Paleo Beef Cabbage Roll Recipe

I will call this a (Con)fusion Beef Cabbage Roll. Why?

I basically combined a predominantly European dish (stuffed cabbage) with a Chinese cabbage (Napa cabbage) & stuffed it with a Spanish/Portuguese filling (empanada filling).

Guess what? It was absolutely amazing! I can’t wait to have the leftovers for lunch. You will need to like cumin, otherwise you will have to substitute with another spice. Omit the cheese if you want this to be Paleo.

Paleo Beef Stuffed Cabbage Roll adapted from Fat Free Vegan Kitchen & Dee Dee Pujols

Ingredients:
1.5 lb (24oz) Napa Cabbage
2 tablespoons olive oil
1.5 lb (24oz) Ground Beef
1 tablespoon garlic salt (I used 1 tablespoon garlic powder plus 1 teaspoon sea salt instead)
5 cloves garlic, minced
1 small can (6oz) tomato paste
2 tablespoons white vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
4 slices Muenster Cheese, cut each slice into 8 pieces (omit if Paleo)
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Boil a pot of water with enough space to immerse your entire cabbage head.

Core the cabbage with a knife to loosen all the leaves. Put entire head into boiling water. Boil for ~8-10 minutes (depending on how large your cabbage head is). When the cabbage is soft, drain in a colander & let cool.
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In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add the ground beef & garlic salt.  Cook until the beef is cooked through. Drain the grease & put beef in a clean bowl.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, sea salt, garlic & black pepper. Mix everything together until thoroughly combined & cook for 5 minutes. Add the beef & combine with the sauce over low heat for 5 minutes. The mixture should be moist.
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Overlap 2 pieces of cabbage on a plate. Add 3 small pieces of cheese. Add 2 heaping spoonful of the beef. Roll the stem in towards the middle. Fold sides to the middle. Then, roll up to secure.
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And there you have it. This tasty bundle of goodness.
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Enjoy!

Easy Paleo Sweet Potato Crepe Recipe

I woke up wanting crepes, so I made them. I found a quick & easy recipe online & decided not to follow it like usual.

Easy Paleo Sweet Potato Crepe by ilovemunkie

Ingredients:
2 eggs
1/4 cup almond butter
1/4 cup water
2 tablespoons sweet potato starch
1 teaspoon vanilla
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Mix all ingredients in a bowl or blender. I used this handy, dandy Bella Rocket Blender, which makes cleanup so easy.
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It’s very similar to the Magic Bullet, only it’s cheaper. Plus, our Magic Bullet broke.
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Add a teaspoon coconut oil to a 9″ frying pan over medium heat. Pour 1/4 of your batter into your pan & swirl the pan to thin out your batter. Next time I’ll pour 1/8 of the batter for thinner crepes.

Cook for 1-2 minutes until the edges are browned & curling upwards slightly.
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Use a spatula to flip the crepe to cook the other side for another minute.
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Add some Hazelnut Spread & sliced mangoes on one side of the crepe, then roll it up.

Any filling would do. This was all I had in the house so I try to use everything I have on hand before buying more.

You can make these ahead of time & freeze them with parchment or wax paper between each crepe.
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I was able to make 4 crepes with this recipe. Perfect for 2 people or one hungry person.

Enjoy!

Semi-Paleo Banana Bread Recipe

So, I have to be honest. I’m really not a cook or a baker. I started baking only a few years ago because it’s actually really fun. I cooked here & there throughout the years, but didn’t avidly start cooking until a few years ago as well. I am by no means a professional. I’m learning as I go along. And I think the most important thing is that I try. I may fail at my attempts but it doesn’t deter me from trying.

I may not cook the best foods or bake the tastiest goodies, but I’m practicing my craft & I’ve definitely gotten better throughout the years. I do have to warn you all, when I cook/bake, I don’t always measure everything. I also improvise a lot, even though some people frown upon that when it comes to baking. I say, who cares. Experiment. That is the only way you’ll discover something new, something tastier, & figure out what works & what doesn’t work. Cooking & baking should be fun, although many find it to be a chore. I enjoy my time in the kitchen as long as everyone leaves me alone to the task at hand.

