Summer is nearly here, though the weather has been pretty nice in Portland for quite some time now. We finally cleaned our little grill and got it in tiptop shape for summer. Since then, we’ve been making burgers regularly and love eating this coleslaw alongside. I’ve actually made it twice in less than one week (it makes a big bowl too). We’ve eaten it mainly with burger patties, but with chicken too, and I even ate it with eggs and sausage the other day. It seriously tastes good with nearly everything! I’m a big fan of it.
Be sure to taste the dressing as you go and adjust the flavors to your liking. The coleslaw tastes even better the next day and the flavors are more abundant. Also, I recommend making the homemade mayo with avocado oil for this salad, as the flavor is a little more neutral (though the macadamia nut oil version in my recipe link is awesome).
- 1 medium head cabbage, shredded or thinly sliced
- 2 large carrots, grated
- 2/3 cup homemade mayo or Primal Kitchen Mayo
- 3 Tbsp white wine vinegar
- 1-2 Tbsp raw honey
- 1.5 tsp dried mustard
- 1 tsp + 1/4 tsp celery salt
- Sea salt and black pepper to taste
- Place cabbage and carrots in a large bowl. In a separate medium-sized bowl, mix together the mayo, vinegar, raw honey, mustard powder, celery salt, sea salt and pepper. Taste and adjust flavors as desired.
- Pour dressing over cabbage and carrots, and mix well to coat.
- Place in fridge to chill for at least an hour, but longer if possible. Taste and add more sea salt and/or black pepper, if needed.
I’ve been putting turmeric in nearly everything lately and even recently bought some fresh turmeric root for the first time ever (it was great in stir fry with fresh ginger). I know turmeric is incredibly good for you and has great flavor, but often forget about it when I’m choosing my spices for a dish. I think it’s become more of a habit to reach for it now and don’t plan to forget about this incredible spice!
I regularly make homemade grain-free granola and while whipping up a batch one day, decided to try adding a little turmeric to it. I liked the way it turned out a lot, but tweaked the recipe slightly the second time I made it and liked it even better. Hope you enjoy it too!
- 5-6 cups finely shredded unsweetened coconut
- ~2.5 cups raw pumpkin seeds (I used raw sprouted ones)
- ~2 cups raw sunflower seeds
- 1/2 cup coconut oil, melted
- 1 Tbsp pure vanilla extract (I like this brand)
- 2-3 Tbsp raw honey or to taste
- Pinch of sea salt
- 2 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 + 1/8 tsp ground turmeric
- Preheat oven to 325 degrees F.
- Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
- In a bowl or glass measuring cup, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
- Pour oil and spice mixture over the coconut and seeds. Stir well to coat. If need be, divide granola up between two baking sheets, but make sure it’s not spread too thin, so the coconut doesn’t burn!
- Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark!
- Cool completely and store in glass jars.
It had been a long time since I ate cucumbers this way and the taste definitely took me back to childhood a bit. Cucumbers in vinegar was a summertime side dish that I loved as a kid, and still enjoy today. My mom often made it to go with grilled meat and it was something we ate a lot of out at our cottage or at family cookouts. Sometimes, she would make creamed cucumbers instead, but I never liked those…or at least thought I didn’t. I don’t think I ever actually tried them though because I didn’t like how they looked. Typical kid thing to do and something I did a lot when I was young!
This is a slightly different take on the traditional cucumbers in vinegar, but still just as tasty. The bright red paprika adds a nice pop of color too. You can also use hot paprika instead of sweet paprika for a spicy twist or just add a pinch of cayenne if you like. Supposedly, this recipe is very similar to Hungarian cucumber salad. At least that’s what my friend Naz at Cinnamon Eats says.
- 2 medium cucumbers, peeled
- 1 tsp sea salt, plus extra for salting cucumbers
- Black pepper to taste
- 1/4 cup apple cider vinegar (I like this brand with the mother culture)
- 1/2 tsp sweet paprika, plus extra for serving
- 1/2 – 1 tsp raw honey
- Thinly slice cucumbers with a mandoline slicer or knife. I actually used the mandoline/slicing attachment blade on my food processor (I have this food processor).
- Place cucumber slices in a strainer and generously sprinkle with sea salt. Place strainer over a bowl and drain for 45 minutes.
- In a large bowl, whisk together 1 tsp sea salt, the apple cider vinegar, black pepper, paprika and raw honey. Add cucumbers after draining and mix well to coat.
- Cover and place in the refrigerator to marinate for at least 2 hours.
- Use a slotted spoon or fork for serving and sprinkle with extra paprika.
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I am a huge cabbage lover and most often eat it with roasts, in meat and veggie sautés or in the form of sauerkraut. It wasn’t until my visit home this past January that I remembered how much I love sweet and sour cabbage too. My mom made it as a side for dinner one night and since then, I’ve made a variation of it a couple times on my own. It’s also really tasty with sliced apple in the mix, which is how my mom made hers.
This side dish was actually part of our Easter dinner this past Sunday and tasted so delicious with ham. I seriously think I could eat this stuff every day!
Please know, if it’s a little too sour for you, add more honey. I personally prefer more sourness versus sweetness, but that’s just me. Adjust accordingly to your taste.
