Stir Fried Cabbage with Creamy Peanut Sauce

Recipe courtesy of Food 52



2 tablespoons grapeseed, peanut, or vegetable oil

3 cloves garlic, minced

1/2 head cabbage, sliced thinly

3 large carrots, julienned

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon peanut butter, or more to taste

Pinch of red pepper flakes

Sesame seeds, crushed peanuts, and/or sliced scallions, for garnish (optional)

Lime Juice or sriracha sauce, for garnish (optional)

Cooked shredded chicken or tofu (optional)



  1. Heat the oil in a large sauté pan over medium-high heat. Add the garlic to the pan and stir until fragrant, a few seconds.
  2. Immediately add the cabbage and carrots and toss rapidly until they are slightly wilted.
  3. In a small bowl, stir together the soy sauce, rice vinegar, peanut butter, and red pepper flakes, then pour the mixture into the pan; toss well to fully coat the cabbage and carrots.
  4. Serve hot, garnished with any or all of the following: sesame seeds, crushed peanuts, scallions, a squeeze of lime juice, and sriracha. If you like, you may also add cooked shredded chicken or tofu.


Stuffed Cabbage Rolls

Recipe courtesy of Food Guy Magazine



  • 1 head Napa cabbage
  • 1 lb. ground beef
  • ½ lb. hot Italian sausage, casing removed
  • 1/3 cup onion, minced
  • ½ cup celery, minced
  • 1 egg
  • 1 clove garlic, minced
  • 1 cup cooked white rice
  • ½ tsp. smoked paprika
  • salt and pepper
  • 1 (25 oz.) can condensed tomato soup (IFH Note: or your favorite tomato sauce)



  1. Preheat the oven to 400 degrees. Fill a large pot with water and bring to a boiling.
  2. Remove the outer leaves of the cabbage. Discard the leaves. Cut the core of the cabbage and separate the remaining leaves. Blanch in boiling water for 1-2 minutes until lightly tender.
  3. Line a large enamel cast iron pot with the smaller cabbage leaves. Plunge the larger leaves into cold water to stop the cooking. Set aside.
  4. Mix the remaining ingredients until well combined. Season with salt and pepper. Lay a cabbage leaf flat on the cutting board. Remove the stem with a paring knife. Scoop a large spoonful of the meat mixture onto the leaf. Fold in each side to form a package. Repeat until all the leaves are rolled.
  5. Line the cabbage rolls into a single layer in the pot. Pour the soup evenly across the top. If you have extra leaves, lay them across the top.
  6. Cover and bake at 400 degrees for 40-50 minutes or until the meat is cooked through.


Miso Soup with Napa Cabbage & Udon Noodles

Recipe courtesy of Chow Hound



1 cup sliced dried shiitake mushrooms (about 1/2 ounce)

2 cups boiling water

Kosher salt

1 tablespoon vegetable oil

1/2 medium yellow onion, thinly sliced

1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece)

2 medium garlic cloves, finely chopped

6 cups low-sodium vegetable or chicken broth or stock

2 tablespoons soy sauce

1 (12-ounce) package udon noodles

1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces

1/2 cup white miso

4 large eggs (optional)

Togarashi, for serving (optional)*



  1. Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes.
  2. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.
  3. Increase the heat to medium high. Add the broth or stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.
  4. Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)
  5. Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.
  6. When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately, passing togarashi on the side for sprinkling if so desired.



Togarashi powder, a mixture of spices that always contains chiles, can be found in ethnic markets (it may also be labeled shichimi togarashi), or you could make your own.


Atakilt Wat (Ethiopian Spiced Cabbage, Carrots, & Potatoes)

Recipe courtesy of The Wanderlust Kitchen



2 tablespoons extra virgin olive oil, divided

1/2 cup chopped yellow onion

2 tablespoons minced fresh garlic

1 1/2 teaspoons berbere seasoning

1 teaspoon ginger paste (or 3/4 teaspoon minced fresh ginger)

1 cup chopped carrots

2 cups chopped boiling potatoes (such as Yukon gold)

4 cups roughly chopped green cabbage (about 1/2 a medium head)

1/2 teaspoon salt



  1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
  2. Add the carrot, potato, cabbage, and 1/2 teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
  3. After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.



Berbere is a hot pepper seasoning essential for most Ethiopian dishes. Containing garlic, red pepper, cardamom, coriander, chili peppers, cloves, allspice, and various other spices. Cayenne pepper is often used as a substitute.


