Not long ago we had planned that Paul would retire this year from the military (after twenty years), however we found out that if he did Ethan may not be able to get the full educational benefit. We want those kids to be all trained up and smart right? So recently I was honored to be invited to watch my husband re-enlist as well as two folks getting promotions. It was a beautiful day and really pretty entertaining, not to mention I am extremely proud of Paul. One of the guys belted out the Army song and I do believe he may do well on The Voice. I worry he will be deployed again but I’ve got my fingers crossed.
Have you heard pretty much everyone in the LCHF world raving about “Crackslaw”? Yeah me too. We finally decided to give it a go, the boys moaned, complained and whined when they heard it had CABBAGE in it. I mean lets be honest, I was skeptical myself. My only other real run in with cabbage was that horrible diet soup from the 80’s and after three days of that who wants to even face another cabbage again.. EVER? There is coleslaw and that is okay once in a while and depending on the sauce so as you can see I hesitated for a long time before trying Crackslaw myself.
There are a MILLION recipes for crackslaw, seriously just punch that into the search engine of your choice and prepare to be overwhelmed. I have tried three or four variations and this one is BY FAR our very favorite.
Paul bought me a HUGE pan so I could make this on top of the stove but I actually found a cheater way to do this in the oven so now I do that instead.
2 Pounds of ground beef
1 pound of bacon
1 large head of cabbage (you can use the pre-shredded version but it is much more $$ when you need a bunch of bags)
1T Minced Garlic
1 Sweet Onion Diced
2 Bell Peppers Diced
1.5 Carrots (I use a peeler and put the carrot “curls” in) *OPTIONAL*
4T Frank’s Hot Sauce
2T Red Wine Vinegar
6T Tamari Sauce (Gluten free Soy Sauce)
Slice or Cut bacon into small pieces
Chop up the cabbage into small pieces, Take a peeler to the carrots, dice the onion and bell pepper.
To save time I toss the ground beef, bacon, onion and bell pepper all in and brown together in that big pan. If you do it separately please note I do not drain the fat off.
When the meat is browned I add the “sauce” to it. Franks, Vinegar and Tamari, Mix well.
I put the cabbage and carrot curls into two rectangular Pyrex 9×12 baking pans. There will be a TON of cabbage but don’t worry it will cook down.
Spoon the meat and sauce mixture over the cabbage/carrot mix dividing it up equally between the two pans.
Put in the oven at 350 degrees for about an hour. Stir occasionally to get the sauce covering all the cabbage.
This is a great one dish dinner. Prep is super easy and should take about 30 minutes.
Alternately you can do all of this on the stove top (because there is so much cabbage it tends to be a little messy).
Now this was such a huge hit they wanted to know when I would make it again and the boys practically licked their plates clean. This recipe does freeze well *IF* you have any leftover to freeze. I know I will need to add this to my do ahead recipe list for when we get our Zaycon beef in December. We purchased 80 pounds this summer, everyone pitched in and we cooked 32 pounds of it upfront making a number of meals to be frozen for nights I’m gone all day. It sounds like a lot but basically that worked out to be just 16 meals. The rest we packaged up in 2 pound increments and everything went into the freezer.
I was trying to locate something different to try and came across Zucchini Lasagna, It looked easy enough and I was hoping it would work out. I did have to make a few adjustments because my husband is NOT a fan of ricotta cheese. I found this one on Skinny Taste and this is my version of their recipe. Their photos are fantastic (I took mine with the iPad, so keep that in mind.
- 2 lb 93% lean beef
- 3 cloves garlic
- 1 onion
- 1 tsp olive oil
- salt to taste
- 28 oz canned diced tomatoes
- 1 can tomato sauce
- 1 small can tomato paste
- 2 tbsp chopped fresh basil
- 4 medium zucchini, sliced 1/8″ thick
- 8 oz part-skim ricotta
- 32 oz part-skin mozzarella cheese, shredded (Costco)
- 1 cup Parmesan Cheese (Costco)
- 1 large egg
In a medium sauce pan, brown meat with the garlic & onions and season with salt. . Toss meat, tomatoes, basil and salt into larger pot . Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. I put my slices on a baking rack and had it drain onto a cookie sheet so it would be easy to clean up. Skinny Taste says to use a mandolin and with as many kitchen contraptions as I have that is one I am lacking. I sliced mine with a knife. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel. Seriously do not skip this step, if you do your lasagna will be really soupy.
