{WIAW} Fall Refresh

Happy Wednesday Ya’ll!

I briefly mentioned in my Fun Five Friday last week that I was starting a new workout/training program this week.

I’m doing Jim Stoppani’s Shortcut to Size program after being inspired by one of my favorite instagrammers. However, I’m modifying the plan just a bit to fit my needs/workout style. I’ll be doing all of the strength days and workouts as well as adding a HIIT warm-up to each strength day. The plan has 3 rest days a week and I plan on doing longer cardio/strength cardio on those days to keep my endurance up. Of course I’ll be taking one full rest day not even active rest to let my muscles rebuild. I’m excited to see the strength I can build from this program! I’ll keep you all posted, of course!

Here’s a look at my eats from yesterday.. oh AND HAPPY OCTOBER!

What I Ate Wednesday: FALL into Good Habits

{Pre-Workout}

1/2 Banana w/ 1 tsp. Almond Butter

{Breakfast}

Breakfast | Britt's Blurbs

Oatmeal Minus the Oats. (Recipe from Carrots n’ Cake.) Since I’ve cut out oats my stomach has been SO happy with me. It’s truly crazy since I use to eat them every single day. I decided to give oatmeal minus the oats a try in my Sunday food prep and make a big batch to last me throughout the week. I’m happy to say I’m very pleased with them and they were a great way to re-fuel after  my workout. Not to mention they kept me fuel for most of the morning.

{Mid-Morning Snack}

Mid-Morning Snack | Britt's Blurbs

This is such a typical Brittany snack. Aka bird food. I mixed together some seed trail mix, chopped dates and a scoop of organic PB and drizzled some almond milk over the top. I wanted a “cereal” but was craving the nutty-ness of a trailmix.

{Lunch}

Lunch | Britt's Blurbs

Lunch was an array of delicious eats and surprisingly not a salad in a jar this week! I had some crock-pot chicken, wild rice, steamed broccoli, sweet potato wedges and a 1/2 avocado scooped out with rice crackers. All of the nutrients I need to fuel me for my busy day!

{Mid-Afternoon Snack}

Mid-Afternoon Snack | Britt's Blurbs

Hooray for apple season! I enjoy a big organic honey crisp with a Larabar!

{Dinner}

Dinner | Britt's Blurbs

This dinner was seriously THE.BOMB. Period. I made a spinach, kale, black bean & goat cheese quesadilla in my cast iron skillet. A great way to end the day!

{Dessert}

(Unpictured)- Chocolate coconut oil peanut butter cup.

Have a great Wednesday! XOXO

Sweet Potato Curry Cabbage Rolls Recipe

The curry and coconut flavor provides a nice spin on a classic cabbage roll. This is a great fall dish to feed the whole family or make plenty on Sunday to have leftovers for the week ahead.

Sweet Potato Curry Cabbage Roll  Recipe | Britt's Blurbs

I loveeee coconut and curry together but I hardly make dinners flavored as such. Well, at least I didn’t during the summer. Now that the temperature is cooler and the leaves are starting to fall there’s something so comforting about a curry flavored dish.

One of my absolute favorite things to do during the fall is make a hearty, big Sunday dinner that fills my place with a comforting aroma while I have football games playing in the background. Fall is actually a pretty busy season for me, both professionally and personally, so I like to have freezer meals ready when I need something quick. These cabbage rolls freeze so well and simply need to be thawed and put back in the oven for a bit to warm up.

With my IBS it’s hard for me to eat cabbage particularly when it’s raw like cole slaw. However, I’ve noticed that I don’t have much of a problem with cooked/steamed cabbage so I’ve been obsessed with it. Sauteing it with coconut oil, baking it for cabbage rolls, using it in my fermented veggies.

Health Benefits of Cabbage:

  • Reduce your cholesterol when it’s steamed
  • Cabbage contains sinigrin; contains cancer preventative properties
  • High in fiber, low in fat- great for keeping you full longer
  • High content of vitamin C helps detoxify the body

Sweet Potato Curry Cabbage Rolls

by Brittany @ Britt’s Blurbs

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients (10 cabbage rolls)

  • 1 tbsp. coconut oil
  • 2 1/2 cups diced sweet potato
  • Green Cabbage or Red Cabbage– you will need 10 leaves total
  • 1/2 cup diced onion
  • 1 minced garlic clove
  • 1 16oz. package of organic ground turkey
  • 1 cup canned coconut milk
  • 1 cup vegetable stock
  • 1/2 tsp. cumin
  • 1/2 tsp. curry
  • 1/4 tsp. garlic powder
  • Black pepper
  • Sea Salt

Instructions

Pre-heat oven to 350 degrees.

Cover and bake for 25 minutes.

Heat a medium skillet with high sides over the stove.

Add the coconut oil.

Once the oil is melted, add the onions and garlic and cook for 2 minutes.

Add the turkey and cook until it is browned.

Add the sweet potato, coconut milk, vegetable stock and seasonings and cook covered for about 10-15 minutes or until sweet potato is tender.

While that’s cooking, bring a stock pot of water to a boil and add the full cabbage heads.

Let boil for about 4 minutes.

Remove the heads and gently pull off the leaves once it’s cooled. (This makes it easier to remove the leaves.)

Once the sweet potato mixture is cooked through, remove the pan from the heat.

Spray a casserole dish with EVOO and spoon some of the liquid from the sweet potato mixture onto the bottom of the casserole pan.

Spoon some of the sweet potato mixture into the middle of a cabbage leaf and roll up.

Place the leaf on-top of the sauce in the dish.

Repeat this process until all of the sweet potato mixture is gone.

Drizzle leftover liquid over the rolls in the casserole dish.

Bake covered for 20-25 minutes.

Powered by Recipage

Serve warm or place individual rolls in freezer quart bags to freeze and serve later on!

Sweet Potato Curry Cabbage Rolls Recipe | Britt's Blurbs

Enjoy!!