Delicious, Flourless Sweet Potato Brownies That Are 100% Gluten And Dairy Free

If you are a fan of brownies and sweet desserts, or you just enjoy baking, the recipe we are suggesting today will become your new hit!
Especially if you are currently trying to change your unhealthy habits, lose weight, or just support your health, you surely struggle to reduce the calorie intake, or to slow down on sugar.
The following recipe includes healthier and inexpensive ingredients. Also, you should not use artificial sweeteners, but natural ones instead. These delicious sweet potato brownies are moist, paleo, vegan, and gluten-free!
Health benefits
The sweetness of the sweet potatoes improves the blood sugar in the case of type 2 diabetes, regardless of their seemingly high Glycemic Index (GI).
The color of the sweet potatoes is due to the presence of Anthocyanin, which is high in anti-inflammatory properties that are beneficial for the brain and nerve tissue.
Moreover, they are high in vitamin C and A, B6, B1, B2, and B3, as well as other nutrients, including fiber, potassium, copper, manganese, and phosphorus, which support the health of the blood, digestion, and the entire body.
Additionally, maple syrup has 54 antioxidants which effectively prevent diseases due to free radicals like diabetes and cancer.
This is how to prepare these delicious sweet potato brownies:
Ingredients

  • 1 cup mashed sweet potato
  • 2 tablespoons maple syrup
  • ¼ cup cocoa powder
  • ½ cup smooth nut butter of choice
  • Handful of carob chips (optional)

Instructions:
You should preheat the oven to 350ºF. Grease a small loaf or cake pan.
Next, you should mix the nut butter mixed with the maple syrup and melt the mixture on the stove.
Mix the cocoa powder, mashed sweet potato, and the melted nut butter and maple syrup mixture in a larger bowl. Then, fold in the chocolate chips, and pour the mixture into the greased pan.
Bake for 20 minutes, and then remove them from the oven. Leave the brownies to cool completely. Then, slice them and store them in the fridge or freezer.

Flaxseed Cinnamon Bun Muffins (grain-free, paleo, low carb + keto)

Flourless, fluffy, grain-free, keto muffins made with ground flaxseed, tastes just like a cinnamon bun. Naturally high in fiber, low in carbohydrates, sugar-free, keto, and paleo.
Keto muffins! Are you ready for this? Mentally? Emotionally?
Remember when I made this Keto Grain-free Flaxseed Foccacia? It’s THE most popular recipe on the blog. Of all time, ever.
The other day, I made Coconut Creme French Toast with a couple of slices of keto focaccia (highly recommend doing this) and it got me thinking… I bet I could make keto muffins with that same base keto focaccia recipe.
How French toast made me think of muffins is beyond me. Whatever the connection, we’re all in luck. A little tweak here and there and here we are…
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto
Instead of flour, I’ve used ground flaxseeds for this low carb, keto muffin recipe. That’s it, that’s all. Maybe you’ve read/heard about heated flaxseeds being bad for your health? It’s partially true. Here’s the thing…

Why I’m okay with heating Whole flaxseed

The fragile components of flax; where all of this heat or not to heat concern stems, is in the alpha-linolenic acid (an omega fatty acid) and lignans (a compound that mimics human hormones, specifically estrogen). I was able to find three separate studies that note the effects of heating flaxseed and it’s overall health benefits.
All in all, I’m not concerned with using whole (or ground) flaxseed in my homemade keto baking because I’m in control of its freshness, the temperatures that were used, and the duration. The same cannot be said for store-bought flax products… I’ll stick with homemade, thanks.
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto
The REALLY cool thing about flax; and something I am practicing myself, is its ability to normalize estrogen levels. In December, I began supplementing with 3 capsules of this flaxseed oil supplement, in an effort to boost my estrogen even further. If you’re not familiar with my hormone regulation project, check this out.

The lignans in flaxseed are phytoestrogens , plant chemicals mimicking the effects of estrogen in the body: Phytoestrogens hook onto the same spots on cells where estrogen attaches. If there is little estrogen in the body, for example after menopause, lignans may act like weak estrogen. However, when natural estrogen is abundant, lignans may reduce the hormone’s effects by displacing it from cells; displacing estrogen in this manner might help prevent those cancers that depend on estrogen, such as breast cancer, from starting and developing. (This is also, in part, how soy is believed to work in breast cancer prevention, although the phytoestrogens in soy are isoflavones .)

