Stuffed Cabbage Casserole

Its that time of year again and we have started getting our CSA, which means lots of fruits and veggies to get creative with. The last 2 weeks I have gotten a medium head of cabbage and Ive been contemplating what to do with them. I went to work with google and came across this healthy recipe filled with ingredients I already had on hand. I cannot tell you how delicious this is and good for you at the same time.

Stuffed Cabbage Casserole

Ingredients:

• 2 tsp olive oil, divided
• 1 lb. 95% lean ground beef (or ground turkey)
• 1 large onion, chopped fine
• 1 tbsp finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp sweet Hungarian Paprika
• salt and fresh ground black pepper to taste
• 1 1/2 heads green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice (I used a quinoa/brown rice mix)
• 2 cups low-fat mozzarella cheese

Instructions:

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")
Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 10-20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Love and Enjoy!
Recipe courtesy of Skinnytaste.com



Meatloaf Stuffed Peppers

Here is a fun and healthy way to make meatloaf that I got from my mom. With this you get your protein and your vegetables all in one. I have included Paleo substitutes for anyone interested in making it that way. This is one of our favorites because each one is a portion already created and will last a couple nights if there are just two of you.

Ingredients:

• 1lb Hamburger (or Ground Turkey)
• 1/2 Onion diced
• Chopped Bell Peppers (I usually dice up the tops after I have cut them off)
• 1 Clove Garlic
• 1 Egg
• 1 Cup Soda Crackers (crushed) or bread/seasoning ( I also use Almond Meal)
• 1/2 Cup Milk (I use Almond Milk)
• 1/3 Cup Ketchup
• 1 Tbsp Worcestershire Sauce
• Salt and Pepper to taste 
• 6 to 8 Bell Peppers

Sauce 

• 2 Tbsp Prepared Mustard
• 2Tbsp Brown Sugar ( I sometimes substitute with Honey)
• 2 Tbsp Ketchup 

Directions:

Preheat oven to 350 degrees F
In large bowl combine meatloaf ingredients with the exception of your whole peppers.
In a separate bowl combine ingredients for sauce and set aside. 
Place whole peppers in a glass baking dish and add about 1/2 inch of water to the bottom. Add meatloaf mixture to inside of pepper and pour sauce over top. 
Cook for 1 hour 25 min 

Love and Enjoy!

Paleo Mug Cake

 

I was sitting at home one day and craving something chocolate, but I didnt want to make a batch of cookies or a whole cake just something to satisfy my cravings and I came upon this recipe. This was quick and easy to make and just one serving. This is such a great idea for a quick dessert for 1 or more people or something fun to do with the kids.

 

 

Paleo Mug Cake

 

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients (Makes 1 cake):

• 1 ripe banana
• 1 1/2 Tablespoons almond butter(or any nut butter)
• 1 egg
• 2 heaping Tablespoons cocoa powder
• 2 teaspoons sweetener(optional)
• Chocolate chips, walnuts, dried fruit, or other mix-ins(optional)

Method:

1. With a fork, mash the banana into a smooth puree.
2. Mix the almond butter, egg, cocoa powder, and extra sweetener if using into the banana puree until it forms an even batter.
3. Fold in any mix-ins into the batter that you’d like. Otherwise, pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3rds the way because it will expand in the microwave.
4. Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature.

Love and Enjoy!

Hazelnut Chocolate Chip Mini Muffins

I decided to make these last weekend after sitting on the recipe for months. I am so glad I did, they were amazing. The recipe called for normal sized muffins but I thought mini ones would be more fun and last longer. I am going to try these again and add fruit instead of the mini chocolate chips for a fun variety.

Hearty Hazelnut Muffins

1 1/2 cups hazelnut flour
1/2 cup almond flour
2 Tbsp. ground flax seed
1 Tbsp. coconut flour
2 tsp. baking powder
1/4 tsp. salt
4 eggs
1/2 cup pastured butter or coconut oil
1/4 cup water
1/4 cup honey
2 tsp. vanilla

Fun additions: dried fruit, fresh fruit (make sure it’s chopped small and isn’t too wet), chocolate chips, nuts, citrus zest

Instructions:
1) Preheat oven to 350°F (375 for mini muffins). In large bowl, whisk all dry ingredients (flours through flax seed) together. In smaller glass bowl or large measuring cup, melt butter or coconut oil in microwave in 15 second increments. Add water, honey, and vanilla to melted butter/oil and whisk. Add eggs and whisk some more, until combined.

