Big Daddy loves crab cakes. Everywhere we eat, no matter what part of the country or what type of restaurant, if they have ‘em, he orders ‘em. He spots them in his first, cursory menu glance. Sometimes he gets them for an appetizer (before his steak…semper carnivore); other times, he eats them alone. Then he goes to get ice cream. He’s pretty predictable that way.
The problem with crab cakes when you’re on a carb-aware type eating plan is that they are chock-full of breadcrumbs. While I could make a breadcrumb-free version of crab cakes (I know. I know.), I thought I’d let him try this dip out instead and see if he liked it.
Big Daddy gives this dip a hearty two thumbs up. And Big Daddy didn’t get to be Big Daddy by not knowing about good food.
It’s easy. It’s quick. It’s Big-Daddy-approved. What more could a recipe achieve? Served with veggie dippers or flourless crackers for crunch, it’s a creamy and flavorful take on seafood. Big Daddy likes those mini sweet peppers. I’m thinking this dip would be good on them. He’s thinking what I’m thinking.
Ingredients 5 oz. 1/3 less fat cream cheese, room temperature
2 TBS reduced-fat mayonnaise
3 tsp prepared horseradish
1/2 tsp lemon juice
1/2 TBS white cooking wine (omit if desired)
1/2 TBS almond milk (or other liquid)
4.25 oz can white crab meat, drained and flaked
Instructions 1. Preheat oven to 350 degrees.
2. Mix cream cheese, mayo, horseradish, lemon juice, wine, and milk together until fluffy.
3. Fold in crab meat.
4. Pour into greased baking dish.
5. Sprinkle lightly with paprika.
6. Bake for 20 minutes or until hot and bubbly.
Serve on crackers or veggie dippers.
Don’t forget about the GIVEAWAY going on this week! One lucky subscriber wins his/her choice of a Trim Healthy Mama book, three bags of THM Sweet Blend, a hand weight set, or a Camelbak water bottle. Click here for details.
Also, my best-good friend, Sarah, over at Mrs. Criddle’s Kitchen has a GIVEAWAY going on this week, too! Y’all head over there, check out some of her delicious recipes and enter to win!
This…this is the water bottle that saved my sanity.
Okay, maybe that was a little dramatic, but not by much.
About a month or so ago now, I was reading one of my favorite blogs, Large Families on Purpose by Erika Shupe. While we don’t have a large family by most standards and certainly not as large as Erika’s, her organizational tips and tools are right up my OCD alley. She lives with her husband and their nine children in an 1100 square foot house in Washington state. Every space, every minute, every car, every closet, every cabinet is meticulously organized, and this organizational masterpiece is cataloged on her site. I’m considering moving in.
When I got to her post about the sippy cup madness, I knew I’d found a fellow sufferer.
In our house lives this little person. His name is Ty.
He likes to swim, nap, watch Curious George, take long walks on the beach, share Ring Pops with his sister, and eat the straws off of his sippy cups. Yes, we feed him regularly.
And while this, in and of itself, is reason enough for me to chuck the sippy cup altogether (choking hazard much?), there’s also the matter of the sippy cup cabinet. Every time I reached into that dad-gummed thing, something fell over, creating a domino effect. I’d spend the next half-hour trying to figure out which straw went with which cup and where the blue top was.
Ain’t nobody got time for that.
Enter Erika’s post. She blogs that she invested in Camelbak water bottles for all of her children. The gist is that she uses the smaller-sized bottles, like Ty’s dinosaur bottle, for the smaller children, while big kids get a full-sized bottle. Every kid gets a different color. Each morning, one of her older children fills each child’s bottle with water, and the bottles are stationed, all day, at each child’s place at the kitchen table. No more kids asking for a drink of water…constantly. No more spills. No more, “Whose cup is this?” No more, “Where’s your juice?” No more finding cups of milk days later in the toy box. No. More. Eating. Of. The. Sippy. Straws. Over.
Throughout the day, she has an easy read on how much water each child is drinking, which may not be a huge deal in the soggy Northwest, but here in Texas, it’s a thing.
I loved this idea so much that I bought, that very day, this bottle for young Ty. They’re a little bit pricey, but at the rate we were chewing going through sippy cups (and my sanity), this has saved us a half-ton of money.