Semi-Paleo Banana Bread Recipeadapted from Peanut Butter Runner

It’s semi-Paleo because I added oatmeal & chocolate to it. I think it’s still healthy. 🙂

Ingredients:
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/4 teaspoon of sea salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup of almond flour
1/4 cup of coconut flour
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of oatmeal
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
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Prepare a round 8″ pan & line with foil. You can use a 9×5 load pan but I was too lazy to find mine.
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In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg, flours & oatmeal.

In a separate small bowl, mix together coconut oil, eggs, bananas & vanilla until combined.
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Add wet ingredients to the dry & fold together with a spatula until combined. Do not overmix.

Fold chocolate chips into batter.
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Pour batter in prepared pan & bake for 25-30 minutes or until set in the center & a toothpick comes out clean.
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Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely. Drizzle with some almond butter before serving.

ENJOY!

Walnut Stuffed Bacon Wrapped Dates Recipe

The Bro, SIL, Hubby & I had brunch at Olea in Brooklyn, NY awhile back. We had ordered the Almond Stuffed Bacon Wrapped Dates from the menu & they were delicious. They were a little sweet, a little salty & oh so simple to make. I’ve decided to re-create this at home. Since I didn’t have any almonds, I substituted with walnuts. I’ve also used pecans before & they all work similarly well together. This is also Paleo, so you won’t feel so guilty eating them.

Walnut Stuffed Bacon Wrapped Datesadapted from Olea

Ingredients:

This makes approximately 18 pieces.

Walnut (9 whole pieces, halved) – substitute with Pecans or Almonds. Almonds do not need to be halved.
Bacon (6 slices)
Whole Pitted Dates (18 pieces)
Toothpicks (9)

Take your dates & use a chopstick to open up the hole in the middle.
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Slice the Walnuts in half & insert into the dates.
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Put 6 slices on bacon in a frying pan & fry until it is no longer raw. Turn off heat. Remove bacon from pan & blot out excess oil with paper towel.
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Roll date in bacon & cut off excess bacon with a knife. Insert toothpick to hold bacon in place. You can use one toothpick per 2 pieces. Each piece of bacon can make 3 pieces. Repeat with the rest of the dates.
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Put all your bacon wrapped dates back into the hot frying pan & continue to fry until they are nice & crispy. Make sure to flip them to the other side to get all sides crispy.
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Transfer the bacon onto a plate with a paper towel to remove excess oil.
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ENJOY!

Paleo Sweet Potato Banana Pancakes

Happy Mother’s Day to all the mommies out there!

As some of you might know, I am absolutely horrible at following recipes. I tend to not have some things on hand, so I’d substitute it with anything I have in the house. It could be something completely random. I think this could be the rebel in me. 🙂

So I had 4 of the ingredients for this recipe. The rest, I decided to add on a whim & it turned out pretty amazing, if I do say so myself. The SIL ate the remaining pancakes & thought it was really well executed & moist as well. It doesn’t even need any kind of syrup but you can use whatever you like.

Try for yourself & let me know what you think.

Paleo Sweet Potato Banana Pancakes by ilovemunkie

Ingredients:
1/4 cup oats
1 tspn flax seed
1 tspn vanilla extract
1 tspn almond butter
3 tspn water (more if needed)
Pinch of cinnamon
1 tspn honey
1/4 cup sweet potato starch
1 med banana (mashed)
1/3 cup egg whites (~ 2 med eggs)

Mix everything except the egg whites in a bowl until smooth. If the texture is still a bit dry/sticky, add a little more water until everything can incorporate together easily.

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With a hand mixer, whip the egg whites until soft peaks. Fold egg whites into your banana mixture. Do not over mix. Leave some bits of whites in the batter.

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Heat coconut oil in a frying pan on Med-High heat & drop batter into pan. Wait until the top of the batter starts bubbling (~1-2 mins), then flip the pancake to the other side. Cook for another 30 seconds.

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ENJOY!