Stuffed Cabbage (Malfoof)

Malfoof basically means rolled. Stuffed (and rolled) cabbage is a staple dish in the Middle East but always made with a rice and meat stuffing. Today I attempted to make it my way and with no rice of course. I did not replace my rice with riced cauliflower though I’m sure you could do so if you wanted.

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Ingredients 

  • 1 cabbage
  • 2 cups of lean mince beef
  • 1 large onion chopped
  • 3 cloves of garlic minced
  • 1 tin of chopped tomatoes.
  • 1 chopped green apple.
  • Paprika, cumin, salt and pepper.

Instructions 

  • Peal off the cabbage leaves gently and immerse into boiling water for about 3 mins (until soft-ish)
  • Fry onion and garlic until golden brown, set half aside on a plate. Add the tin tomatoes and spices to the frying pan.
  • Place spices, mince meat, half the cooked onions and chopped apple into food processor. Pulse 4 or 5 times.
  • Place half the tomato sauce in the bottom of the crock pot (slow cooker).
  • Cut the bottom part of the stem from the cabbage leaves (A small triangle out of the bottom. See pic)
  • Spoon a tablespoon of the meat mixture into the bottom of the leaf and roll.
  • Layer tightly in the slow cooker. Top with remaining tomato sauce.
  • Cook on high for about 4 or 5 hours.
  • Enjoy!

Date And Apricot Paleo Granola

Paleo granola is the best! I love this stuff a bit too much, its good sprinkled on a Paleo pancake (A mashed banana and 2 eggs fried) its also great with some almond or coconut milk, you could also just shovel handfuls of it into your mouth 😉

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Ingredients

  • 1/2 cup dates
  • 1/2 cup dried apricots
  • 1/2 cup sultanas or raisins
  • 1 cup sliced raw almonds
  • 1 cup walnut pieces
  • 1 cup desiccated coconut
  • 1/2 cup sunflower seeds
  • 2 Tbs melted coconut oil.
  • 1/4 cup maple syrup or honey  (leave this out if you are on whole30 or avoiding sugars)
  • 1 Tbs cinnamon (optional)

Instructions

  • Preheat oven to gas mark 5.
  • In a food processor pulse the dates, sultanas and apricots until very well chopped.
  • Add the remaining nuts and chop until well combined.
  • Add oil and honey (if using).
  • Mix well then line a baking sheet with baking paper and spread the granola evenly over the paper.
  • Bake for a total of 30 mins till its golden making sure you toss the mixture every 10.
  • Leave out till cool and crispy. Store in tupperware or a jar.

Paleo Frittata with Zaatar

I love Frittata. Its fail proof, protein packed and great to make in advance and heat up when you are in a rush. Its also great for breakfast, lunch or dinner 😀 

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Ingredients: 

2 Tbs of Coconut oil or Olive oil

1/2 cup of lean mince meat (Optional)

1 Red Bell Pepper

1 onion or 3 shallots. 

1 sweet potato pealed, chopped and boiled.

2 cups of spinach

8 or 10 cherry tomatos halved.

6 Eggs

2 Tbs of almond milk

Salt, pepper, cumin, 1 TBS Zaatar spices. 

Instructions:

  • Preheat oven to 350, Gas Mark 5.
  • Heat Oil of choice in frying pan, fry together onions, mine if using, peppers, cherry tomatoes, spinach and potatoes and seasoning until soft and well cooked.
  • Beat eggs and almond milk in a bowl. Pour into pan with veg. 
  • Grease a baking loaf pan with olive oil and spoon in the mixture. 
  • Bake for 30 to 35 mins. 

 Enjoy!!

Day 7 of Whole30

Yay! a week down. 3 more and a bit left. 

Breakfast: Two scrambled eggs, Smoked Salmon, olives. Green apple with almond butter.

Lunch: Left over Aloo Gobi 

Dinner: Fish Fillet with salad. 

Snack: Dates, banana. 

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No workout today because its a Sunday 😉 

Day 6 Of Whole30

Breakfast: 1 Mashed banana, 2 tablespoons of coconut milk, 2 tablespoons of pumpkin puree and 2 eggs fried up and topped with strawberries.

Lunch: (ate out) Jerk chicken salad with friend plantains (check before hand for GM free, Dairy free and ask for substitute if so. )

Dinner: PaleOMG’s Aloo Gobi SO DELICIOUS!

