Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

 

1 head of cabbage

1lb. all natural pork sausage, sage flavored

1lb. grassfed ground beef

1/2 onion, diced

1 green pepper, diced

1 15oz. can tomato paste

1/4 cup coconut milk

1 15oz. can all natural diced tomatoes

chili powder, salt, and pepper to taste

 

Preheat oven to 350 degrees.  Wash your cabbage head and cut off the bottom.  Boil the whole head in a pot of water for 15 minutes, until the leaves are a pretty green color.  Remove from water and let rest.  In a skillet, saute the diced green pepper and onion in butter substitute or olive oil until tender.  Add the ground beef and sausage, breaking it up with the spatula as it browns.  Once fully cooked, add the tomato paste and coconut milk to the skillet.  Peel each leaf from the cabbage head and stuff with 1-2 spoonful of the meat mixture.  Roll, fold, and tuck each leaf and place in glass casserole dish.  Repeat until the dish is full or you run out of the meat mixture, whichever comes first! Blend the can of diced tomatoes in a food processor until liquid.  Pour this onto the cabbage rolls, sprinkle with chili powder/salt/pepper to taste and bake for 40-45 minutes. 

 

Baked Cube Steak with Vegan Mushroom Gravy

Baked Cube Steak with Vegan Mushroom Gravy

 

Quantity desired of cube steaks to feed your crew; I used 6

Vegan Mushroom Gravy (see separate recipe)

 

In an electric skillet, brown the thawed cube steak.  Prepare the Vegan Mushroom Gravy according to its separate recipe.  (I prepared mine to be the chunky version.)  Add gravy to electric skillet and cook steaks in gravy on low for 4-6 hours.  This will make the meat so tender and delicious!  Also note, I left the meat drippings in the skillet, while I stirred in the gravy, for added flavor. 

 

Vegan Mushroom Gravy

Vegan Mushroom Gravy

 

1 head of cauliflower

1/2 sweet onion, chopped

16oz. sliced fresh mushrooms

1/2 cup organic coconut milk

salt and pepper to taste

 

Clean cauliflower and cut into florets.  Boil water in saucepan and cook cauliflower florets until tender.  In the meantime, chop and sauté onion and fresh mushrooms in either Earth Balance butter substitute or olive oil, whichever you prefer.  Once cauliflower has cooked, drain from water and blend in a food processor with coconut milk until creamy.  Add sautéd onion and mushrooms to processor and blend again.  You may have to add more coconut milk, depending on the thickness of your desired gravy.  Salt and pepper to taste! I added a few sautéd onion and mushrooms at the end to make my gravy chunky. 

 

Vegan Chocolate Ice Cream

Vegan Chocolate Ice Cream

 

Peel 2 ripened bananas.  Wrap in Press & Seal saran wrap and freeze in Ziploc gallon-sized bag.  To your blender (or in my case, my Magic Bullet), add the already frozen bananas, 1 cup of almond milk, 2 tsp. Hershey's unsweetened cocoa powder, and 1 tsp. all natural, gluten-free vanilla extract.  Blend until creamy and smooth.  Add more almond milk to enjoy as a milkshake or less almond milk to enjoy with a spoon! Note:  this recipe is only 300 calories and approximately 3 grams of fat!

 

Napa Chicken

Napa Chicken

 

3-4 boneless, skinless chicken breasts

1 jar marinated artichoke hearts

cherry tomatoes, sliced

sliced mushrooms

1 cup white wine

1 tsp. garlic powder

1 Tbs. parsley

2 tsp. green onion, chopped

2 Tbs. Earth Balance butter substitute

 

Preheat oven to 400 degrees.  Bake the chicken breasts according to their size.  Start by melting butter in medium skillet.  Saute mushrooms.  Drain marinated artichoke hearts and add to pan.  Slice the cherry tomatoes and add as well.  Saute until tender.  Add white wine and spices.  Cook at a slight boil for 10 minutes until wine begins to reduce.  Butterfly slice the chicken breasts and serve with reduction on top.  