Each day he drinks out of it, and I keep a mental note of how much water he’s had in the 100-degree Texas heat. Each evening I rinse it and lay it out to dry. Every so often I run it through the dishwasher. And the best part? He doesn’t chew the straw!
I loved this idea so much that, when my punk nephews (Auntie Heather loves y’all!) were coming to Texas for a visit, I bought them each one, too.
They’re a little bit pricey, but at the rate we were chewing going through sippy cups (and my sanity), this has saved us a half-ton of money.boy got a different color and nobody got their juice stolen. Eeeeeeeverybody’s happy. I’d have paid twice that for the sheer argument-less value alone!
Now that The 30-Day Exercise Challenge is upon us, I’m thinking of getting one for McKenna (age 14) who’s going to be Shredding with me (not by choice but graciously, nonetheless) and, maybe, just maybe, I’ll get one for myself.
I love this turquoise color. It makes me feel peaceful. When one is Shredding anything that makes one feel peaceful is more than welcomed.
Camelbak bottles are BPA-free. They have glass options too, but that doesn’t fit a two-year-old’s lifestyle. They also provide a lifetime guarantee on them. Finally, and this is my favorite part, the straw and spout are easily replaced by purchasing an inexpensive straw kit. I got the boys’ bottles at Target, but they are sold wherever sporting goods are. Amazon has them, too.
Author’s Note: This is NOT an official THM post. This is my story, my strategy, a portion of my journey down the THM road. THM stands for Trim Healthy Mama, the title of a book written by Serene Allison and Pearl Barrett. The book outlines a break from the (or at least my) American tradition in terms of thinking about food, a call to eat and enjoy food the way God intended it. Besides owning the book and subscribing to this way of eating, and routinely purchasing and enjoying their sweeteners, I am not otherwise associated with or employed by THM. I’m ‘just’ a regular Mama…like you. This post was written under the assumption that the reader has/has access to the book and holds a basic understanding of the meal types and eating cycles. If you don’t currently have the book, go buy it, man!
While there are few guarantees in life, I guarantee that any errors made here are completely mine and absolutely unintended. If you’ll let me know about them in a most gracious and loving manner, I’ll try to fix ‘em quickly. If you’re determined to be mean and nasty, eat some cake. That always helps me feel better.
Author’s Note, Part Deux: To learn more about my weekly meal-planning process, click here.
Author’s Note, III: I’m going to make Peanut Squares now. Amen.
If you like FREE stuff, you’ll want to read all the way to the bottom of this post!
Last week, I offered up my meal-planning strategies to you in the hopes of helping other Mamas. I included my personal first week’s meal plan and grocery list, in addition to a blank, meal-planning printable so that you could go forth and meal-plan like a boss. Remember this? :)
I also included a survey asking for feedback on further meal planning, and, boy did you respond! Thank you!
You said you wanted more Fuel Pull meals and snacks, and you’ll see them added to this week’s meals. You said you’re on a budget (me, too!), and this week’s meal plan is perfect for that, offering lots of inexpensive options and opportunities to stretch one food staple across many meals (whole chickens are cheap, man!). You said your kids were starting back to school soon (already?) and you wanted school lunch ideas. Coming right up…sometime this week, so stay tuned (I’d love to include YOUR ideas if you’d be willing to leave them in the comments section of this post)! I hope I hit all of your highlights, but, if you want more or less of something on next week’s plan, I welcome your feedback.
Simply print it out, make your grocery list (You’re ready! You can do this! I believe in you! Don’t forget the toilet paper!), cross off what you already have at home (This makes me feel so accomplished and powerful! I really should get out more.), and shop away. And don’t worry if you can’t start it on Sunday. Just start Sunday’s meals on your Day 1 of the week. There should be no super-secret-squirrel ingredients in any of these meals, with a few exceptions. In those cases, I’ve noted a work-around, or you can substitute that meal/snack with something else entirely. If you’d like to order the defatted peanut flour mentioned on the meal plan, this one is the one I use.
On the meal plan, I’ve utilized primarily recipes from the book. They feel safe. However, I did start being more adventurous in my second week and branched out to The Blogosphere, Pinterest, and other forums for recipes.
