Monday, December 2, 2013

Coconut-Pomegranate Bark

So my buddy Rachel shared this on Facebook and I can't remember where it came from.  Josh and I made it together and whoa!  My in-laws loved it and so did we!!!  WINNING!

Coconut - Pomegranate Bark
3 bags dark chocolate
1/2 cup unsweetened coconut, with more to spread on top
1 pomegranate, seeded
Melt the chocolate in a pot until smooth
Stir in the 1/2 cup of coconut
Spread the mixture on a cookie sheet
Top with pomegranate and shredded coconut
Freeze for 1-2 hours
Break into bark and store in Tupperware containers for up to a week! 

Cranberry-Glazed Cornish Game Hens w/ Jalapeno-Bacon Brussels Sprouts

This is something I found on Cavegirl Cuisine, BUT I couldn't find quail, so I subbed with Cornish Game Hens....WHAT AN AWESOME DINNER!!!!!!  This would even be a great Paleo choice for Christmas dinner :)

Cranberry-Glazed Cornish Game Hens
 w/ Jalapeno-Bacon Brussels Sprouts
1 cup FRESH cranberries
1 Granny Smith apple, grated
1/4 cup pure maple syrup
1 t cooking sherry
1 t nutmeg
1/2 t cinnamon
2 T orange juice, freshly squeezed
To make the glaze, place all the ingredients in a sauce pan and cook over medium heat, squishing cranberries as it cooks.  It takes about 10-15 minutes.  Press mixture through a mesh strainer or sieve to remove the liquid into a bowl.  Set liquid aside and discard the solid parts. 
4 cups quartered sprouts
4 slices of bacon, diced
1 large jalapeno, seeded and diced
2 Hens
1 small lemon, quartered
1/2 t thyme
Salt and pepper
1/3 cup water
****Since the hens take a little longer to cook, I recommend that you place them in the oven first, then add the Brussels Sprouts later on.****
Preheat the oven to 350 degrees and place hens on a roasting pan
Pat dry hens and place 2 quarters of lemon, salt, pepper and 1/4 t of thyme in each cavity
Brush 1/3 of glaze on hens and cover with a "tin foil tent", pour water on the bottom of the roasting pan and cook for 15 minutes. 
Brush another 1/3 of the glaze on the hens at 30 and then 45 minutes.  (Internal temp of  hens will need to be 165 degrees). Add water as needed to prevent the drying of the meat.
30 minutes into the hens cooking (what I did), place the Brussels Sprouts, bacon and jalapeno on a baking sheet and mix together well.  Place on the rack below the hens and cook for 40 minutes.
Remove from oven and let it rest for 10 minutes.
Serve warm and enjoy!

Paleo Mexican Chicken Soup

I LOVE crockpot meals...especially in the winter time :)  I got this from a cookbook on my Nook called Paleo Slow Cooking by Chrissy Gower.  I tweaked it a bit to add a little more spice and flavor! This one is GREAT to warm the body AND fill you up fast...AND it is PALEO!!!

Paleo Mexican Chicken Soup
1 medium yellow onion, chopped fine
4 celery stalks, chopped
5 baby carrots, diced
1 lb chicken (white and dark meat mixed)
2 garlic cloves or 1 T of garlic powder
1 jalapeno pepper w/ seeds, diced
16 ounces chicken broth
2 cans Rotel, original or mild
2 10 oz cans of enchilada sauce
1.5 t cumin
1.5 t chili powder
1/2 cup coconut milk
Cut up the onion, celery and carrots and place at the bottom of the crockpot.
Cut the chicken into cubes and place on top of the veggies
Add the remaining ingredients and stir well.
Cook on low for 7-8 hours

Roasted Citrus-Balsamic Chicken

I was looking through the website for Elana's Pantry and she has some AWESOME recipes, but sometimes here in Longview, we don't have the resources to make a lot of her we compromise AND keep it Paleo.  This one was pretty easy and I just tweaked it a bit to make is an easy Sunday dinner!

