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Turkey and Quinoa Cabbage Rolls – Paleo and Gluten Free

Turkey and Quinoa Cabbage Rolls – Paleo and Gluten Free

cabbage roll turkey quinoa paleo gluten free protein tomato onion bake

I don’t know what got me all jacked up to make cabbage rolls. I’ve never made cabbage rolls before but there was just something about it that I needed to eat.

I went looking for a great cabbage roll recipe and stumbled on a few really good ones but this one from www.12tomatoes.com caught my attention. I could easily make it¬†paleo and gluten free so I was down-like-a-clown-wearing-a-crown ūüôā

I didn’t know what I was getting myself into because I’d never made cabbage rolls before but this recipe is basically very easy if you break it into 4¬†small stages.

Step 1¬†– At the same time you are boiling¬†the cabbage leaves you can be cooking the quinoa. Put the head of cabbage in large pot of boiling water but cut the core off first. I found it helpful to cut slices across the bottom of the leaves so that when they were ready to be peeled off I wouldn’t have to tug them off the bottom. Boil for about 8 – 10 minutes but if you see leaves starting to peel away, go ahead and remove them carefully and set aside until you have about 10 – 12 good rollable leaves.

While the cabbage water is heating up put a cup of quinoa and 2 cups of vegetable broth (organic of course) in a medium pan and bring it to a boil. If you have a favorite way to make quinoa, got for it but this is how I make mine and it comes out perfect every single time. I use the already rinsed kind so I don’t have to do that step.

Once the quinoa is boiling, reduce heat to a simmer and cover. Set timer for 20 minutes. Stirring the quinoa about every 4 Р5 minutes until you see the curly ends sprout from the quinoa. Once done, remove from heat and let cool before adding it to the egg/turkey mixture.

Step 2 -While cabbage is boiling and quinoa is simmering you can start the next stage.

In a large bowl combine the tomato sauce, diced tomatoes, coconut palm sugar (or brown sugar), lemon juice and coconut aminos (can sub with soy sauce or Worcestershire). Set aside.

Step 3 РIn another large bowl combine ground turkey, egg, onion, coconut milk (can sub with regular organic milk), salt, pepper and garlic powder. Add the quinoa once it has cooled off. The reason for this is that the hot quinoa can prematurely start cooking the egg.

Step 4 – Grease a 9 x 13 baking pan. I sprayed it mine with coconut oil. Put about a little over a 1/4 cup of turkey/quinoa mixture in each leaf, fold in edges and tuck everything in.

cabbage roll turkey quinoa paleo gluten free protein tomato onion bake

 

cabbage roll turkey quinoa paleo gluten free protein tomato onion bake

Put cabbage rolls in pan folded edges down. Once you’ve got all your rolls rolled, pour the tomato mixture over the top.

cabbage roll turkey quinoa paleo gluten free protein tomato onion bake

cabbage roll turkey quinoa paleo gluten free protein tomato onion bake

Put in the oven for an hour at 350 and BAM, you friggin’ made CABBAGE ROLLS – what what!!

Turkey and Quinoa Cabbage Rolls - Paleo and Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Protein
Serves: 4 servings
Ingredients
  • 10 - 12 organic cabbage leaves, steamed
  • 1 cup organic quinoa, uncooked
  • 2 cups organic vegetable broth
  • 1 organic egg, beaten
  • ¼ cup organic coconut milk, unflavored
  • ½ cup organic onion, diced fine
  • 1 pound organic ground turkey
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp garlic powder
  • 2 - 14.5 ounce cans organic fire roasted diced tomatoes
  • 1 - 8 ounce can organic tomato sauce
  • 2 Tbs coconut palm sugar (can sub with 1 Tbs brown sugar)
  • 1½ Tbs lemon juice
  • 1 Tbs coconut aminos (can sub with soy sauce or Worcestershire sauce)
Instructions
  1. Preheat oven to 350 degrees.
  2. Put the head of cabbage in large pot of boiling water but cut the core off first. I found it helpful to cut slices across the bottom of the leaves so that when they were ready to be peeled off I wouldn't have to tug them off the bottom. Boil for about 8 - 10 minutes but if you see leaves starting to peel away, go ahead and remove them carefully and set aside until you have about 10 - 12 good rollable leaves.
  3. While the cabbage is boiling, prepare the quinoa. Put 1 cup quinoa and 2 cups vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer, cover and let cook for 20 minutes. Stir every 4 or 5 minutes. Quinoa will be done when most of the liquid has boiled away and the little curly q's have sprouted from the quinoa. Set aside and let cool.
  4. In a medium bowl combine tomato sauce, diced tomatoes, coconut palm sugar, lemon juice, Worcestershire sauce. Set aside.
  5. In another medium bowl combine beat egg, coconut milk, turkey, onion, garlic powder, salt, pepper and cooled off quinoa.
  6. Put a little over a ¼ cup of turkey mixture into each leaf. Wrap, tuck in the ends and place in baking sheet folded side down.
  7. Pour tomato mixture over cabbage rolls.
  8. Cover with foil and bake for 1 hour.
  9. Let cool for a few minutes before serving.

