So I decided to make some cabbage soup. There's a ton of recipes on line. But none quite like mine.
I fried everything in coconut oil until it was mostly carmelized (except the carrots which are tough mamma jamma's so were only scorched, nor the cauliflower which I added last to cook.
I subscribe to Gary and Merri Scott's Newsletter because they are always on the edge of new and interesting information. In one of Gary's recent emails he talked about how often people like writers (and truckers) can get tired from lack of exercise. Gary talks about how our brain takes it's food from our cerebro spinal fluid (not the blood stream) and that it takes exercise to move these nutrient carrying fluids to our brains. Turns out Gary's chiropractor has shown Gary a super easy and effective exercise to pump if you will, the cerebro spinal fluid up to the brain. I've started using this exercise myself and find it really does work. In a nutshell all you do is inhale deeply as you shug your shoulders back and look up. Then as you exhale you hunch your shoulders forward as you move your head to look down. I do this three or four times and find it really does help alleviate my fatigue. Here's a link to Gary's article which also has some photo's of Gary doing his anti fatigue brain exercise.
So, I saw a recipe for making creamed spinach using coconut milk. Being as I didn't have coconut milk and it was raining cats and dogs, I decided to improvise. Besides, we had a giant three pound bag of spinach, not to mention a ton of onions and some lamb that needed to be used up so I ended up creating something that didn't much resemble creamed spinach at all.
First I sliced three onions and fried them in two separate pans with ten sliced up garlic cloves using Dr. Bronners fresh pressed virgin coconut oil. After about ten minutes browning the onions and garlic I started adding handfuls of spinach. Meanwhile in the other frying pan I browned the rest of the onions and garlic then added one pound package of lamburger. I just kept adding handfuls of spinach to the large cast iron skillet, love it because it cooks down so much. I ended up using 2/3 of that giant 3 pound bag of spinach. Then I dumped the lamb and the rest of the onions and garlic over the top, added a cup of almond milk and a half cup of heavy cream (because it was there) and Cayenne Pepper, Curry Powder, Paprika, four tablespoons apple cider vinegar and Salt and Pepper to taste then let it simmer for five minutes.
Voila! A nice Healthy and Paleo, Lamb Spinach Curry. We both agree It was delicious, Although to be honest with you lamb has a very unique flavor and if you're like me and haven't had much exposure to it, may take a little getting used to.
One thing I've had to forgo on the road is the All American dish called the "Breakfast Skillet" The skillet is usually eggs, bacon (or sausage) with taters fried in a skillet and then you garnish it with lots of goodies like avocado and Chili peppers if it's a Mexican Skillet or if it's a more traditional northern skillet you might just add some gravy over the top. Pretty much anything you care to add. However, the one thing I've found, is every skillet I've seen in restaurants is made with Potatoes. This means it's not low carb, and thus out of reach for me. That is until I got home this week and whip up my own Paleo Low Carb Skillet.
First thing I do is go shopping and get a couple bags of pre broken up cauliflower at Smart and Final. Then I bring a stock pot to boil then add a bag and a half of cauliflower and boil for 6 to 8 minutes (sometimes I have to go 8 minutes because my stove sucks.), then I drain off the water and add a half cup of butter and an entire box of cream cheese and use a wooden spoon or a tater masher to mix it all. up. Season to taste. I like to put in salt, pepper, garlic powder, onion powder and a tablespoon of mustard powder. This makes a lot of mashed cauliflower so I refrigerate it although I've never had to refrigerate it longer than one day because this stuff gets eaten fast.
This A.m. I took some of that left over cauliflower (at least two cups) and added a couple home grown eggs and mixed it up.
Then I add the Eggy Cauliflower Taters to the bottom of the bacon infused pan and let it cook off some of the water that the Cauliflower invariably has at medium low.
This is the consistency of the eggs with cauliflower when it's done.
Now, I mix it up and add it onto a plate and try to be creative. This replaces both potatos and eggs in one swoop. (although you could fry a couple eggs and put them on top and treat this like taters if you choose) And too be honest by adding the egg to the cauliflower like this it tastes the most like hash browned potatoes (other than the real thing) of anything I've found...Enjoy!
So this super bowl got to watch a friend of mine was making "Seahawks Eggs" a delicious appetizer that just so happens to be low carb and Paleo too! All it takes is some large Jalapeño peppers stuffed with cream cheese and wrapped in Bacon (secured with a toothpick and...and left it on the edge of the barbacue until good and hot and the Jalapeño is soft. I'm thinking it was around half an hour but I'm not sure, so you'll have to be carefull. They were absolutely delicious though.
Been trucking since 96. My main interest is having a good healthy life.