Excerpt from NYU Medical Center, Flaxseed
Either way, it’s a win, win. Baking with the flaxseed, flaxseed supplementation, it’s all the name of my keto game right now.
Right, and eating a lot of keto muffins. Definitely part of the plan, too.
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto

4.6 from 31 reviews
Keto Flaxseed Cinnamon Bun Muffins
Author: Leanne Vogel
Recipe type: Keto, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Low Carb, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 12
Flourless grain-free, sugar-free, low carb muffins made with just flaxseed.
Ingredients
Instructions
  1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
  2. Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
  3. Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
  6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
  7. Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.
Notes
Xylitol – I made this keto recipe with xylitol. Feel free to use whatever sugar you’d like to here. If you’re aiming for sugar-free, you could try stevia, too. If you aren’t sure free, maple syrup or coconut sugar would likely work. Add these sugars into the wet mixture while blending.
Eggs – if you have an egg allergy, I’ve been told that this format of recipe works really well with egg replacer but I have not tried it personally.
MCT Oil – you could use Alpha Energy; an MCT oil blend, or Bulletproof Brain Octane. If you do not have access or are not interested in using MCT oil, coconut oil would work well, too.

Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto
Begin by adding all dry ingredients to a large bowl. I used a lot of cinnamon in this recipe… because I love it! Don’t be afraid with the 2 tablespoons. It’s not overkill, it’s just right!
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto
Set aside the bowl of dry ingredients and add all of the wet ingredients to the jug of your blender. I used local, pasture-raised eggs for this recipe. The yolks were so bright and beautiful. If you use a lighter flaxseed with this keto recipe, combined with the deep yellow yolks, the keto muffins will take on a whole other color.
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto
Once blended, add the wet ingredients to the dry ingredient bowl and stir to mix. I like to set the mixture aside to thicken up for a couple of minutes.
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto
Leaving the batter to sit will help the flaxseed congeal with the liquid ingredients, it’s quite marvelous!
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto
Transfer to muffin tins, bake and chow down! I like my (warm) keto muffins spread with coconut oil and a touch of salt.
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #keto
This last year has been so transformative. I’ve seen keto foods change my life in ways I never thought possible, just by changing my view on what could heal me and what my body was asking for. Flaxseed has been part of that, using it to normalize my estrogen levels without the use of hormone replacement therapies. One day at a time, keeping an open mind to it all, and sharing my journey along the way.
I know that many of you are healing yourself through food, like me! And, I’d love to hear your stories. Please, share in the comments below. Your journey will act as inspiration to the thousands of women in our community seeking solace in knowing that we are not alone.

Easy Low Carb Peanut Butter Pecan Bars – Diet Program

These low carb high fat Peanut Butter Pecan Bars are healthy, really easy to make, and melt-in-your-mouth delicious!  They are made with real ingredients, and much better for you than store-bought low carb bars.
You could substitute the pecans for other nuts, but you’ll need to adjust your carb count if you do. Pecans are the lowest carb, highest fat nut – with walnuts pulling a close second.
You can make them with crushed pecans (above), pecan halves (below), or pecan pieces. They turn out great no matter what you use. It’s such a simple recipe that you can get creative and use it to make all sorts of delicious low carb bars & fudges!
Ingredients:

  • 1/2 Cup Peter Pan Creamy Peanut Butter
  • 1/2 Cup Organic Extra Virgin Coconut Oil
  • 1 TSP Pure Vanilla Extract
  • 1 TBSP Torani Sugar Free Vanilla Syrup
  • 2 Cups Pecans

Notes:
You can cut down the carb count by using half the amount of pecans I used in this batch. I typically use 1/4 cup of pecans per bar, and I make them in 4 large 2-serving bars.
I decided to “double the nuts” today, but you’ll want to make sure you enter your recipe based on the exact amounts you use – and also double check your own labels.
I use the Free Recipe Nutrition Calculator at MyFitnessPal.
Here’s what my “double nut” low carb peanut butter pecan bars look like today:
Peanut Butter Pecan Bars

 As you can see, they are large and nutty.  Half of one bar is a serving.

