It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.
Corned Beef Cabbage Rolls
Prepare corned beef according to package (if necessary)
Boil the carrot and potato until they easily break apart with a fork.
Drain the water from the pot, add the butter, and mash the carrot and potato. Mix in salt and pepper to taste.
Peel leaves from the head of cabbage and steam them for about 2 minutes until they are tender and easy to roll.
Fill each leaf with a horizontal line of corned beef and the carrot and potato mash. Fold in the right and left sides, tightly fold up the bottom flap and roll the rest up.
I know, it’s a mouthful to get through that title. But it’s worth it to taste this recipe! These are great for a quick little snack post-workout.
Peanut Butter & Chocolate Protein Rolls
Preheat oven to 375 degrees.
Lay the dough triangles on a cookie sheet.
Spread peanut butter over the dough.
Sprinkle with chopped GoMacro Protein Pleasure bar, chocolate shavings, and brown sugar.
Carefully roll the crescent dough.
Bake the rolls between 12-14 minutes, or until golden brown.
Eat up! They're best served warm!
Want to Try Raw? Here’s an Idea!
I’ve mentioned in a previous blog post about my Battle with the Beet when I featured the recipe for Love Beets All Brownies. Happily Beets won in the end.
This recipe from our Demo Captain, Stephanie, was one of the prettiest that I’ve seen so far.
Slightly resembling a dolma at first glace, The dark hunter green of the cucumber and red chard against the vivid magenta of the chopped beets makes this little snack as fun to look at as it was to eat!
RAW BEET ROLLS!
- 1 bunch of organic red chard
- 2 organic cucumbers
- 1 organic beet
- 1 organic garlic clove
- 1 cup pecans
- 1/2 tsp salt & pepper
- 1/4 of an organic red onion
- 1 Tb raw honey
- 1 organic lemon (juiced)
- Slice the chard leaves into long large strips.
- Blend Pecans in a food processor or blender into large crumbles.
- Scoop out center of cucumber and set aside.
- Cut beets into small pieces.
- Add all ingredients (except for pecan crumbled and outsides of cucumbers) into food processor and blend well.
- Place mixture into a large bowl and add the pecans and mix well.
- Cut cucmber skins into 1/2 inch slices.
- Using a cucumber slice, scoop up a good amount of beet mixture onto it.
- Wrap the chard strip around the cucumber & beet and skewer with a toothpick to secure.
We hope you enjoy!