I’m late to the “get bikini ready” party. It is the end of June and I’m just now starting to worry about eating healthier, exercising more and ultimately looking decent this summer. Better late than never I always say! I was unsure of this soup at first because I am not a huge fan of cabbage unless it is in colcannon on St. Patrick’s Day. However I needed something to start me off right and everyone raves over cabbage soup. I have to say this recipe took me by surprise. It had a great flavor that was not overpowered by the cabbage. Also, my apartment did not stink as the cabbage cooked either which was a fear of mine. I was pleased with how easy and tasty this recipe ended up being. We had many meals, lunches and dinners, out of one batch. This recipe will make it into our soup rotation for sure! The original recipe can be found at http://www.sugarfreemom.com, but I did modify the ingredients a bit. I halved the amount of ground beef and upped the amount of veggies.
Serves: 9-12 Calories: about 290 per serving Time: 3.5 hours on high or 6.5 hours on low
- 2 tbsp canola oil
- 6 cloves of garlic, minced
- 1 large onion, chopped
- 2 shallots, chopped
- 1 lb ground beef
- 2 tsp dried parsley
- 1 tsp dried oregano
- 16 oz jar of your favorite marinara sauce
- 1 medium head of cauliflower, riced
- 8 cups of beef broth
- 1 large head of cabbage
- Heat olive oil over high heat and sauté until soft.
- Add the ground beef and cook until no longer pink. Add the garlic for 30 seconds or until fragrant
- Add the seasonings, cauliflower and marinara sauce to the beef and mix until combined.
- Add beef broth, cabbage, and beef mixture to your crockpot. Stir until combined
- Cover and cook for 3 hours on high or 6 hours on low.
*Photo is an original belonging to me
*Original recipe adapted from http://www.sugarfreemom.com
These baked oatmeal cups were just as enjoyable to make as they are to eat. My apartment smelled like the warm cinnamon spice that I associate with autumn. The recipe itself is very straightforward and easy to follow. As someone who does not bake I can assure you that anyone can make these. I also want to note that I chose to top these with blueberries to mock a blueberry muffin but you can choose any topping you like. If you plan to eat these for an entire week I suggest not using fruit because the topping will get “fuzzy” after a few days. Try some nuts or chocolate chips if you want them to last more than 4 days. If you are counting calories keep in mind that if you change the toppings you will need to account for that. I used 5-6 blueberries per cup which accounts for about 5 calories per cup so if you do not use blueberries the calories are 175 per cup + whatever calories make up the topping you use. This recipe has been adapted from http://www.thewholesomedish.com which is a great recipe blog I highly recommend.
Perry started a new job recently which means his mornings can be crammed/rushed. I’ve started making muffins to make sure he gets something good to eat and it has made the morning madness much more bearable. I’ve been having them for breakfast also, and as someone who treats breakfast as the “big meal,” I can confirm that one of these is a good portion with some yogurt. If you can, I recommend popping one in the microwave for 10 seconds to warm it up and drizzling a bit of honey over the top.
Makes: 16 cups Calories: 180 per cup (with blueberries) Time: 5 min. prep ; 35 min. baking time per batch
- 2 eggs
- 1/4 cup canola oil
- 1 cup brown sugar
- 1/2 cup applesauce, I suggest keeping to the “no sugar added” variation
- 1.5 cups of milk (I used 2%)
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tbsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3 cups old-fashioned rolled oats
- 2 tsp. baking powder
- muffin/cupcake cups
- Preheat your oven to 350 degrees Fahrenheit
- In a large bowl mix the eggs, oil, and brown sugar until combined (no brown sugar lumps).
- Add the applesauce, milk, vanilla, salt, cinnamon and nutmeg. Whisk until well combined.
- Stir in the oats and baking powder.
- Fill each cup about 3/4 of the way and add your topping(s). If you are using toppings that don’t melt (i.e anything that isn’t chocolate) press them into the mixture a bit so they don’t fall off the top as you eat it.
- Bake for 35 minutes.
- Let the cups cool completely before digging in as they need to “set” otherwise they will crumble.
*Photo is an original belonging to me
*Recipe adapted from the beautiful blog : http://www.thewholesomedish.com