Stuffed Cabbage Rolls (Crock Pot)

Its official, I have fallen in love with crock pot cooking.   I mean, how hard is it to chop a few veggies, add some spices, mix with beef and pork then roll mixture into a cabbage leaf?   This is another winner in my book.  Or should I say, "PR?"

Ingredients
8 cups of water
12-15 leaves of cabbage
1 large yellow onion, diced
3 cloves of garlic, minced
2 carrots peeled and shredded (I bought already shredded carrots)
1 teaspoon salt
1/4 teaspoon pepper
1 14 oz can of diced tomatoes
1 pound of ground beef
1 pound of ground pork
1 14 oz can of tomato sauce
2 6 oz cans of can of tomato paste
1/2 teaspoon of nutmeg
1/2 teaspoon of cardamom
1 tablespoon of honey

Directions

In a large pot, bring water to a boil.   Add cabbage leafs to boiling water and allow to cook for 3-4 min.   Remove cabbage leafs from boiling water, drain and rinse under cold water until cool to the touch.  Pat leafs dry.

In a large bowl, combine onions, garlic, carrots, salt,  pepper and diced tomatoes.  Mix thoroughly.  In a separate medium bowl, thoroughly mix beef and pork.   Next, add meat to veggie mixture and thoroughly combine (USE YOUR HANDS).

In a medium bowl, combine and mix tomato sauce, tomato paste, cardamom, nutmeg and honey.

Divide meat mixture among cabbage leafs, rolling them like an egg roll. Arrange cabbage rolls in layers with seam side down.  Slather cabbage rolls with tomato sauce mixture between the layers of cabbage rolls.

Set crock pot on low for 4-5 hours.

Herb and Lemon Pork Loin (Crock Pot)

Basically, this is a herb rub.  Rubs are easy!   Really easy.   Like everything else I cook, I like simple and too the point.   This dish offers a maximum return in flavor with minimal ingredients and effort.   The hardest part is planning this meal.  If you have 6 hours to kill while waiting for the pork loin to cook, then this is meal for you.   The loin cooks to perfection: extremely tender and juicy.   Ugh, I can get enough of this loin.

I have to say, the whole house smelled amazing throughout the day while the pork loin was cooking. Even better on a cool day like today.

Ingredients:

3 pounds of pork loin 

2 tablespoons of salt

1 tablespoon of pepper

2 tablespoons of dried rosemary

2 tablespoons of dried tarragon

2 medium lemons

2 tablespoons of olive oil

Directions:

In a large pan, heat olive oil under medium-high heat.  When oil is hot, brown pork loin on each side (approximately 3 min per side).  Remove and place on plate too cool.

In a small bowl, mix pepper and salt.  Then rub the hell out of the pork loin.  In a small bowl, mix dried rosemary and dried tarragon in small bowl.   Rub the hell out of the pork loin, again.  Place loin in crock pot.

Using one of the lemons, squeeze the juice of the lemon over the loin.  With remaining lemon, cut into thin slices and place on top of the loin.   Cook on low for 6-7 hours.

Flowers

Roasted Cauliflower with Grapes

Looking for something different?  Something daring?  Something that might be out of your comfort zone?  Then you must to try this recipe.  

Admittedly, the combination of grapes and cauliflower was a bit off putting.  However, boy, am I glad I tried this dish.   The sweetness of the grapes, the earthy flavor of the cauliflower and tang of the lemon zest really made this dish delicious.  This recipe should be on your to-do list.

Sharon, let me know what you think:)

Ingredients:
1 head of cauliflower
Olive Oil
2 cups of grapes (choose a color)
2 tablespoons of capers
1 tablespoon of lemon zest
1 tablespoon of salt
Pepper to taste

Directions:
Preheat oven to 450 degrees.   Cut cauliflower into bit sized florets.

Combine all in ingredients and coat generously with olive oil.  Place on a cookie sheet and bake for 25 min.

Flowers

Pumpkin Chili

This seems to be a very popular dish in the Paleo world and I don't know why I haven't made it sooner. It's so good! I'm all about simple so here is a recipe that can't get any easier. 