Roasted Citrus-Balsamic Chicken
1 whole chicken (with all the icky stuff out of the cavity-lol)
2 apples, quartered
2 oranges, quartered
4 sprigs of fresh Rosemary
1/2 cup Balsamic vinegar
1/2 EVOO
Preheat the oven to 375 degrees
Place the chicken in a roasting pan and stuff with 2 quarters of each fruit and 4 sprigs of Rosemary.  It WILL be a tight fit so you might have to cram (LOL)
Place the remaining quartered fruit around the chicken
Brush EVOO then Balsamic Vinegar on the chicken
Cook until internal temp of the chicken is 165 degrees (1.5-2 hours)
Serve with a baked sweet potato (cook at the same time as chicken)
and fresh green beans w/ a bay leaf, salt and pepper


Thursday, November 14, 2013

Spicy Green Beans and Baby Kale

This is a great side dish to any meal!
Spicy Green Beans and Baby Kale
1 medium onion, chopped
8 oz mushrooms
1 lb green beans
1/2 t sea salt
1/4 t black pepper
1/4 t red pepper flakes
8 oz baby kale
3 T fresh squeezed lemon juice
Warm the EVOO in a skillet and throw in the onions and green beans. 
Sauté for 5-8 minutes until slightly tender
Mix in mushrooms and spices and sauté for another 5-8 minutes
Last but not least, mix in baby kale and warm until leaves are wilted
Drop lemon juice in various places in the skillet and mix into veggies

Paleo Southwestern Meatloaf

This is AWESOME on a cold night in the crockpot! :)
Southwestern Meatloaf
1 carrot, chopped fine
1/2 medium yellow onion, chopped fine
2 garlic cloves, diced
1/4 red bell pepper, chopped fine
2 t Southwestern Seasoning
1 lb ground beef, lean
3 T cilantro
1/4 cup cauliflower, raw and shredded
2 eggs
1/2 t sea salt
1 can organic tomato paste
Mix all ingredients together, excluding the tomato paste, and place in crockpot. 
Cover top of meatloaf with tomato paste
Turn crockpot on low and cook for 7-8 hours
Serve with Faux Potatoes and green beans!!

Tuesday, November 12, 2013

Sausage, Onion and Peppers

Want to add a little spice to your dinner AND flavor??  This one is a fabulous, quick way to have dinner for the whole family!

Sausage, Onion and Peppers
1 lb Italian Sausage, cut into bite-sized pieces
3 Bell Peppers, in sections (Orange, Red and Green-see picture below)
1 yellow onion, sliced
2 cloves garlic, chopped
Sea Salt and Pepper to taste
Place the EVOO in a skillet and warm. 
Place the Italian Sausage into the pan and begin to brown. 
You might have to empty the grease several times before it is browned.
After sausage is done, place all the peppers, onion and garlic in the pan and cook until tender.
Salt and pepper to taste!
Serve with a favorite veggie!  We did green beans :)

Paleo Chipotle-Ranch Chili

Need something to warm you up and have a little kick to it?  Here ya go!

Paleo Chipotle-Ranch Chili
1 lb ground beef
1 yellow onion, diced
3 garlic cloves, peeled and diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 can stewed tomatoes, chopped
2 t Southwest Seasoning
1 T parsley
1 t dill weed
1 t onion powder
1 t sea salt
1/2 t garlic powder
1/4 t black pepper
1 t chipotle seasoning

Mix all the ingredients for the Chipotle-Ranch together in a small bowl and get aside
Brown the ground beef with the onion and garlic cloves until almost brown all the way through (the beef)
Add green and red bell pepper, stewed tomatoes and Southwest Seasoning and stir well.
Add Chipotle-Ranch seasoning and stir well.
Simmer for 15 minutes and serve!!!
Need a Vegan alternative?  Take out the ground beef and add kidney and pinto beans!

Tuesday, August 27, 2013

Stuffed Pablano Peppers

I was craving something with a little spice to it...something from the South of the Border!  Josh and I went to a local Hispanic market and I had an idea that would just blow our taste buds away!!!

Stuffed Pablano Peppers w/ Chili Verde
3 large Pablano peppers, lids off and cleaned out
1 lb ground pork
1/2 cup yellow onion, diced
2 garlic gloves, diced
3 T Cilantro
1 tomato, diced
1/4 cup black beans
Preheat oven to 350 degrees
Lightly ground the pork, onions, garlic and spices together until the meat is almost done
(don't over-brown b/c it will dry out while baking)
Add diced tomatoes and black beans, mix well
Stuff pepper and lay in a baking dish covered with cooking spray
Sprinkle remaining pork mixture on top and a little EVOO
Cook on 350 degrees for 30-45 minutes
Top with Chili Verde sauce (found in a jar at Walmart)

Tuesday, July 9, 2013

Stuffed Butterfly Chicken

Talk about a protein kick!  This was so filling that I could only eat half!  Saved the rest for lunch today!

