Sauteed Red Cabbage & Criminis

Have you heard of Diane Sanfilippo' 21-day sugar detox? I have recommended it to multiple health coaching clients of mine as a way to take a break from sugar (even fruit!) and let their bodies recalibrate without the distractions of junky food. The results are pretty astounding. I have completed a 21DSD myself, and it was incredible how sweet tomatoes, peppers, and other vegetables became when they were the only sources of "sweet" food I ate. After the detox/cleanse ended, I did reintroduce many foods into my diet including fruit, but it certainly opened my eyes as to how much certain foods impact my mood, cravings, and overall health. I took one of the interesting recipes I came across during my research and tweaked it for tonight's blogpost. 

On an unrelated note, I have to shamelessly give one final push... my kickstarter campaign for Bowls of Love is ending in 27 hours!! I have raised almost $15,000 in under a month, and I am floored by the responses I have received. I have learned at least a dozen crucial life lessons throughout this process, and I am so proud to have accomplished the first step in fulfilling my dream. It is pretty amazing what happens in life when you fully dedicate yourself to something, and I am so incredibly motivated to keep pushing. If you love my recipes and have a soft spot for soups and sharing amazing food with the people you love (who doesn't?!) please take a minute to watch my video and consider contributing to the campaign so you can get a copy of Bowls of Love!


Sautéed Red Cabbage:

 Serves 3-4, Prep time: 10 min, Cook time: 20 min


  • 1 small head of red cabbage, thinly sliced
  • 1 Tbsp. coconut oil
  • 3 small onions, sliced
  • 8 crimini mushrooms, sliced
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. rosemary
  • Salt & pepper to taste


  1. Head the coconut oil over medium heat
  2. Sautee the onions and mushrooms until soft (about 10 minutes)
  3. Add the cabbage and cook for 10 minutes
  4. Add the vinegar, rosemary, salt, and pepper, and cook until totally soft (about 10-15 minutes)

Note: You can always add some water if this becomes too dry. Serve warm or cold (I prefer cold!)