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.)
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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.
Tags: cabbage, dino-chow, ethiopian, paleo
9 Responses to “You Gotta Love a Saturday”
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I’m really enjoying your recipes. And your daily food diaries are giving me lots of ideas. Thanks for sharing.
word verification: norke
Hmmm….
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
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.
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…
Congrats on your first Whole30 day! That sounds like a great breakfast — I LOVE having cabbage + protein in the a.m. Happy New Year!
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…
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.
[...] 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 [...]
Would this work with red cabbage too?
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.