Stuffed Butterfly Chicken

4 pieces bacon, cooked and crumbled
2 chicken breasts, butterflied
1/2 cup cherry tomatoes, quartered
1 jalapeno, diced fine
2 T basil
Salt and pepper to taste

Preheat the oven to 375 degrees

After cooking the bacon, crumble it and place 1.5-2 pieces in the middle 
of the butterflied chicken breast.

Place tomatoes, jalapeno, basil, salt and pepper on top of the bacon.

Fold over chicken breast and use toothpicks to hold it together, ususally about 3-4.

Place stuffed chicken in baking dish with 1/4 cup water

Cook for 45-50 minutes, or until chicken temp reads 165 degrees

Serve with salad or fresh veggies!


Friday, July 5, 2013

Paleo Meatloaf

Need a Southern Comfort?  I got the BEST thing for that craving!

Paleo Meatloaf

3/4 head cauliflower
1-1.5lb ground beef
1/4 yellow onion, diced
Garlic clove, diced fine
1/2 your favorite Paleo salsa
2 eggs
1 small can green chilis
1/2 Almond Flour
2 t chili powder
3/4 t cumin
3/4 t oregano
1/4 t basil
Small can tomato paste
Sea Salt and Pepper

Preheat oven to 350 degrees
Process the cauliflower, onion and garlic in a food processor until finely chopped. 
Mix in with the ground beef (I used my hands to thoroughly mix it).
Add salsa, chilies, eggs, almond flour and spices. 
Mix thoroughly with hands to disperse all ingredients.
Place in meatloaf in pan and top with tomato paste, salt and pepper. 
Bake for 1.5 hours or until internal temp reaches 165 degrees!
For REAL Southern comfort, serve with Faux-Potatoes and Green Beans!

Tuesday, July 2, 2013

Paleo Egg Scramble

I  need a change...a breakfast change!  I am getting SO tired of two eggs, 1 sliced tomato
and 6 almonds.  I needed a fix...

I tried this yesterday and today and BOY it was awesome!!!

Paleo Egg Scramble

1-2 slices bacon
2-4 eggs
4 cherry tomatoes, quartered
1/2 cup green bell peppers/yellow onion mix
1/4 cup spinach leaves, torn
Salt and Pepper to taste

First I bake my bacon.  For some reason, to me, it tastes better. 
Place your bacon on a cookie sheet, place in cold oven,
turn the temp on 400 and timer for 20 minutes.

After bacon is cooked, place onions and peppers in pan and cook on medium-high until tender. 

Add bacon, eggs and spinach and scramble until done.

Place on plate and top with cherry tomates, salt and pepper! 

Monday, July 1, 2013

Baked Paleo Apple Crumble

Summer is a time to enjoy apples...fresh ones at best!  Here is a great and refreshing dessert that is light and Paleo!

Baked Paleo Apple Crumble

4 Gala or Granny Smith Apples (your choice)
1 T Cinnamon
Pinch of Nutmeg
1 T Coconut Oil, melted

2 T Coconut oil, melted
1 Cup Almond Flour
2 T Honey

Preheat the oven to 350 degrees

Chop the apples, with the skin on, into bite-sized pieces. 
Place in small casserole dish and toss with cinnamon and nutmeg

Combine all the ingredients for the crumble and mix until the mixture resembles and "crumble".

Sprinkle on the top of the apples
(**add a touch of cinnamon if you want**)

Bake at 350 degrees for 30 minutes and enjoy warm!


Sunday, June 16, 2013

Skirt Steak Tacos

This is a GREAT summer dish from the "Practical Paleo" book!  It is quick and easy after a hard workout at the Box!

Skirt Steak Tacos
Juice and Zest of one lime
1 clove garlic, minced
1/2 chili powder
1-1.5 lbs skirt steak
Sea salt and pepper
1 head Boston lettuce
Cherry tomatoes
1 avocado, sliced
1/4 cup fresh cilantro
In a large mixing bowl, whisk together zest and juice of the lime, chili powder,
garlic and salt and pepper.
Place skirt steak in bowl and massage marinade into the meat
Grill for approximately 3-5 minutes each side, remove and let rest for 10 minutes
Gently separate the Boston lettuce leaves and place on the plate
Top with slices of skirt steak, avocado, tomatoes and cilantro!  Enjoy!!!!

