Cabbage Enchilada Rolls

It’s no surprise that I love Mexican food. I also really love the combination of beef and mint. These “enchiladas” are high in protein, low in carbs, and high in flavor. Enjoy!


1 green cabbage head, cored

2-3 lbs ground meat (I used beef and bison)

1 yellow onion, diced

1 bunch mint, minced

Seasonings: I used Flavorgod Everything Spicy, sea salt, pepper, granulated garlic, granulated pepper

Tomato paste, 1 small can

Tomato sauce, 1 small can

Diced tomatoes, approx 12 oz

Raw, riced cauliflower, 1 cup (See my cauliflower rice post)

Bring a large pot of salted water to boil. 

Add the cored cabbage head, cover and allow the cabbage to cook for 10-15 minutes in the boiling water. Remove from water, drain, and allow to cool.

In a large pan, saute meat and onions with your seasonings. When the meat is almost fully cooked, add the raw cauliflower rice and about 2 Tbsp of the tomato paste. Adjust seasonings. Add minced mint and turn off heat. 

In a large casseroe dish, put a layer of the tomato sauce diced tomato. Make sure to reserve some for the top. 

Grab your cooled cabbage head and remove the outer leaves carefully. 

Holding the cabbage leaf in your hand, put a spoolful of the meat/cauliflower mixture into the stem/core part of the cabbage leaf. Fold up (tie or toothpick optional) and put seam-side down in the casserole dish. 

Repeat until you run out of leaves, meat, or room (this batch made 12 rolls).

Top with remaining diced tomatoes, tomato sauce, and tomato paste. Sprinkle additional seasonings on top.

Up to this point, this can be prepped ahead.

When you’re ready to eat, bake your completed casserole tray in a 350 degree preheated oven for about 15-20 minutes. Just enough to warm it through. 

Top with avocado or cheese if you can tolerate dairy!



In honor of Cinco de Mayo, I’ve decided to share my salsa recipe. It’s super simple and it won’t disappoint. 

You will need:

6 tomatoes

1 bunch of cilantro

3 serrano chiles

1 onion

3 garlic cloves

About 1 tsp sea salt

Juice from about 1/4 of a lime

A blender or food processor

Roughly process all ingredients so they’ll fit in your blender/food processor. It was a snug fit, but I got this all to fit in my Ninja. 






Once you’ve added everything except the sea salt and lime juice, use the pulse setting to process everything down. 

Once it’s your desired consistency, pour into a bowl. Stir in the sea salt and lime juice. Adjust or add more or less as you see fit.  


Enjoy over fajitas, ground beef, or with plantain chips!


Minty Mexican Beef

I love the flavor combination of mint and beef. I don’t know what it is about these two ingredients, or what it is that they bring to each others’ flavor profiles, but I love, love, love.

Today’s recipe is a nice base that you can do a lot with. You can put it over salad, put it in lettuce wraps, or serve it on the side of some veggies or cauliflower rice. It’s simple and versatile. Enjoy!

Minty Mexican Beef
One bell pepper, diced
One Anaheim chile, diced
Half a large onion, or one small onion, diced
Two cloves of garlic, minced
Handful of mint leaves, roughly chopped
About 10 oz ground beef
Juice from lime
Seasonings to taste: sea salt, pepper, cayenne pepper, paprika, chile powder, menudo mix
Fat of choice (optional depending on the fat content of your meat)



Heat a sauté pan with your fat of choice. Add all veggies, excluding the mint.


Sauté to soften veggies. Add beef.


Break the meat down. Add seasonings. When it’s almost cooked, add mint and lime juice.


Stir. Allow meat to cook thoroughly.


I served mine over lettuce with diced tomatoes, guacamole, and a few olives.


Enjoy! Dinner’s done!

Mexican Chicken Salad

This is another super simple recipe that is great for the summer–especially since there is NO cooking involved! Yay! That’s right. This super light and super easy semi-homemade dish is great for picnics, weekends, or outings. This dish transports easily and only gets better after sitting in the fridge for a few extra hours. Use pre-cooked shrimp, rotisserie chicken, or chicken leftovers. These little shortcuts will keep you out of the kitchen and in the pool (mojito not included).

Mexican Chicken Salad
-1 onion, finely diced
-1 bunch of green onion, finely chopped
-1 bunch of cilantro, finely chopped
-1 cucumber, peeled, finely diced
-1 tomato, seeded and finely diced
-3 small tomatillos, finely diced
-3 jalapeños, cut away membrane, remove seeds and finely diced
-1.5-2 lbs of cooked, clean shrimp (no tails) or one whole rotisserie chicken (remove all the meat from the bones and do a rough chop)
-Juice from one lime
-Sea salt, menudo mix, pepper
-Avocado halves

Throw all of your prepped veggies into a large mixing bowl. Add meat and lime juice. Season with salt, pepper, and menudo mix as necessary.




