Cabbage hash browns
Hash browns are really perfect for breakfast. But have you tried Cabbage Hash Browns? Not only is it easy to make but it also tastes as good as potato hash browns! You can even store it in the fridge for up to 3 days or freeze for up to 3 months!
In a large bowl, whisk together 2 large eggs and a dash of salt and pepper to taste. Toss in the finely shredded 2 cups of cabbage and mix them well. Heat a nonstick skillet over medium high heat and add 2 tbsp of olive oil. Pour in the cabbage mixture and cook for about 3-4 minutes each side or until golden brown and crunchy. Serve hot with grated cheese on top!
Low-carb celery soup
Heat a pot in a medium heat. Caramelize ⅛ cup butter but add 1 tsp olive oil to avoid burning. Toss in your 1 cup celery and saute it for a few minutes to allow the celery to absorb the flavor of the butter. Add your ½ cup diced onions and 1 tbsp minced garlic, saute them until you can smell the aroma of onions and garlic. Pour your 5 cups chicken broth (you can use vegetable broth as well) and mix it before covering the pot with a lid. Bring the soup to a low boil, add a dash of salt and pepper, and allow it to simmer for 10+ minutes. To make it more creamier, use an immersion blender to blend the soup and the celery bits. Then, stir in the 1 cup of low-fat heavy cream and bring it to a boil. Enjoy warm!
(GnB Home Cook Tip: If you don’t have an immersion blender, you can blend the celery with a ½ cup of your chosen broth before cooking)
Broccauli (Broccoli and Cauliflower) in cheese
Simply chop all your veggies into bite-sized pieces (2 ½ cups cauliflower, 2 cups broccoli, ¼ cup green onions, ¼ cup red bell pepper, ¼ cup fresh oregano). Heat a large skillet over medium high heat and saute the veggies in ¼ cup butter until translucent. Toss in the 4 tbsp sour cream, ½ cup grated cheese, ¼ cup fresh oregano. Add a dash of salt and pepper to taste.