Spaghetti Squash Bolognese

Craving Italian food?  I have the fix for you...and it is Paleo!  I found this gem in the "Practical Paleo" book.  Very simple to do! 
Spaghetti Squash Bolognese
1 spaghetti squash
Sea salt and pepper
2 T butter
1 yellow onion, diced fine
1 carrot, diced fine
1 stalk of celery, diced fine
1 clove of garlic, diced fine
1 lb ground beef
4 slices of bacon, cut into pieces
1/2 cup coconut milk, full fat
3 ounces tomato paste
Preheat the oven to 375 degrees
Slice the spaghetti squash in half (lengthwise) and scoop out the seeds and inner portion of the squash (like a pumpkin).  Sprinkle with salt and pepper and place face down on a baking sheet and roast for 35-45 minutes.  The flesh of the squash will become translucent in color and the skin begins to soften and easily separate from the "noodles" that make up the inside. 
 (I use a fork to produce those "noodles")
*** Here is a link to help you with the squash! ***
As the squash is roasting, in a large skillet, melt the butter and sauté the onions, celery carrots and garlic until tender.
Add the ground beef and bacon and cook until all the way browned through.  Once the meat is completed, add the coconut milk and tomato paste and simmer over low heat for 20-30 minutes.
Add sea salt and pepper to taste before removing the sauce from the heat.
Allow the squash to cool and so that you are able to handle it.  Scoop or fork out the flesh from the inside of the skin into a bowl. 
Serve side by side on a plate, mix and enjoy!!!

Paleo Gingerbread Loaf

So I discovered this AWESOME new book called "Paleo Indulgences"....OMG at the sweets and other things we crave in this lifestyle....and it is ALL Paleo!

My first run from this book, I did a Gingerbread Loaf.  The house smelled so warm and fabulous and the gingerbread was very moist and yummy!  Here is the recipe!

Paleo Gingerbread Loaf
1/3 cup coconut flour
1/4 t sea salt
1/2 t baking powder
3 T cinnamon
1/4 t nutmeg
1 t ground ginger
4 eggs
2 t pure vanilla extract
1/4 cup pure maple syrup
1/4 cup coconut milk (full fat)
2 T coconut oil, melted
Heat oven to 350 degrees and spray loaf pan with non-stick spray
Place all the dry ingredients into a large bowl and mix well.
Add the wet ingredients, EXCLUDING the coconut oil, and blend well with a hand mixer.
With the mixer on low, slowly add the coconut oil, 1 T at a time
Pour mixture into loaf pan and cook 35-40 minutes at 350 degrees
Check to make sure the middle is done by sticking a knife in and it comes out clean!
ENJOY while it is warm!

Tuesday, June 11, 2013

Paleo Greek Salad with Avo-Ziki Dressing

This is my NEW addiction....salads!  I found this in "Practical Paleo", thought I would try it and MAN!  Y'all gotta make this!

Greek Salad with Avo Ziki Dressing
4 cups romaine lettuce, chopped
1/2 cucumber slices
1/2 cherry tomatoes
1/4 cup sliced Kalamata olives
2 T capers
Place lettuce on bottom and top with veggies
Avo-Ziki Dressing
1 ripe avocado
Juice of 1 lemon
1/4 cucumber, chopped
1 small clove garlic
1 T dill week
2 T EVOO (x2)
Place all in food processor and whip until creamy. 
 Place medium-sized amount in small bowl and add EVOO until a dressing consistency. 
Add to top of salad and top with oregano!
Yummo!  You will stay full for hours!!

Moo-Less Chocolate Mouse

Yes, yes....I know.  It has been since MARCH that I posted something...I promise to get back into the swing of things!

I have been having this whole "Sweet Tooth" thing lately.  I have had to cut fruit out almost completely to lean up, so I looked into the book "Practical Paleo" and found something I haven't had in years!!!!!

Moo-Less Chocolate Mouse
2 ripe avocados
1/4 cup unsweetened cacao powder
4 T full-fat coconut milk
4 T honey
1/2 t pure vanilla
Pinch of cinnamon and sea salt
Place all ingredients into food processor and whip until creamy.
  Serve with dark chocolate chips on top.

