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january 5-11, 2020 What's up! 47 try these recipes Low carb cuisine Stay on your diet, deliciously Paleo Stuffed Cabbage Ingredients • 1 (28 ounce) can crushed San Marzano tomatoes • 1 cup low-sodium chicken broth • 1 clove garlic, minced • 1 teaspoon dried parsley • 1 (8 ounce) can tomato paste • 1 teaspoon sea salt • 1/2 teaspoon ground black pepper • 1 pound ground beef • 1 pound ground pork • 1 small yellow onion, chopped • 3 cloves garlic, minced • 1 teaspoon dried basil • 1 teaspoon dried oregano • 1/2 teaspoon dried parsley • 1/2 teaspoon sea salt • 1/4 teaspoon ground black pepper • 2 tablespoons sea salt • 3/4 head cauliflower • 2 heads green cabbage • 1 zucchini • 2 eggs • 1/4 cup almond flour Directions 1. Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl. 4. Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to the boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves. 5. Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to the beef mixture so there is an equal ratio of both. Stir in eggs and almond flour. 6. Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of the beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture. 7. Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover dish with aluminum foil. 8. Bake in the preheated oven until sauce is bubbling, about 1 hour. Quick and Spicy Spaghetti Squash Ingredients • 1 spaghetti squash, halved and seeded • 2 tablespoons olive oil, divided • 2 tablespoons chopped fresh parsley • 1 tablespoon red pepper flakes • salt and ground black pepper to taste Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet. 3. Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes. 4. Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat. Mango-Bacon-Butternut Squash Hash Ingredients • 3 slices bacon, cut into 1/4-inch squares • 1 butternut squash, peeled and cubed • 1 teaspoon thyme • 1 mango, peeled and cubed • salt and ground black pepper, to taste Directions 1. Place bacon in a large skillet and cook over medium- high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes. Courtesy allrecipes.com