Cabbage, Ham and Potato Soup

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The scene couldn't have been more fitting when I first made this soup. It was a lazy Sunday and the rain had be coming down for hours on end. There was a chill in the air, making it the perfect day to stay indoors wearing my favorite comfy clothes - and to create the ultimate St. Patrick's Day soup!

I imagine it is like this in Ireland quite often, which would be incredibly detrimental to my productivity. But seeing as how we've been in a drought for so long in California, it was a very welcomed rainy day.

Now, let's talk about this soup. 

I, for one, am a huge lover of cabbage. Raw, slaw, stewed or pickled - you name it, I'll eat it. Not everyone goes ga-ga for the vegetable like I do, but I'm hoping to change your tune after trying this soup.  Loaded with cabbage, cubes of ham, sweet potatoes and seasoned with caraway seeds and fresh thyme, this soup will warm you from the inside even on the coldest and rainiest of days. (OK, so I know sweet potatoes aren't really keeping with the Irish theme BUT they are the white sweet potatoes and I think they are more fitting that the traditional tuber)

This recipe makes a VERY large batch of soup, which is great as this rewarms wonderfully. I'm beginning to realize all of my Soup Recipes make large batches...

This will feed a family for a meal or two, or you can easily freeze a portion of this soup if you are only cooking for one or two. It doesn't need to be St. Patrick's Day to enjoy this soup, but a lazy, rainy Sunday to enjoy a warm bowl doesn't hurt.

Cabbage, Ham and Potato Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: about 10 cups of soup

Ingredients:

• 1 head of cabbage, chopped
• 1 medium onion, chopped
• 1 lb ham steak, cubed
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 tsp caraway seeds
• 2 tsp fresh thyme, chopped
• 2 bay leaves 
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 2 cups white sweet potatoes, cubed

For garnish:

• Irish Soda Bread

Directions:

1. In a large pot over medium heat, add onions and olive oil. Cook while stirring often until onions are softened and fragrant, about 5 minutes.
2. Add cubed ham, garlic, thyme, caraway seeds, bay leaves,salt and pepper. Stir and continue to cook for another 5 minutes.
3. Add cabbage and chicken broth, increase heat to high and bring to a boil, about 10 minutes.
4. Add sweet potatoes and return to a boil, 5 minutes. 
5. Cover and reduce heat to low and simmer for 20 minutes. Serve immediately. Allow any remaining soup to cool and store in the refrigerator or freeze.

Nutritional Information (1 cup soup):

138 calories - 13 g Protein, 15 g Carbohydrates, 2.8 g Fat

Spinach Artichoke Frittata

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I love breakfast, especially savory ones. Eggs, sausage, ham, and cheese - these are a few of my favorite things! Since I started following Intermittent Fasting (not eating between 9PM and 12PM), however, I don't eat during traditional "breakfast" meal time. Don't get me wrong, I love my current approach to nutrition and it works really well for me...but that doesn't mean I still don't miss my beloved breakfast!

The amount of "breakfast for dinner" I prepare has been on the rise. I noticed I have very few breakfast recipes on the site, and the ones that are posted are sweet baked goods like my Apple Cider Protein Donuts, Pumpkin Protein Waffles or Pumpkin Pronuts.

That's because breakfast is very often a quick scramble of whatever meats, vegetables, cheese and egg I have on hand.

This frittata may look involved but it couldn't be easier! While some may turn their noses up at just eating the egg whites (love the yolks!), I still believe it is just fine to eat them every once in a while when you are being mindful about your diet. In this case I balanced out the total fat in the frittata by adding butter and ham - who doesn't love that? 

With some frittatas, they can become overloaded with vegetables, making it heavy and dense. The spinach and artichokes keep this frittata light while also packing it full of veggies! This frittata is pleasing on the eyes, so it could be served at a brunch or breakfast party. No party? I made this for myself for multiple dinners and the leftovers re-warm perfectly!