Saturday, March 9, 2013

"Spaghetti" with Meat Sauce

I LOVE Italian food and I LOVE spaghetti!  This totally cured my craving and it was so filling and healthy!
"Spaghetti" with Meat Sauce
1 cup carrots, chopped
1 cup yellow onion, chopped fine
1 cup zucchini, chopped
1 green bell pepper, chopped
2 cups mushrooms
1 lb grass-fed ground beef
1 lb no casing Italian Sausage
28 oz organic crushed tomatoes
28 ounces organic whole peeled tomatoes
2 large garlic cloves, crushed
2 T Oregano
1 T Basil
1 T black pepper
Place the EVOO in the bottom of the crockpot and turn it on low
Chop all the veggies and add to the Crockpot
In a large skillet, brown the Italian Sausage and ground beef until it has minimal pink.  DO NOT over cook where it is all brown and is about to get slow cooked! :)  Add the meat to the Crockpot.
Add all the remaining ingredients and give it a few stirs to incorporate all the flavors!
Cover and cook on low for 4-6 hours. 
Serve over steamed Spaghetti Squash and enjoy!

Tuesday, March 5, 2013

Mediterranean Lamb Roast

This was so yummy and even better the next day for lunch!!! Very easy and quick to prepare, too!

Mediterranean Lamb Roast

4 lbs Lamb Roast
1 yellow onion, quartered
4 large carrots, chopped in 1-inch pieces
6 garlic cloves, smashed
1/4 cup Kalamata olives
1/4 cup brine from olives
32-ounce organic whole, peeled tomatoes

Place the lamb roast on the bottom of the Crockpot, flat as you can

Place all the veggies on top and the tomatoes last.
Cover and cook on low for 6-8 hours

Enjoy a nice Mediterranean meal with a salad or
veggie of your choice (Paleo veggie!)


Monday, March 4, 2013

Mango Salsa over Rainbow Trout

I love trout....when I can't taste it!  I am not a "fishy" kind of person!
This is something you will love!
Mango Salsa over Rainbow Trout
1 16 oz can diced tomatoes
1 jalapeno, seeded (or not if you like hot!)
1/2 yellow onion, chopped
2 T fresh Cilantro
Juice of 1 lime
2 cloves of garlic, minced
1 mango, diced
1-2 Fillets of Rainbow Trout
Place the trout on a piece of foil and turn the grill on low
Place the trout on the foil on top of the grill and cook until flaky
Remove from heat and let it rest while you make the salsa
Place everything together in a bowl and mix thoroughly. 
You might want more Cilantro, depending on your taste buds! :)
Serve on top of trout with any Paleo veggies and enjoy!

Wednesday, February 27, 2013

Spring Citrus Chicken

What a great way to start cooking for spring!  With yummy citrus flavors and warm seasonings,
this makes for a great meal on a weeknight!

Crockpot Spring Citrus Chicken

1 whole chicken (get all the stuff outta it!)
1/2 yellow onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 carrots, chopped
3 lemons, 1 quartered, the others for juice
1 T Rosemary
1/2 T Thyme
Sea Salt and Pepper
2 Bay Leaves
1 cup Chicken Broth

Place the chicken in the crockpot

Quarter one lemon and place inside the cavity of the chicken.
Cover with veggies and seasonings. 
Pour in Chicken Broth and Squeeze the juice of 2 lemons on top.

Cook on low in your Crockpot for 6-7 hours.

Serve with any type of Paleo veggies!!! 
We had a fresh salad on the side

Thursday, February 21, 2013

Italian-Style Pork Tenderloin over Mashed Faux Potatoes

This is something I created myself and we really enjoyed it more than I was thinking we would! 
Very filling and it warmed me up as the cold front moved through!

Italian-Style Pork Tenderloin
Over Mashed Faux-Potatoes

2 pork tenderloins, trimmed of fat
1 laerge can organic diced tomatoes
2 T Oregano
1 T Basil
1 T Garlic Powder
1 can organic mushrooms
2 Bay Leaves
1 cup Chicken Broth/Stock

Place the pork tenderloin on the bottom of the crockpot
Place diced tomates on top, then all the spices and mushrooms

Pour in Chicken Broth and cook on low for 7-8 hours

Mashed Faux-Potatoes

1 head Cauliflower
2 T Butter
Sea Salt and Pepper to Taste

Steam the cauliflower 30 minutes
Place in blender and puree with butter, salt and pepper

Plate faux-potatoes and place Pork Tenderloin on top!


