Sunday, January 13, 2013

Cabbage Rolls

Easy Crockpot recipe for those busy days!

Cabbage Rolls
1 cabbage
1 pound lean ground beef (turkey or chicken works well also)
1 carrot, finely chopped
1 tbsp onion flakes
1/2 tsp sea salt
1/2 tsp minced garlic
1 egg

1 can crushed tomatoes
1 can fire roasted crushed tomatoes
1/2 tsp garlic
1/2 tsp salt
freshly ground pepper
Italian seasoning
1/2 cup water

1.  Remove 10-12 large, outer leaves from the head of cabbage.  (This may be easier done if you blanch the cabbage for about 5 minutes, and you will blanch them anyway to make them easier to wrap around the filling.  I prefer to take them off first.  Just be careful not to tear them.)

2.  If you did not blanch cabbage first, now is the time to do that.  Shred 1/2 of the remaining head of cabbage and lay in the bottom of the crock.

3.  Combine the remaining roll ingredients.  Divide into equal portions equal to the number of leaves you have removed and shape into a ball.  Place one portion in the center of each leaf and roll up.  Here is how I do mine.  Fold the non-stem end over first, then each side over that and finally the stem end of the leaf.  You may secure with a toothpick or just lay in the crockpot seam side down.  Place each roll on top of the shredded cabbage.

4.  Mix all of the sauce ingredients.  You can blend it slightly if you want it less chunky.  Pour over the rolls.

5.  Cook on low all day or on high 4-6 hours.

Even my 10 year-old son likes this one!  And it smells awesome while cooking.  More like spaghetti than cabbage!

Tuesday, November 27, 2012

Paleo Hot Cocoa

This time of year I love my hot cocoa.  (Oh, I'm back on the wagon.)  Anyway, my usual is no where near Paleo.  Most recipes I found for paleo hot cocoa (or hot chocolate) used canned coconut milk.  I didn't want to use mine for that, so here is my take on the recipe.

Hot Cocoa-Makes 1 serving

1 tsp cocoa powder (any kind you like.  Dutch processed or regular.  Dark or light.  I make a mixture)
2 tsp equivalent of sugar in your favorite substitute
dash vanilla (or any extract)
3/4-1 cup Unsweetened almond milk

Mix the dry ingredients in coffee cup and add a small amount of milk.  Stir until smooth.  Add remaming milk.  Microwave for 45 seconds, stir and microwave another 45 seconds.  Top with coconut whipped cream if you like.  If you learn how to make a paleo marshmallow, let me know!

Coconut Whipped Cream

Coconut Cream Whipped Cream

1 can coconut milk
sweetener of choice-to taste
1/2 tsp vanilla extract

Refrigerate milk overnight. Carefully skim of the solid cream and place in cold bowl. Save the liquid for other uses. With a whisk attachment on your mixer, beat cream until it becomes thick. Add sweetener and vanilla and mix well.


Thursday, August 23, 2012


"Physical fitness is not only one of the most keys to a healthy body, it is the basis of dynamic and creative intellectual activity."-JFK
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Thursday, June 28, 2012

Been Awhile

I know my millions of followers have been wondering where I have been. Around and busy. I haven't been working on many new recipes but here is one for that summer heat. (5th day in a row of 100+ here in central Oklhoma)

Paleo Popsicles


10 oz strawberries, hulled and washed
1 large banana
1 cup pineapple juice
2 tbsp coconut sugar

Put everything into a blender. Leave as chunky or make as smooth as you like. Pour into small cups and insert coffe stirrers for holding. Freeze solid and enjoy.

--For a creamier popsicle, add 1 cup of coconut milk and six more ounces of strawberries.

Tuesday, May 8, 2012

Portobello Eggs

1 large portobello mushroom
1 bunch asparagus
1/2 cup chopped onion
6 eggs
Salt and pepper to taste

Slice mushroom and sauté in olive oil. Set aside. Cut asparagus into bite size lengths and sauté with onions until desired tenderness. Beat eggs and pour in with asparagus and onions. Cook until done. Arrange mushroom slices on plate and top with eggs.

Monday, April 30, 2012

Another No Grain Granola Recipe

1 1/4 cup sliced almonds
1 cup coconut flakes, unsweetened
3/4 cup chopped walnuts
3/4 cup chopped pecans
1/2 cup chopped dates
1/4 cup dried fruit (cranberries, raisins etc)
1/4 cup coconut oil (melted)
1/4 cup honey
1 1/2 tsp pumpkin pie spice

Mix together all dry ingredients. In separate bowl whisk together oil and honey then pour over nut mixture. Stir well. Bake in a greased 9 x 13" dish at 350 for 30 minutes. Stir at 10 and 20 minutes to prevent burning. Cool completely and store in airtight container.