Nutrition Facts:
They are 3 net carbs per serving, and 91% healthy fats.
(Or 6 net carbs for an entire bar, shown above.)
Low Carb Bars Nutrition Facts
Instructions:
Measure out your pecans into 4 individual dishes: 1/2 cup pecans per dish. I used smaller plastic food storage containers.
Combine 1/2 cup coconut oil and 1/2 cup peanut butter. I used a large glass measuring cup with a pour spout, so I could mix and pour easily.
Warm it up in the microwave just enough to melt both so you can stir it together well. I heat for 25 seconds and stir, then another 25 seconds until it’s creamy and smooth. Add in vanilla extract and sugar free vanilla syrup. Mix well.
You should have about 1 cup of the peanut butter / coconut oil mixture in your measuring cup. Measure out 1/4 of the mixture over each of the 4 pecan dishes. Stir it just a bit to make sure all of the nuts are covered by the mixture, then put them in the refrigerator to set up.
That’s it! They set up pretty fast. Enjoy!!
 

These Are the 3 Most Popular Low-Carb Recipes On The Internet

Pinterest is a virtual gold mine for all things food, especially when it comes to low-carb, gluten-free, or comfort food recipes. But when you consider the sheer amount of content on the sharing site, selecting the perfect recipe to try at home can feel a bit daunting. We reached out to Pinterest ourselves in an effort to efficiently sift through the clutter, particularly when it comes to low-carb recipes. The following three recipes, from Natasha’s Kitchen, Cooking Classy, and Damn Delicious, have over 2.4 million saves between them. In order from most to least saves, here are the three most popular low-carb recipes on everyone’s favourite sharing site:
CUCUMBER TOMATO + AVOCADO SALAD
Ingredients:

  • Roma tomatoes
  • Cucumber
  • Red onion, sliced
  • Avocados, diced
  • Extra virgin olive oil or sunflower oil
  • Lemon juice
  • Cilantro, chopped
  • Sea salt and black pepper

Instructions:
1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.

SLOW COOKER CHICKEN FAJITAS
Ingredients:

  • Boneless, skinless chicken breast halves
  • Can of diced tomatoes with green chilies
  • Bell peppers, sliced
  • Yellow onion, halved and sliced
  • Garlic, minced
  • Chilli powder
  • Ground cumin
  • Paprika
  • Ground coriander
  • Salt and pepper
  • Fresh lime juice
  • Honey
  • For serving: Flour tortillas, sour cream, cilantro, salsa, guacamole, Monterey jack or cheddar cheese

Instructions:
1. Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
2. In a bowl, whisk together chilli powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts, then flip chicken and top with the remainder. Add the remaining half of the tomatoes, then layer in remaining peppers and onions.

BAKED PARMESAN ZUCCHINI
Ingredients:

  • Zucchini, quartered lengthwise
  • Freshly grated Parmesan
  • Dried thyme
  • Dried oregano
  • Dried basil
  • Garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil
  • Chopped fresh parsley leaves

Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt, and pepper.

Soft Taco Recipe With Spinach |Low Carb Taco Shells

How about some seriously healthy finger food for your Friday ?
soft taco shell low carb spinach taco shells
I know I already shared tons of healthy finger food recipes on this blog but I can’t get enough of it. Blame the Auckland summer. The sun, beach and school holidays just makes me in the party mood! SO yes this Soft Taco Recipe is surprisingly made of spinach! UGH! I know! Spinach again but you guys know my obsession with this vegetable! I can’t spend a day without eating spinach. I seriously add spinach everywhere from my morning toast, to my smoothie -OH, and did you know that in 100g of spinach there is 46% of vitamin C bringing spinach as a top 1 sugar free substitute to orange juice in breakfast smoothies. Well, I have to find me good excuses to overeat spinach I guess lol SO let,s talk about the recipe now (scroll down! I will tell you my secret!)