 

Herb-roasted Turkey Breast

 

Herb-roasted Turkey Breast

 

1 boneless all natural turkey breast

3 T. olive oil

1 T. thyme

1/4 tsp. rosemary

1 T. parsley

1/4 tsp. sage

1 tsp. garlic powder

1 cup white wine

baby carrots

 

Preheat your oven to 350 degrees.  For this recipe, I used my Le Creuset cast iron pot.  Line the bottom of the pot with baby carrots and white wine.  As luck would have it, I was out of white wine.  So I compromised with 1 bottle of Redd's Apple Ale, which worked just fine! Blend your herbs (either dried or fresh) in a food processor or in my case, my Magic Bullet.  Mix this with the olive oil to make a paste.  Coat the turkey breast, making sure to keep the twine intact around the breast.  This will keep it together while cooking.  Bake at 350 degrees until done.  Read your turkey label to adjust cooking times based on the poundage of the bird.  After baking, cut the twine with scissors, slice, and arrange on platter to impress your dinner guests!

 

 

Sweet & Spicy Bacon-wrapped Chicken

 

Sweet & Spicy Bacon-wrapped Chicken

 

The quantity and quality of chicken you desire is up to you.  For my recipe, I used 8 organic, hormone and cage-free boneless, skinless chicken thighs.

1lb. nitrate and preservative-free sliced bacon

10 oz. can all natural diced tomatoes with mild green chilies

6 oz. all natural tomato paste 

1/4 cup apple cider vinegar

2 T. dehydrated onion flakes

2 tsp. garlic powder

1 tsp. paprika

1/2 cup 100% pure maple syrup

honey to taste

 

Preheat oven to 375 degrees.  Spray your 9x11" glass casserole dish with olive oil.  Mix together in a bowl, diced tomatoes, tomato paste, apple cider vinegar, onion flakes, garlic powder, paprika, and pure maple syrup.  Whisk until well blended.  Wrap each chicken thigh (or breast) with 1-2 slices of bacon, folding bacon ends under chicken and place in casserole dish.  Repeat until all of your chicken is tucked into the dish.  Drizzle the desired amount of honey on top of bacon-wrapped chicken.  Pour mixed sauce over the chicken.  I also added 1/2 cup of water to the bottom of the dish in order to keep chicken moist while baking.  Bake uncovered for 1 hour, depending on the thickness of your chicken, or until bacon is crispy. 



 

 

Egg cups

Egg cups

 

Spray muffin tin cups with olive oil.  Line each cup with a slice of raw bacon.  You can also place an already cooked sausage patty in the bottom of the cup.  Whisk one cage-free, organic egg in a measuring bowl and pour into the muffin tin.  Each muffin cup will hold exactly one egg.  It's magic!  Bake at 350 degrees for approximately 15 minutes, a few minutes longer if you don't want the center of the egg runny.  These are awesome to prepare ahead of time and reheat for breakfast!

 

 

Seasoned Pork Butt Steaks

Seasoned Pork Butt Steaks

 

Pork butt steaks
Seasoning

 

Heat olive or coconut oil in electric skillet to 250 degrees. Fry pork butt steaks in seasoning. Pretty simple, huh?

 

This recipe will not have exact seasoning measurements, but for my steaks, I used a blend of thyme, oregano, salt, black pepper, mustard powder, sage, & garlic powder.

 

Grab and Go Snacks

Grab and Go Snacks

 

I usually get asked what to pack in a lunchbox or what to grab on the go.  Here are a few of our favorites... 

 

Musselman's All-Natural Unsweetened Applesauce

Guess what the ingredients are?  Apples!  We love Musselman's and as alumni, hold it dear to our hearts.  This typically is my daily 'dessert' after lunch. 

 

StarKist Tuna

 

My husband especially loves the pouches.  No draining necessary!  And just enough tuna for a 3:00pm snack to stave off hunger until dinner.  Eat directly from the pouch with a fork.  No bowl required!

 

Sunmaid Raisins

 

Made from grapes and sunshine! Perfect to stash in your purse for hunger emergencies.

 

Larabar

 

With a base of dates, these yummy bars are gluten-free, dairy-free, soy-free, non-GMO, vegan, and kosher.  Our favorite flavors are apple pie, lemon bar, peanut butter chocolate chip, peanut butter cookie, cherry, and cashew cookie.  Stock up at Martin's when they're on sale for $1.00 each! They're soooo worth it!

 

 

GF Pumpkin Muffins

Gluten-free Pumpkin Muffins

 

1 box Betty Crocker Gluten-free Yellow Cake mix

1 15oz. can Libby's pure pumpkin

3 cage-free organic eggs

1/4 cup pure maple syrup

 

Preheat your oven to 350 degrees.  In a mixing bowl, combine the cake mix, pumpkin, eggs, and maple syrup.  I used a mixer on low speed to combine until smooth.  You could also use a whisk, I suppose.  Fill muffin tin cups 3/4 full.  Bake for 18-22 minutes, until a knife in the center comes out clean.  Serve with a glass of almond milk!

