Broccoli and Red Cabbage Cole Slaw

Well, my computer finally came back today!

Pro- I have all my recipes back

Con- My internet problem is still not fixed and I no longer have access to most of my pictures 😦 Ugh, what a mighty headache I now have.

Luckily, I had most of my food pictures tucked away in another file.

Hmmm, maybe third time (at the BestBuy/Apple Store) is a charm?

Anyway, when annoyed, I tend to gravitate towards comfort food. And, as I have mentioned before, cabbage is one of my comfort foods. 

Which means a cole slaw recipe!

I have been making this cole slaw all summer. Usually, I make it on Sundays to eat at dinner and then have it for lunch the entire week.

And no, it never gets old to me 🙂

Broccoli and Red Cabbage Cole Slaw

Ingredients:

2 heads of broccoli, thinly cut

1 small onion, diced

1/2 head of red cabbage, thinly sliced

____________

1 cup plain whole milk yogurt or sour cream (or a mixture of both!)

3 tbsp white vinegar

1 tbsp olive oil

1 tsp salt

1/2 tsp pepper

1/2 tsp dried mustard

1/16 tsp stevia

Directions:

Combine broccoli, cabbage, and onion in a large serving bowl. In a different bowl, whisk together the rest of the ingredients to make the dressing. Add and mix in dressing to the broccoli, cabbage, and onion. Refrigerate for at least 3 hours before serving.

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Cabbage, Onion, Bacon, and Avocado Salad (Paleo)

Bacon might as well be a museum artifact in my house. Why? My dad has a very strict “you can look, but not touch” policy towards the stuff.

Consequently, we have a lot of “untouchable” bacon buried in our freezer.

For some reason, he believes that if he gives us free reign with the bacon, it’ll all be gone by the end of the week. I’m actually not a big bacon person, but when denied, the desire for it tends to grow…

Which is why, when my dad leaves town for a few days, I sneak a pack down from the freezer to add to meals and whatnot. Shhhhhhhh! 

But hey- I don’t feel guilty because I know he makes some for himself when my brother and I are out of town.

Another family quirk to talk about in future family therapy…

Anyways, I had to dispose all of my contraband before my dad returned, and this was an effective and yummy way to use some up!

Cabbage, Onion, Bacon, and Avocado Salad (Paleo)

Ingredients:

3 strips of thick, organic bacon

1 onion, chopped

1/2 head of green cabbage, chopped

salt and pepper

1 avocado, diced 

Directions:

In a skillet, cook the bacon until crispy. Transfer to a paper towel-lined plate and blot off the extra fat on the bacon. Set aside.

Without removing any of the liquid fat, add the onion to the skillet. Let cook over medium-low heat for 10 minutes, stirring every so often.

While the onions are cooking, crumble your bacon into small pieces.

Once the onions have had their 10 minutes, remove with a slotted spoon, place in a bowl, and set aside.

Add the cabbage to the bacon skillet (depending on the bacon you use, you may need to add extra fat at this point- I didn’t need to though) and cover with a lid for 5 minutes. Afterwards, take off the lid, add salt and pepper, and sauté for another 5 minutes, until the cabbage has shrunken down sightly. 

Add the onions and bacon back into the skillet and mix around for another 2 minutes, adding salt and pepper to taste. Transfer contents to a serving platter and gently stir in the avocado chunks. Serve.

Mushroom and Goat Cheese “Risotto” (Grain-Free)

I don’t think I was ever a big rice person. Therefore, when I cut out most grains, rice was not one of those foods I craved.

Except when it came to risotto. I mean, come on, even the word “risotto” is fun to say (risotto, risotto, risotto… try saying that 10 times fast!)

Once at a restaurant, I had a goat cheese and mushroom risotto that was AMAZING. Like, is-it-possible-that-can-marry-this??? good. So, I’ve recently tired to recreate this with a cauliflower rice version. And voila! Love is in the air again!

Mushroom and Goat Cheese “Risotto” (Grain-Free)

Ingredients:

1 tbsp ghee (or butter)

1/2 onion, chopped

2 tbsp minced garlic

1 tbsp dried thyme

1 large portobello mushroom, chopped into small pieces

3 cups raw cauliflower rice 

1/4 cup plain, whole milk yogurt

1/4 cup unsweetened almond milk

3 tbsp goat cheese

salt and pepper, to taste

Directions:

Heat ghee in a pot and add in onions, garlic, and thyme. Sauté for 5 minutes. Add in mushrooms and continue cooking for 8 minutes. Stir in cauliflower and cook for 5 minutes. While waiting, add yogurt and milk to a small bowl and whisk together. Add yogurt mixture to the pot. Bring risotto to a boil for 1 minute and then turn to a simmer and cook for 10 minutes. Stir in goat cheese until melted. Add in salt and pepper and serve.

Roasted Red Pepper Hummus (Paleo)

In honor of Father’s Day, I have a recipe my dad asks me to make weekly: Roasted Red Pepper Hummus.

When I can, I try to prep my meals and snacks on Sunday. Unfortunately, this hummus does not often make it to Monday as my dad tends to eat the whole thing by Sunday night.

No exaggeration, I now divide the dip into 2 containers and stow one in the back of the fridge so he won’t see it. Shhhhhh! 

Now, you can make it traditional by using white beans, but I prefer making it with an artichoke base instead (the hummus tastes the same either way!)

Roasted Red Pepper Hummus (Paleo)

Ingredients:

1 (14oz) can of artichokes, drained and squeezed of excess water (or white beans)

3/4 cup chopped roasted red peppers (from jar)

1/2 cup water

3 tbsp tahini 

juice from 1/2 of a lemon

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

Directions:

Combine all ingredients into a food processor until smooth.

Pineapple “Crust” Hawaiian Pizza (Grain-Free)

As I have previously mentioned, I have an aversive reaction to the enzymes in fresh pineapple. Namely, I experience a stinging sensation in my mouth and my lips puff up. Not pretty.

But when cooked, I don’t have the reaction (unless if I chow down an indecent amount of pineapple).

And so, when working with pineapple, I usually use the outer sides of the pineapple (less enzymes are concentrated here) or cook it.

To kick off the unofficial start of summer, I’m posting a Hawaiian Pizza recipe. But instead of topping it with pineapple, I’m using the (cooked) pineapple as the crust!

Pineapple “Crust” Hawaiian Pizza (Grain-Free)

Ingredients:

Pineapple slices (sliced thinly)

Marinara/pizza sauce

Bell pepper (any color), chopped

Precooked ham, chopped

Mozzarella cheese

Cilantro

Directions:

Preheat the oven to 350 degrees. Place pineapple slices on a baking pan and place in the oven for 10 minutes. Take out, spread on a thin layer of sauce, followed by bell pepper, ham, mozzarella, and cilantro. Put back in the oven for 10 more minutes. Let cool for at least another 10 minutes before eating.