Here are direct links to the non-book recipes I reference on this week’s meal plan:
Gwen’s Easy Bread from Gwen’s Nest: We would be eating this if we were not on THM! I use 4 1/2 cups whole wheat flour and 2 cups all-purpose.
I have never, not for one day, liked broccoli. Every member of my household loves broccoli and would eat it every night if I were willing to stink up my kitchen cook it regularly. It smells like feet. And it smells even worse warmed up in the microwave the next day. Plus, it’s got a creepy texture.
If the Lord wanted me to eat broccoli, He’d have made it to taste like a doughnut.
When I was a teenager, my mom (a weirdo broccoli-lover) found a recipe for a broccoli salad, probably in a church cookbook somewhere. Apparently she thought it would go over big-time, because she made it and put it on the table…at Thanksgiving! Thaaaaat’s right. Right there, beside the turkey and dressing, the sweet potatoes, the green beans, the corn, the mashed potatoes, the macaroni-and-cheese, and the pumpkin and pecan pies, was a big, ole bowl of broccoli salad. She’s got a lot of nerve, my mama! While I’m not at liberty to repeat what was said once I realized there was flippin’ broccoli on the Thanksgiving table (I’m trying to get more sanctified about these things), I can tell you this: there was an eyeroll involved. Let’s just say I was less than thankful.
She challenged me to try the parts that were not broccoli-related, which I did begrudgingly. To my utter shock and amazement though, after one bite, I was hooked. Another eyeroll, this time from my mama (Can YOU imagine having me for a child? God bless her.). The dressing is addictive. It’s sweet and tangy and creamy-dreamy goodness. Right then I decided that, even if it meant eating broccoli, I was eating as much of that dressing as I could. Shoot, man. You could whip up a batch of this dressing and pour it over an old shoe, and…nevermind.
While the original recipe calls for white sugar and raisins (both ingredients that add to the sweetness factor but are off-plan on a low-carb/THM-style diet), I have modified it to be more low-carb, perfect for an S-style side dish! However, if you are not sugar-free or low-carb, I’ll include the sugar conversion, too. Because I love you, you sugar fiend.
A Word About Mayonnaise:
The dressing for this salad is mayo-based; thus, the need for a little behind-the-scenes information. In our house, mayonnaise is not just something we put on a sandwich or mix into our deviled eggs. Mayonnaise is something to savor, a condiment that brings new life to dishes, even when used sparingly. As such, I’m pretty picky about what kind of mayo we use; I’m a mayonnaise snob, if you will. And even if you won’t. We only use Duke’s mayo. A serving size contains 100 calories and NO sugars and NO carbs. Plus, it’s the best-tasting mayo on the market (educated opinion backed by anecdotal evidence), hands-down. I can find it at Kroger here in Texas; however, if you live in a market where it’s not carried, you can buy it here. It’s a bit pricey, but worth every penny.
Summer-Fresh Broccoli Salad
Easy peasy. See those ingredients up there? Throw them into a bowl. Mix up the dressing in another bowl. Pour dressing over dry ingredients. Thoroughly combine. Cover and store in fridge. The longer it sits; the better it gets. To a point, of course.
Ingredients Two heads of broccoli, trimmed and cut into bite-sized pieces
1/2 cup pine nuts 1/2 cup slivered almonds
1/2 small red onion, diced
1/2 lb. bacon, fried crisp then chopped into bits
1 cup Duke’s mayonnaise
2 Tbs. white wine vinegar (or plain white vinegar
Instructions 1. Combine first five ingredients in large mixing bowl.
2. Whisk together mayo, vinegar and sweetener in separate small mixing bowl.
3. Pour dressing over dry ingredients. Mix until combined.
4. Store, covered, in fridge.
*Sweetener notes: I use 8 teaspoons of THM’s Sweet Blend (a stevia/erythritol mix) in this recipe. However, sugar to taste or the equivalent in honey could be used. Of course, you could also use plain stevia, xylitol or any other of a number of options.
Don’t like onions? Leave them out. Want onion flavor? Add a bit of onion powder to the dressing.
Want less fat? Use light mayo. Watch carbs, though! Decrease the amount of nuts used for lower fat, too.
Okay with sugar? Replace the Sweet Blend with white sugar or honey. Add raisins or dried cranberries.
Not a pork eater? Use turkey bacon instead. A little salt may be needed, since the pork bacon provides that component.