Roasted Kale Sprouts with Parmesan and Garlic Recipe

Recipe By Steamy Kitchen


  • 8 ounces kale sprouts
  • 6-8 whole garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 2 tablespoons fresh grated parmesan cheese


  • Preheat the oven to 400F. Trim the kale sprouts and cut the sprouts in half, lengthwise. The larger sprouts may need to be cut into thirds or quarters, so that they cook evenly. Place the kale sprouts and the garlic cloves on a baking sheet. Drizzle and toss with olive oil. Roast for 12 minutes, give everything a good toss in the baking sheet and return to oven to roast for another 10-12 minutes. Season with salt and pepper, toss with grated parmesan cheese.

Blueberry Maple Yogurt Bars

Recipe By Real Simple


  • ½ cup light brown sugar
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ¼ cups old fashioned oats
  • 4 ounces butter, melted
  • 4 tablespoons maple syrup
  • 1 ¾ cups plain Greek yogurt (drain 4 cups regular yogurt in a cheesecloth or paper towel-lined sieve overnight to thicken; you should have about 2 cups)
  • 5 teaspoons cornstarch
  • cups blueberries


  • Heat oven to 350°F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
  • Combine the brown sugar, flour, baking powder, cinnamon, salt, and oats in a large bowl. Stir in the melted butter and mix until the pieces form a coarse crumble. Spoon 2 cups of the mixture into the bottom of the pan and gently press into an even layer; reserve the rest.
  • Combine the maple syrup, yogurt and cornstarch in another bowl. Pour into the pan and spread into an even layer. Scatter with blueberries and top with remaining crumble.
  • Bake for 45 minutes, until light golden brown. Remove from oven and let rest for 30 minutes, then transfer to the refrigerator to cool for 1 hour more. Slice into bars and serve. Bars will keep, refrigerated in an airtight container, for 3 days.


Recipe By Host The Toast


  • 2 tablespoon oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1" pieces
  • 1 large sweet potato, peeled and cubed
  • 4 cloves garlic
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 10 ounces frozen corn, thawed
  • 2 bell peppers, stemmed, seeded, and chopped
  • 4 green onions, sliced, divided
  • 1 (10 ounce) can rotel tomatoes with green chiles
  • 1 - 1½ cups low sodium chicken stock
  • 1 tablespoon cornstarch
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • ¼ cup fresh cilantro, plus more to top
  • 1½ cups shredded monterrey jack cheese
  • Guacamole, to top, optional


  • Heat a tablespoon of oil in a large cast iron skillet over medium heat. Add the chicken to the skillet cook until browned but not cooked through, about 6-8 minutes. Remove the chicken from heat and set aside.
  • Heat the remaining tablespoon of oil in the skillet. Once hot, add in the sweet potato and brown, about 12-14 minutes.
  • Add the garlic, seasonings, corn, bell peppers, and half of the green onions to the skillet. Cook for 2 minutes, stirring. Add in the tomatoes with green chiles and 1 cup chicken stock. Return the chicken to the skillet and stir well to combine.
  • Cook for 5 more minutes. In a small bowl, mix together the cornstarch and a tablespoon of water to form a slurry. Add the cornstarch to the liquid in the skillet, mix in the black beans and cilantro, and cook until the sauce has thickened and the black beans are warmed. If the mixture is too thick, add up to ½ cup more of chicken stock.
  • Set oven to broil. Top the skillet with the shredded cheese and broil until the cheese is melted and just beginning to turn golden in spots.
  • Sprinkle the skillet with additional green onion and cilantro. Serve warm and top with guacamole, if desired.

Eggs in Hash Brown Nests

Recipe By Paleo Hacks


  • 1 medium sweet potato, washed and peeled
  • 4 large eggs


  • Preheat oven to 400°F and grease 4 cups in a regular-size muffin tin with coconut oil.
  • Using a coarse cheese grater, grate the sweet potato into a medium-size bowl. Using your fingers, line the 4 greased muffin tins with the sweet potatoes, pressing the sweet potatoes up against the sides to make a "crust."
  • Bake the sweet potato crusts for 5-8 minutes, making sure not to burn the sweet potatoes.
  • Remove the muffin tin from the oven and carefully crack an egg in each minicrust. Place the muffin tin back in the oven and bake for 15-20 minutes or until the egg whites are opaque. Allow the egg nests to cool before removing from the muffin tin.