Serve the salad in lettuce leaves, cabbage leaves, bell peppers, or in avocado halves!


Would work well as an appetizer, too!


Cilantro-Lime Chicken Soup

Sorry for posting this so late. I made this recipe the day after I made the Semi-Homemade Cilantro Lime Chicken, but I started writing my paper and have been unable to blog. So I apologize for my tardiness. Here’s a simple, quick way to use up your leftover chicken.

Cilantro Lime Chicken Soup
-About one cup of leftover chicken (I used my leftover shredded cilantro lime chicken)
-About one cup of chard, julienned
-One can of diced green chiles
-1-2 small carrots, diced
-About 2-3 cups of vegetable or chicken broth
-Lime juice (optional)
-Cilantro (optional)
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, lemon pepper, salt

Heat some of your fat of choice in a pot. Add your chicken, carrots, chard and chiles.


Add broth and allow to heat thoroughly. Check for seasonings and add additional like juice or cilantro to taste.


Enjoy! Dinner’s done and leftovers have been put to use!

You can use any kind of leftover chicken. It does not have to be the cilantro lime chicken. Conversely, you can use fresh, raw chicken. Just cut it into bite sized chunks and season it well, with garlic powder, onion powder and lemon pepper.

Semi-Homemade Cilantro Lime Chicken

When I was at Sprouts the other day, I came across this package of shredded chicken in the meat section. Normally, I wouldn’t bother, but since it was essentially chicken breast, garlic powder, onion powder, and salt, I decided to give it a try.

Cilantro Lime Chicken
-16 oz of shredded chicken
-Juice from 2 limes (or one lemon and one lime)
-Cilantro, trimmed
-Garlic powder, onion powder, chile powder, paprika, cayenne pepper
-Green salsa (optional, I like Trader Joe’s green salsa)
-Fat of choice


Too simple. Throw everything in a pan and heat through. I added green salsa to mine while in the pan since it seemed a little dry.


Don’t have the package of shredded chicken? Bake in the oven or use your slow cooker. Just make sure your raw chicken is thoroughly seasoned before placing in the oven or slow cooker. You can shred the chicken later (if you want).

I made mine into a simple salad with some salsa “dressing”


Grilled Dry Rub Chicken

I know, another chicken recipe… Sigh. I’ve been so busy with school and my new research project. Coupled with the fact that  it’s almost pay day (I only get paid once a month), I have not yet made it to the grocery store (I also find that I am more creative right after pay day. There must be some correlation). Fear not, however, this recipe is part of an upcoming salad recipe that I think you’ll love. Anyway, the joy of this particular recipe is that you can make it on a budget. You should have the seasonings on hand and you can use thawed, previously frozen chicken.

If you wanted to do this another way, you could even cover a whole chicken in the rub, then throw it in the slow cooker (no liquid is necessary).

Grilled Dry Rub Chicken

  • Chicken Breast, or Another Cut, or another type of meat (I used about .75 lb)
  • Seasonings to taste: Chile powder, paprika, cayenne pepper, salt, garlic powder, onion powder, lemon pepper

In a large bowl, generously season your meat (I listed the seasonings in the order of quantity, from greatest to least). Flip over your meat and season the other side. Allow to sit in the dry rub for at least half an hour before grilling.

Grill until thoroughly cooked. I wrapped mine in lettuce and topped with avocado (though not pictured. I was starving. Also, I’m finding that meat in lettuce is my go-to meal).


Enjoy! Keep posted. I promise I’ll have more exciting recipes by next week. I’m thinking orange chicken, fried rice, and maybe even beef broccoli.


Super Bowl

Many apologies. My schedule was completely disrupted with test planning, discussion-leading, book-reading and my boyfriend’s trip-planning to Indiana of all places…

Super Bowl Menu Ingredient List

  • Meat (Carne Asada, Chicken Breast, Chicken Tenders, Wings)
  • Hot Sauce (Frank’s Red Hot or some other alternative -check ingredients)
  • One cauliflower
  • Avocados
  • Tomatoes
  • Cilantro
  • Jalapenos
  • Garlic
  • Butter Lettuce leaves (aka taco shells)
  • An Orange, A Lime
  • Berries (Whatever seasonal mix you choose- I used strawberries (halved), blueberries, raspberries, and some blackberries)
  • Almond meal
  • Coconut Oil
  • Almond Extract, Vanilla extract
  • Agave Nectar (optional)
  • Mint, julienned (optional)
  • Fat of choice, olive oil
  • Salt, pepper

I’ll post the recipe for the dessert because I actually have that done (but not put together).

Paleo Berry Pie

Preheat oven to 350 degrees F.

In a large bowl, mix your berries, mint, a teaspoon of vanilla extract and a tablespoon of agave nectar (you could even do a squirt of fresh orange juice instead). Set aside in the refrigerator.

