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Dinner, Lunch, Nosh

Paleo Holubtsi (Cabbage Roll) Soup

January 21, 2015
Paleo Holubtsi (Cabbage Roll) Soup

Big batches of soup are the best this time of year. Especially hearty soups. So, when I did my prepping for week one of the 21- Day Sugar Detox, I knew a stock pot of warm goodness was in order. I gave Adrian two choices, one because I am notoriously indecisive, and two because I like to make sure he has something he likes for work, so he doesn’t make a run for Taco Bell or McDonald’s. The response was a no-brainer for him and he chose cabbage roll soup. He is Ukranian and stuffed cabbage is quite a popular meal in his family, so I gave this recipe the Ukranian name for cabbage rolls, Holubsti. Holubsti traditionally has more rice than meat, but since rice isn’t an option right now, I subbed cauliflower to compensate for the texture and I kept a decent portion of meat for the protein. No one likes a hangry friend!

Paleo Holubtsi (Cabbage Roll) Soup
 What you need
  • 2 lbs. meatloaf mix
  • 1 yellow onion
  • 3 cloves of garlic
  • 10 oz. bag shredded cabbage (~ 4 cups)
  • 2 cups riced cauliflower
  • 1 tsp. chili powder
  • 1/4 tsp paprika
  • 1/2 tsp. salt (or more to taste)
  • 1/2 tsp. pepper (or more to taste)
  • 1 28 oz can crushed tomatoes in tomato puree (check for added sugars)
  • 4 cups organic chicken stock
Make it
  1. In a large stock pot, brown meatloaf mix with the onion and garlic.
  2. Drain excess grease and return to pot.
  3. Add seasoning, riced cauliflower, shredded cabbage, and crushed tomatoes. Stir and cook over medium high, for about 5 minutes.
  4. Add chicken stock and bring to a boil.
  5. Reduce heat and let soup simmer for 30 minutes. Enjoy!

Paleo Holubtsi (Cabbage Roll) Soup

Have you tried recreating any family or cultural recipes to fit a new diet or preference? How did it go?
Dinner, Lunch, Nosh

Blood Orange Champagne Vinaigrette

January 14, 2015
Blood Orange Champagne Vinaigrette

Over the holidays, we had champagne for a few occasions at the house because who doesn’t love bubbly? Every time we have it though, we are always left with a quarter of a bottle here, or half a bottle there. Usually I toss it. Flat champagne is no fun. This time though, thanks to good old Pinterest, I had a plan! There couldn’t be an easier way to use it up with absolutely no effort! You can leave the champagne out, in a jar or any container really, leave it uncovered, or add some cheesecloth to keep out bugs in cases of warmer weather, and make champagne vinegar. Then forget about it for anywhere between a few weeks to a few months. See? Easy!

Once the vinegar is ready, you can use it a number of ways. I chose to try it out in a dressing using my favorite produce this time of year, blood oranges. They are so pretty. Sometimes I feel guilty eating them, but then I don’t because they’re tasty too. I snagged a bag of Moro blood oranges, with the most vibrant hues, at Trader Joe’s for $2.49. Sold! I’ve been eating them as snacks, much like my prior obsession with clementines, but really wanted to use that color to make this beautiful Blood Orange Champagne Vinaigrette. It makes eating healthy as part of my resolutions all the easier. Appealing food is just more enjoyable.

Blood Orange Champagne Vinaigrette

What you need
  • 3 Moro blood oranges
  • 2/3 cup champagne vinegar
  • 2 teaspoons whole grain Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon ground sea salt
  • 1/2 teaspoon ground pepper

Optional: If you’d like a little less tang, add a bit of honey. I left it out because I like tangy vinaigrettes.

Make it
  • In a bowl or jar, (I used a 5 cup glass measuring cup) combine all of the ingredients and whisk well. You can alternatively whisk everything together and slowly add the olive oil or even blend all the ingredient to emulsify it, but I like the separation and just shake the bottle up before adding it to salads. Keep refrigerated.

Blood Orange Champagne Vinaigrette