Paleo Cabbage rolls

A few people have asked me to create some kind of paleo lasagna.  I promise I will attempt to create something like it soon!!!!  Growing up, cabbage rolls have always been a comfort food at my house.  We used to eat them with mashed potatoes and they used to be filled with rice.  To replace the rice I used cauliflower,  finely chopped  (or put through a ,food processor) These, I can vouch, were much better.  My daughter devoured hers and asked for seconds.

To separate the cabbage leaves, which can be the most difficult task of this recipe, can be simplified by cutting the stem off and steaming the whole head for 15 mins.  The leaves  will easily peal off.

Ingredients (makes 10 cabbage rolls)

Meat Mixture

• 2lbs of ground meat (some use pork or beef… I used bison)
• 1 head of green cabbage
• 1/2 of a head of cauliflower (chop or food processor)
• 3 garlic cloves (minced)
• 1/2 med. onion (chopped)
• 1 egg
• 1/2 cup almond flour
• 1 tsp dry basil
• 1 tsp  dry oregano
• 1/2 tsp garlic powder

Sauce

• 1 can crushed tomato
• 1/2 can of diced tomatoes
• 1 garlic clove crushed
• Mix all 3 ingredients

Instructions

1. In a frying pan, add  garlic, onions and herbs, sauté on med for 2-3 mins, remove from heat.
2. In a mixing bowl add meat, almond flour, egg and garlic powder, mix thoroughly.   Mix in onion mix and cauliflower.
3. Separate all of the cabbage leaves
4. Line a large casserole dish with the couple larger outer cabbage leaves that you set aside. This will insulate your cabbage rolls when cooking and prevent them from burning.
5. Take 1 of the other cabbage leaves and lay it down flat.
6. Add 1/2 -3/4 cup of the meat filling to the center of the cabbage leaf. Starting at the stem end,  begin to roll while tucking in both sides.  Place it in the casserole dish seam-side down.
7. Repeat with the other cabbage leaves – you should end up with about 10-12 rolls
8. Pour the tomato sauce over top of your cabbage rolls and bake in the oven for 1 hour.

Enjoy!

Paleo Meatball Soup

I’ve been getting ton of request for this recipe…Here it is!!! Quick and easy!

 

Ingredients

3 tbsp olive oil
1 medium onion, minced
3 celery stalks, thinly sliced
2 cloves of garlic, chopped
1 (14.5 oz.) can crushed tomatoes, with juice (canned only tomatoes)
1 box beef broth
2 tsp oregano
3 tbps of fresh basil
1 tsp pepper
1 egg
1 lb. ground beef

1 tsp garlic powder
1/4 cup almond meal
3 cups baby spinach

1 cup of each broccoli and cauliflower
1 zucchini chopped

1parsnip sliced
Instructions

Heat 3 tbsp of olive oil in a soup pot.
Add in onion and celery, and cook until soft, about 10 minutes. Add the garlic and cook 1 minute. Add crushed tomatoes and their juices, beef broth, other vegetables, 1 teaspoon oregano, 2 teaspoons basil, and 1/2 t. salt. Bring to a simmer.

While the soup simmers make the meatballs.

Instructions

In a bowl combine ground beef, egg, almond meal, 1 teaspoon oregano,  1 t. pepper and 1 tbsp of garlic powder.

 Mix with your hands until well combined. Divide into tablespoons and roll into smooth firm balls. As you work gently drop the meatballs into the soup.

Add  spinach and remaining basil and simmer for 20 minutes until meat is cooked through. about 1 hour

Paleo Steamed Tomato Basil Mussels

This recipe is quick and easy to prepare.  My Kids enjoy eating these because they get to use their fingers and it’s fun food for them to eat.

Alot of ppl have never cooked with mussels so here’s a little tutorial on mussels.  You should buy mussels the day you are planning on cooking them, as they are live and when bought they should be fully closed.  To clean them: scrub them under cold water and remove the little stringy hair that hangs from the seam.  After they’re fully cooked the ones that did not open are not meant to be eaten.

I served the mussels with a seasonal vegetable bake.  I roasted peper squash, onions, red and yellow pepper and baby eggplant.  I added garlic, rosmary, sage and thyme.  Enjoy!

INGREDIENTS

• Two pounds of mussels, well-cleaned
• 2 tablespoons butter
• 4 cloves of garlic, thinly sliced or minced
• About 20-30 cherry tomatoes
• 1/4 – 1/2 cup dry white wine
• Small handful of  fresh basil, sliced

INSTRUCTIONS

Once mussels are cleaned…

In a large pot melt the butter and add the garlic. Sauté until the garlic starts to become golden

Add the tomatoes and cook until they have expressed their juices. Add the white wine and simmer rapidly until the sauce is red

Add the mussels, cover the pot and check periodically until most all the mussels have opened, 3-5 minutes.uced by 1/2.

Toss with the basil

The thing I love most about seafood is that it takes so little time to cook. Usually needing only a few minutes to steam open. Mussels conveniently announce exactly when they’re done by opening their shell, they are perfectly self-seasoned, have no bones to contend with and are high in protein, B12, iron and selenium. What is there not to love?

Basil Shrimp

I love these shrimp, I make them for BBQ’s, great to top a salad or to pair up with a steak.  It’s easy, very few ingredients, paleo and ppl don’t even know it!  super flavorful.

Ingredients:

30 jumbo shrimps, peeled, cooked and cooled (do not over cook).

10 thinly sliced procutto ( and cut length wise in 3, total 30 long strips)

30 basil leaves

3 tbs olive oil

1 chives thinly sliced

1 galic clove crushed

pinch of pepper

15 small wooden skewers

Instructions

Wrap each individual shrimp with a basil leaf, then the strip of prosciutto.  Immediately put on skewer (2 per skewer).  Mix olive oil, garlic, chives, pepper and brush on  shrimp skewers before placing them on the grill or BBQ.  Grill on each side till prosciutto is crispy ( approx. 2-3 mins ea. side).

They are seriously mouth watering.