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Cucumber Coleslaw

INGREDIENTS

  • 2 large cucumbers, in quarters and sliced
  • 1 cup shredded veggies*
  • 1/4 cup chopped parsley

DRESSING

  • 1 cup almond mayo
  • 1/3 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 Tbsp sea salt
  • 1/4 Tbsp Herbamare
  • 1/2 t white pepper

INSTRUCTIONS
Chop up the various veggies and add HALF of the shredded veggies to the mix. Hand mix the dressing, then add the other half of the shredded veggies at the end. Adding half at the end makes sure that you get some of the color showing through. Feel free to add some fresh cracked black pepper or paprika for an extra touch of pizazz.

*Note on shredded veggies: I used white cabbage, carrot, and a touch of purple cabbage for color. You really can just be creative with what you have to keep it fresh without needing to shop for extra veggies. Just make sure to have something sweet (like carrot or beet) mixed in there and to have some lovely colors!

Braised Red Cabbage and Turnips

Ingredients

Directions

In a large saute pan, heat pan on medium and add the mustard seeds. Toast seeds until fragrant, about 1 minute. Add butter and oil. When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes. Mix in vinegar and stock. Bring mixture to a simmer, cover and braise until a knife inserted in a turnip comes out easily and cabbage is wilted and tender, about 25 minutes. Season, to taste, with salt.

(Source: foodnetwork.com)

moonbehindclouds: motivationforfitness: Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour. You will need: 1 cup long grain rice (any kind will do) 10oz bella mushrooms 2 small graffiti eggplants 1 package of smart ground original “beef” 1 red onion 1 cabbage 5 cloves of garlic Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare. Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge. Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.) Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.) Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well. Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.) Stuff the leaves, roll them shut and stack in a pyrex dish. Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.) Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!) For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice. *EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see. Yummy! Okay, last post for the night. Meant to go to bed over an hour ago. Oops
Zoom Info
moonbehindclouds: motivationforfitness: Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour. You will need: 1 cup long grain rice (any kind will do) 10oz bella mushrooms 2 small graffiti eggplants 1 package of smart ground original “beef” 1 red onion 1 cabbage 5 cloves of garlic Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare. Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge. Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.) Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.) Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well. Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.) Stuff the leaves, roll them shut and stack in a pyrex dish. Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.) Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!) For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice. *EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see. Yummy! Okay, last post for the night. Meant to go to bed over an hour ago. Oops
Zoom Info
moonbehindclouds: motivationforfitness: Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour. You will need: 1 cup long grain rice (any kind will do) 10oz bella mushrooms 2 small graffiti eggplants 1 package of smart ground original “beef” 1 red onion 1 cabbage 5 cloves of garlic Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare. Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge. Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.) Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.) Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well. Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.) Stuff the leaves, roll them shut and stack in a pyrex dish. Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.) Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!) For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice. *EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see. Yummy! Okay, last post for the night. Meant to go to bed over an hour ago. Oops
Zoom Info
moonbehindclouds: motivationforfitness: Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour. You will need: 1 cup long grain rice (any kind will do) 10oz bella mushrooms 2 small graffiti eggplants 1 package of smart ground original “beef” 1 red onion 1 cabbage 5 cloves of garlic Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare. Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge. Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.) Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.) Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well. Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.) Stuff the leaves, roll them shut and stack in a pyrex dish. Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.) Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!) For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice. *EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see. Yummy! Okay, last post for the night. Meant to go to bed over an hour ago. Oops
Zoom Info
moonbehindclouds: motivationforfitness: Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour. You will need: 1 cup long grain rice (any kind will do) 10oz bella mushrooms 2 small graffiti eggplants 1 package of smart ground original “beef” 1 red onion 1 cabbage 5 cloves of garlic Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare. Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge. Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.) Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.) Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well. Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.) Stuff the leaves, roll them shut and stack in a pyrex dish. Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.) Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!) For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice. *EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see. Yummy! Okay, last post for the night. Meant to go to bed over an hour ago. Oops
Zoom Info
moonbehindclouds: motivationforfitness: Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour. You will need: 1 cup long grain rice (any kind will do) 10oz bella mushrooms 2 small graffiti eggplants 1 package of smart ground original “beef” 1 red onion 1 cabbage 5 cloves of garlic Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare. Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge. Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.) Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.) Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well. Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.) Stuff the leaves, roll them shut and stack in a pyrex dish. Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.) Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!) For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice. *EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see. Yummy! Okay, last post for the night. Meant to go to bed over an hour ago. Oops
Zoom Info
moonbehindclouds: motivationforfitness: Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour. You will need: 1 cup long grain rice (any kind will do) 10oz bella mushrooms 2 small graffiti eggplants 1 package of smart ground original “beef” 1 red onion 1 cabbage 5 cloves of garlic Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare. Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge. Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.) Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.) Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well. Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.) Stuff the leaves, roll them shut and stack in a pyrex dish. Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.) Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!) For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice. *EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see. Yummy! Okay, last post for the night. Meant to go to bed over an hour ago. Oops
Zoom Info
moonbehindclouds: motivationforfitness: Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour. You will need: 1 cup long grain rice (any kind will do) 10oz bella mushrooms 2 small graffiti eggplants 1 package of smart ground original “beef” 1 red onion 1 cabbage 5 cloves of garlic Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare. Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge. Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.) Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.) Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well. Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.) Stuff the leaves, roll them shut and stack in a pyrex dish. Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.) Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!) For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice. *EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see. Yummy! Okay, last post for the night. Meant to go to bed over an hour ago. Oops
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moonbehindclouds:

motivationforfitness:

Tonight’s vegetarian supper was a delicious attempt at creating a vegetarian version of something my mom used to make when I was a kid. (I’ll give the omnivorous version at the end.) This is not a fast meal, but it is totally worth it. Prep time is about an hour.

You will need:

  • 1 cup long grain rice (any kind will do)
  • 10oz bella mushrooms
  • 2 small graffiti eggplants
  • 1 package of smart ground original “beef”
  • 1 red onion
  • 1 cabbage
  • 5 cloves of garlic

Get a large pot of water on the stove and a medium pot of water on the stove ready to boil while you prepare.

Cut your cabbage deep all the way around the core. No need to remove it, but go in there at least 2 or 3 inches. Place core-down into the simmering water (or a very gentle rolling boil) in the large pot. You will need to flip it occasionally if your pot isn’t large enough for the cabbage to fully submerge.

Place your 1 cup of long grain rice into the medium pot to cook. Do not cook the rice all the way. It should still have a bit of a tough center and should be loose (not sticky.)

Chop your eggplants, onion, mushrooms and garlic and saute them in a large frying pan with very little oil. (As little as possible. Spray oil works best.)

Place the sauteed veggies into a bowl with the mostly cooked rice and crumble the full (cold) package of fake ground beef into it. Mix well.

Peel the cabbage leaves gently from the cabbage using tongs. They should peel away easily (you may have to do this in shifts as the center leaves cook slower.)

Stuff the leaves, roll them shut and stack in a pyrex dish.

Bake, covered, on 375 for ~45 minutes (this depends on how done your rice was when you mixed it in.)

Serve hot with ketchup. (Yes, ketchup. I promise it’s not weird!)

For my meat eaters, ditch the veggies and mix ground pork and beef (cooked) in with the rice.

*EDIT* I submitted the recipe into my calorie counter website and posted the actual daily values for you to see.

Yummy!

Okay, last post for the night. Meant to go to bed over an hour ago. Oops

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