Deconstructed Cabbage Rolls

Hey guys! Here is a great recipe for when you’re craving some comfort food. I have always loved cabbage rolls, so here is a lighter way to enjoy them.

I made mine without rice, but you could always add some cooked brown rice into the meat and sauce mixture. I also made mine with extra lean ground turkey, but feel free to use any meat of your choice.

Still no word of the NHL season starting, so we are off to Canada back home tomorrow morning for a week. Looking forward to seeing our family and friends, and of course excited for everyone to meet Louis. I will definitely still try to post some yummy recipes and tips throughout the week. 🙂

Deconstructed Cabbage Rolls

INGREDIENTS

  • 2 tsp olive oil, divided
  • 1 lb extra lean ground turkey or extra lean ground beef
  • 1 large onion, chopped
  • 1 tbsp minced garlic
  • 1/2 tsp dried thyme
  • 1 tsp paprika
  • salt & pepper to taste
  • 1/2 head green cabbage & 1/2 head of purple cabbage, coarsely chopped into 1 inch pieces
  • 1 & 1/2 jar of tomato sauce, low sodium & low sugar
  • 2 cups low-fat mozzarella/vegan cheese (optional)

DIRECTIONS

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.

Heat 1 tsp of olive oil in a large pan, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper. Remove and set aside.

In a large frying pan on medium heat add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the ground turkey and cook until it’s browned and cooked through. Add in the tomato sauce and simmer until it’s hot and slightly thickened, about 5-8 minutes.

In the casserole dish, layer the cabbage mixture on the bottom and then meat mixture on top of the cabbage. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using). Bake uncovered an additional 15 minutes, or until the cheese is melted and starting to slightly brown.

This is great for leftovers the next day and is also freezer friendly! To reheat from frozen just thaw overnight in the refrigerator and  heat in the oven in a glass dish covered with foil.

ENJOY!

Mich xo

Pumpkin Bread with Pecan Streusel Topping

I hope everyone is enjoying their Sunday! I thought I would post this recipe today seeing as Sunday’s are always a great day to bake. I am still on an “all things pumpkin” kick since Canadian Thanksgiving a few weeks back. With us living in Nashville we get to enjoy American Thanksgiving next month as well, so I will continue on with my obsession. 😉

With this healthy pumpkin bread I thought I would spice things up and add a streusel topping. I am so glad that I did as it made the  final product that much more delicious!

Pumpkin Bread with Pecan Streusel Topping

(Gluten free, Dairy free)

INGREDIENTS

FOR THE BREAD:

  • 1/2 cup of organic pure pumpkin puree
  • 1/2 cup of pure maple syrup (or Truvia, honey etc)
  • 2 eggs
  • 3/4 tsp of baking soda
  • 1/2 tsp of himalayan salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 + 1/2 cups of almond flour
  • 1/2 cup coconut flour
  • 1/2 cup of chopped pecans

FOR THE PECAN STREUSEL TOPPING:

  • 1/4 cup softened vegan butter or coconut oil
  • 1/4 cup of organic brown sugar (or cane sugar, Truvia etc.)
  • 1/4 cup of oats, gluten free
  • 1/4 cup almond flour
  • 1 tsp cinnamon
  • 1/4 cup chopped pecans

DIRECTIONS

Pre-heat the oven to 350 degrees F.

Combine the almond flour, coconut flour, baking soda, cinnamon, pumpkin spice and salt in a bowl, blend well.

In separate bowl whisk the eggs and stir in the pumpkin puree and maple syrup.

Stir the dry ingredients into the wet and add in the chopped pecans and mix together.

Pour into a loaf pan, 5 inches x 9 inches.

To make the pecan streusel topping: In a medium bowl, mix the sugar, almond flour, oats, pecans and cinnamon together. Add the butter/coconut oil into the mixture and stir with a spoon until you have a crumbly mixture.

Sprinkle the pecan streusel topping over the pumpkin bread and cover completely.

Bake for 45 minutes or until the outside is brown. When it’s done, a toothpick inserted in the middle will come out clean.

ENJOY!