Want a different, tangy flavor? Try balsamic vinegar in place of the white wine vinegar. Apple cider vinegar would work, too!
Don’t miss a single recipe, 30-Day Exercise Challenge update, decorating tip, homeschooling idea, or other nugget of madness here at Adventures in Womanland! Enter your email address in the appropriate box on the top, right corner of the site to receive an email update every time a new post is ready.
Mom Hack: Cabinet full of sippy cup parts cluttering up your brain, falling into your disposal, and melting in your dishwasher, and generally sucking your will to live? Bigger kids always looking for a drink of water and dirtying up a million glasses…All. Over. The. House? I’ve got a solution for that! Plus, Exercise Challenge people can do this, too! AAAAAAND…
A THM-related/30-Day-Exercise-Challenge-style GIVEAWAY!
“A bear, however hard he tries, grows tubby without exercise.” ~A.A. Milne, Winnie-the-Pooh
Three years ago, before I became a mother for the second time, I lamented outlined, ad infinitum, my travails with a one, Ms. Jillian Michaels. If, for some reason, you are in a position to need a recap, please explore the following links. And God bless you for taking the time and energy to do so.
Around three months ago, two months after aforementioned baby turned 2, I decided to shed the baby weight. It was time. I mean, the little bugger’s practically shaving at this point. Anyway, I enlisted the help of a new-to-me eating plan, Trim Healthy Mama, a version of carb cycling. Though I have been on nearly every diet known to (wo)man, this plan is the only one that has ever made me immediately feel better, in addition to losing weight. And, while I was having great success in eating well, I was struggling to incorporate exercise. Translation: I was sitting on the couch enjoying Rocky marathons on AMC. Seriously.
Does watching another human being exercise count for anything? Well, it should.
It was then that I remembered the rousing success I’d had with The Shred and went on the hunt for my DVD. Though we’ve moved to another state since my last Shredding episode, I easily located it on the DVD shelf. Dang, I thought it had gotten “lost” in the move. Thanks a lot, Lord. Anyway, I popped that sucker into the Blu-Ray player and turned it on…then sat on the couch and watched her go. Boy, was I exhausted! I was hoping she was going to jump out of the TV and bring me a bottle of water or something. I was some kind of thirsty! I mean. Right then, I knew that, if I was going to have any current success facing this woman again, I was going to need to enlist an army of supporters.
This growing group, consisting of women who are THMers, Carb Cyclers, Shredders, T-Tappers, teenagers, moms, grandmoms, big, little, fit, not-so-much (me), and from all corners of the globe has become a squadron of exercising soldiers who offer the utmost level of support and encouragement, mixed with a little humor. I mean, really. Sometimes jumping jacks make you pee a little. It’s a thing.
Our upcoming challenge begins on August 4 and continues through September 13. The goal is to exercise 5 days per week (M-F), in whatever way is best for you. I’ll be Shredding. And talking to Jesus. Mostly talking to Jesus. Amen.
For those of us who are Shredding, here is the schedule:
BEFORE: weigh (once you weigh, stay off the scale until the halfway point…trust me on this), measure everything (calves, thighs, hips, belly, waist, bust, arms, neck) and take pictures (front, back, both sides)…
August 4-8: Level One daily (Day three’s the worst…push through the wall, if you’re still able to walk.)
August 11-15: Level One daily, a brisk walk or other cardio later, if you’ve got it in you
August 18-22: Level Two daily
HALFWAY: weigh, measure and take pics (put the scale away until the end)
August 25-29: Level Two daily, cardio later if you’re still on your feet
September 1-5: Celebrate Labor Day by ushering in Level Three!
September 8-12: Level Three daily and, later, cardio if you can
AFTER (September 13): weigh, measure and take pics. Resist the urge to look in the mirror and say, “You’re a sexy beast!” You may scare the children.
My sweet friend, Kerry, developed this form to help us keep track of all of this information: THM 30-Day Challenge Sheets . You can add your weights on there where you want, but I think you’ll find the measurements to be more impressive.
We’ll be posting every day throughout The Challenge for support, encouragement, obstacle-busting, prayer requests (lots!) and such. Also, we’ll be so grateful to see all the before/after posts, both at the halfway point and at the end! Then, we can eat cake! Wait, what? Sorry. I thought I was posting about my Cake Eating Facebook group there for a minute. Wrong group.
