Cabbage Rice

My husband is not a big fan of cabbage, but if I make it this way he enjoys it, so we certainly have it on the menu frequently because cabbage is a powerhouse veggie! You should look up on the benefits, really!

If cauliflower is not your thing, you can use this in many places that call for “Caulirice.”

This makes itself a very versatile dish to compliment any meal you can think of!

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Ingredients:

we get most of our bulk spices from here

Method:

Cut the head of cabbage into slices, then “dice” is by cutting against the grain in small pieces. The pieces will look like cabbage confetti.

Put the cabbage in a very large skillet or pot, because there will be a lot of volume, but they will cook down. Sprinkle with about 2 teaspoons of salt, and put the cabbage on Medium-high heat. Do not add any other seasonings or oil/butter until the cabbage has started to decrease in volume and release its juices.

It will begin to steam itself from its own juices, and lightly brown as they cook off, You want to brown bits because it adds flavor and texture. Once it has stopped cooking down so much add all other seasonings and your oil/butter to taste.

***Your fuel type, if following the Trim Healthy Plan, will be determined by how much oil/butter you added, and the quantity you ate. Less than 1 teaspoon of oil per serving then you can make it a Fuel Pull side. More than 1 teaspoon of oil per serving and this will compliment an S or Crossover meal.***

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If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Banana Bread Quinoa

I like to mix things up a bit when it comes to quick, gluten free creations. And, this loaf I decided to try to make it egg free, even though we have over 40 hens and eggs a plenty most of the long days of the year.

So, here is my “banana bread” version of baked quinoa.

I have included links to products we use, below. If you choose to make a purchase through those links I may receive a small commission, at no additional cost to you. This helps me continue to offer free content on this site, and support my little, large family.

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Ingredients:

Method:

Mix all ingredients together and bake at 350 degrees for 30 minutes. I placed mine in a standard loaf pan with parchment lining it, but a silicone loaf pan would be great for this. It will be done when the middle is set. Let cool for about 15 minutes before cutting and serving.

This is egg free, so it will be crumbly. Best Results will be when completely cool.

***This is an E meal or Snack on the Trim Healthy Mama Plan***

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, How I got my Husband on board with our eating style, or the products we use in our home you have come to the right place.

Nicole Burch is sharing her Gluten Free Buckwheat Sourdough Pizza Crust Recipe.

Pumpkin Baked Quinoa

This baked quinoa takes a simple seed, and turns it into a tasty breakfast or snack that can be made in advance and eaten hot or cold for busy days.

My kids really enjoyed it, and it helped mix up our oatmeal days, by providing a different flavor and texture profile.

I have included affiliate links below, and if you choose to make a purchase I may receive a small commission at no additional cost to you. This helps me provide free content like this for you to enjoy, and supports my little, large family, too.

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Ingredients:

Method:

Mix all ingredients together and bake at 350 degrees for 30 minutes. Let cool about 10 minutes before cutting.

*** This recipe falls into an E setting on the Trim Healthy Plan***

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Peanut, Cauliflower and Kale Curry

I love soup! If you’ve been around the Treehouse, then you will know that soup is how I get my choosy eaters to accept new textures with their sensory processing disorder.

It’s also something that I can add veggies to, without a chole lot of struggle, which is always helpful with lots of littles to feed, and a budget to stick to.

Did I say it was vegetarian AND meatless? Yes! Aren’t you excited now?

I have included links to products we use below, and if you choose to order through any of these links, I may receive a small commission at no additional cost to you. This helps support the free content you enjoy on this website, and my little, large family.

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Ingredients

Method

Steam the frozen cauliflower in a pot with a lid until it is cooked. Place in a high-powered blender with the 1-2 cups of water, nutritional yeast, peanut powder and seasonings. Blend until completely smooth. Add back to the pot and then add the remaining ingredients and heat until simmering. Adjust tastes to your preferences, and serve with natural peanut butter, and optional toppings.

***This is an S meal on the Trim Healthy Plan, please enjoy this with some additional protein such as a fuel pull shake or a drink with a protein powder of your choice***

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, Products we use, or how to make killer, lowfat green beans you have come to the right place.

nicoleburch_lifeinthetreehouse

Easy Chili

As a mom to many, easy meals are essential to my success in the kitchen.

While chili is regaled as an easy meal, thanks mainly to the ability to buy commercially canned beans and tomato products, when you cook all your beans from dry as we do it brings a certain level of planning into the mix that many do not want to hassle with.

But, for those with a large family or who really like cooking beans on their own, here is my recipe that keeps it super simple, sister!

