are some ideas:
Did you make this smoked salmon rice bowl? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.
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Smoked Salmon Poke Bowl

This Smoked Salmon Poke Bowl has smoked salmon (no raw fish!), rice, fresh veggies, and a tangy coconut aminos-based sauce.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Main Course, Seafood
Cuisine: American
Keyword: smoked salmon bowl, smoked salmon poke bowl, smoked salmon rice bowl
Servings: 2
Calories: 390kcal
Author: Anya @ Prepare & Nourish

Ingredients

Sauce

Poke Bowl

  • 1 cup cooked sushi rice
  • 6 ounces smoked salmon sliced
  • ½ avocado diced
  • ½ cucumber thinly sliced in half-moons
  • 1 carrot cut into ribbons
  • 2 green onions chopped
  • 1 tablespoon sesame seeds

Instructions

  • Cook rice according to package instructions. Divide the 1 cup cooked sushi rice between the two bowls. In a small bowl, whisk together the 4 tablespoons coconut aminos, 2 teaspoons sesame oil, 2 teaspoons rice vinegar, 1 teaspoon hot honey, and 1 teaspoon sriracha. Set aside.
  • Arrange the 6 ounces smoked salmon, ½ avocado, ½ cucumber, 1 carrot, and 2 green onions on top of the rice.
  • Drizzle with the prepared sauce and sprinkle with 1 tablespoon sesame seeds and other toppings if desired.

Notes

Storage: Keep the assembled poke bowl in one airtight container, but store the sauce separately to prevent fogginess. When ready to eat, drizzle the sauce over the bowl and toss gently for best texture. Or for longer storage, keep all the ingredients completely separate and assemble when ready to serve. 
Helpful Tips: 
  1. Cool rice slightly. To prevent warming the smoked salmon and wilting the veggies, let the rice cool slightly before assembling. Spread it on tray or baking sheet to cool faster.
  2. Soak veggies in cold water. For extra crunch, soak cucumbers in ice water for 5 minutes, and to make carrot ribbons curlier, let them sit in cold water after slicing.
  3. Flavor the rice. This is optional but you can add a splash of rice vinegar and toasted sesame oil to the rice as soon as it's cooked to add extra flavor. I prefer to flavor it with the coconut aminos sauce but this is also an easy way to amp up the flavor.
  4. Make the sauce in advance. Let the sauce sit for 10-15 minutes before using to allow the flavors to meld. 

Nutrition

Calories: 390kcal | Carbohydrates: 38g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 20mg | Sodium: 1431mg | Potassium: 657mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 2mg

Classic House Salad

Fresh and crisp, this House Salad is inspired by the popular Olive Garden salad, featuring a simple bed of romaine lettuce, tomatoes, red onions, pepperoncini, olives, and croutons, all tossed with a classic house salad dressing made with wholesome, real food ingredients you can feel good about.

A fresh green salad on a white plate with tomatoes, onions, olives, and croutons, plus two gold forks beside it.

What's a House Salad?

I thought you'd never ask. A house salad is the go-to, signature salad served at a restaurant. It's simple, fresh, and made with staple ingredients like crisp greens, tomatoes, onions, and a tangy dressing.

It's called a "house" salad because it reflects the restaurant's unique touch, much like a chef's special. Think of it as the little black dress of salads - versatile, effortless, and always a classic!

And when it comes to iconic house salads, the Olive Garden house salad is the ultimate example. It's beloved for its perfect balance of crisp lettuce, juicy tomatoes, shredded cheese, and a delightful (now can be found in a grocery store near you) Italian dressing that brings it all together. It's a crowd-pleaser, and I don't know a single soul who doesn't secretly love it. 

Looking for more fresh salad recipes? 
Check out classic Caesar salad, chopped Mediterranean salad, and chicken chopped salad.
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Recipe Overview

  • Prep and Cook Time: 15 minutes to prep
  • Cooking Method: No-cook
  • Dietary Info: Low-Carb, Whole30, Paleo, GAPS, Ancestral diet, Gluten-free if skip croutons
  • Tools Needed: salad spinner, large bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This House Salad

I’ll be honest—there was a time when I went to Olive Garden just for the bottomless soup and salad (okay, and maybe a breadstick or two... or five).

