As I sit, still reeling that I have somehow cultivated plant life and my garden is yielding a sizable crop, …I run into the issue of ….
WHAT TO DO WITH IT ALL??
I’m not complaining, as this is a splendid ‘problem’ to have. Nevertheless, I despise wasting food…especially food that I have worked so hard to grow. Anyone who gardens, or gets too handsy in the produce section, knows the struggle. Seemingly everything is ripe at once, and you can only consume so much before trashing it, and calling for pizza.
Case and point, alllll these babies were ready to go yesterday. In a household of 2, I needed to get creative and figure out a way to utilize everything before it wound up in the compost pile….my solution?
Crack open that icy box where unknown creatures lurk…
Freeze, freeze, freeze, baby,…freeeeeeze.
It’s a quick fix that many of us forget about. If you’re like me, and still have mom’s meatloaf from 2007 in the frosty depths somewhere…pitch it, and make room for some garden goodness. Also, I wish I were kidding about the meatloaf. Freezers have a way of harboring frigid fugitives…Please, please tell me I am not alone.
Moving on, I promised to let you in on the recipe for the greatest red cabbage you’ll ever eat. I’m getting there, and won’t disappoint. Pinky swear. Yes, I am that confident in this recipe. Yes, I have zero remorse for how cocky I sound.
Try it, and you’ll see.
Before I share the recipe… I have a confession: I was not a huge cabbage fan… until I rekindled my love for sweet, sour, delicious… German red cabbage.
However, I knew, if I planted it, I would be forced to muster up the courage to prepare and eat it. With my wedding around the corner…I am alllll about fibrous foods, that are figure friendly. Red cabbage is known for it’s *ahem* cleansing properties, so I planted away. Just look at this beaut.
After picking and washing 6 heads of cabbage, I did what any thriving, independent woman would do…
I called my mom and asked her how the heck to prepare it.
Digging through her old recipe box, she dusted off Gram’s recipe for German red cabbage. Instantly, I remembered how I loved this dish. However, it was one of those recipes that I didn’t even try to replicate, after my grandma had passed. I doubted that it would taste the same and feared failure. She typically used recipes only as guidelines. Always one to add a little ‘this and that’, rarely picking up a measuring spoon. Luckily, she truly followed this recipe, and it turned out even better than I recalled. I couldn’t believe I had forgotten about it for so long!
This stuff is life changing, guys.
For those of you who aren’t following a Ketogenic diet, feel free to prepare it without the modifications. I am rockin’ the #ketolife right now so you’ll see my tips on making it keto-approved.
Also, I just like eating it with chop sticks..OK?! German red cabbage eaten with chop sticks. Whatever floats your boat, right?
Here is the link to my fave sugar substitute which I used when preparing the cabbage:
Remember: use that freezer! Let’s reduce our waste by conserving food. It is such a simple thing to do, and makes a huge difference for our planet. Also, I challenge you to prepare a recipe which has emotional ties to your heart. If you have a dish that you miss making because of someone who has passed, pay homage to them and go for it! Maybe its uncle Joe’s apple pie, or Grandpa’s roast chicken. Even if it doesn’t taste the same, you’ll be glad you did. Pass your love on by preparing something that brought both of you joy. Take a moment and reflect on how much you value and miss them. Too often we are afraid of these feelings but they are healthy. Cooking is an art which elicits so many memories and awakens the senses. Make a conscious effort to cherish that, instead of running the other way.
Have a wonderful week, and let me know what you think of my German red cabbage. I’d love to hear about recipes that connect you to those who have passed, or are special to you. Please share!
Today we’re diving into some real talk, about food. Mainly, finding success on the Ketogenic diet with major allergy restrictions. A bit daunting, right?
As my wedding day swiftly approaches, I am highly motivated to get my bridal bum in shape. I’ve had about 10 extra lbs of love hangin’ around, and I am ready for them to be gone. My original goal was to be more svelte by summer, butttttttt that didn’t quite happen. So now I’m backtracking.
After some research, I was intrigued by the Ketogenic diet. Everyone’s doing it, and it seems to work. I am always eager to try something that has brought success to others. The Keto diet fit the bill, there was just one hitch….. (cue the horror music)……..
FOOD ALLERGIES. I have a few, which makes following diets, to a Tee, nearly impossible. Keto being no different. My main intolerances are eggs, peanuts, and chicken. I choose to avoid all poultry, pork, and red meats too.
The Ketogenic diet is a way of eating that involves the consumption of high protein/fat, and very low carbohydrates. Therefore, typical Keto meal plans include numerous recipes featuring meat and eggs. Here are some simple ways to make the Keto diet more manageable, for those with food allergies.
1. Use egg replacements. I love eggs and when I found out I was allergic to them I was devastated. My favorite swap is the VeganEgg by follow your heart. Honestly, when using the VeganEgg to make an omelet or frittata, I don’t even miss the real thing. This product works well for baking too. It is especially great for low carb pancakes and muffins. I love it. My favorite way to prepare the VeganEgg is with some colby jack cheese, any veggies I have in the house, a little cayenne, topped with some sour cream and salsa. Tasty and Keto approved. Below you will see two of my fave breakfasts with recipes linked.
Side note: This is what the VeganEgg looks like. Click on the picture if you’re interested in visiting their website. My local grocer keeps these in the refrigerated ‘vegetarian’ section. They do not actually need to be refrigerated though, so you might find them in an aisle.
Did I mention how much I love, loveeee these pancakes? They totally crush my doughy-carby-sweet cravings (and they’re even good for you!!) Top them with some sugar free syrup, and you’ve got a party. YUM.
Here is the perfect frittata recipe. I just throw in whatever veggies I can find and it turns out flawlessly every time.
2. Swap out peanuts for almonds. This tip is so easy to do, and many of you might already. Almond butter is beyond luscious and I
could eat it by the spoonful. I like to make my own, but if I don’t have time, this Barney AB is the bomb. (I order it right on Amazon)
3. Exchange meats for seafood. Substitution has been my savior when it comes to Keto. There are already tons of Keto seafood recipes, but if you’re trying to follow a specific meal plan (like on an app) this helps to stick to it. Since I am so new to Keto, I just downloaded meal plans online so that I didn’t have to do any guess work. Here is a Ketogenic chicken stir-fry recipe that I followed, just swapping out the chicken for shrimp. Viola! Allergy friendly.
4. Utilize meat substitutes, SOME are Keto friendly. I love a Boca patty or Morningstar farms breakfast ‘sausage’, here and there. It’s not something I crave everyday, but it is nice to have options. I was never a huge meat eater to begin with, but seeing tons of beautiful Keto pictures online gives me meat cravings every once in awhile!
These are my favorite Boca burgers. I like to top them with cheese, avocado, pickles, mayo, and sugar free ketchup.
I enjoy these breakfast patties with a side of avocado or vegan eggs. I like to drizzle a bit of Walden Farms sugar- free syrup over them too.
Like I said, I am pretty new to this way of eating. I simply wanted to share a few things that have helped me so far. After only a month of Keto, I have definitely noticed some changes in my body. YEY! This is the first diet that does not feel like a diet at all. Also my mood has remained positive, because protein/fat is satiating. So there you have it! I hope you find these tips and tricks helpful for following a modified Keto diet. Please let me know what your favorite Pescatarian Keto recipes are!