2) Add wet ingredients to dry ingredients and stir to combine. If using additions (fruit, choc chips, etc.), gently stir them in now. Pour batter into muffin tins lined with muffin liners (this was the direction I got but I did not use liners and had no problem getting them out, just grease your pan well).

3) Place in oven and set timer for 15 minutes. Check for doneness. Mine always seem to need another 3-5 minutes to get golden on top and springy to the touch.
Makes 12 regular sized muffins (or 36 mini muffins).

Recipe courtesy of The Paleo Periodical

Love and Enjoy!

Paleo Crock-pot Chicken Soup

 

Ingredients

4 frozen skinless boneless chicken breast (in the pot above I could only fit 3 but that was still plenty of chicken for the soup)
Garlic salt to taste
2 tablespoons Italian Seasoning
1 tablespoon dried basil
1 clove garlic
1 14 oz. can of coconut milk (full fat)
1 14 oz. can diced tomatoes and juice
1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
Sea Salt and pepper to taste

Cooking Instructions

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Served: 6 (with left over’s for lunch the next day)

 Love and Enjoy!

Paleo Crock-pot Chili

Ingredients:
• 1.5 lbs. ground beef ( I used ground turkey)
• 2 chicken breasts
• 1 medium onion
• 4 carrots
• 1/2 medium sized bag green beans (or chopped celery if you do not eat green beans but these are not considered a legume)
• 1/2 medium sized bag pepper strips
• 1 28oz can Crushed Tomato
• 1/2 28oz can Tomato Puree
• 4-5 tbsp. chili powder
• 2 tbsp. cumin
• 1/2 tbsp. thyme & Oregano
• 1.5 tbsp. Italian Seasoning
• 1.5 tsp. salt & crushed red pepper flakes, cracked pepper (if you like your chili spicy put in about a tbsp. of the red pepper flakes)
• 2 tbsp. Apple Cider Vinegar

 

How to:
• Dig out the crock-pot
• Chop up your onions and carrots. I like smaller pieces in my chili but cut them to however you like it.
• Chop up your chicken, toss that in with the ground beef/turkey {I like to brown my turkey to lock in the flavor but you can throw in raw as well}
• Layer on your frozen veggies.
• Spices go in next, then give it a mix, you want to coat the meat in the spices before the tomatoes go on!

• Add in your apple cider vinegar
• Now your tomatoes. I also took the can and rinsed it out
• One last stir, cover… let it go for as long as you can {On high 4 hour min. on low 6-8 hour min.}

 I also made some Almond Bread to go with it instead of Corn bread here is the recipe for that: 

 

Grain-Free Almond Bread

 

Ingredients:

• 3 to 4 eggs
• 1 tablespoon raw apple cider vinegar
• 1/2 cup barely melted butter or coconut oil
• 2 cups blanched almond flour/meal
• 1/4 cup flax seed meal
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda

Preheat oven to 350 degrees Fahrenheit.

In a mixing bowl, beat eggs well with vinegar. Add butter or coconut oil and whisk together until well combined.

In a separate bowl, combine almond flour, flax seed meal, salt and baking soda. Mix with fork until well distributed.

Add flour mixture to egg mixture and mix until smooth. Press into a greased 8″ or 9″ square baking pan.

Bake for 30 to 35 minutes until golden brown or toothpick inserted comes out clean. Cool for 15 minutes. Cut into 9 squares. (Then we cut each square in half horizontally and spread on some honey or butter.)

 

Love and Enjoy!

Thai chicken curry soup recipe

 

Ingredients

• 2 tsp coconut oil;
• 1 chicken breast, chopped;
• 1 onion, finely chopped;
• 1 red bell pepper, chopped;
• 2-3 tbsp curry powder;
• 2 cups water or chicken stock;
• 1 tbsp almond flour, optional, for thickening;
• 3 cups coconut milk;
• ½ tsp fresh coriander, finely chopped;
• Sea salt and freshly ground black pepper to taste;
• 1 Head of Cauliflower ( Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.)

Preparation

1. Add the coconut oil and chicken to a large saucepan over a medium heat. Toss the chicken in the oil and cook for about 2 minutes.
2. Add the onion, and red bell pepper to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
3. Coat the meat and vegetables in the curry powder (add up to 3 tbsp depending on how spicy you want the dish to be). Cook for just about 45 seconds.
4. Add the water or stock, almond flour, cauliflower, and coconut milk. Stir well. Allow the soup to simmer for 5 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
5. Adjust the seasoning, if needed ( I added additional curry and some ground ginger; the origial recipe seemed a little bland to me), and top with the fresh coriander prior to serving.