Inside-out Egg Omelet

Inside-out Egg Omelet

 

2 whole eggs
2 egg whites

4 slices of smoked ham, nitrate & preservative free, diced

Handful of grape tomatoes
Handful of fresh mushrooms
Chopped green onion

 

Saute diced ham, tomatoes, mushrooms, and green onion in skillet with Earth Balance butter substitute until veggies are tender.  Whisk eggs and egg whites in bowl.  Cook eggs in another skillet.  Serve veggies and ham on top of eggs.  Delicious!

 

 

Baked Spaghetti Casserole

Baked Spaghetti Casserole

 

1 lb. ground grass-fed beef
1 cup fresh mushrooms
1/4 cup diced onion
1 jar Bertoli Olive Oil & Garlic spaghetti sauce
 

Prepare spaghetti squash and place in glass baking dish. (See Spaghetti Squash 'Pasta' recipe.) Brown ground beef in skillet and drain. In a separate skillet, saute mushrooms and onion until tender using Earth Balance butter substitute. In a large saucepan, warm jar of sauce, adding browned beef along with mushroom and onions. Simmer for 20 minutes. Spoon meat and sauce mixture on top of spaghetti squash and bake at 325 degrees for 10 minutes to heat throughout. Remove from oven and enjoy!

 

 

 

 

 

 

 

Spaghetti Squash 'Pasta'

Spaghetti Squash 'Pasta'

 

Cut the spaghetti squash in half using a really sharp knife. Get the closest man to help you if necessary! Scrape the seeds out with a spoon and discard. Place the halves, cut side up, in a glass baking dish with 2" of water. Bake in the oven at 375-400 degrees for 30-45 minutes, depending on its size. Remove from oven and let cool for 10 minutes. Using a fork, shred the squash from its rind. It's super easy! Use as a pasta substitute in any recipe. It has a similar consistency to pasta with a slightly sweet taste.

 

 

GF Crispy Chicken Tenders

GF Crispy Chicken Tenders

 

1-2lb. boneless, skinless chicken tenders or thinly sliced breasts

2 cups almond flour

4 Tbs. parsley

2 Tbs. cumin

2 Tbs. paprika

1 Tbs. dehydrated onion flakes

1 egg

1/2 cup almond milk

coconut oil

 

Preheat oven to 350 degrees.  Heat skillet on medium with coconut oil.  Beat the egg and mix with almond milk in a shallow bowl.  In a separate dish, mix dry ingredients.  Dip chicken into egg mixture and then coat in dry mixture.  Fry the chicken in skillet over medium heat in coconut oil to brown each side.  Place on cookie sheet, lined with aluminum foil, and bake at 350 degrees for 15-20 minutes, depending on thickness of chicken. 

 

Gluten-free foodies will love this recipe!

 

 

Simple Grilled Burgers with Lettuce 'Bun'

Simple Grilled Burgers with Lettuce 'Bun'

 

1lb. grass fed ground beef

McCormick Grill Mates Steakhouse Onion Burger seasoning, to taste

 

Mix ground beef with seasonings and pat into quarter pound burgers.  Grill.  Enjoy in a fresh lettuce bun, topped with garden tomato and avocado slices.  I served mine with a baked sweet potato, topped with cinnamon, and garden green beans with diced onions.  Delicious and easy enough for a weeknight!

 

 

 

Salmon Patties

Salmon Patties

 

1 can Salmon

1 medium sized zucchini

1 organic egg

1 cup + 1/4 cup almond flour

1 Tbs. Old Bay seasoning

1 Tbs. dehydrated onion flakes

1 Tbs. parsley

Olive oil

 

Heat olive oil in skillet.  Hand grate or use food processor to shred zucchini.  Blot with paper towels to dry zucchini shreds.  Combine zucchini, egg, 1/4 cup almond flour, and seasonings in bowl.  Drain salmon, remove bones, and mix with your hands to combine all ingredients.  Pat out salmon patties and roll in almond flour.  If the mixture is too wet, the patties will fall apart.  Cover skillet and fry patties in olive oil until browned.  Serve with fresh steamed veggies!