One Pot French Onion Pasta

Recipe courtesy of Joy the Baker



3 medium yellow onions, peeled and sliced

3 tablespoons olive oil

1 tablespoon unsalted butter

salt and fresh cracked black pepper

3 teaspoons fresh thyme

2 cups water

2 1/2 cups chicken broth

12 ounces uncooked spaghetti

salt and fresh cracked black pepper, to taste

parmesan cheese

fresh greens - such as arugula or mesclun



  1. Place a large heavy bottom sauce pan over medium heat. Add the olive oil and butter and stir until butter is melted. Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, pepper and thyme and stir. Allow the onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. The onions will begin to brown, break down, and resemble an onion jam.
  2. When onions are entirely browned and completely soft (about 15 minutes), add the water and chicken broth to the pan. Using a wooden spoon, scrape any burned bits off the bottom of the pan. Add the pasta all at once.
  3. Return to medium heat and bring to a simmer. Place the lid on the pan and allow to simmer for 5 minutes. Remove the lid to toss and stir the pasta for about 3 minutes. Return the lid and allow to cook for another 5 minutes. Remove the lid and taste the pasta for doneness. There will still be just under an inch of liquid in the pot. Allow the pasta to cook more (if it was still crunchy), or allow some of the liquid to cook off. It's about your preference. I like a bit of the broth remaining. Plus, the pasta will absorb more of the liquid as it sits.
  4. To serve, spoon into large bowls, top with parmesan cheese and fresh greens.


Healthy Jalapeño Sweet Potato Chicken Chili

Recipe courtesy of Pinch of Yum



1½ lbs. chicken breasts

5 cups chicken broth

1 onion, minced

2 cloves garlic, minced

1 jalapeno, minced

2 tablespoons butter or olive oil

2 teaspoons chili powder

½ teaspoon salt

2 large sweet potatoes, peeled and diced (about 4 cups)

2 14 ounce cans fire roasted tomatoes with garlic, undrained

1 14 ounce can black beans, drained

3 tablespoons ground flaxmeal

cilantro and Cotija cheese for topping



  1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
  2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
  3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
  4. Make it saucy: After 45 minutes, uncover and you'll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again - this helps it thicken up and gives it a warm, nutty flavor.
  5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese



It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.


Garlic Roasted Kale Sprouts

Recipe courtesy of K Baked



2 cups Kale Sprouts (Kalettes)
2 cloves fresh garlic
2-4 tablespoons olive oil
salt and pepper to taste



1. Preheat oven to 425°F.
2. Wash Kale Sprouts and place in a large bowl.
3. Chop garlic into thin slices and add to bowl with Kalettes.
4. Drizzle the olive oil and toss the Kalettes until evenly coated.
5. Transfer to a baking sheet and roast for 15-20 minutes, until edges are crisp and brown.
6. Enjoy.


Meyer Lemon Kale Sprouts

Recipe courtesy of Raley's




1 (3- oz.) package kale sprouts
1 tbsp. extra virgin olive oil
2 tbsp. sliced almonds
2 tsp. lemon juice
1 tsp. lemon zest
1 clove garlic, minced
Freshly ground sea salt and pepper to taste
1 tbsp. grated Parmesan cheese (preferably Parmigiano-Reggiano) 



1. Trim a small amount off the bottom of kale sprouts and cut each in half, top to bottom.

2. Heat oil over medium heat in a large skillet. Add almonds and cook for 2 minutes or until toasted, stirring constantly. Add kale sprouts, lemon juice, lemon zest and garlic; cook for 2 minutes more or until kale is crisp-tender.

3. Season with salt and pepper and sprinkle with parmesan.


Onion & Blue Cheese Roasted Kale Sprouts

Recipe courtesy of Kalettes



3 tablespoons olive oil, divided

1 medium onion, sliced vertically

5 ounces kale sprouts

2 tablespoons balsamic vinegar

1 teaspoon dried thyme

Salt and pepper

1/8 cup crumbled blue cheese



Pre-heat the oven to 425 F. In a skillet over medium, heat 1 1/2 tablespoons of olive oil and then add the onions. Sauté for 5 minutes. Reduce heat to medium low and sauté onions for an additional 10 minutes, stirring occasionally.

