Cabbage Spaghetti

I’ve create another quick and easy meal for the crock pot!  The crock pot has become my secret weapon to having hot meals ready after a long work day.  I love how easy it is to prep for a meal.  For cabbage spaghetti I pre-cut all the cabbage the night before and stored it in a gallon Ziploc bag in the fridge.  At 5 am I pulled it out and placed all the cabbage in the crock pot.  I then poured a jar of spaghetti sauce on top and mixed it into the cabbage.  Closed the crock pot lid and set the timer to cook for 10 hours!  It was simple and EASY!  Ten hours later…I have amazing spaghetti for my main meal!  At 10 hours, the cabbage is limp and tastes just like pasta, minus the gluten!  The cabbage takes on the spaghetti sauce flavor.

CabbageSpaghetti

Cabbage Spaghetti

Ingredients
1 head of cabbage
1 jar of spaghetti sauce
1 lb cooked beef
 
Directions
1.  Thinly slice the cabbage.  I cut around the center and then thinly slice the cabbage.  You want it to be thin like spaghetti/fettuccine

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2.  Place cabbage, spaghetti sauce and beef in the crock pot.  Mix all ingredients well.
3.  Place crock pot on low and cook for 10 hours.

Paleo Quiche

Eggs are all around us today.  Hard boiled eggs are the number one way to cook eggs in houses today in celebration of Easter.  Yes, I will admit I ran to the store yesterday to get some Veganaise to create my deviled eggs.

However, this morning I decided I would create a fun Quiche to start our day off with.  After all, we are not doing a ham today (our 1/2 of a pig comes in on Saturday and we will have a ton of pork), therefore we are doing crab legs.

This Quiche can be tailored to your taste buds.  I used spinach, mushrooms and tomatoes.  However, I have substituted kale for spinach.  Any green leafy vegetable will be good.  Instead of mushrooms and tomatoes, I’ve added carrots and different sautéed items (onions, brussel sprouts, celery, red peppers, asparagus).  You can also add cooked meat (bacon or sausage) into the Quiche before pouring the egg mixture over the items.

Paleo Quiche

Paleo Quiche

Ingredients
6 eggs
1/2 avocado
1 Tablespoon Nutritional Yeast
1/2 cup coconut milk
2 sweet potatoes (thinly sliced)
1 cup diced spinach
1/4 cup diced mushrooms
1/4 cup tomatoes
sea salt to taste
 
Directions
1. Preheat oven to 375
2. Layer sweet potatoes in a pie pan to form a crust.
3.  Bake crust for 10 minutes (until potatoes are soft).
4. Layer spinach on top of sweet potato crust.
5. Add mushrooms and tomatoes on top of spinach.
6. In a blender blend eggs, nutritional yeast and avocado together.
7. Pour egg mixture over the vegetables.
8. Bake mixture for 28-30 minutes.  The Quiche needs to be solid and not wiggle when pulled  out of the oven.
 
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Chewy Nut Patties

Life is crazy busy and I’m still trying to figure out quick and easy meals.  I think the key for me is they need to be a ‘grab-n-go’.  However, I have learned over time I need to plan my food out to have success.  I created Chewy Nut Patties with the idea I could grab a patty and go.  I packed these bars full of nutrients.   There is fiber from chia seeds & coconut, healthy fat from the nuts and all natural sugar from the dried apricots.

If you live in the Kalamzoo area, dried apricots are on sale at the Co-Op this week!  Not going to lie, the sale might have aided in the creation to this recipe.  If you shop at the Co-Op, also grab some of their almond butter!  It is the best around, they blend it 3 times to make it extra creamy!!

Create this recipe to you.  Instead of nuts add seeds.  Instead of apricots pick a different dried fruit.  As the cook, you control what you make!

ChewyNutPatties

Chewy Nut Patties

Serves: 6 patties
 
Ingredients
3/4 cup all natural coconut shreds
1 TBS chia seeds
1/3 cup warm water
10 dried apricots
1/2 cup almond butter
1 cup finely chopped nuts or seeds (I used pecans)
1 vanilla bean or 1 tsp vanilla extract
1/2 tsp cinnamon
 
Directions
1. Place chia seeds in warm water for 10 minutes.  Whisking occasionally to prevent lumps.
2.  Place apricots in food processor and pulse into small pieces.
3.  Place all ingredients in a bowl.  Using your hands, mix the mixture together.
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4.  Using a cookie scoop or tablespoon form your chewy nut patties.  Each patty is 3 tablespoons. You can form into balls or squares too.
5.  Place patties in the refrigerator and they will harden a bit.
6.  Keep them stored in refrigerator. 

Cruising on a Paleo Lifstyle

Paleo Cruise

It has been silent on the blog for a week.  My husband and I are returning from a great Spring Break vacation to the Bahama’s aboard Royal Caribbean’s Grandeur of the Seas.  For those who follow the news, this is the ship which just returned to Baltimore with the norovirus.  I’m happy to report my husband and I did not receive the norovirus!!  However, several other passengers did.  Perhaps this is because we chose to use the stairs for the whole vacation.  Ok, well maybe we used the elevator twice when I wore heals for formal nights.  Or maybe it’s because we followed the rules and applied hand sanitizer/washed our hands prior to each meal (which was very often).  Or maybe it’s because we have healthy guts and continued eating healthy on our cruise?

I was nervous prior to boarding our ship.  I’ve cruised several times in the past, but ate anything or everything I wanted.  This trip was different, I avoided gluten and diary.  Gluten does a number on my stomach now and I met with the Maitre De prior to our first meal to tell him of my gluten intolerance.  I choose to avoid dairy on my own.  The nightly menu had marks stating which foods were dairy free, gluten free, nut free and/or a low fat option.

Eating breakfast was a breeze.  We ate at the buffet breakfast and in the main dining room.  I stuck with my traditional breakfast of two eggs over easy, bacon and fresh fruit.  I must say, I splurged with fresh fruit on this vacation.  I normally don’t venture into the melons and watermelon at home…but this was my vacation!

Lunch was my favorite meal of the day.  They had an amazing salad bar at the buffet dining room or in the main dining room downstairs.  I never had to wait in line for a salad!  I found downstairs had more gourmet options (artichoke hearts, prosciutto,  sprouts).  However, both locations had fresh salad!  I choose to stick with oil and balsamic vinegar for my dressing daily.

Diner was always ate in the formal dining room.  I pre-ordered my meals the night before to be made without gluten.  I found most my meals came grilled and did not have the sauces.  For example, I would get steak without the sauce or shrimp without a butter base.  To be honest, this is how I prefer my food at home anyways.  Now for desert, I always ordered the cheese platter because of the AMAZING fruit they put on it.  However, I never ate the cheese. I think my head waiter caught on after 4 nights of cheese left on the plate.

Snacking was simple too!  They always had fresh fruit cups at the pool snack bar.  I think I ate a TON of fruit on this trip.  They also had a great Greek salad with cucumbers, tomatoes, olives and feta cheese.  I always asked for a scoop without cheese.  There was always fresh veggies on the salad bars (yes they had multiple ones).

All said and done, we would cruise again in a heart beat!  It was VERY easy cruising with our Paleo lifestyle.  There was a LOT of temptations but in the end, each person is responsible for their own success.  After returning home, I have gained 2lbs.  I believe most of the weight is retaining water due to eating lunch meat and sugar from all the fruit.

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