1 1/2 cups sauerkraut (separate the liquid and save)
1 1/2 cups cooked rice
Fresh grated or shaved parmesan, micro greens and paprika for garnish
Hold off on salting until the end because some sauerkraut can be quite salty
Cook onions and garlic in oil of choice (I used butter) until translucent, add in carrots and cook until they begin to soften. Add in meats (or legumes for vegetarians), spices, fresh tomatoes and zucchini and cook till browned. Add in canned tomatoes with juice and begin adding in sauerkraut juice until it reaches a taste you like. Simmer to combine ingredients. If your recipe is too sour add in a tsp of honey. Once the spices taste balanced to you add in the rice and mix together.
Serve toped with sauerkraut (the leafy part that you reserved), fresh grated parmesan, micro greens and a dash of paprika.
*Keep in mind that with all recipes spices can vary in potency. My spices are very fresh and so quite strong yours may not be so feel free to add extra oregano, italian seasoning or caraway to meet your spice requirements.
½ cup coconut milk, unsweetened almond milk ½ cup ground flaxseeds ¼ cup mix-ins which could be unsweetened coconut flakes, cup slivered almonds, chopped walnuts or pecans, sliced berries. (or you can do 1/4 cup of each) 1 rounded Tbs coconut cream (optional) Ground cinnamon
Combine all ingredients in a sauce pan and heat until warmed through or microwave for one minute. Sprinkle with cinnamon if desired or for some added crunch poppy or chia seeds.
When our palate starts craving some interesting flavor all too often we take the easy way out and give it sugar. We all know sugar tastes really nice but so can spice!
If you’ve gotten in a meal rut and your bored with the same old flavors try a new spice or spice combination, instead of carbs and sugar. Wouldn’t you rather have flavor and satisfying complex taste instead of the low quality fats and sugars that we turn to when we lose inspiration in the kitchen.
For a couple of fun combinations try…
Cinnamon, nutmeg and black pepper on chicken. (recipe later this week)
Yogurt with rose extract, cinnamon, nutmeg and golden raisins (recipe will posted tomorrow)
Lemongrass with ginger and coriander on veggies ( Safeway sells a nice lemongrass paste.)
preheat oven to 350 degrees. Cut in half lengthwise and seed, place cut side down in baking dish and add 1/2 cup water. Bake for 30 min or until tender. Use fork to scrape out stringy flesh. Use as you would a pasta noodle. Great with pesto, lemon and capers, or your favorite tomato sauce.
1 handful shredded chicken (boil entire chicken for 25 minutes and shred)
1 teaspoon no salt seasoning
1 teaspoon of dijon mustard (if you like it a splash of balsamic vinegar tastes great too) salt and pepper to taste
Vegetarian Option: 2 Hardboiled eggs
Vegan Option: 1/4 can of garbanzo beans and 1/4 block of soft tofu
Mash all ingredients in a bowl. Feel free to add in anything you normally would to a tuna or chicken salad sandwich except for the mayo! Try olives, pickles, celery, apples tomatoes, fennel, cilantro and lime, or fresh basil. Serve over a bed of spinach or steamed sweet potato, in lettuce cups or in a flax wrap.
I use this recipe interchangably with my flax tortillas and it makes packing lunch so easy! It is an adaptation of a popular recipe from wheat belly.
Ingredients: makes one wrap
3 tbs flax meal
1 tbs melted coconut oil
1/4 tsp baking soda
1 tablespoon water
1 large egg
1/4 tsp curry powder (you could also use any mix of spices you like paprika, fennel, onion powder, italian, cilantro etc)
a little coconut oil for pan
Combine ingredients, heat and oil a large pan, pour in batter and swirl the pan to help spread if needed. Cook for about 3 min and slide onto a plate. Let cool or it will fall apart!
I’m going to try these with some pumpkin spice mix toped with canned plain pumpkin and baked apples next! I think a little drizzle of maple syrup and a sprinkle of cinnamon will make these the perfect thanksgiving time dessert… I’ll let you know how it goes!!!
Wrapped anything delicious lately let us know below!
I got this recipe from a friend and fell in love! Makes 6-8 tortillas.
1/4 cup flax meal
6 tbs Hot water
1 additional cup of flax meal
2 tbs coconut flour
Couple pinches of salt and any other spices you might like (basil, cayenne, oregano, curry etc.)
mix 1/4 cup flax with hot water until it becomes gooey.
Add to other ingredients.
Mix and then knead into a thick dough. It should not be sticky but elastic.
Divide dough into 6-8 balls (depending on how big you want them) and roll with rolling pin between 2 sheets of parchment paper.
Oil (a little coconut oil or butter is preferred) and heat a pan to about medium-high.
If you want them to be soft cook for 30 seconds on each side, oiling pan as needed.
Use these in place of tortillas and don’t be afraid to throw a couple in the freezer for next week!
Have any of you tried a similar recipe with a tortilla press? If so did it work!? Let me know by commenting below 🙂