While onions are sautéing, place kale sprouts on a rimmed baking sheet and drizzle with remaining olive oil. Sprinkle with thyme and balsamic vinegar. Season with salt and pepper and combine. Roast in oven for 10 minutes. Remove pan from oven and stir kale sprouts making sure to coat with the pan juices. Add the sautéed onions and toss to combine. Place in serving bowl and sprinkle with blue cheese.


Simple Kimchi

Recipe courtesy of New York Times Cooking



2 Napa cabbages, weighing 3 to 4 pounds total

⅓ cup salt

2 tablespoons soy sauce

¼ cup fish sauce

1 ½ cups Korean chili powder, also called gochugaru

2 bunches of scallions, thinly sliced

¼ cup garlic, minced

¼ cup ginger, minced

4 cups thin carrot sticks (optional), about 3 inches long



  1. Cut the cabbages lengthwise into quarters, then across into thick ribbons. Put the cabbage in a big bowl and use your hands to toss it with the salt. Pour in cold water to cover the cabbage. It will float, so invert a plate on top, or a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged. Cover the bowl with a towel and leave it out overnight.

  2. The next day, use your hands to lift the cabbage out of the brine and put it in a big bowl. (Keep the brine, too.) In a small bowl, make a chili paste of the soy sauce, fish sauce and Korean chili powder. (Check the ingredients list to make sure you get pure chili powder, not the kind that has salt mixed in.)

  3. Add the chili paste to the cabbage along with the scallions, garlic, ginger and, if you like, the carrot sticks. Mix the kimchi well and pack it into hard plastic or glass containers. Pour in enough of the brine to cover the vegetables.

  4. Cover the containers and leave out at room temperature (but not more than 75 degrees, or it ferments too fast). Taste it after three or four days, and every day after. As the vegetables shrink, the kimchi can be combined in ever-smaller containers; just keep it covered with brine.

  5. When it tastes good to you, it’s done.



Refrigerated and covered, it lasts indefinitely.

I eat it many ways: finely chopped with steamed rice, fried eggs and Japanese sesame salt; stirred into chicken noodle soup; on steak, mixed with fresh watercress. In Korean food, it’s ketchup, mustard and relish, all in one.


Healing Bowls with Tumeric Sweet Potatoes, Poached Eggs, & Lemon Dressing

Recipe courtesy of Pinch of Yum




2 large sweet potatoes, cut into chunks

a swish of olive oil

1-2 teaspoons turmeric

2 cloves garlic, minced

2 cups vegetable broth


¼ cup lemon juice

⅓ cup olive oil

1 small clove garlic

2 teaspoons agave

¼ cup parsley leaves

¼ teaspoon salt (more to taste)


poached or scrambled eggs

brown rice or quinoa

arugula or spinach or greensss

pistachios or other nuts for topping



  1. TURMERIC MASHED SWEET POTATOES: Heat the sweet potatoes with olive oil in a skillet over medium high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of cream if you want to be lush about it.
  2. DRESSING: Pulse all ingredients in a blender or food processor. Season to taste.
  3. BOWLS: Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes - that's yummy. Serve each bowl with the mashed sweet potatoes, brown rice, greens, and a scrambled or poached or fried egg. Top with more dressing and a handful of pistachios.


Creamy Thai Carrot Sweet Potato Soup

Recipe courtesy of Cookie & Kate




1 tablespoon coconut oil

2 cups chopped yellow (sweet) onion

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons red curry paste

4 cups low-sodium vegetable broth, plus more if needed

¼ cup raw almond butter or peanut butter

3 cups diced peeled carrots

3 cups diced peeled sweet potatoes

½ teaspoon fine-grain sea salt, plus more to taste

Freshly ground black pepper

Up to ¼ teaspoon cayenne pepper (optional, if you like spice)


Minced fresh cilantro

Fresh lime juice

Roasted tamari almonds (optional, see below)

Roasted tamari almonds

½ cup raw almonds, finely chopped

1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos



  1. TO MAKE THE SOUP: In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
  2. Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
  3. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
  4. Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
  5. Taste, and season with salt and black pepper. If you'd like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
  6. Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
  7. TO MAKE THE ROASTED TAMARI ALMONDS: Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
  8. In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
  9. Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
  10. Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.



Be sure to season this soup with enough salt and lime juice so the flavors really sing.

MAKE IT SOY FREE: When making the tamari almonds, use coconut aminos instead of tamari. 
MAKE IT GLUTEN FREE: Verify that your tamari is gluten free (most, but not all, are).