That giant bowl of crisp greens, tangy dressing, and all the good stuff like olives and pepperoncini? And the freshly shredded Parmesan cheese keeps coming until you start questioning your life choices and whether you really needed all that cheese.

It was oddly addictive. No?

This homemade version brings back all those cozy, carb-loaded memories, but with cleaner ingredients and way more flavor. Plus, no need to flag down the server for a refill—I can eat as much as I want!

image of Prepare and Nourish owner

Ingredients for Classic House Salad

House salad ingredients arranged on the table.
  • Lettuce greens: I usually use a combination of whatever I can get at the farmer's market that weekend. Romaine lettuce is hardier while green leaf and red leaf bring variety and color to the salad. I would avoid using delicate mixed greens though as they don't hold their shape well under all the ingredients.
  • Cherry tomatoes: Also grape tomatoes will work great. If you don't have small bite-size variety of tomatoes, feel free to use Roma tomatoes and slice them crosswise into small rounds.
  • Red onion: Look for an onion that is heavy for its size with tight, dry skins. Avoid onions with soft spots or sprouting. To keep up with the visual appeal of Olive Garden copycat salad, I like to cut them into rings.
  • Black olives: I buy a case from Azure Standard because their black olives are free from ferrous gluconate. They may not be as deep black in color, but they’re a cleaner, more natural option.
  • Pepperoncini peppers: I love Jeff's Garden whole pepperoncini peppers as they use turmeric and beta-carotene instead of artificial food dyes. Plus, the briny, zesty flavor is delicious too.
  • Croutons: You can totally omit this, but I agree with the rest of the family, croutons can make or break a salad. Grab your favorite stale bread (sourdough, gluten-free, einkorn bread, etc) and make these air fryer croutons in 10 minutes.
  • Parmesan cheese: Always choose real Parmesan (a nice wedge of Parmigiano-Reggiano from Costco is excellent) and grate it fresh for best flavor.
  • Dressing: A blend of avocado oil, apple cider vinegar, mayonnaise, sea salt, garlic powder, onion powder, dried thyme, oregano, and basil comprises of this simple house dressing. You can make a big batch on the weekend and keep it in the fridge until ready to toss.

Variations

  • Veggies - Add whatever veggies your heart desires. Sliced cucumbers, red bell peppers, or julienned carrots all can be part of a house salad (just not Olive Garden house salad, iykyk).
graphic of fork and spoon connected in a plant.

Make it Ancestral

It would be a stretch to call the Olive Garden cuisine traditional or aligned with the ancestral diet, but that doesn’t mean you can’t enjoy a modern recipe with an ancestral twist. By making this salad at home using the highest quality ingredients, you can elevate a familiar dish to a nutrient-dense, wholesome meal that honors traditional eating habits.

A fresh green salad with tomatoes, onions, olives, and croutons is served on a white plate, accompanied by two gold forks on the side.

How to Make House Salad Recipe

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

A house salad served in a white bowl.

Step 1. Assemble

In a large serving bowl, add the mixed greens, whole cherry tomatoes, sliced red onions, black olives, and most pepperoncini peppers. I like to keep the cheese and croutons for last but do what you prefer.

Stirring the sauce in a clear jar.

Step 2. Whisk

In a small bowl or mason jar, whisk the salad dressing ingredients until thoroughly combined. If using a jar, cover it tightly and shake vigorously. Toss salad with dressing and serve immediately.

Helpful Tips

  1. Start with dry lettuce - After washing, use a salad spinner or pat the lettuce dry with a clean kitchen towel. I also like to set it aside to air dry as much as possible. Any moisture on the lettuce will prevent the salad from sticking.
  2. Slice veggies thinly - If you're going for that Olive Garden copycat look-alike, slice the red onions and tomatoes into thin rounds and tuck them in the lettuce for even distribution. 
  3. Assemble in layers - Start with a layer of lettuce, then add tomatoes, onions, and olives, creating a few more layers to ensure everything is evenly distributed.
  4. Toss just before serving - Add dressing right before serving to prevent the salad from getting soggy. To keep the croutons crunchy, sprinkle them on top instead of mixing them in.