 

Sweet Potato and Carrot Turkey Chili

Sweet Potato and Carrot Turkey Chili

*Vegan Optional*

paleo gluten free sweet potato carrot turkey chili quinoa bean kidney protein onion slow cooker

Again, I’m thinking about my poor freezing cold family and friends back home in Illinois. But anytime is a good time for chili but none more fitting than when it’s cold outside so I made this super nutritious, low fat chili, PALEO, gluten free and vegan optional chili.

The sweet potato and carrot give this chili a subtle sweetness and combined with the spiciness of the cayenne pepper and other seasoning, makes the tastiest combination. This is not your Dads chili.

paleo gluten free sweet potato carrot turkey chili quinoa bean kidney protein onion slow cooker

This chili is super easy, the only things you precook is the turkey and onion and you can cook them in the same pan. Then you dump everything else in your cooker, add the cooked turkey and onion and set the timer. Done and Yum!

You can easily make this vegan buy replacing the turkey with a cup of quinoa and 2 cups of water or by adding more sweet potato and carrot and an extra can of beans.

Sweet Potato and Carrot Turkey Chili
 
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Author:
Recipe type: Paleo, Gluten Free, Vegan optional
Serves: 12 servings
Ingredients
  • 2 pounds organic ground turkey
  • 4 large organic carrots, peeled and chopped small
  • 2 large organic sweet potatoes, peeled and cubed (about 1 inch cubes)
  • 1 large organic yellow onion diced (about 1½ cups)
  • 2 cans organic tomato sauce
  • 2 cans organic dark red kidney beans (drained and rinsed)
  • 1 can organic black beans (drained and rinsed)
  • 1 can fire roasted diced tomatoes (do not drain)
  • 4 tsp chili powder
  • 1 tsp dried mustard
  • ½ tsp cayenne pepper
  • ½ tsp dried basil
  • ½ tsp black pepper
  • **Optional: 1 large jalapeno diced (include seeds for more heat, exclude for less heat)**
Instructions
  1. Heat olive oil over medium heat in a large skillet.
  2. Add onion and saute until onion is translucent (about 5 minutes)
  3. Add turkey to the pan and continue cooking until turkey is mostly cooked. It will continue cooking in the slow cooker.
  4. Combine cooked turkey/onion mixture and all other ingredients in a 6 quart (or larger) slow cooker, stir everything until combined.
  5. Cook on low for 8-10 hours or high for 4-5 hours.
  6. When the sweet potatoes are soft, it's done.

 

Baked Chicken in Artichoke Hearts and Spinach – Paleo and Gluten Free

Baked Chicken in Artichoke Hearts and Spinach – Paleo and Gluten Free

I don’t think I’ve ever liked artichoke hearts as much as I do in the recipe. It took me a really long time to appreciate them just like asparagus. But now like asparagus, I can say I love artichoke hearts.