Ingredients:

1lb Ground Beef

2 Tbs of Grape Seed Oil

1 TbsGarlic Powder

1 Red Bell Pepper Diced

1 Yellow Onion Diced

1 1/2 tsp Chili powder

8 oz Diced Green Chiles (canned)

1 15oz can Fire Roasted Tomatoes diced

1 15 oz can of Pumpkin

8oz  of chicken stock 

1 Tbs of cinnamon       

Sea salt and pepper to taste

Directions:

In a large pot, brown ground beef with grape seed oil and diced onion. Next, add garlic powder and chili powder, stir. Mix in all the remaining ingredients.  Cover and simmer on low for 30 min.

Enjoy!

Kristy

Butternut Squash Mash

You've have had traditional mash potatoes (not plaeo).  You've have had sweet potato mash.  Lastly, you have had cauliflower mash.  Well, now I give you Butternut squash mash.   Tah Dah!

Ladies and gentlemen, this is a fairly easy recipe and the butternut squash is absolutely fabulous.  That right, I said fabulous.    The prep time is minimal but the bake time is almost an hour.  If you plan on making this dish, plan on sticking around the house while the butter nut squash bakes.

There is no magic here.   The directions are straight forward.  Even Dori can follow these directions without forgetting what do to.

Ingredients
1 large butternut squash
3 tablespoons of grass fed butter
3 tablespoons of real maple syrup
A pinch of cayenne pepper
Olive oil

Directions:
Preheat oven to 400 degrees.  Cut butternut squash in half, then cut halves into wedges.  Coat butternut squash with olive oil and place in baking pan or cookie sheet.  Bake butternut squash for 45-50 min or until squash is soft.   Remove skin from squash and place squash into a food processor.  Add butter and puree the butternut squash until lumps are eliminated.  In a small bowl mix maple syrup and cayenne pepper then drizzle over butternut mash.  Serve HOT.

Easy Enchiladas (Crock Pot Style)

Yes, I am lazy....well when it comes to cooking.   If I can get away with cooking by using a crock pot, I'll do it.  This recipe is no exception.   The recipe is effortless.  Seriously, the most labor intensive part is cleaning the crock pot.  If you have kids, have them do the clean up while you PR on Eva.

In my opinion this dish tastes better the following day.  So freaking flavorful.  If you don't like it, I'll do 100 burpees.  Okay, just kidding but this recipe is worth trying.

Ingredients:
2 lbs of chicken breasts (or other chicken parts)
1 yellow onion, chopped
1 bell pepper, chopped
4 jalapeños, chopped
1 4oz can of green chilies, chopped
1 4oz can of black olive, chopped
3 Roma tomatoes, diced
3 cloves of garlic, finely chopped
Salt and pepper to taste
avocado, to garnish
cilantro, to garnish
Enchilada sauce

Enchilada sauce options:
Option 1) 8 oz can of Enchilada sauce (check label for pale-ness)
Option 2) 8 oz can of tomato sauce, 1 tablespoon of cumin, 1 tablespoon of chili powder, 2 teaspoons of dried oregano.

Directions:
Throw it all in a large crock pot and cook on low for 6-7 hours.  Serve and eat.

Flowers

Salmon with a mustard glaze

Want something flavorful?  Want something that involves very little prep and minimal bake time?  Then you want Salmon with a Mustard Glaze. 

If ever in a pinch to make something for dinner, this recipe should be your go to meal.  Total prep time is 10 min and the cook time is 7 min.  That’s a 17 min wait time for something that is sure to be your favorite.  I was totally blown away by the awesome flavors of the glaze, which adds a whole new dimension to salmon. 

Ingredients:

2 Garlic cloves

¾ teaspoon of finely chopped fresh rosemary

¾ teaspoon of finely chopped thyme

1 tablespoon of olive oil

2 tablespoons of Dijon mustard

2 tablespoon of whole grain mustard

2-4 salmon fillets

Salt and pepper (to taste)

Directions:

In a food processor (or magic bullet), combine garlic, rosemary, thyme, olive oil, Dijon mustard, and 1 tablespoon of whole grain mustard.  Once combine, add the rest of the whole grain mustard (1 tablespoon) to the paste and mix completely with a spoon.  This way your glaze retains some texture.

Place salmon fillets on a baking sheet lined with foil.  Add salt and pepper (to taste) to salmon fillets.  Set oven to broil (Hi) and broil salmon on top rack for 2 min.  After two min, slather on mustard glaze (covering the salmon filet) and broil for an additional 5 min. 