Wednesday, February 20, 2013

Mushroom and Tarragon Chicken

This was so yummy with the side dish I included!
Mushroom Tarragon Chicken
w/ Bacon-Wrapped Asparagus
4 chicken breasts
Black Pepper
2 cups white mushrooms, sliced
1 shallot
1 tomato, diced
2 cups chicken broth
1 T Tarragon
1 T Parsley
 Place the chicken breasts on the bottom of the crockpot and pour mushrooms on top 

 Place all remaining veggies and seasonings on top and chicken broth
Cook on low for 7-8 hours
Bacon-Wrapped Asparagus
1 bunch of asparagus
4 strips of bacon
Take 6-7 spears and wrap with bacon
Cook in oven on 375 degrees for 30 minutes


Tuesday, February 19, 2013

Paleo Comfort Food - Crockpot Beef Stew

This is such a reward after a killer WOD!  Great comfort food!

Beef Stew

1-2 lbs beef stew meat
4 stalks of celery, cut
2 carrots, sliced and quartered
1/2 large yellow onion, diced
1 yellow squash, quartered
2 garlic cloves, minced
2 cups chicken broth
1-2 T Rosemary
1 T Oregano
2 bay leaves
Sea Salt and Pepper

Dump all in Crockpot and stir well.

Cook on low for 7-8 hours and serve hot!


Monday, February 18, 2013

Paleo Fajita Salad

Josh found out through his crew about a phenomenal Hispanic market off Green Street in Longview, so we decided to go take a look! 

Their meat was fresh and already marinated in spices we can use with Paleo, so that gave us an idea.  For us to cook in bulk, we grabbed 3lbs of chicken and 3 lbs of steak and grilled it, cut it up and placed it in a Tupperware container.  Then the salad came as an idea...

Paleo Fajita Salad
2 cups of either Romaine or Iceberg lettuce
6 grape tomatoes cut in half
10 black olives, whole
1 avocado sliced or chopped
1 cup chicken/steak
Juice of 1 lime
Plate the lettuce, then all the veggies
Place the meat on there last
Juice the lime over the entire salad as your dressing and enjoy!
Just that easy....just THAT simple!

Wednesday, February 13, 2013

Southern Comfort Foods

Who said you can't have fried chicken during your Paleo journey...NOT ME!!!!!
Paleo-Style Fried Chicken
1 cup coconut oil
2 large eggs
2 cups almond meal/flour
2 t Paprika
2 t garlic powder
1 t salt
1 t black pepper
1 t thyme
2 t chipotle powder (optional)
2 lbs chicken (whole cut up)
Heat oil in a large frying pan and oven to 350 degrees
Whisk eggs in a medium-sized bowl
Combine all dry ingredients into a large bowl and mix very well
Place chicken pieces in egg and wet thoroughly both sides
Place in dry mixture and coat evenly and well
Place in frying pan (might take two batches).
Cook until golden brown on both sides.
Remove from pan onto cooking sheet...repeat if necessary
Place chicken on the cooking sheet into the oven at 350 for 30-35 minutes or until
internal temp reaches 165 degrees.
(yes my oven needs cleaning!!)
Plate and serve with green beans and mashed-faux potatoes!!!
Can we say southern Paleo cooking at it's best? 
 It was AWESOME and helped my craving for fried chicken and mashed potatoes!!!


Monday, February 11, 2013

Cabbage Rolls with Cranberry-Tomato Sauce

All I can say about this is...WOW!
Cabbage Rolls with Cranberry-Tomato Sauce
1 head cabbage, leaves carefully separated to remain intact
1 cup grated cauliflower
Sea salt and pepper
1 lb lean ground beef
1-2 gloves of garlic, minced
1/2 yellow onion, diced fine
1 t rosemary
1 32-oz can organic crushed tomatoes
1 cup organic cranberry sauce, no sugar added
Preheat oven to 350 degrees
Place the cabbage in 2 inches of water and steam until the leaves are soft.
While the cabbage is steaming, sauté the cauliflower in a sauce pan. 
 Sprinkle with sea salt and pepper. 
 Remove cabbage and cauliflower from heat.
In a mixing bowl, mix together cauliflower, onion, garlic, rosemary
 and ground beef until very well combined. 
Use your hands and get dirty!!
Place 1/4 cup of meat mixture onto end of cabbage leaf and roll the bottom up...
Fold the sides....
Roll a little more....

Place in oven-safe dish, side by side.
In the same pan you cooked the cauliflower, place the can of crushed tomatoes
and cranberry sauce and heat until well combined.  Pour over cabbage rolls.
Cover w/ foil and cook for 25 minutes at 350, and then uncover
 and cook for 20 minutes.
Plate and serve immediately!
Makes a great meal by itself of with a salad!