And once this challenge is done, I’m planning to propose the next one. I already have something in mind. Mwahaha!
If you want in on this action, simply send a request to join The 30-Day Exercise Challenge Facebook group. There’re nearly two weeks prior to the start for you to get ready. If you want to Shred, you’ll need the DVD and some hand weights. I started with 2 pounders and worked my way up to 5 before; however, soup cans work great. You’ll also need a pair of tennis shoes and a tight sports bra. Ain’t nobody got time to go to The WalMart with two black eyes. If the floor where you’ll be exercising is hard, a mat of some type is helpful. Ab work, man. I work out on carpet with a sweat-wiping towel nearby. Tight, Spandex-type workout pants are useful, too, unless you want to do the workout 4 or 5 times from the jiggle aftershocks. However, they are not necessary. Duct tape would work just as well, I guess.
I know people say this, but I mean it. For reals. If I can do this, anybody can. Come on. Turn off Rocky, get off the couch, get prayed up, and join the party!
Don’t be left out! Sign up to receive the email notifications every time an update occurs. Just enter your email address in the appropriate box on the right-hand side of the blog to stay up-to-date on, not only The 30-Day Exercise Challenge, but also great recipes, homeschooling tips, remodeling/decorating madness (black doors?) and general hilarity!
UP NEXT: Summer-Fresh Broccoli Salad, a THM-S side dish. Y’all, I don’t like broccoli. I think it smells like feet. But I eat the heck out of this stuff. It’s low-carb goodness!
Author’s Note: This is NOT an official THM post. This is my story, my strategy, a portion of my journey down the THM road. THM stands for Trim Healthy Mama, the title of a book written by Serene Allison and Pearl Barrett. The book outlines a break from the (or at least my) American tradition in terms of thinking about food, a call to eat and enjoy food the way God intended it. Besides owning the book and subscribing to this way of eating, and routinely purchasing and enjoying their sweeteners, I am not otherwise associated with or employed by THM. I’m just a regular Mama…like you. This post was written under the assumption that the reader has/has access to the book and holds a basic understanding of the meal types and eating cycles. If you don’t currently have the book, go buy it, man!
While there are few guarantees in life, I guarantee that any errors made here are completely mine and absolutely unintended.
Author’s Note, Part Deux: Meal-planning is meal-planning. While I write to you specifically detailing how I meal-plan on THM, my meal-planning life prior to THM was very similar. This is about the process, not necessarily THM. If you are not a THMer, keep reading. This is for you, too.
Author’s Note, III: I’m going to make Volcano Mud Slide muffin now. Amen.
One of the biggest obstacles I faced when beginning the Trim Healthy Mama eating plan was preparation.
The sheer volume of information available out there was overwhelming, to say the least.
I spent literal hours each week trying to figure out what to eat. This way of eating is so different from what I was accustomed to, and the sweet authors have done such an incredible amount of research in the compilation of this 619-page work. Immediately, my logical-mathematical brain went into organizational, survival mode, and I tapped out a quick form for organizing my meals for the week, printed out multiple copies, and stuck them in a binder. In the interest of helping anyone out there who may be (a) having trouble knowing where to start, (b) organizationally challenged, or (c) lacking time to create these helps (or a combination of these, or something else altogether), I want to share them with you.
This first resource is my blank meal-planning sheet. Like I said, I keep multiple copies in my binder. I complete them in pencil, so I can erase and move things as needed. Here’s my process:
1 . Check my fridge, pantry and freezer for ingredients I already have and attempt to put together what meals I can from what I have. My attempt at good stewardship.
2. Ask family members if there’s anything they’d especially like to have in the coming week. After all, I’m not the only one who eats in my house. Their answers generally involve Fooled Ya Pizza (book, p. 276), Cheeseburger Pie (book, p. 326), Just Like Campbell’s Tomato Soup (book, p. 292), Cheesy Chicken Enchiladas from A Home with Purpose, or Almond Flour Cheese Crackers from The Grassfed Mama. For me, in addition to those, it’s the Apple Pancake Bake from Mrs. Criddle’s Kitchen. Mrs. Criddle is my new online food BFF.
