Cabbage Hashbrowns (Whole 30)

20200711_0747455291710019593518640.jpg

Today I had my first, and hopefully last, video class room training. I have so much respect for all the students, teachers, businesses people and other employees who do them on a daily basis. They are quite a challenge.

I tried this recipe because I had all the ingredients and wanted some vegetables with my eggs and bacon one morning. Do the patties really taste like hash browns like all the blogs said? I don’t think so but they are a really tasty way too get some vegetables into your meal.

Cabbage Hashbrowns

From Yummly

2 large eggs

1/2 tsp garlic powder

1/2 tsp salt

Freshly ground black pepper

1/4 large onion, thinly sliced

2 cups cabbage, finely shredded

1 TBS olive oil

In a medium bowl, whisk the eggs, garlic powder,salt, pepper. Add cabbage and onion and mix well. In a large frying pan, over medium heat, add the olive oil. When the oil is hot, use 1/4 cup measure to scoop out the cabbage mixture and drop it into the pan. I only do 2 patties at a time do there is room to flip them. Once you have two mounds of the cabbage mixture in the pan, use a spatula to press each mound flat. This will help the patties stick together. Cook 3 minutes on one side, flip, then cook 3 minutes on the other side.

Hamburger Salad with Mustard Vinaigrette (Whole 30)

Back in October, my friend, ess, rescued this little beared dragon from a very neglectful situation. Reptiles have very specific things they need in their environment to be healthy. He didn’t have them.  He wasn’t being fed properly so he was starving and as a result was severely under weight. He didn’t have anything in his cage to rub on so there were wounds on his body where the shed skin he couldn’t rub off literally tore his skin.

Ess and I took the beared dragon, now named River, to the vet and discovered that River dodged the metabolic problems reptiles get when the don’t have a proper home environment but our little dude was still a sick little guy.  Bearded dragons have a fungus on their scales.  When they are healthy and have the things they need in their environment they  naturally keep this fungus in check.  River wasn’t healthy so the fungus was taking over. When the fungus gets to the stage it was with River it gets in the blood stream and is usually fatal.

Ess decided she wanted to try treating him.  We found out on Monday,  after 8 months of treatment and regular visits to the vet, River is now cured. He is completely healthy.  I could just cry.  I am so happy.

Hamburger Salad With Mustard Vinaigrette

Adapted From Paleo Scaleo

Beef Patties

1/2 lb ground beef

3 TBS lightly beaten egg

1/2 tsp oregano

1/4 tsp mustard powder

1/8 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

1 TBS almond flour

Salad

4 cups salad greens

2 roma tomatoes, sliced

1/4 small red onion, sliced

Dressing

4 TBS olive oil

1 TBS balsamic vinegar

2 tsp Dijon mustard

pinch salt and pepper

Combine the ground beef, egg and spices in a medium bowl. Using the hands, thoroughly mix the ingredients together. Add the 1 tablespoon of almond flour to the mixture and mix with your hands again. Divide the meat and shape into two patties. Use your thumb to make an dent in the middle of the patties. Place the patties in the fridge. Next, combine all the dressing ingredients in a small bowl and whisk to combine, Place a skillet over medium-heat, once hot, place the patties in the in the pan. Cook 4-5 minutes per side or until the preferred doneness. Divide the greens between two plates. Top with tomatoes and onions, add a burger and drizzle with the mustard vinaigrette.

3 Ingredient Breakfast Skillet (Whole 30)

20200618_1401227208840579688430362.jpg

I am so excited! Last week I finally got a new computer. I have been blogging from my phone and the computers at the library for over two years while I have saved for a computer. Blogging is so much easier to do from a computer at home in my favorite chair whenever I have time then to find time to go to the library after work while sitting on very uncomfortable chairs. It also lets me work on a project or two I have wanted to do but can’t do from my phone, like rebuild my recipe index here on the blog. I have been working so hard on my projects, I have barely spent anytime in the kitchen.When I do get in the kitchen I am keeping things really simple. Lately my meals follow the random protien, some kind of Primal Palate seasoning and some kind of random vegetable or vegetables template. This has led me to some yummy, quick and easy meals.This recipe doesn’t use Primal Palate seasonings (but it could) but it is yummy, quick and easy so I can get out of the kitchen and back to my computer projects.

3 Ingredient Breakfast Skillet

Adapted From Lexi’s Clean Kitchen

1/2 lb ground beef

1/2 cup salsa

3 eggs

Heat oil in a large skillet over medium heat. Once hot add ground meat and cook, stirring occasionally until no pink remains, about 8 minutes.

Add in salsa and mix to combine, let cook together until heated through, about 3 minutes.

Crack in 6 eggs and cover skillet until the eggs are cooked through to your desired consistency, about 5-8 minutes.

Spicy Shrimp Creole (Whole 30)

Wednesday, I turned off the heat in my apartment and opened all my windows wide. Today, I turned the heat back on, closed all my windows and trekked through 6 inches of fresh snow to pay my rent. Welcome to April in North Dakota. SIGH.

Spicy Shrimp Creole

Adapted From Taste Of Home Magazine

1/3 cup onion, chopped

1/3 cup celery, chopped

1/3 cup green pepper, chopped

1 TBS olive oil

1 (14.5 oz) can diced tomatoes

1 garlic clove, minced

1 (8 oz) can tomato sauce

1 TBS coconut aminos, sub Worcestershire sauce, if not Whole 30

1/2 tsp salt

1/2 tsp chili powder

Dash pepper sauce

8 oz medium shrimp

In a large skillet, saute onion, celery and green pepper in olive oil until tender. Add garlic and saute 2 minutes longer. Stir in diced tomatoes, tomato sauce, coconut aminos, salt, chili powder and pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 20 – 25 minutes. Add shrimp and cook 4-5 minutes longer. Serve over a baked potato or salad. Serve over rice or noodles, if not Whole 30.

Southwestern Stuffed Peppers (Whole 30)

You know what sucks? I find my new favorite thing in the world and its a limited time, when its gone, its gone deal. I found cranberry spice balsamic vinegar at a kitchen speciality store in the local mall. I can’t even begin to tell you how amazing this stuff is.

The cranberry hoarder in me is saying buy the biggest bottle so you never run out. The practical side of me is saying, you buy a 45 dollar bottle of vinegar you aren’t going to be able to afford groceries for the week. Sometimes, I hate my practical side.

What does this have to do with anything? Absolutely nothing but try the recipe anyway.

Southwestern Stuffed Peppers

Adapted From Jars Of Lemons

1/2 lb ground turkey

1 cup spinach

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

1/2 tsp cumin

1 tsp paprika

1/2 tsp chili powder

1 tsp garlic, minced

3 bell peppers, various colors

1 TBS pine nuts, crushed

Preheat oven to 425 degrees. In a medium pan, cook the turkey. While the turkey is cooking, cut the peppers in half and clean out the inner membranes. Finely chop half of one of the peppers, set aside. Add the spinach, finely chopped bell pepper and spices to the turkey. Cook until the turkey is done. Stuff each pepper half with the meat mixture. Sprinkle with pine nuts. Bake for 20 minutes or until the peppers are tender.