- 2-3 Tbsp grass-fed butter
- 1 yellow onion, chopped
- 1/3 cup apple cider vinegar (I like this brand)
- Splash of chicken bone broth, preferably homemade
- 2-3 Tbsp raw honey
- 3/4 tsp caraway seeds
- 1 tsp sea salt
- Black pepper to taste
- 1 small-to-medium head red cabbage (about 2 lb.), thinly sliced
- Melt butter in a large pan or Dutch oven over medium heat. Then, add the onion and sauté until golden brown.
- Next, add the apple cider vinegar, chicken bone broth, raw honey, caraway seeds, sea salt and pepper. Stir well.
- Add the cabbage and stir to coat. Reduce heat to medium-low and cover with a lid. Allow to cook for 40 minutes or until cabbage is very tender.
I don’t share sweet stuff very often because it is not something that I regularly consume or make. But, special occasions and social gatherings are a good reason to make a treat. In this instance, Jesse and I had plans to go over to our friend’s house for dinner this past Saturday. They took on the main course, sides and drinks, and I agreed to make a dessert. I debated for a long time about what to make and decided that I wanted something springy, especially since it was Easter weekend.
After much browsing on Pinterest, I decided to make this coconut flour cake recipe. To jazz up the cake a bit, I thought I’d make some frosting to go on top. I knew I wanted the base to be from palm shortening and also wanted lemon involved (to add that springy flavor). This recipe is what I came up with and I am so pleased with how it turned out. It is light and lemony, with a whipped texture. It almost seems like a cross between frosting and icing, especially with its slightly shimmery appearance. It tasted great on the coconut flour cake (this cake recipe is amazing and super moist!) and was a HUGE hit with everyone!
Also, this recipe makes quite a bit of frosting and is enough for a double layer cake. I actually ended up making two of the coconut flour cakes, so I could turn it into a double layer and use up the rest of the frosting. I garnished the top with grated lemon zest and definitely recommend doing so for a finishing touch!
The frosting doesn’t have to be stored in the refrigerator, but will keep longer that way if you aren’t going to use it right away or have leftovers. It will firm up quite a bit in the fridge because of the coconut cream concentrate (coconut butter), so remember to allow it to soften at room temperature before using. You may also want to refrigerate it in the summertime because it will get slightly melty when warm.
Please make sure to only use pure therapeutic essential oils for cooking. Many essential oils that are sold in stores are not 100% pure and can be chemically adulterated. These are not meant for consumption! My essential oil of choice is Young Living. Learn where to get high quality essential oils HERE.
Whipped Dairy-Free Lemon Frosting
- 3/4 cup organic palm shortening (find here) –>not to be mistaken for red palm oil!
- 7 oz. box coconut cream concentrate, melted (find here)
- 3-4 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/4 tsp grated lemon zest
- 2 drops lemon essential oil (learn where to get therapeutic grade oils here)
- Add all the ingredients except the lemon essential oil to the the bowl of your stand mixer. Whip the frosting a couple minutes or until smooth. Alternatively, you can use a hand mixer.
- Scrape down the sides of the bowl with a rubber spatula and then add the lemon essential oil. Whip again briefly to incorporate the essential oil.
- Enjoy on your favorite grain-free cake or cookie recipe for a special occasion!
Wow, it’s been exactly a month since I last posted…oops! I guess life got away on me a bit, but the past month has been great. I turned the big 3-0 on March 2nd and celebrated on my own (took the day off and got a 90 minute massage!) and with Jesse that day. Since my birthday was on a Monday, I celebrated with friends out in wine country the following weekend and it was a gorgeous 70 degree day. Work has kept me busier lately, but in a good way, though some days are definitely long and exhausting. All in all, I have no complaints, but I haven’t had with much time or motivation to experiment in the kitchen! Simple, quick meals and roasts in the slow cooker are pretty much my saving grace.
Meanwhile, this recipe turned out so delicious! The lime is very abundant and zesty, while the mango adds just the right amount of sweetness. It pairs well with the savory chicken and creaminess of the coconut milk. The house smelled wonderful while this was cooking, which I mostly attribute to the kaffir lime leaves. If you can’t find kaffir lime leaves, omit them and add a little bit more lime zest.
- 1 Tbsp coconut oil
- 2.5 lb boneless skinless chicken breasts and/or thighs, cut into 1-inch pieces
- About 6 cups cauliflower, riced in the food processor
- 1 jalapeno, seeded and chopped
- 4-5 kaffir lime leaves
- 1 13.5 oz can full-fat coconut milk (I used this brand)
- 1/2 cup chicken bone broth, preferably homemade
- 1 Tbsp gluten-free fish sauce (I like this brand)
- 1/2 tsp ground ginger
- Juice and zest of one small lime
- Sea salt to taste
- 1 mango, peeled and diced
- Sliced green onion for garnish
- Heat the oil in a large skillet or wok over medium heat. Add the chicken and jalapeño, and season to taste with sea salt. Sauté until cooked through, about 5-7 minutes.
- While the chicken is cooking, pour the coconut milk, broth, fish sauce, lime juice and zest, kaffir lime leaves and ground ginger into a small pot over medium heat. Mix well and simmer until the liquid has reduced down a bit.
- Pour the coconut milk mixture over the chicken and stir. After 1-2 minutes, stir in the cauliflower rice and season to taste with sea salt. Cook until the cauliflower rice softens slightly. Then, stir in the mango and cook about one minute more.
- Serve and garnish with sliced green onion.
Yields: 5-6 servings