This was the most random creation and it turned out to be so good!  It was Super Bowl and I really wanted cuban sandwiches to serve alongside our wings and grass-fed burgers however I didn’t want all those carbs!! So this was my solution…a low carb cuban sandwich creation.  All the flavors of a cuban but with 75% fewer calories.

Serves: varies on how many you make (1-2 per person)

Ingredients:

• 1 pack of spring roll wrappers
• 2 cups of green cabbage
• Applegate ham
• Applegate swiss cheese
• Dill pickle slices
• Yellow mustard
• Mayo
• 1 lemon
• Coconut oil spray
• Salt and pepper to taste

Instructions:

1. Saute about 2 cups of cabbage in a pan, add salt and pepper, and place aside
2. Place 2 cups of water into a glass bowl (wide enough to dip the wrappers in) and heat in the microwave for about 1 min or until warm
3. Put all your ingredients on a counter with a good amount of space so you can make an assembly line to create the spring rolls
4. Dip one spring roll wrapper into the warm water to soften and place wrapper on a clean, damp dish towel
5. Begin assembling the spring rolls- put about 1/4 cup of cabbage on the wrapper end closest to you, place 1 slice of ham on top of cabbage, place 1/2 slice of swiss cheese on top of ham, and place pickle slice on top of cheese (I cut the pickle slice in half so i had two halves)
6. Roll the wrapper end closest to you over the ingredients then roll in the right and left sides of the wrapper then roll the ingredients to the other end of the wrapper; you should now have something the resembles a spring roll
7. Repeat process for as many spring rolls as you need
8. Put spring rolls on to a parchment lined baking sheet and spray rolls with coconut oil spray
9. Put spring rolls into the oven at 350 degrees for 10 minutes on each side (20 mins total)
10. Mix 1 tsp of mustard for every TBSP of mayo to create the dipping sauce; squeeze some fresh lemon juice into the sauce to thin it out
11. Serve and enjoy!

Nutrition Per Serving:  Calories 135   Protein 9g   Fat 8g   Carbs 8g

I love keeping curry pastes on hand for an easy weeknight meal.  If you’ve never tried curry before, this is not the taste you are thinking of!  This green curry is a paste that looks like blended chimichurri (Argentinian green sauce) and is slightly bitter with hints of lime and lemongrass.  In this recipe, the curry adds a little warmth and citrus flavor while the pineapple adds just the right amount of sweetness to balance out the flavors.

Serves: 6-7          4 oz portions

Ingredients:

• 6 chicken breasts, trimmed and cubed
• 2 tbsp avocado oil
• 1 red onion, diced
• 1 green pepper, diced
• 1/2- 13.5oz can full fat coconut milk
• 1- 20oz can pineapple chunks, in juice
• 3 tbsp green curry paste
• 2 tbsp coconut aminos
• 1/4 cup lime juice
• Salt, pepper, granulated garlic and onion for seasoning
• Cilantro, avocado and lime slice for garnish

Instructions:

1. Add the avocado oil to the slow cooker and toss in the cubed chicken breasts
2. Season the chicken and give everything a good stir so the chicken is coated with the oil and spices
3. Toss in the diced red onion and 1/2 can full fat coconut milk
4. Turn on the slow cooker and let cook for about 2 hours
5. Strain pineapple chunks and set aside
6. At about 2 hours, open the lid carefully and stir in the green curry paste, diced green pepper, pineapple chunks (without juice), coconut aminos, and lime juice
7. Cover and simmer on low for about 30 minutes or until the flavors come together
8. Season to taste, squeeze fresh lime juice on top, and serve
9. Garnish with cilantro, a fresh lime and avocado slice.  Enjoy!

Nutrition per serving:  Calories 344   Protein 27g   Fat 14g   Carbs 26g