For the crust, place 10 oz of almond meal, about 4 tablespoons of coconut oil, about a teaspoon of almond mean and a squirt of agave nectar in a food processor.

Pulse until it forms a crumbly dough.

Grab a pie pan and press your almond meal dough into it.

Bake in the oven for about 15-30 minutes (sorry, I didn’t keep track. Baking is not my forte). It will be nice and golden brown.

When you’re ready to serve, Add your berry mix to your crust. Top with coconut cream if you wish. I think I prefer it to real whipped cream *gasp*


Preheat oven to 400 degrees F.

Place wings on a baking sheet, brushed lightly with your fat of choice, some salt and pepper.

Once fully cooked (About 30 minutes, I would guess. Be sure to check so you don’t consume undercooked poultry), remove from oven. In a zip top bag or a mixing bowl, toss your meat with your hot sauce.

Note: I’m not a wing fan. Too much effort for not enough meat. I’ll be doing this recipe with chicken breasts that I will cut into bite-sized nuggets.

Cauliflower Fries

Preheat oven to 400 degrees F.

Floret a cauliflower. In a large bowl, toss the cauliflower florets with a little bit of olive oil, salt and pepper. Bake for about 30 minutes. Flip halfway through. Keep them in longer if you’d like them crispier.


Mash avocados with freshly chopped cilantro, diced tomato, minced jalapeno, minced jalapeno, lime juice, salt and pepper. Season to taste. (You could always just cheat and buy some delicious stuff from here.)

Just grill your meat for your tacos. Stuff your butter leaves and top with fresh guacamole and/or pico de gallo. If you’ve forgotten how to make pico, click here.

Hope you have a great Super Bowl Sunday! Photos will follow.





Citrus Grilled Chicken Tacos

Today’s taco variety is, like all my recipes, simple (and I would add delicious, but I don’t want to sound too egotistic). Allow your chicken to marinade in while you prep all the ingredients and your fresh pico de gallo (if you choose to make it).

Citrus Grilled Chicken
-Chicken (I used two large chicken cutlets that I cut into four pieces)
-Juice from one lime, one lemon, and one orange (use more if you have more chicken, or pick more of a certain kind to make it stand out)
-Seasonings to taste: Salt, pepper, garlic powder, onion powder, dried oregano, chile flakes, cayenne pepper, paprika, chile powder

Squeeze the juice from all of your citrus into a bowl or zip top bag. Add all your seasonings. I scored my chicken with a knife before marinating. Not sure why I did, but it pulled apart really easily for the tacos. Add chicken and allow to marinade before grilling. While grilling, brush with the leftover marinade.



I pulled apart the grilled chicken after it was done, placed it on some fresh butter lettuce and (eventually) topped it with fresh pico de gallo and avocado. What?! You’ve never made pico de gallo? Here’s my take on it.

Pico de Gallo
-Tomatoes, diced
-Cilantro, chopped
-Green onion, chopped
-Jalapeños or serrano chiles (generally these are spicier), finely diced
-Juice from a line
-Garlic powder, salt and pepper

Throw everything in your bowl and season to taste. That recipe was almost pointless. It’s like a Spanish textbook in Iowa having to explain what a “tortilla” is.


Tada!! Dinner’s done. Enjoy.

Don’t forget to check out my preliminary Super Bowl post Here.


Chicken Tortilla-Free Soup

I’m sick. Ugh. Now you guys get yet ANOTHER soup recipe!! Aren’t you thrilled?

Now, this recipe starts with my spicy shredded chicken recipe. Click here for that recipe. It then uses the cooking broth as a soup base. Below you’ll find the list of additional ingredients. This is super easy.

Chicken Tortilla-Free Soup
-One whole onion, diced
-Can or jar of diced tomatoes
-One whole bunch of green onion, diced (set about half to a quarter of it aside)
-One whole bunch of cilantro, chopped (set about half to a quarter of it aside)
-One can of Mexican spicy tomato sauce (I uses El Pato Salsa de Tomate con Jalapeño)
-Three cloves of garlic, minced
-One Tbsp of your cooking fat of choice
-Spicy Shredded Chicken
-Lime wedges, radishes (sliced), optional

Ok, so for the spicy shredded chicken, pull the tenders out of the boiling liquid. Allow to cool and then either shred or chop. Save the broth and strain. Set aside temporarily.

Heat your fat of choice and then add your celery, onion, green onion, garlic and allow to sauté. Add your diced tomatoes and allow to simmer. Add your diced/shredded chicken and spicy tomato sauce. Allow to meld together a bit, add your reserved broth and cilantro.

Allow your soup to simmer. If your broth is salty, add some water. If you just need more liquid, add more water and/or broth.

Before serving, top with reserved green onion and cilantro, radishes and like juice.

For your non-paleo people: they may want to top their soup with tortilla strips, cheese and/or sour cream.

Enjoy! Dinner’s done!!