Artichoke hearts have antioxidants, 9 times more Vitamin C than orange juice or red peppers and 10 grams of soluble fiber per artichoke. Not a bad resume.

baked chicken artichoke heart spinach paleo gluten free low fat onion carrot vitamin c proteinBrowning the chicken in a pan on the stove prior to baking is totally worth it and I think really makes the recipe go from good to kick ass. I used chicken (bone-in) cut into 8 pieces from Trader Joes. Using a very sharp knife, I removed the skins to make it lower in fat. Use 6 –¬†8 pieces for a family meal but if its just you and your sweety, 4 pieces will be fine. Just halve the rest of the ingredients.

I also made this same dish with boneless, skinless chicken breast and it came out fantastic too. You’ll prepare everything the same but reduce the baking time by about 5 minutes.

baked chicken artichoke heart spinach paleo gluten free low fat onion carrot vitamin c proteinWhile the chicken is browning on the stove (about 7 – 10 minutes on each side), cut up the onions and carrots. Then once the chicken is browned, remove it to a plate and using the same juices in the pan, saute the onions, carrots, artichokes and garlic. After about 5 minutes, the veggies should be softened up. Now add a bag of fresh baby spinach and once it gets good and wilted,¬†pour everything from your¬†pan into your baking dish and pour the broth over the veggies. Now nestle your chicken pieces in the veggies and broth and bake for 20 – 25 minutes (for bone-in) or 15 – 20 minutes (for boneless). Check to see if its done by slicing into the thickest piece and if there’s no pink, you are good to go.

Baked Chicken in Artichoke Hearts and Spinach - Paleo and Gluten Free
 
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Author:
Serves: 4
Ingredients
  • 1 tablespoon grass fed butter
  • 2 tablespoons extra virgin olive oil
  • 6 - 8 bone-in chicken pieces (thighs, chicken breast, legs) OR 2 - 4 pieces of boneless skinless chicken breasts
  • 2 cans (14-ounces) quartered artichokes, rinsed and drained
  • 1 yellow onion, diced fine
  • 1 red onion, diced fine
  • 1 large carrot, peeled and sliced into thin rounds
  • 2 garlic cloves, finely chopped OR 2 teaspoons minced garlic
  • 1 bag (6 to 8 ounces) fresh baby spinach
  • 1 cup vegetable broth
  • salt and pepper to taste
Instructions
  1. Preheat oven to 425.
  2. Heat oil and butter in a large pan.
  3. Brown chicken for about 7 - 10 minutes each side until nicely browned.
  4. Remove chicken from pan and set aside on a plate.
  5. Using the same juices saute the onions, carrots, artichokes and garlic for about 5 minutes or until veggies have softened up.
  6. Add bag of fresh baby spinach to the pan and once it gets good and wilty.
  7. Put the veggies in large baking dish and pour the broth over the top.
  8. Nestle your chicken pieces in the veggies and broth and bake for 20 - 25 minutes for bone-in OR 15 - minutes for boneless. Just cut the pieces open to make sure there is no pink before serving. If you need to cook longer than do 5 minute increments at a time so not to overcook.
  9. Serve warm but it reheats really good.

 

 

Easy Slow Cooker Couscous Soup – Vegetarian

Easy Slow Cooker Couscous Soup – Vegetarian

easy slow cooker couscous soup vegetarian kidney bean onion carrot tomato So I hear that it’s gloomy and cold in my hometown¬†in the suburbs of Chicago but it sure doesn’t seem like it here in sunny Arizona where it was 81 degrees 2 days ago. On November 9th, it’s sunny and 81!! Unheard of. At least for me because I’ve lived in Illinois the majority of my adulthood.

But my internal clock tells me it’s yummy cozy slow cooker¬†soup season for sure. I found this recipe¬†and my mouth started watering. I loved the simple ingredients and the fact that it included couscous which makes me feel like I’m being bad and eating pasta but couscous actually has protein and fiber in it. So I’m not being super bad by eating pasta but also not being super awesome by eating quinoa, couscous is somewhere in the middle for me.

easy slow cooker couscous soup vegetarian kidney bean onion carrot tomato This recipe came together so fast and easy and unlike other crock pot recipes that take 4 – 6 hours, this one only takes about 2 hours on low. A nice, easy, healthy, warm and cozy vegetarian soup just like that. And it freezes really good too.

slow cooker vegetarian couscous soup red pepper carrot onion broth If you really like carrots, add more carrots, if you like more green red orange or yellow bell peppers then add more. The recipe is so simple that you can easily customize it to your particular taste.