As an option, squeeze lemon over cooked salmon.

Ratatouille

Little did I know there were so many variations to cooking/baking Ratatouille.  This recipe is super simple and the return in flavor is exponential.  Ratatouille is one of those dishes that tastes better the next day because all the flavors have had time to meld.  I would really like to take credit for this variation but, sadly, I cannot.  I have to give credit to my buddy Jeff.   He has made this dish once or twice over the years and I was inspired to follow in his footsteps.

Like I said, this dish is super easy to make.  It’s even easier if you have a mandolin to help you slice the veggies.  If not, no big deal....just keep slicing by hand.   This recipe makes enough for a large family.  So eat up!

Ingredients

1 large eggplant, thinly sliced

7-8 basil leaves, chopped

2 zucchinis, thinly sliced

8 Roma tomatoes, sliced

1 large yellow, chopped

Salt and Pepper

Olive oil

FYI: You can use yellow squash instead of or along with the zucchini.  Try different tomatoes and different herbs too!

Directions:

Preheat oven to 375 degrees.

In a large baking dish, lay down a bed of chopped onion.  Sprinkle chopped basil on top of the bed of onion.  Next, arrange repeating segments of sliced eggplant, zucchini and tomatoes on top of the bed onion.  Repeat the segments until a row is completed. Continue until the bed of onion is completely covered and baking dish is packed with veggies.  Sprinkle salt and pepper to taste.

Next, generously drizzle olive oil over the rows of veggies, such that they are all coated with olive oil.  Cover baking dish with foil and bake for approximately 45 minutes.  Veggies should be tender and oozing with juices.

Super Flavorful Summer Salad....Nom Nom Nom

This summer salad is the epitome of summer:  Cheery Tomatoes, Cucumber, and Avocado.  These three vegetables scream summer.  If you have too many cherry tomatoes ripening on the vine and don’t know what to do with them then try this recipe.

While making this recipe, I noticed the preparation was similar to that of bruschetta. Thus, I decided to change the directions (a little) such that it would produce the juices, which really make this dish.   To be honest, the juices extracted from the tomatoes, cucumber and onion is what makes this dish so flavorful.  It’s an amazing mix of flavors such that it becomes a party in your mouth for your taste buds.  Who doesn’t love that? Right Kristy?

Yes, you can throw all the ingredients together (if you don’t have time) and promptly serve but the valuable juices will be missing.   If you have the foresight to make this recipe at least an hour before dinner time, follow my directions below. 

This recipe makes enough for 4-5 people.   

Ingredients

1 container of grape or cherry tomatoes (halved)

1 medium cucumber (peeled and diced)

½ medium red onion (diced)

1-2 avocados (firm, diced)

4 cloves of fresh garlic (minced)

3 table spoons of fresh cilantro (finely chopped)

¼ cup of olive oil

2 limes (juice from)

1 tablespoon salt (add more to taste if you like)

½ tablespoon pepper

Directions

In a medium sized bowl, combine tomatoes, cucumber, onion, cilantro, garlic, olive oil, salt and pepper.  Gently mix with your hands.  Then let bowl sit for a couple of hours.  It’s your call if you want to refrigerate the mixed veggies.

After letting the mixture sit for a couple of hours, mix in diced avocado and lime juice.

Serve! 

If in a pinch, just throw it all together and serve.  If you have left overs, it will taste better the next day!   

Flowers

Chocolate Glaze Dip

This glaze goes perfect with the chocolate cake recipe in this blog. You can also use this as a dip for your strawberries, spread it on muffins and of course...drizzle it on your favorite Paleo ice cream. 

Ingredients: 

1/2 cup of coconut oil

1/4 cup plus 1 TBS Agave

1/4 tsp sea salt

1 tsp vanilla

1/2 cup unsweetened cocoa powder

4 TBS coconut or almond milk

Directions:

Combine all the ingredients together and whisk away until you get a smooth and creamy texture. If coconut oil is really melted, you may need to place glaze mix into fridge for a few minutes. 

Kristy

Super moist Chocolate Cake

I've came across a few Paleo chocolate cakes in my time and I have to admit that with a few tweaks here and there I have finally found one that I'm excited to blog about. I baked another one this evening and my CrossFit health fanatic husband is on his 3rd piece tonight! This cake is so fluffy and moist, it's hard to believe it's not the real thing. Not only is it delicious it's also super simple. We all know that's what this blog is all about...simple deliciousness, right Flowers?? So grab your blender and let's get this party started! 