Troubleshooting

  • Too watery on the bottom of the bowl? That means the dressing isn't sticking to the lettuce. Make sure to thoroughly dry the greens after washing and toss gently with just enough dressing to coat evenly.

Product Highlight!

Salad Spinner

A salad spinner is the ultimate hack for crisp, dry lettuce—no more soggy salads or endless paper towels! Just spin, shake, and enjoy perfectly fresh greens in seconds.

Grab yours →
salad spinner
💭Meal Prep Suggestion!
Wash and properly dry your greens, then store them in an airtight container with a paper towel to absorb moisture; they’ll stay fresh for about 5-7 days. Salad dressing can be made ahead and stored in a sealed jar in the fridge for up to 2 weeks. Sliced onions should be stored in an airtight container in the fridge and will stay fresh for 3-5 days.
Drizzling the sauce over the salad on a white plate.

Serving Suggestions

If you were at my makeshift Olive Garden restaurant, I'd serve up some hearty Zuppa Toscana (all you can eat, of course!) along with this classic house salad. That always makes such a delicious nostalgic meal, real-food style.

Here are some more ideas to serve this house salad with:

Soups: Serve Instant Pot chicken wild rice soup or hamburger soup.

Main dish: Pair house salad with braised chuck roast, chicken liver and onions, slow cooker duck, or oven-baked sausage and peppers.

Warm sides: If you're looking for a warm side, try these buttered potatoes or roasted butternut squash.

A salad is on a white plate, with two forks beside it.

Frequently Asked Questions

How do I store the house salad?

If the salad is already tossed with dressing, it won’t last long before wilting and becoming soft, but you can store the leftovers in an airtight container for up to 1 day. These glass snap containers are perfect for leftovers.

How can I meal prep this salad for a party?

To meal prep the salad for a party, wash and store the greens separately in an airtight container with a paper towel, and keep the veggies and dressing in separate containers. Assemble the salad just before serving, adding the dressing last and tossing gently. Store any crunchy toppings like croutons separately to keep them fresh.

How is this house salad different from a garden salad?

A garden salad typically refers to a simple mix of fresh, raw vegetables like lettuce, tomatoes, cucumbers, and carrots, often with a light vinaigrette dressing. On the other hand, a house salad is usually a signature salad specific to a restaurant, often with a similar base but may include additional ingredients like olives, pepperoncini, cheese, and a more distinctive or creamy dressing, making it a bit more special or personalized.

Looking for more related recipes? Here are some ideas:
Did you make this house salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

A fresh green salad on a white plate with tomatoes, onions, olives, and croutons, plus two gold forks beside it.
Print Recipe
5 from 1 vote

Classic House Salad

Enjoy a fresh, crispy House Salad recipe (Olive Garden salad copycat) made from scratch with wholesome, real food ingredients.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: house salad, house salad recipe
Servings: 4
Calories: 305kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 6 cups mixed greens romaine, green leaf, red leaf
  • 1 cup cherry tomatoes halved
  • ½ cup red onion thinly sliced
  • 1 cup black olives
  • 1 cup pepperoncini peppers
  • ⅓ cup shredded Parmesan cheese
  • 1 cup croutons

House Salad Dressing

Instructions

  • In a large serving bowl, add 6 cups mixed greens, 1 cup cherry tomatoes, ½ cup red onion, 1 cup black olives, and 1 cup pepperoncini peppers.
  • In a small bowl, whisk the salad dressing ingredients, including ¼ cup avocado oil, 2 tablespoons apple cider vinegar, 1 ½ tablespoons mayonnaise, ¾ teaspoon sea salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 teaspoon dried herbs like thyme, oregano, and basil.
  • Drizzle the salad dressing over the salad and toss to combine.
  • Top with 1 cup croutons and ⅓ cup shredded Parmesan cheese and serve immediately.