Skinny Taste used a grill but I skipped that step, it might remove even more moisture but I have no idea. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, 1/2 the mozzarella cheese, Parmesan cheese and egg. Stir well. I used a food processor and it took just seconds.
In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. If you have the deeper lasagna pan, by all means use it because my lasagna dripped over in the oven in the 9×12. Then place some of the cheese mixture and repeat the process until all your ingredients are used up. I thought I did not have enough for the last layer of either the meat sauce or the cheese, so I zipped all of it together in the food processor and it was great (next time I might start there, ghetto I know but it would make the entire process less messy and much faster). Top with mozzarella and cover with foil.
45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.
For us this was roughly 11 servings. Feeding 2 men, myself and 2 young women. Everyone loved it. I served it with a simple salad.
I also feel like this would freeze well if you used an aluminum pan. So if you could bring yourself to make a double or triple batch it would be really great to have it ready in the oven. I may have to keep this in mind when making freezer meals.
I started LCHF because of the pain in my legs (Fibromyalgia), I did not believe for a nanosecond it would work. I read that nearly 50% of the people who went LCHF had a 50% or better decrease in pain level. I thought SUUURREE. Since I had tried all sorts of meds including giving myself daily shots in the stomach, I had zero confidence this would work. I was not even thinking of the weight loss aspect, I had totally given up on that. I started December 2013.
I did have the Keto Flu for the first few days, almost everyone does. You feel like you actually have the flu, its your body begging for sugar. I had a headache and felt like I had been beaten with a stick, but the crazy thing is that after 2 weeks the burning pain in my legs moved out. It was crazy, I was very excited that I was starting to feel normal. A month later the telltale screaming hip pain that comes with Fibromyalgia was gone. It was such a relief. The other thing that I got control of was a touchy case of hypoglycemia. Amazing!
In February I traveled to Maryland to be with Paul, help him pack up his apartment and then drive across the country with him.
We are of course dealing with the military and at the time everything that could go wrong,.. did. We were on the East Coast much longer than we had anticipated. One thing I did before we left the apartment and every time we had a kitchen at a hotel was I made what I call BPC pucks. I melt Coconut oil and butter and then put them into Jello Shot containers in the fridge. I then had them to use in my coffee no matter where we were. I used a trusty Cuisinart stick blender (A birthday gift from Paul) to emulsify my BPC coffees (when you do this you avoid having that thick layer of floating fat on your coffee). I also made Fat Bombs. These items were stuck into a portable fridge in the car (before we got that I just put them in a small cooler with ice packs). We’d stop at Starbucks and I’d get a Heavy Cream Latte with room, toss a puck in there (emulsify if I had an outlet, if not I’d stir like mad).
While traveling across the country we would order burgers with no buns, pho tai with no noodle and double meat, steaks and salads, I splurged a few times on very thin crust gluten free pizza from Flippin Pizza. The pizza was fantastic and I wish we had one here.
I did not notice any real change other than the pain in my legs moving out until we got home, and it was like WHOOSH All of a sudden I was in smaller and smaller pants. I now wear things I’ve not touched in 14 years (and some more like 20 years). Things I lost: burning legs, hip pain, crazy hypoglycemia, dry scalp and 40 pounds.
I did not do super low carb, I was between 50-60 carbs a day, it is very livable. I am now within 10 pounds of my goal (the original goal I set maybe 7 years ago) and might have to go lower carb to get there, but I *FEEL* so much better now I’m not sure I will, I don’t like feeling deprived at all. The drawback with this way of eating is that you will need new clothes and EVERYTHING looks good.
The picture at the top is my breakfast. A Bullet Proof Coffee, a slice of Keto Pumpkin Bread and 2 egg muffins. This does not look like any other “diet” I’ve ever been on.