Sugar Detox Tales and One-Pot Unstuffed Cabbage Rolls
Well, so far so good on this renewed healthy lifestyle mission, in terms of sticking to the straight and narrow, that is. And, as a reward for good behavior, I’m down two pounds! Two pounds might not seem monumental, but that’s how much weight I can gain just casually flipping through a new cookbook, so losing that much in a week, for me, is an incredible success!
Granted, I’m still going through a diabolical sugar detox phase. I pitched most of the sweet junk that I would ordinarily devour, but after dinner every night, I find myself skulking around the house sniffing out anything remotely sweet. Last night, I was eyeing a blueberry dog treat. Yesterday morning I went on a walk in the woods with a friend, and found myself dreaming of tapping into the sugar maple trunks along the way.
The good news is that it seems as if the sugar detox phase is to be expected, and is relatively short-lived. Rocco DiSpirito told me just yesterday, as I was watching Chopped, that sugar is seven times more addictive than crack cocaine, or something like that. And, trust me, I have the sugar shakes to prove it.
In spite of my shakes, I’ve been gathering delicious-sounding, healthy, new recipes lately, and I’d like to share one with you that my Facebook friend, Mary, introduced to me as I was lamenting the fact that it was so difficult to cook for a carb Nazi like my recently transformed husband. She sent me a recipe that she has used with her very own newly transformed hubby, which I made for dinner last night.
Who knew something basically carb-free and as simple as Simon could be so yummy? Not I.
The recipe is for unstuffed cabbage rolls: a one-pot entrée that’s both filling and really good tasting. Because I am me, and have not yet learned to leave well-enough alone, I added some crushed red pepper flakes and smoked paprika to the pot, and was a very happy, albeit slightly trembling girl!
Here’s how you make it.
Recipe courtesy of: Getting Healthy with Jana
Servings: 6 – 8
1 1/2 to 2 pounds lean ground beef (I used 85/15)
1 tablespoon extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon ground black pepper
1 teaspoon sea salt
I also added:
1/2 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Now, despite the fact that the recipe didn’t call for this, I drained the grease because, after all, this is about healthy eating, not artery clogging. And although I might play the role of a chef on the internet, I’m not really one, so I took the easy way out and used some wadded-up paper towels to soak it up instead of pouring it into a can. Ever the rebel.
Add the chopped cabbage, tomatoes, tomato sauce, red pepper flakes, paprika, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Here’s the handy printable version:
One-Pot Unstuffed Cabbage Rolls
|Prep time||20 minutes|
|Cook time||30 minutes|
|Total time||50 minutes|
|Website||Getting Healthy with Jana|
- 2lb lean ground beef
- 1 tablespoon extra virgin olive oil
- 1 Large onion (chopped)
- 3 cloves garlic (minced)
- 1 Small cabbage (chopped)
- 2 cans kow-sodium diced tomatoes (14.5 oz. each)
- 1 can tomato sauce (8 oz.)
- 1 teaspoon ground black pepper
- 1 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
|In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. |
Add the garlic and continue cooking for 1 minute. Drain fat.
|Add the chopped cabbage, tomatoes, tomato sauce, red pepper flakes, paprika, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.|