Ingredients
Cabbage Rolls

• 1 large head green cabbage, about 2 to 2¼ pounds
• 1 pounds ground beef 
• 1 lb turkey
• 1 medium onion, grated or minced
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 cup cooked brown rice

Tomato Sauce

• 2 tablespoons butter or olive oil
• 1 clove garlic, finely chopped
• 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
• 2 tablespoons (or more to taste) apple cider vinegar
• ¼ cup honey
• Salt and pepper to taste

Directions

1. Peel cabbage - I used this method:
2. Mix the meat, onion, garlic, salt, pepper, cinnamon and rice.  
3. Mix or blend together sauce.  Place about 1/4 of meat mixture in each cabbage leave and roll like a burrito.
4. Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. Bake for 2 hours in a preheated 350F oven.

Oh my oh my!  This is a new favorite in our house!  I could have eaten the whole pan plus it was super easy and I made it in less than 30 minutes.


Ingredients 

• 1 (14 ounce) package kielbasa, cut into 1/4 inch rounds
• 1 green bell pepper, diced
• 1/2 yellow, red or orange bell pepper, diced
• 1 onion, diced
• 3 small or 2 large white sweet potatoes, peeled and diced
• 2 Tbsp. olive oil
• Salt and pepper

Instructions 

1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning. 
2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 in a slightly greased pan over medium high heat. Remove the kielbasa from the pan and set aside. 
3. Add the peppers and onions to the skillet.  Sautee until softened, stirring occasionally.
4. Mix everything together in 1 pan and serve hot!

So delicious especially for fall!  Make a big batch on the weekend and have it for breakfast all week!



INGREDIENTS

• 1 cup rolled oats
• 2 cup unsweetened almond milk
• 2 tablespoons chia seeds
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• 2 tablespoons almond butter
• 1 medium apple, chopped
• Pinch of sea salt (unless almond butter is salted)

INSTRUCTIONS

• Add oats and almond milk into a large mixing bowl
• Add in chia seeds, cinnamon and vanilla extract and stir everything together
• Divide batter into two 12-ounce Mason Jars or containers
• Top with diced apples, a sprinkle of sea salt and a dollop of almond butter
• Cover with lid and place in refrigerator overnight
• In the morning, they are ready to eat! No cooking or heating required. Enjoy!

I got a request to find a good Paleo Pizza recipe and it took a few tries, but I finally got it down!  This would be fun to get the kids involved too and have them add their own toppings!

• Preheat Oven to 350.
• In a large mixing bowl, whisk together the following:
• 2 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder 
• 1 teaspoon Italian herbs (optional) 
• 1/2 teaspoon sea salt 
• 1/2 teaspoon ground black pepper
• In a separate mixing bowl (or measuring cup), add: 
• 3 large eggs 
• 2 tablespoons olive oill
• Beat together until frothy and fully combined.
• Add the liquid ingredients to the dry ingredients and mix together until dough forms.
• Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough 1/4″ thick. Remove the top piece of parchment paper and slide the crust onto a rimmed baking sheet.
• Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown.

Someone is a little upset that we took her apple away to take this picture...








One of my favorite things Gretty has started doing is leaning in for lots and lots of kisses!  AND she doesn't do open mouth kisses anymore lol.  She is so sweet!

These are perfect for Sunday football!  And the best part is they are healthy and gluten free and Paleo and delicious!



Ingredients
Meatballs

• 1 lb ground chicken
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2 green onions thinly sliced

Sauce

• 3/4 cup chicken broth
• 3/4 cup hot sauce (check ingredients - I used Frank's Red Hot Sauce)
• 1 Tsb. Honey

Directions

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper.
• Mix meatball ingredients together with hands.  Form into meatballs and place on pan.
• Bake meatballs for 4-5 minutes until outsides are brown.
• While baking mix together sauce ingredients.
• Transfer meatballs from pan into slow cooker and top with sauce making sure to coat all sides of the meatballs.
• Cook in slow cooker on low for 2 hours.
• When meatballs are done cooking, strain sauce into a sauce pan and reduce until thick whisking frequently.

Gretchen gobbled these up super fast this morning!  They are perfect to make a big batch on the weekend and freeze them.  Then just pop into the toaster when you are ready to enjoy!

• 1/3 Cup Coconut flour
• 1/4 Cup Almond meal/flour
• 1/4 tsp Baking soda
• 1/4 tsp Sea salt
• 2 Tbsp Cinnamon
• 1 tsp Nutmeg
• 4 Eggs
• 1/2 c full fat Coconut milk
• 1 tsp Vanilla extract
• 1 Tbsp pure Maple syrup
• 1 Tbsp Ghee, melted (could sub grass-fed butter like Kerrygold but wouldn’t be dairy free)
• 2 medium Zestar or Pink Lady Apples, skinned and shredded
• 1/4-1/2 c Water
• Coconut oil for greasing the skillet
  

Directions

• Sift or whisk your dry ingredients in a large bowl, set aside.
• In a medium bowl combine eggs, coconut milk, vanilla, maple syrup, and melted butter and whisk thoroughly.
• Add wet ingredients to the dry and stir to combine.
• Fold in the shredded apple and stir until it is evenly distributed throughout the batter.
• Let the batter sit for 5 minutes and then add enough water for the consistency of your liking, I used a little more than 1/4c for the ones pictured.
• Heat your skillet to 300 degrees and lightly coat with coconut oil.
• Using a 1/4 Cup measure pour the batter onto the skillet (use slightly less than a full 1/4c for best results).
• Let cook for 4-6 minutes or until the bubbles on the top pop and you can easily get a spatula underneath.
• Flip and let cook for another 4-5 minutes.

Serve with maple syrup, apple butter, almond butter, a sprinkling of walnuts or pecans or by themselves!

Recipe makes ~16 pancakes