Notes

Storage: Store the salad in an airtight container in the refrigerator for up to 1 day, keeping the dressing and croutons separate to prevent fogginess. For the best texture, add dressing and croutons just before serving. 
Helpful Tips:
  1. Start with dry lettuce - After washing, use a salad spinner or pat the lettuce dry with a clean kitchen towel. I also like to set it aside to air dry as much as possible. Any moisture on the lettuce will prevent the salad from sticking.
  2. Slice veggies thinly - If you're going for that Olive Garden copycat look-alike, slice the red onions and tomatoes into thin rounds and tuck them in the lettuce for even distribution. 
  3. Assemble in layers - Start with a layer of lettuce, then add tomatoes, onions, and olives, creating a few more layers to ensure everything is evenly distributed.
  4. Toss just before serving - Add dressing right before serving to prevent the salad from getting soggy. To keep the croutons crunchy, sprinkle them on top instead of mixing them in.
 

Nutrition

Calories: 305kcal | Carbohydrates: 15g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 1207mg | Potassium: 338mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 50mg | Calcium: 149mg | Iron: 2mg

Bone Broth Rice

This Bone Broth Rice is cooked in bone broth, adding extra flavor and nutrition. It enhances the rice with depth, collagen, and richness, making it an ideal substitute in any dish that calls for rice.

Cooked rice sits in a white bowl, with a clear jar of bone broth behind it.
Looking for more grain recipes? 
Check out Instant Pot buckwheat, pressure cooker rice, and cooked millet.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Paleo, Ancestral diet, Gluten-free
  • Tools Needed: small pot, sieve
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Bone Broth Rice

This bone broth rice is one of those sneaky little hacks that boosts the nutrition of my meal without any extra effort. The bone broth makes the rice super fluffy—hello, healthy fats—and packs in so much flavor that I wonder why I ever used plain water. It’s an easy way to make a basic side dish feel like a gourmet masterpiece!

And the best part is it's pretty versatile - you can use whatever broth you have on hand to achieve the flavor you need for your meal.

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Ingredients for Bone Broth Rice

Bone broth is in a pitcher, and rice is in a clear bowl.
  • Broth: The type of broth you use will influence the flavor of the bone broth rice. Here are a few options to choose from:
    • Whole Chicken Broth - Mild chicken flavor from this chicken meat stock. It's lighter and more versatile, perfect for most dishes.
    • Chicken Feet Bone Broth - Has a more robust flavor due to the chicken feet but very gelatinous and nutritious. It has a more robust flavor from the chicken feet and is incredibly gelatinous and nutritious. Great for dishes where the chicken stands out like in this healthy butter chicken.
    • Meat Stock - Another mild stock made from any cut of meat or meaty bones, this quick and versatile option works well in many recipes.
    • Beef Bone Broth - A deep, rich broth that develops its bold flavor through long simmering in the slow cooker, creating the most flavorful bone broth rice.
    • Fish Fumet - Light and mineral-rich, fumet-infused bone broth rice pairs well with warm seafood dishes. However, its strong fish flavor makes it less ideal for poke bowls or cold rice dishes.
  • Rice: Any rice works. I like white rice - jasmine or basmati, but short-grain rice will work like sushi rice or arborio (they're great for risottos or rice bowls like smoked salmon poke bowl).
  • Seasonings: Good sea salt is optional, depending on the broth's salt content. Store-bought broths are usually quite salty, so you may want to skip the salt, while homemade versions might need seasoning. For extra flavor, consider adding a garlic clove, bay leaves, or a sprig of fresh herbs like thyme or rosemary.
  • Butter: Again, this will depend on the rice's fat content. Sometimes, too much of a good thing can be overwhelming. But if you feel your bone broth rice could use a bit more richness, don't be shy with the butter.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Traditional cultures soaked grains to reduce anti-nutrients and improve digestion, a practice championed by the Weston A. Price Foundation. But here’s the beauty of white rice: the bran, where most of the anti-nutrients live, is already removed. This makes white rice a gentler option for digestion, which is why I generally avoid brown rice—it just doesn’t align with my focus on simplicity and nourishment. Instead I cook it in bone broth with lots of butter for a truly wholesome side dish.

Cooked rice sits in a white bowl, with a clear jar of bone broth behind it.

How to Make Bone Broth Rice

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Bone broth and rice are in a pan.