SOFT TACO RECIPE LOADED WITH SPINACH

SO first I will reassure there is NO need to be a chef to make this recipe! It is basically a NO FAIL recipe. All you need is 5 ingredients and well drained cooked spinach. Yes, that is maybe the only tricky part of this recipe the spinach has to be super dry. It is actually very easy. Whatever you are using fresh or frozen spinach all you need to do is pressing the cooked spinach between absorbent paper until no more water left.
Join 5 days clean eating challengeThat’s all! And because I love YOU! I take time to shoot some steps by steps pictures of this simple soft taco recipe. Look how easy-peasy this is to make! I uploaded a video below for you! Honestly, the first time I tried this recipe I was not really sure it will hold together. BUT it actually did work pretty well! You can easily fill them fold them and add any sauce without a leak! It works perfectly like any soft taco recipe except this one is SUPER healthy. Plus, Emma – my 3 years old – absolutely love them SO if you are kiddo are picky eaters give it a try I am sure they will love it too. Personally, I filled my taco only with vegetables because it is summer and I am way TOO hot. So I added homemade guacamole – you can find my dairy free guacamole recipe here– shredded lettuce, tomatoes and cucumber slices and drizzle of cashew Aioli on top to add some creamy garlic taste. YEP! I also made the Aioli myself – you know  I am a crazy clean eating cook! For the Aioli I did not follow a special recipe. I simply used 1 cup of cashew nuts that I soaked in water for 3 hours. Blend the soaked cashew with salt, pepper and 1-2 gloves o garlic until creamy and smooth and add 2 tbsp. of tahini paste and 2 tbsp. coconut milk to the mixture to make the sauce a bit thicker.
step1
But NOW you probably want to ask me if you can make-ahead this recipe! Absolutely! and you know what ? you can even eat those spinach taco cold. Usually this is how I organised myself. I simply prepare the batter few hours before dinner time, wrap my bowl with plastic wrap and store in the fridge. Then few hours before dinner, preheat oven to 200C (400F), arrange the taco batter on a baking tray covered with parchment paper and bake 15 minutes.spinach tacosYou will get  4 soft spinach taco shells HOT. But if you bake them a little bit earlier simply rewarm then 15 seconds in the microwave before filling them or eat them cold it is good too! I hope you enjoy this spinach taco recipe because it is probably my favorite recipe on the blog and maybe the most creative! And LOOK! I even made a quick video of me making those spinach soft taco recipe just to show you how EASY + TASTY+ HEALTHY this recipe is !!!

Thai Chicken with Cucumber Noodles Recipe


Serves 4.

  • 2 chicken breasts
  • ½ cup GF sweet chilli and ginger sauce
  • 1 continental cucumber
  • ½ cup crunchy GF Noodles

Cut Chicken into cubes, Place chicken in a non-stick pan with 2 tbsp. water and cook until the water evaporates. Add sauce and simmer for 5 minutes or until the chicken is cooked through. Remove from the heat. Slice and Julienne cucumber to resemble long, thin noodles. Add cucumber and crunchy noodles to chicken and mix gently. Serve topped with extra cucumber noodles as garnish.

Categories:

Pantry Staples:

Soups/Sauces/Seasonings:

Vegetables:

This Cauliflower Grilled Cheese Will Make You Forget About Bread Completely

Cauliflower is a very healthy and yummy alternative to bread whether it is used for pizza, rice, or even grilled cheese. This grilled cheese recipe may take time, but it is sure worth the effort and tastes way better than regular bread.

Cauliflower Crust Grilled Cheese

Ingredients
  • 3 cup cauliflower rice
  • 1 egg
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 1/3 cup cheddar cheese
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Servings: 1
  • MEDIUM

STEP 1

Preheat oven to 450°F. In a food processor rice the cauliflower florets. Transfer cauliflower rice to a microwave-safe dish and microwave for 4 minutes.

GIF by Paige Marie Rodgers

STEP 2

Place the cauliflower rice in a tea towel/strainer and twist/push it to squeeze as much moisture as you can. This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough.

GIF by Paige Marie Rodgers

STEP 3

Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.

GIF by Paige Marie Rodgers

STEP 4

Spread cauliflower mixture onto the lined baking sheet and shape into 4 squares. Place in the oven and bake for about 20 minutes until golden.

GIF by Paige Marie Rodgers

STEP 5

Assemble cauliflower crust grilled cheese. Enjoy!

GIF by Paige Marie Rodgers

11 Fat Burning Foods To Keep In Your Kitchen

Cinammon-Almond-Butter--e1489685865147

1. Nuts and Nut Butters

Nuts are excellent sources of MUFAs and other good fats, and pack a little protein, too. A small handful can make a great snack, and nut butter can make a great dip for veggies and fruit. Try making your own nut butters, use nuts to make healthy chocolate pudding, or put it in a smoothie for an extra fat-burning punch! Some of our favorites include: Thrive Market Creamy Organic Almond Butter or Justin’s Hazelnut Butter.

2. Avocado

avocado smoothie
These fruits are MUFA and Omega-3 powerhouses! Try homemade guacamole for a quick snack, or use it to make salad dressings, burgers, soups, and more!

3. Eggs

fat burning eggs
Eggs have the perfect balance of protein, carbs, and healthy fats. What’s even better, is they cook in minutes and are perfect for adding in a big serving or two of your favourite veggies! Try this avocado egg salad or this fat-burning breakfast.