Snacks: Dates, coconut flakes, some melon.

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Today I went for a morning 30 min jog/run/walk. It was very windy, kinda ruined it.

Hopefully going to add a recipe of my own tomorrow. Enjoy your weekend! 🙂

Day 4 of Whole30 + Pumpkin Pudding Muffins.

Today I woke up and I didn’t want eggs. I also really want to show you that whole30 is wonderful and has a lot of variety (I’m saying this and its only day 4…oops)

I know on the whole30 website they say no food thats going to remind you of other food etc what they call SWPO (http://whole9life.com/2011/10/sex-with-your-pants-on/). However I adhered to that on my first Whole30 journey and consuming something that looks pretty like a muffin (but is definitely not a muffin) is not going to make breakdown and loot the local bakery. If you feel any different then feel free to have eggs 😉
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Breakfast:  2 Yummy Pumpkin Pudding muffins (whatever! I know they arnt muffins but I like the name) recipe below.
Lunch: Chicken and Yacca Salad. With Homemade Mayo.

Dinner:  Paprica Chicken with Yuca and mushrooms.

Snack:  Mango, half an apple with a teaspoon of cashew butter.

Todays workout: 

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Paleo Pumpkin Pudding muffins

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Ingredients:

  • 1 cup of tinned coconut milk
  • 1 Banana
  • 1/2 tin of pure pumpkin puree.
  • 1 teaspoon of cinnamon
  • a sprinkle or two of nutmeg.
  • 1 tablespoon of coconut oil -melted.
  • 3 tablespoons of ground almond.

Instructions: 

Preheat oven to Gas Mark 4.5

  • In a bowl mash the banana, add the pumpkin, the spices and the coconut milk. Combine well.
  • In a small bowl mix together the ground almond and the coconut oil.
  •  Line a muffin tin/ silicone with muffin/cupcake paper cups.
  • Add the pumpkin mixture, and dollop some of the almond mix on top.
  • Bake for 20 mins. It will be runny -ish. Eat it with a spoon (or just put your face in it and eat :P)

* Each muffin contains about 150 Calories incase anyone is counting. I’m not, I just wondered.

Day 3 of Whole30 + Battata Harra

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Breakfast: 2 Eggs, 1 banana (mashed) 2 Tablespoons of shredded coconut, 2 Tablespoons of coconut milk. Fry all up into an omelette/pancake.  Topped with 3 strawberries.

Lunch: Home made beef pattie, slice of avocado, 1 tomato, 1 sweet potato and half a zucchini. ( with some homemade Paleo Mayo)

Dinner: Chicken Shawarma (roast chicken breast with Tahini, homemade garlic Mayo, baby pickles) on a bed of salad + Batta Harra.

Snack: Dried figs, an apple, a nectarine.

Last night I did not sleep well and had to wake up early so I wasn’t feeling my best today. Therefore I did not go to the gym however I did go for a long power walk in search of Yucca, which brings me to my recipe of the day Batta Harra. 

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Paleo Batata Harra (Spicy potatoes- in this case Yucca) 

Ingredients: 

  • 1 Large Yucca’s
  • 1/2 cup mixture of Olive Oil & coconut oil
  • 2 Large Garlic ClovesMinced
  • 2 shallots.
  • Teaspoon or to taste cayenne pepper
  • 1 Medium red chilli pepper.
  • 1/2 teaspoon of cumin
  • Salt and pepper.
  • Handful of chopped coriander.

Instructions: 

Preheat oven to Gas Mark 5

  • Peal and chop Yucca into big chunks. Be careful!!! Its a bit of a tough job. (I usually ask my fiancee to do it! 😉  )
  • Put the chopped Yucca in a large pan of boiling water. Boil for 35 to 40 mins.
  • Drain and set aside.
  • Mix in a bowl the oil, cumin, salt+ pepper, half the cayenne pepper.
  • Now cut the yuca into cubes and pour a little by little of the oil over them and toss to coat all the yucca.
  • Place the yucca on a baking tray and bake for 30 to 40 mins, check every 10 to 15 and toss them till they are evenly crispy and brown on the outside.
  • Now in a frying pan fry the chopped shallots and minced garlic, add the red chilli pepper (and a tablespoon of tomato paste if you wish)
  • Combine shallots mixture with the Yucca and sprinkle with the coriander.
  • Enjoy!

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