Egg Roll in a Bowl

 

 Low-Carb Easy To Make Egg Roll In A Bowl - Stylish Cravings

Ingredients

• 1 pound ground sausage, (HW: chicken, turkey, ground pork, ground beef) 
• 7 cups  Coleslaw mix 
• 2 tbsp  coconut aminos
• 1 tbsp ginger
• 1 tsp garlic powder
• 1/2 cup green onions (HW: Optional for sulfate/sulfite sensitivity)

Instructions

1. Cook meat stirring and crumbling until cooked through. 

2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 

3. Top with green onions and drizzle with more soy sauce (or coconut amino) or sweet and sour sauce.

Turmeric Tea for Allergies

https://draxe.com/recipe/turmeric-tea-recipe/

Dr. Axe:  Turmeric is a powerful anti-inflammatory – one of the most effective in the world, in fact. It’s also a natural painkiller, which can help alleviate those pesky allergy side effects without over-the-counter or prescription medication.

Why should you make turmeric tea? There’s a simple one-word answer — inflammation. It’s true that inflammation is at the root of most diseases, and it’s an issue modern medicine typically doesn’t focus on.

Like my turmeric latte recipe, my turmeric tea is made with coconut milk, ghee, honey and, well, turmeric. The curcumin present in this popular spice is what makes it a functional food and contributes to the many turmeric benefits. Not only does it help to fight inflammation that can lead to chronic pain, arthritis, degenerative diseases and digestive disorders, but it also boosts the health of your skin and helps to detoxify the body. (1)

• 1 cup coconut milk
• 1 cup water
• 1 tablespoon ghee
• 1 tablespoon honey
• 1 teaspoon turmeric (powder or grated root)

DIRECTIONS:

1. Pour coconut milk and water into the saucepan and warm for 2 minutes.
2. Add in butter, raw honey and turmeric powder for another 2 minutes.
3. Stir and pour into glasses.

Thai Pineapple Curry

http://newleafwellness.biz/2015/10/21/freezer-to-slow-cooker-thai-pineapple-curry/

Ingredients

• 15oz can of chickpeas, drained and rinsed (or green beans)
• 1 fresh pineapple, cored and chopped into 1-inch pieces
• 1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
• 1 green bell pepper, sliced into thin strips
• 1 small yellow onion, chopped (about one cup)
• 2 large cloves of garlic, minced
• 13.5oz can of unsweetened coconut milk
• 3 tablespoons curry powder
• 1.5 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes

Prep

1. Label your freezer bag.
2. Add all ingredients to your freezer bag, remove as much air as possible, and seal.
3. Freeze for up to three months.

Cook

1. Thaw overnight in refrigerator.
2. Add to slow cooker and cook for 6-8 hours on “low” setting or until onions and peppers are tender.

+ Meat Option: Add one pound boneless, skinless chicken breasts, cut into bite-sized pieces to your freezer bag (raw).

Mexican Beef and Carrots

http://newleafwellness.biz/2014/07/23/slow-cooker-beef-roast-carrots/

• 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar (HW-omit for low histamine)
• one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix (Like homemade taco seasoning. (HW: See below)   

Directions

1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve.

I think what I love most about this slow cooker beef roast and carrots is how flavorful the beef and carrots become.  My husband and I could easily eat a pound of the carrots between the two of us, and our three-year-old and baby love them.  (Our four-year-old prefers raw carrots.  She doesn’t know what she’s missing!)

Serve with rice, biscuits, or a big side salad.  YUM.

Homemade Taco Seasoning:

Yields: Enough taco mix to season one pound of meat

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon pepper (I like freshly cracked)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

Combine all ingredients.  (Easy!)

Roasted Garlic Cauliflower Alfredo Sauce

http://www.crunchycreamysweet.com

• 1 cups medium cauliflower head 4 of florets
• 7 cloves roasted garlic see my tutorial link in notes
• 1/2 cup broth or water reserved from cooking the cauliflower
• 1/2 cup grated Parmesan cheese optional but recommended (omit for vegan,low histamine) 
• dash of salt and pepper to taste

Instructions

1. Cut cauliflower into florets. Place in a large pot and fill with water or broth or an equal mix of both. Cook the cauliflower until tender.
2. Remove from water and place on a large baking sheet. Let cool slightly before blending.
3. Place cauliflower, roasted garlic cloves, half of a cup of the cooking water or broth and cheese in a blender. Blend until smooth. Add more liquid if your sauce is too thick to your likings.
4. Taste the sauce and add salt and pepper to taste.
5. Use the sauce right away or pour into a jar. Cover and refrigerate until ready to use.

Recipe Notes

How to roast garlic: Remove the outer layer of the garlic bulb, to expose the cloves in their individual shells. Cut of about 1/4″ of the top of the bulb. Place garlic bulbs on parchment paper squares. Drizzle about 2 teaspoons of olive oil on each bulb. Bring the edges of the paper together and close the bulb inside. Place baking sheet in a oven preheated to 400 degrees F. Roast for 30 to 35 minutes or until the cloves are soft. Remove sheet from the oven and let the  packets cool until safe to the touch.

How to freeze cauliflower rice

• 

• 1 pound cauliflower florets (or as much as you would like- just process one lb at a time to not over crowd processor)
• quart sized freezer bags

1. Place one pound of cauliflower into the food processor and pulse until the consistency resembles rice. Be careful not to over process.
2. Scoop about 2 cups of riced cauliflower into each freezer bag.
3. Press air out of bag and seal
4. Flatten bags and stack to freeze.
5. To thaw place the cauliflower into the refrigerator 24 hours before you want to use it.

Blueberry Sauce

http://simpleandmerry.com/blog/chicken-fingers-with-blueberry-ginger-dipping-sauce

Blueberry Ginger Sauce

2 cups frozen blueberries
1 Tbs. Fresh grated ginger (this is quite spicy!  Feel free to use less, but I love it!)
Pinch of sea salt
Squeeze of lemon (HW: not whole 30 low histamine approved -omit) 

1. Place ingredients in a saucepan.  Simmer on very low until it defrosts, then turn it up to medium heat until it forms a nice sauce.  Season how you wish.

2. Set aside to cool