Tag Archives: food

Leftovers and Sneaking in more Veggies

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For Thanksgiving I made this recipe for raw stuffing.

Food Babe’s Raw Stuffing Courtesy of Ami @ Home Healthy Market
Serves: 15 – 20
  • 8 cups of pecans soaked for 2 hours, then ground coarsely
  • 4 cups cauliflower shredded to consistency of rice
  • 2 cups carrots diced
  • 1 cups onions diced
  • 2 cups celery diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp truffle oil
  • 2 tbsp dried or fresh rosemary minced
  • salt & black pepper to taste
  1. Combine all ingredients into a large bowl and mix

Well, I made a lot. ^ 15-20 servings as you see up above. There was a lot of food at our Thanksgiving meal and so not everything got eaten up. I took most of the raw stuffing home.

I liked the recipe alright but if I made it again I would tweak it ( I’ll be trying the apple, sausage & walnut stuffing next ).

What did I do with all the leftovers? I made a crock pot roast and shredded it all up and added the “raw stuffing” as a kind of filler! Double duty! It made great use of leftovers and extended the meat! The stuffing ended up tasting like the meat! Later on it turned in to BBQ which was even yummier!

Other ways I like to add veggies in meat —

  • Mushrooms & or Zucchini in meatballs or spaghetti
  • Kale/Spinach to Beef or Pork Roast
  • Spinach or Zucchini to Tuna Salad

I love to add veggies to meat. It’s such a great way to get a serving of vegetables and if you’re on a grocery budget meat could always go a little further.

I hope this gives you some ideas of how to incorporate more greens and veggies to your meats! Leave a comment and share some of your meat & veggie tips!



Eat MORE Veggies!

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When I started to change the way I ate I had to figure out how to eat more veggies at every meal.

I feel like the toughest meal to learn to put veggies with was breakfast! For years breakfast has been a high-carb, load & go of cereals, toasts, bagels, muffins & doughnuts. Yes, eggs, but always with a side of pancakes or french toast. I guess omelettes have always been a good option to incorporate veggies (underneath the bed of melted cheese).

Here are three variations of breakfast veggies I LOVE to pair with my eggs, and fermented sauerkraut(see previous post for details). – no gluten, no dairy. But oh, so yummy.

1. Cabbage Hash – 

– 1/2 Pork Sausage (you can use less meat or no meat, it is used mainly to add flavor to the veggies)

– 1-2T. Coconut Oil

– 2-4 Cups Thinly Sliced Cabbage ( you can make it chunky too, your preference or what you have time for)

*- 1 – Sliced Zucchini

*- 1-2 Cups Spinach

Season to taste with: Salt & Pepper, Oregano, Garlic Powder & Paprika


Brown sausage first and then add coconut oil & the cabbage & zucchini. I will also add spinach at the end to lightly wilt. Season and serve with eggs and sauerkraut! ( Sometimes when I feel frivolous I add avocado for extra nutrition & a creamy finish). Even if you don’t think you like cabbage you should give this a try. It will surprise you!


2. Bell Pepper, Onion, Olive Saute –

1-2 Bell Pepper (I like to use red & yellow, green is an option too)

1/2 Large Purple Onion

2-4 Cloves garlic (crushed & chopped)

2 Slices of cooked bacon (great to cook ahead of time)

5-8 Greek Olives chopped up

Season with: Salt & Pepper, Onion Powder, Paprika & Basil.

*Kale would be real easy and yummy to pump up this morning breakfast veggie mix too.

Saute the peppers & onion in coconut oil, then add remaining ingredients. serve with eggs over easy (when I eat this I can almost taste pizza). I think fresh tomatoes would be yummy with this too!


3. Steamed Broccoli, Brussel Sprouts, Or any Veggies leftover from dinner the night before.

Any leftover veggies are great with warm eggs in the morning. Or just serve eggs on a bed of spring mix!

I hope this inspires you to start your day with more vegetables! I now feel lost without morning veggies! Vegetables are a fantastically nutritious way to begin your body’s fuel for the day — just have to start thinking out of the box.

Veggies aren’t just for dinner anymore! Please share your ways of using veggies in the morning!

breakfast veggies

Adventures with Cabbage

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Many health issues have been helped by the good bacteria in fermented foods. Sauerkraut particularly, has been found to have benefits for multiple gut issues, the brain and more:

1. Leaky Gut – Good bacteria acts to balance gut flora, reduces symptoms
2. Heartburn/Acid Reflux –  Incorporating fermented food daily can alleviate heartburn & acid reflux, improving your stomach acid (which prescription medications suppress). My husband was a no-joke mess with acid reflux before we started eating sauerkraut everyday! 
3. Immune Benefits – good bacteria boosts the immune system
4. Bowel Issues/IBS/IBD: From gas & diarrhea to constipation & ulcerative colitis: bad bacteria within the gut are improved with fermented food by increasing good bacteria, aiding bowel health and reducing inflammation. 
5. Oral Health –  Good bacteria improves gum health
6. Weight Loss– Aids weight loss and boosts energy.
7. Stabilize Blood Sugar– Helps prevent blood sugar spikes and helps diabetes.

Also found to benefit those with anxiety or depression.

 I have also heard some recent studies has been done suggesting fermented foods positively effect autism as well!

  Ready to chow down on fermented sauerkraut, yet?

My favorite brand of fermented sauerkraut (& pickles) is definitely the Bubbies brand. But when you get into eating fermented food for your health the amount recommended to eat daily ranges from 1/2 a Cup to 1 Cup (usually starting out is just a few tablespoons) that amount starts to cut into a food budget. Ask me how I know. *cough cough*

About two weeks ago I gave my best wack at homemade fermented sauerkraut. Here’s how it went: One medium to large head of cabbage (outer leaves washed and removed for later use) sliced thin. Placed into a large bowl. I added a sprinkle of salt with each layer I put in the bowl. I have read some recipes where some measure the salt and some just layer. Either way I think it ends up being around 1-2 Tablespoons of salt. *note good quality salt is important – I used pink Himalayan sea salt.


I used the flat end of my meat tenderizer at first but eventually found that I just had to get my hands in and squish to really get the juice released from the cabbage.


Then I packed the cabbage into mason jars and used the outer leaves on top to keep all the cabbage submerged in the salt and cabbage juice brine. Covered with coffee filters to let air help the cabbage ferment. I set them in the cupboard and tried to forget about them (though I did check daily to be sure all the cabbage stayed beneath the brine – I did have to add some more brine).


On day 5 I tried a bite. I think maybe my kitchen is a little warmer then most ( we don’t have air conditioning ) and so I think it fermented a little faster than I anticipated. I put lids on and slid them into my refrigerator. This batch is not Bubbies. But it’s a start! I am quite happy and please with how simple it was to make on my own. I will make it again and begin tweaking what I did last time and see what changes.

I had a helping this morning with my eggs & it was yummy! Have you made any fermented foods? Any tips to share?


If you want to make your own you’ll need:

  • A large bowl
  • Sharp knife
  • Cutting board
  • 1 Head of cabbage
  • Salt ( good quality sea or Himalayan )
  • Two mason jars
  • Coffee filters & rubberbands

* also strong hands & patience