Low-Carb Mexican/Ukrainian Cabbage Rolls

I love cabbage! It’s one of my all time favourite vegetables! These cabbage rolls using cauliflower for the filling are delicious and well worth the effort that goes into making them! I make them often. My latest trick is to rice a couple cauliflowers at a time and store in the fridge so it’s ready for me when I need it.  It doesn’t last long as I use a lot of cauliflower since eating low-carb.

For the filling I used:

1 onion chopped

Handful of cilantro

1 or 2 chipotle peppers in Adobo sauce

1 garlic clove

Blitz in food processor till finely chopped

Add 2 cups cauliflower rice and 1/2 packed cup cheese (I used cheddar)

Microwave mixture for 5 mins

Boil or steam cabbage till tender and remove 12 leaves (I used Savoy cabbage tonight)

Meanwhile slice 2 onions and fry in a bit of butter till glassy and tender. Add 500ml sour cream and 1 cup of water and simmer for about 5 minutes.

Add about a heaped Tbs or 2 of filling to each cabbage leaf and roll up. (Depends on the size of the cabbage leaf) Place into casserole dish and top with sour cream sauce and a cup of grated cheese.

Bake at 350 for 30 to 40 mins, till cooked through and cheese is nicely browned.

   
    
 

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Low-carb cheese crackers

I found this awesome recipe for cheese crackers a while ago that has become a firm favourite of mine. These are super quick and easy to make but be warned….. after eating one you won’t be able to resist having a few more!

Ingredients:
1 1/4 cup blanched almond flour ( I buy blanched almonds and make my own flour using a coffee grinder)
1/8 tsp salt
1/4 tsp baking soda
1/2 cup grated cheese (I used aged cheddar)
1 egg
1 1/2 tbs olive oil

Method:
Pre-heat oven to 350F
Mix together almond flour, salt, baking soda and freshly grated cheese.
In a separate bowl beat together egg and olive oil.
Add to flour mixture and mix together well.
Cut 2 pieces of parchment paper to size of baking tray.
Place dough between 2 pieces of parchment paper and roll out evenly (as best you can)
Using a pizza cutter or sharp knife, cut dough into squares the desired size of crackers ( I get 30-35 crackers from a batch)
Bake for 12-15 mins
Remove from oven and allow to cool before breaking apart
Store crackers in air tight container. Make sure they are thoroughly cooled before storing else they may lose their crispness.

Enjoy with whatever toppings you desire❤️

Here is a link to the original recipe on Kalyn’s Kitchen http://www.kalynskitchen.com/2009/09/recipe-for-cheese-crackers-with-almond.html

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Low-carb hamburger buns

I’ve tried quite a few recipes for buns since I have been eating low-carb, and while they have usually been fairly good, none can compete with these!
Usually I end up with a pretty good bun but they have always been more eggy tasting than bread tasting. This recipe is awesome, the end result is the closest to a bun I have tried so far.
The recipe makes a single bun, which is great for me as no-one else in my family will eat my low-carb creations, except Chloe, from time to time.

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Flaxseed Crackers

I haven’t posted anything in a while but that’s because I haven’t made anything worth writing about 🙂 Been cooking my favourites, anything quick and easy, mainly because I have been knitting up a storm…..Christmas is almost here and I have so many projects on the go!
Chloe cooked supper for us tonight. She made Thai style stuffed peppers, using mushrooms, onions, baby spinach and baby kale greens, red Thai chili peppers, cheese and coconut milk.
She served that with a green salad featuring haloumi cheese, blueberries and avocado…..yum, I really enjoyed supper tonight!

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Cabbage Casserole

I love fall..everywhere I look I see beautiful autumn colours, temperatures are down to around 2-7 degrees celcius and I feel so energized! I have so much that I want to do but sadly, there are not enough hours in a day to do it all. Woke up bright and early and enjoyed a cup of decaf! Since eating low-carb I find I can’t drink regular coffee. It gives me the jitters, makes my pulse race and I feel just awful.

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I’m back! Overview of the last couple weeks.

I haven’t posted for a while…..life has been a bit chaotic lately! I spent a few days in Edmonton visiting Chelsea…..we had a good time shopping, eating out and organizing her apartment.
Work has been super busy with admin that I had got behind on and also starting winterisation of the yachts. Haven’t really made any exciting dishes lately, seem to be too tired after work to experiment with my meals as well as cooking for the carnivores 🙂
A few nights ago I made zucchini pasta using my spiralizer, served with a puttanesca sauce.

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Thai vegetable tofu curry

Today was exhausting! I cleaned 2 yachts and walked up and down the docks numerous times bringing up items I had pulled from the yachts to the office (sleeping bags, left over food, cleaning products, linens, towels, etc.) There is only so much I can cram into a cart at a time! I like spending time on the docks cleaning boats every now and then….it’s a good workout, but by the end of the day I am sooo wiped out!

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