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You Gotta Love a Saturday

Aaaaah. Saturday. Thank you, universe, for the following fabulousness:

1. Dave is at a songwriting conference all weekend, and I’m happily anticipating a whole bunch of cocooning and quiet time.

2. I slept from about 9:30 last night until 5:00 this morning, read a few chapters, then went back to sleep until almost 8:00. Heavenly!

3. I’ve got two great books going right now: The Girl With the Dragon Tattoo and The Bronte Project.

4. I just got home from the grocery store, and I’m queued up make some delicious food for the week:

  • Strawberries (cut & Splenda = mmmm)
  • Spinach muffins
  • Ethiopian cabbage (recipe below; thank you, Stacey!)
  • Garlic bok choy

5. And — YAY! — my workouts are done for the week, and I successfully completed six CF workouts in six consecutive days. F*ck, yeah.

Today’s I AM CROSSFIT Workout
4 rounds for time:
  • 50 squats
  • 400m run

My time: 12:51

It was c-c-c-old this morning, and I took a little more lax approach to this workout — maybe a B+ effort instead of an A+ — and I am SO OK with that. I had a good time; I was joyful when it was finished.

Week 1 of I AM CROSSFIT: complete (except for eating, of course, but I’ve got some awesome Zone-iness planned for the rest of the day.)

———————

Ethiopian Cabbage
approx. 1 cup = 1 block C+F, 1 WW point

Ingredients:
4 teaspoons olive oil
4 carrots, shredded or very thinly sliced
1 onion, thinly sliced
2 1/2 teaspoons sea salt
1 teaspoon ground black pepper
2 1/2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon ground turmeric
1 head cabbage, shredded

Directions:
1. In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.

2. Lower the heat to medium. Add the salt, pepper, cumin, turmeric, ginger, and cabbage; mix well. Cover and cook 10 minutes, stirring occasionally, until cabbage is tender.

Top with your favorite protein to make a delicious meal.

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9 Responses to “You Gotta Love a Saturday”

  1. Victoria says:

    I’m really enjoying your recipes. And your daily food diaries are giving me lots of ideas. Thanks for sharing.

    word verification: norke
    Hmmm….

  2. HeatherS says:

    I really loved this cabbage recipe…the first time I tried it, I only used a dash of salt and subbed dry ground mustard for the tumeric. I followed your recipe exactly the second time around…a little too salty for me and I discovered I’m not crazy about tumeric. But that’s what I love about cooking Paleo…how just switching up one spice can make a huge difference! Thanks for this yummy take on cabbage :)

    • Mel says:

      Thanks for commenting, Heather!

      You know what? I think I don’t like turmeric that much either! I’m much more of a cumin and coriander girl.

  3. Bebe says:

    So, day 1 of whole 30 and this was my breakfast with leftover chopped-up chicken breast added to the skillet in the last five minutes. I was halving the recipe and forgot to halve the tumeric but still altogether pretty yummy. Now if my tongue will just quit tingling…

    • Mel says:

      Congrats on your first Whole30 day! That sounds like a great breakfast — I LOVE having cabbage + protein in the a.m. Happy New Year!

  4. April says:

    I am on day 5 of the Whole30. I live in Alaska and cabbage is a staple. One of the recipes that I came up for cabbage, my kids love it, is super easy. One cabbage head sliced into 1/2 inch slices. Place on a cookie sheet or stone wear pan. In a seperate bowl combine organic coconut, salt and pepper. Spritz the cabbage with a little bit of olive oil and put a heaping helping of the cocnut mixture on top of the cabbage. Place the pan in a preheated oven (350 degrees). Roast for 10 to 15 minutes then enjoy…

    • Mel says:

      Congratulations on 5 days of Whole30-ing… right on!

      Thanks for sharing the cabbage recipe. It is my FAVORITE veg, so I’m always excited to try new ideas.

  5. [...] also going to prep another lb of seasoned ground beef and make cocoa toasted cauliflower and Ethiopian cabbage, as I happen to have all the necessary ingredients for them. Anything else I need I’ll get at [...]

  6. Sari says:

    Would this work with red cabbage too?

    • Mel says:

      It will work, but it will taste slightly different. Red cabbage has a more “peppery” taste than green. But you can’t go wrong with any cabbage, in my opinion.

      To keep the red cabbage from turning a very dreary, drab color when you cook it, add 1 teaspoon cider vinegar in step 2, along with the spices and cabbage.

  7. […] This easy-to-saute dish is so delicious, and it has quickly become part of my weekly veggie prep. It does require quite a few spices, but it’s worth buying them for this rich veggie dish! […]

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