lazy stuffed cabbage rolls

Lazy Cabbage Rolls

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These Delicious Lazy Cabbage Rolls are a shortcut recipe from our family. I have a soft spot for cabbage rolls, a cherished dish passed down through generations.  They are known in our household by the traditional Polish name “galumpkis”. Embracing my heritage, being half Polish and half Czech, I’ve playfully endured a lifetime of jokes about it!

However, the original recipe can be quite time-consuming. That’s why I was elated when my sister introduced me to her “lazy” version. It’s a wonderful, quick-fix meal, perfect for cozy winter evenings or whenever you need an effortless yet delicious dish!

Ingredients for Lazy Cabbage Rolls

  • 1 pound of grass-fed ground beef
  • 1/2 chopped onion
  • 2-3 cloves of minced garlic
  • 1 cup of organic brown rice
  • 2 small cartons of organic tomato soup
  • 1 medium head of cabbage, chopped
  • 1 cup of water
  • Sea salt and pepper

Directions for Lazy Cabbage Rolls

Here’s a tip: Cooking with grass-fed beef not only elevates the flavor but also packs the dish with healthier fats and nutrients. Consider incorporating red palm or coconut oil when sautéing the onion and garlic. Its richness in tocotrienols, carotenes, Vitamin E & A brings an extra layer of nutritional goodness to the meal.

Start by cooking the grass-fed beef with the onion and garlic in a generously sized pan. The aroma that fills the kitchen as these ingredients sizzle is simply tantalizing!

Once the flavors have mingled and the beef is cooked, add in the soup, rice, chopped cabbage, and water. It’s this medley of ingredients that truly embodies the comfort of a home-cooked meal. Let it simmer, infusing your kitchen with the anticipation of a hearty dinner, for about 40 minutes until the rice is tender and perfectly infused with flavors.

As the dish simmers, consider the perfect accompaniment. A fresh, crisp green salad serves as an ideal partner, balancing the heartiness of the rolls with a burst of freshness.

So, embrace the warmth and taste of tradition in this simplified stuffed cabbage roll recipe. It’s not just a dish; it’s a story passed down through generations, inviting you to create your own chapter in the book of family recipes.

 

Gluten-Free Pumpkin Streusel Muffins

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Fall is here and when we think fall flavors, pumpkin is at the top of the ingredient list.   It is a low calorie vegetable rich in dietary fiber, anti-oxidants, minerals, vitamins. Pumpkin is one of the food items recommended by dietitians in cholesterol controlling and weight reduction programs.   It’s full of vitamin A, and flavonoid polyphenolic antioxidants such as leutein, xanthin, and carotenes. 

We recently made these flavorful muffins for a breakfast event and they were a big hit.  The muffins are gluten free and will sure to become a favorite recipe.  You’re family and friends won’t believe they are good for them!

Find the recipe at Clean Eating Gluten Free Pumpkin Streusel Muffins

Find the recipe at: http://www.thegraciouspantry.com/clean-eating-gluten-free-pumpkin-streusel-muffins/#ixzz3EjpGU0Z8
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Comforting Chicken Soup

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Comforting Chicken Soup

Serves  4

Prepare the Broth:

  • 1 free-range, organic chicken
  • 3 large organic carrots, cut into chunks
  • 2 large organic celery stalks, cut into chunks
  • 1 large organic yellow onion, quartered
  • 1 clove of organic garlic, diced
  • 2-3 teaspoons Celtic or Himalayan sea salt
  • 1 ½ -2 teaspoons whole peppercorns

 

Place the chicken in a large stock pot with a good amount of purified, cold water (about 8-10 cups).  Add in the rest of the ingredients and bring to a rolling boil.  Reduce to a simmer and watch for foam to rise. Skim off as needed. Simmer until the chicken is cooked through, about 30 minutes. After the chicken is cooked, remove it from the stock pot and allow it to cool in a large bowl.  Strain the broth through a colander and return the broth to the stock pot. Discard the boiled vegetables.

Prepare the Soup:

  • 4 large organic carrots sliced thin
  • 3 large organic celery stalks diced into small pieces
  • (optional) 1 diced organic yellow onion
  • 1 clove organic garlic, crushed
  • Shred chicken from carcass
  • Salt and pepper to taste

Place the sliced and diced vegetables back into the broth that was returned to the stock pot. Simmer for 10-15 minutes. Add shredded chicken back into the broth. Salt and pepper to taste.

When warmed through, decrease or turn off heat. Ladle into bowls and serve.

 

Quick alternative:

Don’t let a tight schedule keep you from making this comfort food. If you have organic packaged broth and chicken breasts, you can skip the broth making stage and just put together a healthy, quick, and comforting soup to help you and your family weather the cold and flu season.

If you’d like to chat more about recipes and how they can help you with your health goals, book a complimentary call here.

