4 Super Simple Paleo One Pot Meals (Gluten Free, Dairy Free)

one pot meals

4 Simple Paleo One Pot Meals You’ll Want to Cook Again and Again

Many moons ago I met a now famous chef when he was just starting out. He bestowed some invaluable words of wisdom upon me, which have stuck in my head throughout the years.

“A meal is only ever going to be as good as it’s ingredients.”

This made perfect sense then and even more sense now. It’s impossible to make great food if you don’t have amazing ingredients. It’s why I buy mostly organic dry goods and vegetables, and it’s why I buy my meat from a top notch butcher. I completely understand that some people are on an impossibly tight budget, but if you have the opportunity to cut something else out and spend it on food instead, I would urge you to do so.

A good one pot dish simply means chucking a load of meat and veggies (or just veggies!) and seasoning into a casserole pot, adding some kind of liquid, and cooking it for hours so all the flavours come together. That’s it. Five to ten minutes of prep, five hours (or longer) of cooking, and boom, it’s ready to eat.


My favourite cut of lamb is the shoulder. I love how the meat falls off the bone after being cooked slowly, and even leftovers remain melt in the mouth, after being in the fridge for a few days. Cooked just right, you can achieve as succulent results with the leg too.


1-1.5kg lamb shoulder or leg
1l fresh stock or bone broth
3 sweet potatoes, peeled and cubed
Large onion or 2 small ones, diced
3 cloves of garlic 
Tbsp of dried mint
Tbsp of dried rosemary
Tsp sea salt  

– place your veggies at the bottom of a casserole dish 

– place your seasoned meat on top, and pour over the stock

– cook on a 150C for 5-6 hours 


We love a bit of free range pork here, and I read recently that slow cooking it in natural vinegar and stock makes it easier to digest. Who knew? Check out this fab post by the Healthy Home Economist for full details.  


1kg of pork belly or shoulder 
500l fresh stock 
60ml (1/4cup) cider vinegar
tbsp honey 
large chopped onion 
5 cloves of crushed garlic
large handful of brussel sprouts

– line your casserole pot with the brussels, garlic and onion  

– chop up your meat into cubes and place on top

– drizzle over the honey, evenly, then pour in the vinegar and stock 

– cook on a 160C for 3-4 hours 


“What on earth do you eat?” I’ve been asked this question do much since going #Paleo in 2012, and more recently since #GAPS entered our lives. The answer is anything and everything, provided it’s natural. . Although my crap photography skills aren’t going to do this meal justice, trust me it was absolutely divine. This is a simple pork belly casserole, that couldn’t be easier to make. . Line a casserole dish with brussel sprouts, put a large chopped onion on top, as well as a few cloves of garlic, then place your pork belly pieces on top. Cover with 300ml fresh stock (bone broth), 50ml apple cider vinegar and a small dash of honey. Cook in the oven on 160c for 3-4 hours. I’ve served it over cauliflower mash, with a sprinkle of #probiotic rich #sauerkraut on the top. . 😋😋😋 . #gapsdiet #paleofoodie #porkbelly #brusselsprouts #cidervinegar #bonebroth #homemadeisbest #freefromrealfood #glutenfree #dairyfree #goodforyou #goodfats #actuallyhealthy #cookfromscratch

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I cannot get enough of on the bone brisket at the moment. It’s depth of flavour after being slow cooked for 7-8 hours is like nothing else. I also love ox cheeks and on the bone shin for this type of dish. I get the butcher to pack my meat in roughly 1kg portions, which is perfect to feed my family two meals.


1kg beef brisket on the bone 
1l home made stock/bone broth
100ml balsamic vinegar
Large onion
Few cloves of garlic
Star anise
Bay leaf

– place the meat at the bottom of a casserole dish

– add the veggies and seasoning

– pour over the vinegar and stock

– cook on 150C for 6-8 hours with the lid on

– I like to serve this on a bed of buttery cauliflower mash with cavolo nero on the side


I’ve always been a huge fan of Indian food, and was delighted when I discovered a few years back that curries can made from scratch without it (a) being difficult, (b) time consuming or (c) needing tons of additional ingredients to the ones that I usually have in my fridge or cupboards. This Goan style vegan curry is so speedy that I can make it quicker than the local curry house could deliver it!


2 large sweet potatoes, diced into cubes
2 small aubergines or one large one, diced into cubes
Small red onion, finely diced
2 cloves of garlic, crushed
1 inch piece of ginger, finely grated
1/2 fresh red chilli, finely diced (or a whole one if you want it really hot)
400ml tin of coconut milk
3 tbsp ground coriander
2 tbsp tamarind paste
2 tbsp ground cumin
1 tbsp ground turmeric

– sweat the onions and garlic in a little oil over a med heat

– add the spices, ginger, chilli and tamarind and stir well

– add the aubergine and sweet potato ensuring you coat them thoroughly

– pour over the coconut milk a little at a time

– bring to the boil then turn down to a simmer, and cook on a very low heat with the lid on for for 20-30 mins

– I like to serve with cauliflower rice

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