Category: Veggies

Posted in Gluten Free, Main dishes, Meat, Soy Free, Veggies

Meat, Red Potato, Cabbage Skillet

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1 to 1 1/2 pounds organic hamburger
  • 5 to 6 organic red potatoes, cubed
  • 1/2 to 3/4 head of organic cabbage
  • 2 Tbsp Organic Coconut Oil
  • cilantro, basil, rosemary, salt, pepper (if desired)

DIRECTIONS:

  • Brown hamburger somewhat, then push to one side of skillet
  • Add coconut oil to the other side and melt.
  • Add cubed potatoes and let them fry for a bit, turning every few minutes.
  • Once potatoes are becoming fried somewhat, mix them into the hamburger.
  • Add desired seasonings.
  • Add the cabbage into a huge heap over the hamburger and potatoes.
  • Once the cabbage is starting to steam down a bit, mix it into the potatoes and hamburger.
  • Let the entire mixture cook, stirring when needed, for about 10 to 15 until cabbage becomes soft.
  • Serve over rice, quinoa, spaghetti squash, or spoon into gluten free tortillas.

Dishing on this Dish: During the summer, this is my go to for quick dinners. We spend a lot of time in the pool and when we are done, the kids are starving and I need a nutritious meal fast. You can easily cube the potatoes while the meat is browning, then cut up cabbage while the meat and potatoes are cooking. No time is wasted! Start rice before hand and it should all be done about the same time.

I love that this meal is so flexible! One of my favorites is to spoon this into GF tortillas alongside a side of fresh, home-made guacamole with lemon. Yum! You can also sub chicken for hamburger.

Posted in Veggies

Brussels Sprouts – 2 ways to cook them

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1LB (or more) of Brussels sprouts.
  • Coconut oil (drizzle)
  • Salt
  • Pepper

DIRECTIONS (Baking):

  • Cut the butts off the ends of the sprouts.
  • Cut each sprout into halves or fourths or not at all. Up to you.
  • Arrange in single layer on baking sheet. I use parchment paper.
  • Drizzle with coconut oil (or other oil of choice).
  • Salt and Pepper to taste.
  • Bake at 375 for about 20 minutes, turning every so often.
  • Sprouts will be dark on top. Let them cool a bit and enjoy!

DIRECTIONS (Boiling):

  • Fill a saucepan 2/3 with filtered water and boil.
  • Add Brussels sprouts (already butt cut and quartered if desired)
  • Add oil and salt.
  • Boil for 10 minutes.
  • Let them cool a bit and enjoy!

DISHING ON THIS DISH: I don’t know how Brussels sprouts get a bad rap. I can’t keep enough of these in the house. My kids devour them! I think it’s all in the cooking and the seasoning. Our preferred method is definitely baking them; but during the summer months, the thought of a hot oven just isn’t appealing, so we boil them. Baking is probably better for a sensitive pallet, but my family will eat them anyway they come, so boiling works too. I have made these in an Insta-pot before, and…..ACK! It was just all wrong. Pan boiling is easier and tastes better.