slow cooker vegetarian couscous soup red pepper carrot onion broth You can decide how much seasoning you prefer too. I like a little kick to my recipes so I added a 1/2 teaspoon of cayenne and it was perfect for me. But at the very least, the salt, pepper and oregano give a great flavor and mix really good with the flavor of the fire roasted tomatoes.

slow cooker vegetarian couscous soup red pepper carrot onion broth I love having a good soup in the fridge ready to heat up. This recipe makes A LOT. I had to use my 6 quart slow cooker. But it’s so good and hearty, not to mention nutritious that the hubby and I go through it really¬†fast. None goes to waste, that’s for sure.

easy slow cooker couscous soup vegetarian kidney bean onion carrot tomato

Easy Couscous Soup in the Slow Cooker
 
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Author:
Recipe type: Vegetarian
Serves: 6 - 8 servings
Ingredients
  • 1 cup Israeli or Pearl Couscous, NOT cooked
  • 48 ounces (6 cups) organic vegetable broth
  • 2 cans (15 oz. each) organic red kidney beans, rinsed and drained
  • 2 cans (14.5 to 15 ounce can) organic diced tomatoes (I used fire roasted diced tomatoes)
  • 1 cup organic carrots, finely chopped
  • 1 organic bell pepper, finely chopped. (I used red but use whichever is your favorite)
  • 1 organic onion, finely chopped
  • 1 Tablespoon butter (grass fed or ghee)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Optional: ½ teaspoon cayenne pepper if you like a little more zing
Instructions
  1. Heat butter in skillet and add onions, carrots and bell pepper.
  2. Continue sauteing until the onions become translucent (about 10 minutes).
  3. Add all other ingredients to the crock pot and when the vegetables are done sauteing, add them too. Stir.
  4. Set slow cooker on low for 2 hours. After 2 hours, check to see if the couscous is tender. If so, stir and turn off but let soup sit for another 30 minutes before serving.
  5. Eat and be warm and cozy.

 

Review : Best Veggie Burger

Review : Best Veggie Burger

I recently discovered the joys of Costco. I know, I know, I’m a little late jumping on the Costco train but I finally made it. My only regret is that I didn’t know about the fantastic products they have sooner. From what I understand, Costco has really stepped up the “healthy food option” selections recently so it was just meant to be that I found them when I did.

My review is about THE best veggie I’ve ever had in my entire life and I have eaten my share of veggie burgers. If you’ve tried other veggie burgers in the past and were like “meh”, try these and you will say “YEAH!” They are so tast-teeeeeeee!

Don Lee Farm Veggie Patty Review gluten free vegetarian costco burger sweet potato organic

Don Lee Farms makes this particular veggie patty. Here is a list of the reasons I love them so much:

  1. They are organic!
  2. Gluten Free
  3. Ready to eat in 1 minute in the microwave
  4. I can pronounce every single ingredient
  5. Only 160 calories
  6. Zero trans fat
  7. Zero cholesterol
  8. 4 grams of protein
  9. 2 grams of fiber
  10. No weird “fake meat” ingredients
  11. Not to mention that they are so delicious. I believe it’s because of the unique combination of ingredients (sweet potatoes, onions, celery, spinach, brown rice, sunflower seeds, etc.)

Don Lee Farm Veggie Patty Review gluten free vegetarian costco burger sweet potato organic

 

Don Lee Farm Veggie Patty Review gluten free vegetarian costco burger sweet potato organic

These babies taste so good that most of the time I eat them¬†with no bun, just a little organic ketchup or I top them with some sauteed mushrooms or spinach, some canned fired roasted tomatoes, crumble in a salad or on top of the most delicious steam bag¬†quinoa/kale I’ve ever had. They are so versatile.

Don Lee Farm Veggie Patty Review gluten free vegetarian costco burger sweet potato organic

My beloved ketchup has a companion once again ūüôā

Don Lee Farm Veggie Patty Review gluten free vegetarian costco burger sweet potato organic

Next time you are at Costco, do yourself a favor and give these a try, you will NOT be disappointed.