3. Work through my Pinterest board (throughout the week, my teenaged daughter and I pin recipes to this shared board), emails (I email myself recipes on occasion that I think I’d like to try), and the book for recipes I want to make.
4. Now that I know what I have on-hand and have an idea of what I’d like to make, I pencil in the Meal Plan Sheet.
5. Next, I take the recipes noted on the Meal Plan Sheet and make a grocery list.
6. Then, I go back through the grocery list, double checking my pantry, fridge and freezer, and cross off anything I already have on-hand. Good stewardship: second verse.
Now, I’m ready to shop.
If that all still seems like too much right now, I get it. Like, totally. I had my book for over a month before I got up the courage to even attempt to meal plan. Because I’ve been there, I’m also including my first week’s completed Meal Plan Sheet here for you. All the recipes are directly from the book for ease, unless it’s just something simple that I concocted, in which case, I included the directions right on the sheet. There’s nothing overly exciting on there. It was all I could do in week one to just make the transition to a new way of cooking/thinking. As I gained confidence, I added more complicated recipes and a greater variety. Many of my current faves are on my Pinterest board (read: Coconut Flour Chocolate Chip Cookies). I’ve also learned more about the eating style, what works for my body, what works for my family, what works for my budget, and what I have time to prepare. Turns out, totally rethinking food comes with lots of lessons. Hindsight, and all.
And, because I love you, man, the accompanying grocery list. All of the items on this list I have been able to find either at Kroger or WalMart. The quantity of these items you’ll need to buy will vary based on how many mouths you are feeding. Notice there are no sippers (GGMS, Singing Canary, Wonder Woman Whiskey, or The Shrinker) on the list or plan. I worked those in later; however, you could add them in if you want. Likewise, recipes requiring specialty items (i.e. defatted peanut flour, coconut flour, psyllium husk powder, gluccomannan, etc.) are also not here. I worked into those, too, as my budget (and patience and self-esteem) allowed. I also now use the THM Sweet Blend in place of the Truvia on my Week One plan, but you’ll get there.
Print the Week One Meal Plan Sheet and Week One Grocery List, check for things you already have on-hand, cross them off, calculate exactly how much of each remaining item you’ll need according to the number of people eating this way in your house, add other items you may need (i.e. toilet paper…always toilet paper), shop for what you need, and you’re ready to begin the week. The Meal Plan Sheet starts on Sunday, but you can start on any day you like. I started on Tuesday because I usually grocery shop on Monday, but my OCD (or CDO for those of us who have it really bad and need it to be alphabetized) wouldn’t allow me to start a printed calendar on a Tuesday. My brain doesn’t have a “random” cycle. At nearly 40 years of age, I’ve learned to embrace this about myself.
As my family and I ate our way went through the first week, I went back to my Meal Plan sheet and marked each meal based on whether we really liked it, tolerated it, or hated it. Then, when I got ready for Week Two, I started planning by transferring our Really Liked It meals from week one to a new Meal Plan Sheet (we ate those jokers again, man!), then filled in the blanks with new meals to try. After a few weeks of that, we had an entire new repertoire of meals we really like.
A Word About the S/E Balance and S-Helpers/Crossovers:
At first, as you’ll see on my Week One Meal Plan, I started with all S dinners and alternated the rest. I wanted my family to have a really satisfying evening meal that included dessert each night in an attempt at getting them on-board the plan with me. Later, I adopted another strategy for balancing between S and E, which I’ll detail in a later post. I believe my Sunday snack is actually an FP, but that was not on purpose, I guarantee you. I tried really hard not to have S-Helpers or Crossovers, as I have quite a bit of weight to lose, and I’m (currently) neither pregnant or nursing; however, either of those can easily be achieved by adding an element to a meal that’s already here.
Are there ways my forms can be improved? Yep. Have I learned as I have gone along? You betcha! Do I keep putting one fork foot in front of the other in an attempt at moving forward? You know that’s right.
Use these to jump in! Then, you’ll at least be buying yourself another week to look into the depths of the book and other resources.