Oatmeal Pancakes or Waffles

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Many of you asked – so here’s the recipe for our favorite pancakes. As a bonus, they are gluten-free as well.  My son and I LOVE them. 

1/3 cup each:  cornmeal, millet flour and coconut flour

1 cup rolled oats (quick)

1 tbsp basking powder

1/2 tsp cinnamon

1/8 tsp salt

2 farm-raised eggs, slightly beaten

1 1/2 cup organic soy or almond milk

4 tbsp butter, melted

2 tbsp brown sugar

In large mixing bowl, stir together cornmeal, millet flour, coconut flour, oats, baking powder, cinnamon and salt; set aside.  In small mixing bowl, stir stir together eggs, milk, butter, and brown sugar.  Add to dry mixture.  Stir until well blended.  Pour batter onto preheated griddle or pan.  Serve only with pure maple syrup!

Potato, Corn and Bean Soup

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This recipe is from one of my favorite cookbooks: Forks Over Knives The Cookbook.

This simple soup is perfect for a meatless Monday (or Wednesday in my case)!

Serves 6

1 large yellow onion, diced

3 cloves of garlic, minced

1 Tablespoon thyme

8 cups of vegetable broth

1 pound red-skinned potatoes, cut in 1/2 inch cubes

1 pound green beans, cut into 1/2 inch pieces

3 1/2 cups of corn

2 cups of navy beans, drained and rinsed

salt and pepper to taste

Place the onion in  a large pot and saute over medium heat for 10 minutes. Add water 1-2 T at a time to keep from sticking. Add the garlic and thyme and cook for another minute. Add the vegetable stock, potatoes, green beans, corn and cook for 15 minutes on medium heat. Add the navy beans and season with salt and pepper and cook for another 10 minutes or until all vegetables are tender.

Enjoy!

 

Sweet Potato Bisque

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From Forks Over Knives ­— The Cookbook
Serves 6

This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many sweet potato and pumpkin pie recipes. The onion and garlic temper the sweetness, however, with a savory boost in this comforting recipe.

Ingredients: 

• 1 large onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 tablespoon grated ginger
• 1 tablespoon thyme
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 3 large sweet potatoes, peeled and diced
• 6 cups Vegetable Stock or low-sodium vegetable broth
• Zest and juice of 1 orange
• 1½ cups unsweetened plain almond milk
• Salt and freshly ground black pepper to taste

Instructions: 

1. Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute. Add the sweet potatoes, vegetable stock, and orange zest and juice and bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 25 minutes, or until the sweet potatoes are tender.

2. Puree the soup using a Vitamix or in batches in a blender with a tight fitting lid, covered with a towel. Return the soup to the pot and add the almond milk. Cook for an additional 5 minutes, or until heated through, and season with salt and pepper.

 

 

No Bake Chocolate Energy Bites

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My sister found this recipe on Facebook and enhanced it. She is so smart and these are so delicious!

1 c gluten-free oats

1/2 c mini chocolate chips

1/2 c almond butter or sunflower butter

1/3 c ground flax seed

1/3 c Chocolate Plant-based nonGMO Powder ( we use Modere Chocolate Sync Powder)

1/3 cup honey or pure maple syrup

1 tsp vanilla

Mix all and shape into balls. Place on wax paper and place in refrigerator until firm. These are highly addictive so be careful!

Wheat-Free Vegan Chocolate Chip Cookies

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Ingredients:

 

  • ⅓ cup maple syrup

  • ⅓ cup sunflower or grapeseed oil

  • ⅓ cup brown sugar

  • 1 tablespoon molasses

  • 1 teaspoon vanilla

  • 1 cup spelt flour

  • 1 cup quinoa flour

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup dark chocolate chips

 

Preparation:

Preheat oven to 350 degrees. In a large bowl, cream together first five ingredients.  Mix dry ingredients in a separate bowl.  Add dry ingredients to wet ingredients and stir until smooth.  Add chocolate chips.  Do not over stir.  Drop by rounded teaspoonfuls on a baking sheet.  Bake 7 minutes for a chewy cookie, 8-9 minutes for a crispy cookie.  Do not overbake.

 

Basil Pesto with Cashews

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Basil Pesto with Cashews. It’s vegan, gluten-free, and dairy-free.

According to WebMD, basil has numerous health benefits. So Basil Pesto with cashews is a perfect addition as a complement to a salad or get-together appetizer.

Basil is a powerful antioxidant

Basil pesto with cashews is a powerful antioxidant

Basil contains antioxidants such as lutein, zeaxanthin, beta-carotene, and beta-cryptoxanthin. Many of basil’s health benefits come not only from these antioxidants but from its essential oils.

Basil is simple to grow inside or out. Growing indoors is one way to enjoy it all year long.