4. Grapefruit

fat burning grapefruit
Studies show that eating half a grapefruit before your breakfast can help you lose weight faster. While the mechanism is still unknown the proof is evident. Try it as a juice or in this metabolism-boosting ceviche and make sure to check with your doctor first if you are on any medications (9, 10)

5. Canned Salmon

tuna cups healthy snacks

It’s fast, packed with Omega-3s and MUFAs, and can be used in place of mercury-containing tuna in pretty much everything. Always look for organic, wild-caught salmon. Follow those same rules if you are buying Tuna, and be sure to buy skipjack for the lowest levels of mercury. (12)Try these cucumber cups for a quick snack or even just toss it on top of a salad and go!

6. Frozen Fruit

fat burning frozen yogurt
Convenience at it’s best — frozen fruit can be a cool, refreshing snack on a hot summer day, tossed into smoothies, or even used to make healthy, homemade frozen yogurt. YUM.

7. Chia Seeds

fat burning chia seeds
These little seeds (and other super seeds) are fat-burning miracle workers! They’re full of fiber, protein, and healthy fats to boost your metabolism and keep you going all day long. Sprinkle them on yogurt, smoothies, salads, and soups, grind them up to thicken sauces, or try this chia seed pudding for an easy mid-week breakfast.

8. Frozen Vegetables

fat burning frozen vegetables

Frozen vegetables are a great substitute for fresh veggies when you’re on a time crunch, and often flash frozen veggies actually have a higher nutrient level then some produce that has been sitting on a shelf for too long (11). Stop skimping on your veggie intake and scramble them with eggs, toss them in a stir-fry, or blend them in a smoothie. Be sure to choose organic or freeze your own.

9. Ginger

fat burning ginger
This super spice helps fight disease and unwanted weight gain! Try this lemon-ginger-avocado smoothie, or other fat-blasting spices to include are cinnamon, garlic, black pepper,cayenne pepper, turmeric, and parsley.

10. Greek Yogurt

fat burning greek yogurt
Full of protein and healthy fats to keep you full for a long time, plain greek yogurt is easy to add in as a snack or simple breakfast. Have it plain topped with frozen fruit, use in place of mayo or sour cream, and try this 5-minute healthy cheesecake,

11. Cauliflower


That’s right! This vegetable is so incredibly versatile, it makes eating healthy easy and fast. Try it as a substitute for mashed potatoes, rice, or pizza crust for quick mid-week meals.
Losing weight doesn’t have to be complicated! Prepare as much as you can, and keep these ingredients in your kitchen at all times to burn fat with every bite.

Fat Burning Soup Recipe, You Lose Wight Quickly And Healthy

Do the impossible to lose weight is what many people now makes summer has arrived and many people all they want is to have that figure to show, you may have the body you want in no time but most times gets in health risk, which is why it is best to wear a diet and exercise routine. Fat burning soup recipe, you lose weight quickly and healthy.
There are many ways to burn fat and lose weight, we are talking about some quick ways such as the famous “soup burns fat” that is made from many foods that help you lose those extra kilos and get that figure you are looking for .
flat-belly-overnight-video

 It is recommended whenever you feel hungry, avoid this eating all the time, this slimming soup has become popular in recent years as the most effective, it is best that we will not hurt and can be calm without worry, for this we It will help a lot.

This powerful soup removes toxins from the body eliminating much of the fluid and top it reduces the fat stored in our body.

The idea for this to work is very easy, we just consume it for about 7 days and weight will go down considerably. After these 7 days we must continue with our normal diet. What is important for us to lower weight and maintain the weight that is consistent with our body, it is to eat healthy and not stop eating well.
INGREDIENTS:

  • ½ cabbage.
  • 6 large onions.
  • 6 tomatoes.
  • 3 stalks celery.
  • 2 green peppers.
  • Salt or spices.

First you have to wash the vegetables , be aware that doing so is important for your health . Then put in a pot to boil water occupying twice the space than vegetables. Cover the pot and bring well over medium heat to make the vegetables steamed until cooked through , at the end withdraw fire and can consume the amount you want without exaggeration.
Image result for Fat Burning Soup Recipe, You Lose Weight Quickly And Healthy

Remember that this soup is only for 7 days and should be consumed whenever hunger.

Fried Cabbage With Bacon,Onion, And Garlic Recipe

“This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.”

Ingredients

1 h 15 m 

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.