Preheat over 350 degrees

Ingredients:

1/3 cup of unsalted grounded cashews (place cashews in blender and make sure to measure the cashews grounded) 

1/2 tsp sea salt

1/4 cup agave

1/2 cup coconut oil

1/2 tsp baking soda

1 TBS vanilla 

1/4 cup unsweetened cocoa powder 

5 eggs

Directions: 

Place all the ingredients into a blender and blend until the texture is like cake batter. Grease an 8" round cake pan with coconut oil and pour mixture into pan. Bake for 32 minutes or until a toothpick is free and clear. 

While cake is baking begin making the Chocolate Glaze Dip, (you can find the recipe in this blog) place glaze in fridge until you reach your preferred consistency. Once cake is turned over in a cake plate and cooled you can frost away. Warning: glaze may be addictive so try to leave some for the cake :) 

Enjoy!

Kristy 

Paleo Blueberry Bread

This is a recipe that Nancy (member at CrossFit Anaheim) sent to me after I saw her post a picture of it on her Facebook.  Thanks Nancy for your narrative.

On a hunt for baked goods, I had been craving sweets not to mention a brownie, or a piece of cake. So I began to wonder, “What can I make????” I spoke with a co-worker and we conversed about cooking and CrossFit and she tells me, “YOU NEED TO MAKE BLUEBERRY BREAD, ADD EXTRA BLUEBERRIES IF YOU ARE ABLE TO”. I went online and located a recipe on “OMG PALEO.”  

My momma (a traditional Mexican, who cooks the good stuff) looked at me with a strange glare. She was baffled that there was no flour added. She left me alone in the kitchen. I continued baking and behold I had the finish product at my disposal. I made enough for two pie tins and a loaf tin. Of course, I had to put these babies to the test. Of course my mom liked it, she is my mother.  

I brought some into work. I arrived at work at 700 hours and placed them in the office. Within 3 hours, these babies were gone. I got a lot of compliments. They were in complete “awe” when I said, “gluten free.” A supervisor I worked with before has to follow a strict gluten free diet because of a disorder he has Celiac Disease, he gave me the thumbs and basically had more than one serving. With that said, if I got the approval from fellow coworkers (majority are men) and female coworkers, I believe I succeeded with the blueberry bread? Like any other baked pastry… check to make sure its fully cooked.

Ingredients  

1 cup almond butter

1 cup almond meal/almond flour

3 eggs, whisked

½ cup Raw Honey

⅓ cup Unsweetened Shredded Coconut

⅓ cup Coconut Oil, melted

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon sea salt

pinch of cinnamon

½ cup fresh blueberries

Instructions

Preheat your oven to 350 degrees. Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine. Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners. Bake for 15-20 minutes. Just keep an eye on it, they will puff up and look adorable. Eat them and be happy and merry.

Roasted butternut squash with stuff

While in Charlotte, NC, my buddy, Jeff threw together another Paleo dish.  It wasn't until Jeff was making the roasted butternut squash that I realized it would fit neatly into the Paleo category.

  

This is an excellent side dish what will feed am swarm of CrossFitters after a Chipper WOD. 

Like most recipes I post, it super easy to prepare.

Ingredients:

1 butternut squash (cubed/chopped)

1 large yellow onion (chopped)

1 bulb of fennel (chopped)

1 bundle of Kale (chopped)

2 tablespoons of olive oil

¼ cup of apple juice (no sugar added)

2 tablespoons of apple cider vinegar

Directions

Preheat oven to 350 degrees.  Coat and toss butternut squash in 2 tablespoons of olive oil and place in a baking dish.   Then, pour ¼ cup of apple juice into baking dish and bake at 350 for one hour.

Fifteen minutes prior to butternut being done, sauté onion and fennel over low heat until onion almost translucent.  Then, toss in chopped kale.  Continue to sauté until kale is cooked down (limp).

Toss and combine sautéed mixture and roasted butternut squash.  Add, 1 tablespoon of mixed dried herbs and a couple tablespoons of apple cider vinegar (optional). Serve hot.

Flowers