Paleo Bachelor Chow

Bachelor Chow in a Bowl with a little Chili Sauce on top

Bachelor Chow in a Bowl with a little Chili Sauce on top

This recipe is basically unstuffed stuffed cabbage or unballed “meatballs with gingersnap gravy” (I kid you not.) It’s a descendant of kraut rulle, kohl rouladen, fleischklosse, and kraut spiess. All its Eastern European great-grandparents have had their influence on it. It definitely has plenty of cabbage and some tomato, and it’s a good way to cram in a lot of veggies. And for further veggie coverage, I eat it over spaghetti squash, or a bit of sweet potato, or zucchini “noodles”. If I’m not needing the super veggie boost, I might have it over a bit of white rice, or stuffed in a spring roll (rice) wrapper. I also douse mine with fish sauce, a little vinegar, and sambal oelek (a chili sauce) but my husband isn’t as big a fan of that deliciousness so I leave it out of the pot.

We always get at least 4 to 6 meals out of this recipe. Double it for some great bachelor chow to freeze for later. I often chop the cabbage, carrots, and apple in my food processor especially if I make a double batch – it’s a lot of cabbage. The carrot and applesauce give it a sweet nod to its heritage but leave either or both out and add another tomato if you want it less sweet.

Paleo Bachelor Chow

• 1 pound ground beef
• 2 TB oil/fat (olive oil, coconut oil, lard, or a mix)
• 1/2 medium onion, chopped
• 3 cups shredded cabbage (about half of a medium to large head; if you coarsely chop by hand use 4 cups or a bit more)
• 1/2 of a green pepper, chopped (frozen is fine, about half cup.)
• 4 large tomatoes, seeded and finely chopped or half a 6 oz. can tomato paste
• 1 apple, grated or 1/2 cup applesauce (unsweetened, of course)
• 1 large carrot, grated
• 2 tablespoons lemon juice
• 2 tablespoon Worcestershire sauce
• 1 tablespoon prepared mustard
• 1/8 tsp cinnamon
• 1/8 tsp ginger
• a pinch of ground cloves
• 1 teaspoon salt (optional)
• Dash pepper

Prepping the veggies

Prepping the veggies

Condiments as desired
• fish sauce
• chili sauce
• whole fat yogurt
• rice vinegar

1. In a large skillet or pot, warm your oil or fat for a bit over low to medium-low heat, then add chopped onion and let cook for about 5 minutes or until the onion gets mostly translucent.

2. Add in the beef, breaking it up by hand as you put it in or by chopping up a bit with your spatula. Add the green pepper too. Cook and stir it until all of the beef is looking done, doesn’t have to be browned.

3. Add the cabbage, tomatoes (unless you’re using paste, then wait on that), carrot, and apple (or applesauce) to the pot. Cook for about 5 minutes. Stir in the tomato paste if using it instead of tomatoes, and stir in lemon juice, Worcestershire sauce, mustard, spices, salt and pepper.

4. Cover and simmer for 10 minutes or until cabbage is tender. Eat it.

(I published this to Cron-O-Meter as just “Bachelor Chow” – please let me know if you can or can’t find it, thanks!)

Glutenfree Buckwheat Belgian Waffles

This is the recipe I have been making for myself a couple of times a month since I got my ultra-stupendous Belgian Wafflemaker. Here she is:

Waring Waffle Bot

And look how beautiful this waffle is! It’s healthy to boot, has crispy edges, tender interior, giant pockets to hold butter, syrup, or berries and yogurt in this case. (Click on the photo to see it larger, it’ll make you drool.)


This recipe involves soaking the flours again. For a better of understanding of why to soak your grains, seeds, nuts, and flours, read this, and this and possibly follow some of the links if you want more.

Make it, eat it.

Glutenfree Buckwheat Belgian Waffles

The soaking ingredients:

1 cup buckwheat flour*
1/2 cup almond flour**
1 TB coconut flour***
1/2 cup yogurt
1 cup warm (not hot) water

The rest of the deliciousness:
3 eggs
1/2 TB baking powder
1 tsp baking soda
2 – 3 TB melted butter
2 tsp vanilla****

12 to 24 hours before making your waffles, mix all of the soaking ingredients and leave covered on your countertop – do not refrigerate.

When you’re ready to make your waffles, add all the other ingredients to the soaked ingredients and mix well. I tend to sprinkle the baking powder and soda over the top of everything so it mixes in more easily since I can’t mix it in with the dry ingredients. I also sometimes pre-beat or whisk the eggs a little bit just for ease.

Pour the recommended amount into your waffle iron and prepare to be wafflified!

I get four (sometimes a bit more) 6.5 inch waffles on my awesome new Belgian wafflebot. Ok, I *wish* it was a wafflebot but it’s still a great waffle maker.

* I prefer Dakota Prairie Dark Buckwheat flour. They also have a Light Buckwheat flour which has a less strong buckwheat taste. Dakota Prairie flours in general have a finer mill than some of the other brands I can get locally. I was so ecstatic when I made these waffles with their flour and got much better results.

** I buy the Honeyville Almond flour. Again, it’s a better mill than others I have tried.

*** I have Tropical Traditions coconut flour. I haven’t tried any others. I like to add a bit for the fiber and for how it absorbs moisture but my tummy doesn’t let me add in larger amounts – moderation in coconut flour for me.

**** Leave out the vanilla for savory waffles that you can use as sandwich “bread”.

Baked Cream of Buckwheat with Peaches and Blueberries

This. is. delicious. In my humble opinion anyway. I don’t eat the gluten-free oats available to us celiacs – I haven’t had good luck with the quality or my reaction so I was super excited to find Cream of Buckwheat satisfies my chewy-oatmeal-breakfast craving. I played with baked oatmeal recipes and proportions to get this version. I have also done it with apples and cranberries, just apples and cinnamon, just frozen mixed berries but I will hold off on giving you proportions for those, however, because buckwheat takes more moisture to cook up than rolled oats and the moisture content between the various fruits is inconsistent.

Baked Cream of Buckwheat with Peaches and Blueberries

The evening before –

Mix the following three ingredients in a large mixing bowl, they should make a relatively thin layer on the bottom of the bowl. Cover with a plate and leave setting on your counter overnight.

• 3/4 cup cream of buckwheat cereal
• 1 1/2 cups water
• 2 TB plain yogurt

In the morning –

Preheat your oven to 325°F

Add these ingredients one at a time to those in the bowl and mix each time (I do them in this order and think it mixes more evenly but maybe I’m delusional):

• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 X-large or Jumbo egg, already whisked
• 1 TB melted butter
• 1 can (15 ounces) sliced peaches in juice, drain & reserve juice, chop peaches
• 1/4 cup of reserved peach juice
• 1 cup frozen blueberries

Pour mixture into a buttered 13″x8″ (or thereabouts, 11″x7″ with longer cooking time, I’ve done a loaf pan too).

Sprinkle on top:

• 1/3 to 1/2 cup chopped walnuts

Bake uncovered for 30 to 40 minutes or until top is lightly browned and the middle is set up (no liquid floating on top.)

Depending how hungry you are, this might make 4 to 6 servings. 🙂 I serve mine in a bowl and melt a bit more butter on it and then top with some real maple syrup. Om nom nom!

Baked Cream of Buckwheat with Peaches and Blueberries

Baked Cream of Buckwheat with Peaches and Blueberries