COMING SOON TO ADVENTURES IN WOMANLAND
Want to get updates on Adventures in Womanland’s posts? Enter your email address in the subscriber box on the right side of the blog. The following THM-related posts are coming up in the near future:
My Family’s THM Tried and True Recipes: An Organized List – a collection of my family’s favorite THM-inspired recipes (ones that we’ve tried and are kid and hubby approved), including directions to those in the book alongside some spins we like to put on them, links to those on other blogs and Pinterest, and a few of our own I’m throwing in as a bonus.
Low-Carb Broccoli Salad – a delicious low-carb (THM-S) side that’s perfect for summer and good for you!
Defatted Peanut Flour: Why Did I Buy It and What Do I Do With It? – a tour of the most popular peanut flour recipes in our house.
Creamy New England Crab Spread – a hot seafood dip that’s a wonderful low-carb (THM-S) appetizer.
The statement, “I have a large family,” is the understatement of the century in my case. Between both parents’ families, across generations, I have approximately 607,458 family members. It’s true…ish. Okay, maybe there are a few less. Seriously, anywhere I go, especially in the Memphis area, I see someone to whom I am related. Once I traveled to Boston for a teaching conference and, guess what? BAM, cousin. Right there in the hotel lobby.
This is my thirty-fifth cousin seven-times-removed, Mike.
He’s a good guy to know if you like to hunt, fish, or otherwise slay anything in the out-of-doors. Naturally, Big Daddy and Mike like killin’ things together.
It’s not my thing, but whatever, man. (Ducks are delicious, though!) Personally, I’m far and away more interested in being in relationship with Mike’s awesome wife, Cousin Carolyn. She and I are kindred spirits, in the sense that she likes to bake cookies, and I like to eat them. Our relationship is symbiotic that way. Give and take, more or less. I mean, just look at the cute stuff she turns out!
Y’all! I die, seriously. And baked goods are not the only item in her repertoire, either.
One day, awhile back, Cousin Carolyn and I were talking about cabbage (and by ‘talking’, I mean Facebook messaging…y’all know I don’t talk to people unless I’m dying). Now, I know that cabbage is not exactly a hot topic, but, as you know, I’m an introvert and, therefore, generally socially awkward. It’s really not a thing for me to be talking with someone about things “normal” people wouldn’t dare touch in conversation. Cabbage is just something I happen to love, and Carolyn is known far and wide to be an expert cook.
Two and two still equals four in this part of the country.
Anyway, I was telling her how I usually chop it up, dump it in a pot, cover it in chicken stock and black pepper and boil it until it looks right, when she suggested that there might be another, better, even more tasty way to cook and eat cabbage.
And, y’all, she was right!
Here’s the low-down:
Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. This aids in clean-up, which makes me happy. Split the cabbage in half, top to bottom, and then split those halves in half again. Those are fourths, for those of you who are calculating. Now, take each fourth and cut it crosswise. Now you have eighths. Math lesson: BONUS! Shred the eighths until you’ve got a bowl full of something that looks like this.
Sprinkle copious amounts of sea salt, black pepper, and garlic powder all over it and mix, mix, mix. Cabbage is somewhat of a blank slate, so you could really take it anywhere you wanted it to go at this point: onion powder, Creole seasoning, cumin, paprika. The list goes on and on.
Next, dump the seasoned cabbage onto the lined baking sheet. Don’t worry if it looks overly full. It’ll cook down in the oven.
Top with butter pats. Step back and enjoy your masterpiece.
Bake it for about 20-25 minutes. While you’re waiting, give Carolyn’s Cake Crumbs and Cookie Dough page a once over. Who knows? You might need a cake or some cookies for, um, the kids. Right? After 20-25 minutes, take the cabbage out of the oven, give it a taste (careful, it’s hot!) and stir. Reseason as needed and put back into the oven. Roast it for another 20 minutes or until desired tenderness has been achieved. I like mine to still have a little crunch, but that’s just me.
Try not to eat the whole thing. It’s like cabbage candy. Wait, what?
Ingredients 1 head cabbage
2 sticks butter
other seasonings to taste
1. Preheat oven to 400. Line baking sheet with foil.
2. Quarter and core cabbage. Cut into bite-sized pieces.
3. Sprinkle with salt, pepper, garlic powder and other seasonings as desired.
4. Spread onto baking tray.
5. Place in preheated oven and bake for 25 minutes. Remove, stir and reseason.
6. Place back in oven and bake until tender.