Cabbage Soup

I got on a cabbage kick when I first cut wheat out of my diet. I wanted to make sure that I wasnt replacing wheat with crap, so I looked for very healthy, very pure recipes. Like most soups you make at home, it will last for a long time (the amount, not the shelf life) so make sure to choose soups you like. And you can always freeze them.

For this soup, which I chose to keep vegetarian, is very endo-friendly.

What you will need:

  • 5 carrots, chopped (or halved if baby carrots)
  • 1 head cabbage, grated or cut into very thin slices
  • (2 medium white onions, or 1 of those ridiculously large ones, chopped)
  • 2 celery stocks, chopped
  • 1 leek, chopped
  • 2 lemons, squeezed
  • 4 tbsp extra virgin olive oil
  • 6-8 small garlic cloves
  • 1 tbsp turmeric powder
  • cayenne and/or black pepper to taste
  • chili flakes to taste
  • 2-3 liters of water

Pour olive oil in a large soup on high. Add garlic, onions, leek, salt and turmeric, and let cook until onions are soft.

Add carrots and celery, stirring occasionally. Add lemon juice.

When vegetables are getting soft add the cabbage.

After a few minutes add the water. Add seasoning to taste.

Bring to a boil and let simmer 1.5-2 hours.

Serve with a dollop of sour cream and grated cheddar cheese 🙂

Easy Meaty tomato sauce

There are tons of substitutes for pasta dishes using eggplant, zucchini or gluten-free pasta. But what makes a meaty pasta dish divine is the sauce. Sorry to my endo sisters who dont eat meat, but if you do, this sauce is going to stick around in my family for life. So simple and intuitive and endo-friendly from a gluten perspective.

What you need for this sauce (serves enough for a whole lasagna):

  • 1 package lean ground beef
  • (1 large onion, diced)
  • (8 small mushrooms, sliced)
  • 1 jar tomato sauce (or a homemade tomato sauce of your choice)
  • Italian seasoning
  • (chili flakes)
  • crushed garlic
  • salt and pepper to taste

In a skillet cook the ground beef. Set beef aside in dish (its up to you if you want the drippings or not. Its healthier without but very flavorful with).

In the same pan, cook the onions and sliced mushrooms. No need to add oil as you are using the drippings from the beef. Once the onions are clear, add garlic and then the beef.

Add the jar of tomato sauce and all the seasoning to taste. Cook covered on low for 30min. Add seasoning along the way as needed.

Below is a picture of eggplant lasagna that I used with this sauce.

IMG_3942
By the way this pic is of a cold slice – I avoided taking a pic of the hot one cus it looked kinda sloppy.

To make this recipe:

Slice the eggplant width-wise to form circles rather than lengthwise. Sprinkle the slices on both sides with olive oil and salt, and roast in the oven on a parchment lined baking sheet for 10min at 375F.

The rest of the recipe is the same as my zucchini lasagna recipe.

Enjoy!

Power Breakfast

Because rice is my saviour, I make these power rice bowls when I need a boost of flavor and protein. You can mix the ingredients up as much as you’d like.

If you have endo you can use the blend I made before – a long grain rice that contains some dried vegetables – but if you have UC its best you stick with plain rice.  A few spoonfuls piled with cooked sausage (optional), avocado and a fried egg is the perfect way to start the day.

Ingredients:

  • Rice – long grain blend or plain white rice
  • 1 teaspoon cooking oil
  • 1 egg
  • half avocado
  • 1 sausage (optional)
  1. In a small sauce pot, cook the rice as per instructions on package.
  2. (if you are adding sausage you should start cooking now)
  3. In the meantime, slice up half an avocado and set aside
  4. In one frying pan, pour in oil and place on medium heat
  5. Once hot, cook your egg to you desire.
  6. Once rice (and sausage) are cooked, place a heaping of rice at the bottom of the bowl. Layer with sausage and avocado, and top with fried egg.
  7. Season as needed.
IMG_3935

If you dont eat rice Im sure this could be well substituted for quinoa or lentils.