Spinach Artichoke Frittata

Prep Time: 5

Cook Time: 20

Servings: 4

Ingredients:

• 1 pint egg whites (approximately 10 egg whites)
• 1 tbsp butter
• 1 tsp garlic, minced
• 4 oz ham steak
• 2-1/2 c spinach  
• 1 oz Parmesan cheese, grated
• 8 artichoke heart quarters, canned, water drained
• Salt and pepper

Directions:

1. Preheat oven to 375.  
2. Melt butter over medium high heat in a medium sized saucepan. Add garlic and ham, stir. Next add spinach and allow to wilt down. This only takes a couple of minutes.
3. Combine egg white, Parmesan cheese, salt and pepper in a mixing bowl. Whisk to combine. Once spinach has cooked down, pour egg white mixture into pan. Stir to incorporate spinach and ham with egg whites. Cover with lid and cook for about 2-3 minutes until the eggs begin to set. Remove lid and arrange artichoke hearts in a ring around top of frittata. 
4. Transfer to oven and cook for 10 minutes or until frittata has set and cooked through. Remove from oven and allow to cool for 5 minutes before slicing. 

Nutritional Information (1/4 of Frittata):

138 calories - 20 g Protein, 2.5 g Carbohydrates, 5 g Fat

Ham, Leek & Sourdough Dressing

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The holiday season is so close I can taste it. Literally. I have already starting practicing my dishes for the holidays!!

From now until Christmas, I’ll be sharing with you my family favorites – all with my twist to make them easier on the diet this season. Going through contest prep during the holidays is no easy task. I’m starting to realize more and more how disciplined I must be to make sure I stay on course. Nothing I can’t handle, however!

First up for my holiday favorites and just in time for Thanksgiving: Dressing. Or stuffing…the great debate.

The main reason I love the holidays is that each family has their own traditions. Mine, for example, calls that deliciously bready side dish served with turkey DRESSING, not stuffing. Why? Because stuffing is stuffed and cooked in the bird while dressing is cooked in a casserole outside of the turkey. Perfectly logical if you ask me. Whatever your family calls it, dressing or stuffing, there are hundreds of variations.

Because dressing is one of my favorite side dishes, I wanted to create a recipe I would have no problem eating this Thanksgiving while staying in line with my contest prep. Traditionally, dressing (or stuffing) is made with sausage. As tasty as it may be, it is extremely high in fat. I opted for ham – same animal, leaner cut of meat! 

I also recently found my new favorite gluten free bread: Bread SRSLY. This stuff is AMAZING. Gluten free breads usually tastes like gluten free breads. Not this. No, this actually tastes like an amazing slice of sourdough. Instead of relying on the bread to be the bulk of the dressing (like normal) I cut back significantly on the bread and loaded up on other vegetables and the ham.

With sourdough and ham being the foundation of the dressing, now comes the other fillers. A must-have in my family’s dressing are water chestnuts. They add the perfect crunch! I used leeks instead of onions as I feel they bring a greater depth of flavor to the dish. Celery, fresh cranberries, rosemary and thyme round things out.  Not only is this dish full of flavor, it is also beautiful and full of color!

Ham, Leek and Sourdough Dressing

Prep Time: 25 minutes

Cook Time: 50 minutes

Servings: 6

Ingredients:

• 1/2 lb. Gluten-free sourdough bread (or whichever you prefer - I recommend Bread SRSLY), cubed (about ½"), yields 4 cups
• 1 lb. country ham steak, cubed (about ½")
• 1-1/2 tbsp. butter
• 4 cloves garlic, minced
• 2 medium leeks, bulb and lower leaf portion, 2 cups thinly sliced and halved
• 2 cups celery, sliced
• 1 tbsp. fresh rosemary, finely chopped
• 1 tbsp. fresh thyme, finely chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 can water chestnuts (5 oz. can)
• 1-1/2 cup fresh cranberries
• 1 cup chicken stock (see note 5 below)

Directions:

1. Preheat oven to 350°F. Slice bread into ½" cubes, yielding about 4 cups of bread. Spread out evenly on a baking sheet and bake in oven for 10 minutes or until toasted.
2. While bread is toasting, prepare the ham, leeks and celery. Slice the ham into ½" cubes like you did the bread. Slice the celery and leeks, setting aside. Remove bread from oven after it has toasted and set aside. Increase temperature to 375°F.
3. In a large cast iron pot (or soup pot) sauté ham over medium heat for about 5 minutes, until the outside starts to brown and caramelize. Remove and set aside.
4. Melt butter over medium heat. Add garlic, celery, leeks, herbs, salt and pepper. Sauté for about 5 minutes or until leeks soften and become slightly translucent. (This part smells SO flavorful!!). Turn stovetop heat off.
5. Add drained water chestnuts, cranberries and ham back to the pot with the vegetables. Stir to mix evenly. Add 1/2 cup of the chicken stock, stir to incorporate, and then add the bread. If all liquid has soaked up, add remaining 1/2 cup of chicken stock. We don't want our mixture to become too wet - if liquid starts to pool at the bottom of the pot we've added too much! We want the mixture to be saturated but not swimming!
6. Transfer to a casserole or baking dish. Cover dish with tin foil and bake at 375°F for 20 minutes covered. Remove tin foil after 20 minutes and continue baking for another 30 minutes uncovered. Let rest for 10 minutes before serving.

Fig, Ham and Arugula Flatbread

Fall is OFFICIALLY here! Today, September 23rd, is the fall equinox. Equal parts day and night. What better way to celebrate than with this very Fall-worthy flatbread!? Last week I posted an easy step-by-step guide to my Cauliflower Crust. I'm using this as the base for this Fig, Ham and Arugula Flatbread!

I've already show you a fantastic recipe for PIZZA using my crust, but what about showing some love for flatbread? I absolutely love the pairing of figs and prosciutto (did you see my Cheese and Charcuterie board). It is a salty, sweet and rich tasting combination! 

You know what makes prosciutto so dang tasty? Fat, baby!! While it's perfectly acceptable to indulge every now and again, I wanted to create a lighter option that can be enjoyed for any occasion and is just as delectable. Enter: ham. Ham provides that deliciously salty pork flavor with a fraction of the fat. 

Loaded up with ham and figs, sprinkled a top with shaved Parmesan cheese and finished off with arugula and a balsamic reduction drizzle - this flatbread packs a punch of flavor!

Fig, Ham and Arugula Flatbread

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Servings: 9 pieces

Ingredients

• 1 Cauliflower Crust  (see my post on how to make!)
• 3 figs
• 3 slices of ham, thinly cut (2.5 oz)
• 1 oz shaved Parmesan cheese, about 1/4 cup
• 1/2 cup arugula 
• 1-2 tbsp Balsamic Reduction, optional (It is very simple to make for yourself! Here is an EXAMPLE) 
  • Alternatively: If you don't have the time (or patience) to make the reduction, you can very simply toss the arugula in balsamic vinegar before topping the flatbread!

Directions

1. Begin by preparing the Cauliflower Crust. I have a detailed step-by-step guide on how to make this. When it comes to Step 6, shape crust into a rectangle/oval before baking.
2. As crust is baking, prepare the toppings by thinly slicing the figs and cutting the ham into strips.
3. Once the crust has baked, remove from oven. First, top with an even layer of Parmesan cheese. Follow with the ham and lastly the figs. Return to oven (450° F) for another 5 minutes or until the cheese has melted and the ham has warmed. 
4. After the flatbread has been baked, top with fresh arugula and drizzle with a balsamic reduction. No balsamic reduction? No problem! Simply toss the arugula with 1 tbsp balsamic vinegar before topping the flatbread. 
5. Slice the flatbread into 9 equal pieces and serve!

Nutritional Information (2 slices)

110 calories - 11 g Protein, 11 g Carbs (5.5 g Fiber), 2.4 g Fat