Garlic is a Superfood

Of course, garlic is a powerhouse antioxidant as well as antiviral, antibacterial food. I always recommend buying organic when possible and garlic is no exception. If you do not purchase organic, the garlic can be bleached to give it that pristine white color. According to HealthLine:

Garlic supplements are known to boost the function of the immune system. A large, 12-week study found that a daily garlic supplement reduced the number of colds by 63% compared with a placebo (5Trusted Source). The average length of cold symptoms was also reduced by 70%, from 5 days in the placebo group to just 1.5 days in the garlic group. Another study found that a high dose of aged garlic extract (2.56 grams per day) reduced the number of days sick with a cold or flu by 61% (6Trusted Source).

Remember to crush, chop, or mince garlic 10 minutes before cooking. During this time the maximum allicin is created and stays intact during cooking.

What’s unique about this recipe is that I substituted the typical cheese for nutritional yeast and the pine nuts for cashews.

My goal is to find local produce or produce from the United States and since pine nuts are typically only from China, cashews can be grown in southern Florida or Hawaii. Cashews are rich in fiber and contain heart-healthy fats and protein. They’re also a good source of copper, magnesium, and manganese.

Another benefit of consuming garlic and basil is that they support digestion. Digestion is the foundation of our health. If you experience any of the signs of digestive stress (gas, bloating, acid reflux, lower abdominal pain, constipation, or diarrhea), give us a call to provide you with nutritional support.

Ingredients (recommend organic when possible)

A large bunch of basil (about 3-4 cups of leaves)
3 cloves of garlic (add more or less depending on taste)
1/4 c raw cashews

1/4 c raw walnuts
1/3 cup Nutritional yeast
1/2 cup good quality olive oil (expeller pressed)
1/2 tsp kosher salt

Directions

Chop the garlic at least 10 minutes in advance to release the allicin. Place all in a Vitamix or food processor and mix until smooth.  Serve with gluten-free crackers or bread. Store in the refrigerator as it will keep for 5-7 days.  You may freeze it as well and keeps it for 3-4 months. Basil pesto with cashews is perfect with my favorite crackers from Mary’s Gone Crackers. They do not use toxic seed oils in their crackers which is why I love them. And they taste great!

Fudgy No Bake Chocolate Almond Butter Oatmeal Cookies

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While looking to satisfy my chocolate cravings I found a few recipes and transformed them with some healthier ingredients.  They turned out delicious! As always, use organic and nonGMO ingredients.

1/2 to 2/3 c pure maple syrup ( I always start with less sweetener)

1/4 c coconut oil

5 T cocoa

1/2 tsp cinnamon

1/2 c almond butter (or other nut butter)

1 c gluten-free oats

1 tsp vanilla

1/4 c ground flax seeds

1/2 c unsweetened cococnut flakes (optional but I LOVE coconut)

Mix all together and scoop by tablespoon on wax paper and refrigerate. Caution…highly addictive and healthy.

Roasted Red Pepper Hummus

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4 cups of cooked chickpeas or 2 cans (drained and rinsed) low-sodium chickpeas
Juice of one lemon
2 heaping tablespoons sesame tahini
4-6 cloves of minced garlic
3/4 tsp teaspoon raw sea salt
1 teaspoon of ground cumin
1/4 tsp cayenne pepper
1 small jalapeno pepper (option if like extra spicy)
2 roasted organic red peppers (roast yourself or buy organic in jar)
Approximately 1 tablespoon extra virgin olive oil

Blend in food processor or blender and serve with assorted organic vegetables or gluten-free crackers/breads.

How to make a green smoothie

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How to make a green smoothie

I want to teach you how to make a green smoothie. Why? Because this is my number one secret to health and energy.  They are a great way to get the nutrients your body needs, you can add what fruits and vegetables appeal to you (or that contain the nutrients you need) and enjoy a tall glass anytime. It really is super easy! Here is a demonstration video to get you started:

A double-blind, placebo-controlled study was reported in the Canadian Journal of Dietetic Practice & Research (2004). Subjects who received a green drink daily for 3 months had significant improvements in energy versus those who received a placebo. Statistical trends were observed for improvement in mental health, vitality, well-being, and overall health among the green drink users.

 

Green Smoothie Energizer

  • 1 cup of filtered water
  • 1 c spinach or 1 c kale
  • 1/2 medium organic apple
  • 1/4 banana
  • ¼ c organic blueberries
  • 1 carrot
  • 1-2 T flax seed (optional)

Also, an option is adding a plant-based low or no-sugar protein powder.  Modere Pure Vanilla Meal Replacement powder is plant-based, low-carb, gluten and dairy free, and delicious. If your goal is simply to detox or lose weight, you may omit the flax seed and possibly the protein. If you have specific questions about your health goals, please leave a comment as I’m happy to help.

I’ve used other blenders but the Vitamix is my favorite. Regarding ingredients, get creative and use what is grown in season, without pesticides and local.

Try it at home and let me know what you put in yours below in the comments. Happy smoothie making!