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Fried Cabbage Rolls Picante
Aug 10, 2018   07:57 AM
by Jim Fish


8 cabbage leaves
8 oz ground pork
8 oz ground beef
½ onion, finely chopped
1 egg, beaten
1 tsp salt
1 finely diced Jalapeno pepper (optional)
8 oz mozzarella cheese
1 tbsp lard (or coconut oil)*
1 cup (240 mL) water
2 tbsp powdered beef consommé (bullion)
2 tbsp butter (or coconut oil, for the simmering process)*
8 tbsp Picante sauce (or any salsa of your choice)
salt, to taste
black pepper, to taste
grated parmesan cheese, to taste and presentation
fresh cilantro, to taste and presentation


Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water. Carefully remove the raised portion of the tough stem, finely dice and set aside.

In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and jalapeno pepper, and mix until well-combined. Divide into eight equal parts.

Form each portion of meat into a patty and wrap around a 1 oz piece of mozzarella cheese until completely encased. Place the meat and cheese on a cabbage leaf, fold in the front and right side, and roll up. Then fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage leaves.

Heat lard (or coconut oil)* in a medium skillet over medium heat. Add the cabbage rolls and fry for 3 minutes or until brown on each side. Add water, bullion, and butter (or coconut oil)* and heat until boiling. Cover tightly and simmer for 15 minutes.

Remove cabbage rolls from pan and top each roll with 2 tbsp Picante sauce, and sprinkle Parmesan cheese, cilantro, salt, and pepper to taste, and serve.

You can even sprinkle on a few crushed red pepper flakes to spice it up a little more!

Notes and nutritional facts:

Serves 4 (serving size: 2 rolls)

Calories per serving: 621

Fat   48.3g
Saturated fat   22.4g
Polyunsaturated fat   1.6g
Monounsaturated fat   8.8g
Trans fat   0.8g
Cholesterol   194.4mg
Sodium   2194.9mg
Potassium   419.1mg
Carbohydrates   10.6g
Dietary Fiber   3.0g
Sugars   6.9g
Protein   36.2g
Vitamin A   25.7%
VitaminC   54.8%
Calcium   38.6%
Iron   16.9%



 *All the calories in coconut oil and lard come from dietary fatty acids. We need some fat in our diets to absorb vitamins, protect organs, create our several and varied hormones, and keep our body temperature within a normal range. One tablespoon of coconut oil or lard has about 13.5 grams of fatty acids. Because each gram of fat has 9 calories, you'll get around 120 calories from a tablespoon of either, lard or coconut oil.

Hot Tamale Hot Wings
Jul 10, 2018   07:42 AM
by Jim Fish

Tired of hot wings drenched in sugary sauces? This recipe calls for a dry-rub. These hot wings have a seasoned blend of dry ground chili peppers, mesquite bean flour, and spices that can be adjusted to your taste and tolerances.

Prep time: 5 minutes

Cooking time: 40 minutes



1.5 lbs chicken wings (about 16 flats and drummies)

1 - 2 tbsp EVOO

2 tbsp Mesquite bean flour*

2 tbsp grated Parmesan cheese

1 tsp paprika

3/4 tsp ground cinnamon

2 tsp  ground cayenne pepper (adjust to your tolerances)

1 tsp crushed red pepper (again, adjust)

1 tsp garlic powder

1 tsp Himalayan pink sea salt

1 tsp black pepper



Preheat oven to 350º (F).

Dry wing pieces with paper towel and place in a large bowl.  Rub with EVOO until each piece is evenly coated.

Combine all dry ingredients in another large bowl or a plastic zip-lock freezer bag and coat each piece (3 or 4 at a time). Repeat until all wings are coated with the dry rub mixture.

Place seasoned wings on a rack over a shallow baking pan with sides.

Bake at 350º for 20 minutes, flip each wing and then bake for another 20 minutes.

Remove from rack and serve.


Notes and nutritional facts:

Makes 4 servings.

444 calories per serving

Fat: 32g

Sodium: 857mg

Total carbs: 3.4g

fiber: 1.4g

net carbs: 2g

Protine: 34g

*Mesquite bean flour may be substituted with an equal amount of ground pork rinds to limit carbohydrates.

Chicken and Asparagus Skillet Supper
Jul 09, 2018   07:48 AM
by Jim Fish