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Good ol’ Vegetable soup

vegetables-groupJanuary 1st! New year, new goals, here we go! This year is pretty exciting that I get to start it being engaged to Joe! Wedding is in a year + a few months, so this gives me plenty of time to get in the best shape of my life. (Hoping for a little Mexico beach wedding and lots of bikini sun time after!)

So day 1/1/13 starts with a 21 day sugar detox mixed with a whole 30 challenge. All that means is no sugar (that means fruit too) for 21 days and just sticking to whole foods, meat, veggies, nuts, etc. nothing processed and lots of cooking! So I am going to be posting a meal a day for 30 days. Trying to come up with a few new ones this month.

Figured having a huge batch of vegetable soup to have for lunches or snacks would be good to have on hand.

Ingredients:

• 48 oz of low sodium V8 juice
• 8-10 cups of water
• bunch of green onions
• purple onion
• a few bell peppers
• package of mushrooms
• can of stewed tomatoes
• 3-4 cut up carrots
• whole cabbage cut in bite sized pieces
• seasoning. You can do a vegetable soup seasoning packet or bouillon cubes, or just some paprika, garlic powder, onion powder.

In a large stock pot sauté the onions until tender. Add in the remaining chopped ingredients and add the V8 and water. Add your seasonings and bring to boil. After boiling turn the heat and keep medium warm for about 2-3 hours.

I put mine in a few Tupperware bowls and put in the fridge to warm up for later anytime I’m hungry and want a healthy quick meal or snack!

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Posted by on January 1, 2013 in Lunch, Sugar Detox approved!

 

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Cabbage rolls

This looked like a good paleo meal and pretty simple. I think making them and putting them in the crockpot might have been easier. They are pretty tasty and really great as leftovers because the meat seems to be more flavorful after sitting. Probably like meatloaf!

Ingredients:

  • 1 lb grassfed ground beef
  • 1 large cabbage (the crinkly edge kind)
  • 1/2 cauliflower
  • 1 yellow onion
  • 1 grated carrot
  • 3 grated celery stalks
  • 2 cloves of garlic
  • 1 egg (not really needed, but can use as a binder in the mix)
  • 1 tbls paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 jar of marinara sauce

Start off by putting your cabbage in boiling water for about 15 minutes. When it is nice and soft, run it under cold water and peal the cabbage leaves off it and set aside.

Put your cauliflower, onion, celery, garlic, and carrot in the food processor and chop until fairly small. Add this mixture to the ground beef and mix together with your hands. Messy. Add the egg and spices together until everything is nice and mixed up.

Take a few leaves of the cabbage and put on the bottom of a baking dish. This helps keep the rolls from burning. Take a leaf and then put a good size helping into each leaf, fold over the sides, and then roll on up. Put these in the baking dish tightly packed together. This made a ton of these. I think about 12-14. I used two different pans. When done, pour your marinara sauce on top of them, making sure they are fully covered. Then put a few remaining cabbage leaves on top. Helps with not burning the top of the rolls.

Bake for 45 mins to an hour at 400 degrees. Seems like a long time, but thats what your supposed to do! An easy way would be to line all these up in the crock pot, pour the sauce over and cook on medium until you get home. Yum yum! I guess the original recipe calls for rice, so adding the cauliflower helps bulk it up a bit. If you have kids, this seems like a great way to sneak in a ton of vegetables without them even knowing it!

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Posted by on September 13, 2012 in Beef, Dinner

 

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