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Ingredients

  • 1 1/2 pounds dry Large Red Kidney Beans, cooked. We like ordering beans and spices from here.
  • 2-28 Ounce cans Crushed tomatoes
  • 1-28 ounce can water
  • 1/4 Cup Chili Powder
  • 2 teaspoons Cumin Powder
  • 1 teaspoon Paprika Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 1 Tablespoon Mineral Salt
  • 1 teaspoon Black Pepper

Method

  • Soak and Cook the Kidney beans, you will need to plan at least 8 hours in advance for this
  • Place the seasonings in with the cooked beans (not before or it will be too soupy and the salt can inhibit the beans cooking well), and begin heating.
  • Add the tomato products and water.
  • Cover and heat until boiling, simmer at least 20 minutes.

This is a recipe for 14-16 people, because my kids eat at least two bowls a piece of this soup every time we make it.

One serving of it falls into an E setting on the Trim Healthy Mama plan. Because my kids are still growing, I add a pat of butter to each of their bowls to make it a crossover meal.

Thank you so much for stopping by!

If you want to learn more about the products we use, what I do as a Trim Healthy Mama Certified Lifestyle Coach, or a great cabbage salad recipe you have come to the right place.

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Caboodle Veggie Salad

This salad is a nod to one that my Grandma made every summer when we would visit. Hers was laden with spaghetti noodles, which my kids cannot eat due to the wheat flour and their Celiac Disease.

So, I improvised with my favorite gluten free noodle replacement, Cabbage! Cheap, filling, and easy to work with! My kind of veggie! Because we have a toddler I did chop the cabbage small this time, and it’s a veggie side worth eating on any hot summer day.

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Ingredients:

Method:

  • Chop or shred cabbage and add to a very large bowl
  • Chop all other veggies, and add to the bowl
  • Add all other ingredients and seasonings and mix very well
  • The flavor will improve the longer it sits, and it would be best to make it the night before or at least 4 hours before you want to serve it.

*This side is an S on the Trim Healthy Mama plan, and would go very well with Chicken or Steak.

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Egg Curry

I tried an egg curry that I felt was a little too spicy for our family’s tastes, except my husband who loves crazy hot things.

I made this one light enough that my toddlers did not have any burning mouths, and my husband could add the spices he wanted to his bowl.

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Ingredients:

  • 12 hard Boiled eggs, cut into quarters or diced
  • 1- 28 oz can crushed tomatoes
  • 1-28 oz can water
  • 1- 8 oz can tomato sauce
  • 1 medium onion, diced
  • 1/2 Cup Sliced carrot
  • 1 Cup diced celery
  • 1 Tablespoon Garam Masala
  • 2 teaspoons turmeric powder, we usually buy our spices from here.
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons mineral salt

Method:

Chop all veggies and sauté in a medium pot until soft. Then, all ingredients except hard boiled eggs, and bring to a boil. Simmer until it start to thicken a bit. Add eggs and let simmer for a few minutes. Taste, and adjust spices to your liking.

*This was exactly enough for my family, and I would say it serves 6-8.

*This would fall into an S meal on the Trim Healthy Mama Plan.

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.

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Indian Cabbage Curry

This recipe was literally born of my desire to make use of a large amount of Garam Masala spice we had in the cupboard, not to mention I love Indian inspired flavors!

I had just a few ingredients to make use of and I gave it shot, but my husband only tolerates cabbage because they are not mushrooms, which he dislikes more, and if I could win him over I knew it would be blog-worthy!

He LOVED it!

And, with 9 humans to cook for every single meal, I love anything that will help me do that quickly, and with one pan. This recipe ticks all the boxes in the Treehouse.

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Ingredients

  • 1 medium to large head of cabbage
  • 2 pounds ground meat *See note below
  • 1 can coconut milk *See note below
  • 2 Tablespoons Garam Masala
  • 1 Tablespoon Mineral Salt
  • 2 teaspoons Garlic Powder, we like to buy our spice from here.
  • 2 teaspoons Onion Powder
  • 1 teaspoon Turmeric Powder

Method

  • Cook Ground Meat and drain fat, and add spices. Cook a few minutes.
  • Cut cabbage to your preference, I diced mine because of toddlers and early eaters
  • Add cut cabbage to the pan, and let cook down a few minutes.
  • Add your can of coconut milk, you can use another creamy liquid but coconut is a traditional curry addition.

**This recipe can be configured to fit into all fuel types if you are following the Trim Healthy mama plan.

*S- Full fat ground meat of your choice and full fat coconut milk (half and half or heavy cream if you don’t like coconut). Serve with buttered non-starchy veggies like Southern Style Green Beans.

*E-96% or better ground meat (or rinse your meat under VERY hot water, drain and repeat until you get the most fat off possible), plus lite coconut milk or other Dairy free nut/seed milk. Serve with Brown Rice or Quinoa.

*Fuel Pull- Extra Lean ground meat ,or rinsed meat like for an E meal, and lite coconut milk or nut milk. Serve with non-starchy Veggies or over greens.

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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