Mich xo

Oat Coconut Crusted Chicken

Hey guys! I made this for dinner this week and it turned out awesome. We also had plenty of leftovers for the next day, which is ideal for all of my reader with busy lifestyles.

I have had some requests for lunch ideas from my friends that work long hours and find it hard to prep for lunch. I always make sure that whatever I make for dinner, I make enough for the next day. For example, I made this recipe for dinner and threw the chicken onto a salad the next day for lunch. It’s always great to be prepared the night before so that you don’t have to stress about it in the morning! I will do up a post that’s more detailed on lunch ideas, so stay tuned.

Hope you enjoy this one…it’s delicious!

Oat Coconut Crusted Chicken

INGREDIENTS

  • 2 pounds of chicken breast, pat dry, sliced into 2 inch strips
  • 1 cup oats (I use gluten free oats)
  • 3/4 cup unsweetened coconut flakes
  • 1 tsp pinches garlic salt
  • 1 tsp italian seasoning, salt free
  • 1/4 tsp paprika
  • 1 tsp dried parsley
  • salt & pepper to taste
  • 1 tbsp honey mustard
  • 1/2 cup egg whites
  • olive oil/coconut spray

DIRECTIONS

Preheat oven to 375 degrees F with rack in the middle of the oven.

Mix oats, coconut, garlic powder, salt, pepper & spices in a bowl.

In another bowl, whisk egg whites and honey mustard.

With one hand dip the pieces of chicken in egg white mixture, let the excess drip off. With the other hand coat chicken in the oat and coconut mixture. Lightly spray both sides of the chicken nuggets. Lay the chicken down in a single layer on the sprayed baking sheet.

Bake in oven for about 20-25 minutes, until cooked through. Don’t let chicken overcook as you want to keep them crispy on the outside and moist on the inside. You can finish & crisp up the chicken under a low broiler for about 2 minutes, just watch they do not burn.

Serve with a side of vegetables (I served mine with steamed Broccolini). You can also dip the chicken into a low-sugar bbq sauce or healthy sauce of your choice.

ENJOY!

Mich xo

Benefits of Apple Cider Vinegar

Apple cider vinegar has many health benefits! It can assist in weight loss, stabilize blood sugar, help prevent acne, restore PH balance in the body…the list goes on! After my workout today (which was an ass kicking) at Temple Fitness with my trainer Luke Huntzinger, we had a great chat about nutrition, food products, macros and much more. We talked about apple cider vinegar and Luke is a also a big believer in the product as well. Make sure it is organic, raw, unfiltered, unpasteurized and that it says “With the Mother” on the packaging. “Mother” is the Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules. I use the Bragg brand.

The best way to include Apple Cider Vinegar in your daily diet is to take 1 to 2 tsps 3 times a day upon rising, mid-morning and mid-afternoon. You can mix with a small amount of water and chug it back or add to your salad in place of another vinegar. Forget the gimmick diets and weight loss pills on the market. Eat clean, exercise and get fit the natural way!

Mich xo

Chocolate Nut Loaf

This one goes out to all of my chocolate lovers out there. I wanted to create a chocolate treat that is grain and dairy free…so here we are!

Chocolate Nut Loaf

(Grain free, dairy free)

INGREDIENTS

  • 1/2 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp himalayan sea salt
  • 1/4 cup unsweetened vanilla almond milk
  • 6 eggs
  • 1 banana, ripe and mashed
  • 1/4 cup raw honey or agave nectar (can sub for raw sugar, Stevia or Truvia)
  • 1/2 cup chopped walnuts
  • 1/2 cup carob chips or dairy free chocolate chips
  • 1/4 cup coconut oil, melted
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

DIRECTIONS

Pre-heat the oven to 350 degrees F.

In a medium bowl mix the flour, cocoa powder, salt, cinnamon, baking soda and powder.

In another bowl beat the eggs, almond milk, raw honey, mashed banana, vanilla extract and coconut oil.

Pour the wet ingredients into the dry and blend together.

Fold in the walnuts and carob/chocolate chips.

Pour into a greased loaf pan, sprinkle with more carob/chocolate chips and bake for 30-40 minutes, or until a toothpick come out clean.

ENJOY!

Mich xo