Step 1. Boil

Rinse 1 cup white rice under cold water until the water runs clear. Add the rinsed rice, bone broth, and sea salt. Bring to a boil, then reduce to low heat.

Cooked rice in a pan.

Step 2. Simmer

Cover and let it simmer for 15 minutes or until the liquid is absorbed. Remove from heat, let it rest for 5 minutes, then fluff with a fork.

Helpful Tips

  1. Remove excess starch - Be sure to rinse the rice under cold running water until it runs clear to prevent it from becoming gummy or mushy.
  2. Avoid stirring - Stirring the rice during cooking releases starch and makes the rice sticky. Just let it simmer and walk away.
  3. Let it rest before fluffing - After cooking, let the rice sit covered for 5-10 minutes before fluffing with a fork to help it firm up and prevent clumping. 
  4.  Mind the salt & butter - Since broth already contains salt and fat, be cautious when adding extra salt or butter during cooking.

Troubleshooting

  • Gummy or mushy rice? This is usually due to excess starch that wasn't rinsed off properly. Make sure to rinse thoroughly under running water until the water runs clear.
  • Clumping rice? It might not have rested long enough. Be sure to let the rice sit covered for 5-10 minutes to firm up and prevent clumps before fluffing. 
💭Meal Prep Suggestion!
For easy meal prep, cook a big batch of bone broth rice at the beginning of the week and store it in the fridge for up to 4-5 days. You can easily reheat it in a pan with a splash of bone broth or water and add a little extra butter for added richness.
Cooked rice in a white bowl, with bone broth in a clear jar behind it.

Serving Suggestions

We love serving this bone broth rice just like I would any rice - alongside favorite proteins (say chicken livers and onion?), chilis like this pumpkin turkey chili, or a simple side of roasted vegetables. It's also great with this smoked salmon poke bowl.

It's a versatile, flavorful base that pairs with almost anything, especially with this ground beef and broccoli recipe. 

More bone broth rice pairing suggestions:
Cooked rice in a white bowl, with bone broth in a clear jar behind it.

Frequently Asked Questions

How do I store and reheat bone broth rice?

Store leftover bone broth rice in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, add a splash of broth to restore moisture and warm on the stovetop.

Can I freeze bone broth rice?

Yes, for longer storage, you can freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat. 

Can I make bone broth rice in the pressure cooker?

If using a pressure cooker, reduce the cooking time to 8 minutes on high pressure and allow for a natural pressure release for 10 minutes, followed by quick pressure release. 

Looking for more healthy basics? Here are some ideas:
Did you make this bone broth rice? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Cooked rice in a white bowl, with bone broth in a clear jar behind it.
Print Recipe
5 from 1 vote

Bone Broth Rice

This bone broth rice is a flavorful and nutrient-dense side dish, making it a perfect substitute for any recipe calling for regular rice.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: bone broth rice, cook rice in bone broth, how to cook rice in bone broth
Servings: 4
Calories: 185kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 cup white rice
  • 2 cups bone broth
  • ¼ teaspoon sea salt

Instructions

  • Rinse 1 cup white rice under cold water until the water runs clear.
  • Add the rinsed rice, 2 cups bone broth, and ¼ teaspoon sea salt. Bring to a boil, then reduce to low heat.
  • Cover and let it simmer for 15 minutes or until the liquid is absorbed.
  • Remove from heat, let it rest for 5 minutes, then fluff with a fork.

Notes

Storage: Store leftover bone broth rice in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth to restore moisture and warm on the stovetop. For longer storage, you can freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat. 
Helpful Tips:
  1. Remove excess starch - Be sure to rinse the rice under cold running water until it runs clear to prevent it from becoming gummy or mushy.
  2. Avoid stirring - Stirring the rice during cooking releases starch and makes the rice sticky. Just let it simmer and walk away.
  3. Let it rest before fluffing - After cooking, let the rice sit covered for 5-10 minutes before fluffing with a fork to help it firm up and prevent clumping. 
  4.  Mind the salt & butter - Since broth already contains salt and fat, be cautious when adding extra salt or butter during cooking.

Nutrition

Calories: 185kcal | Carbohydrates: 37g | Protein: 8g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 338mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 13mg | Iron: 0.4mg