When my friend’s birthday party was coming up recently, I quickly volunteered to make the cake! I had just wrapped up my second round of Whole 30 and was dying to do some baking. She was the perfect candidate to test out some new Paleo treats on as she follows a gluten free/low FODMAP diet due to some stomach issues.
My mom is reading more and more into the Paleo diet. She texted me the other morning and asked for ideas on what she can drink besides water. I can’t tell you how much I love, love, love when my friends and family ask me questions about making healthier lifestyle choices. That is the exact reason that I started this blog.
I sent her a few ideas, but wanted to share them here, too!
I kept the title of this salad pretty generic, but for those of you from Wisconsin, you might recognize this as the Wisco Salad at Ian’s Pizza. It’s the perfect combination of sweet and savory! I go through spurts with this salad where I’ll keep my fridge stocked with cooked chicken and bacon to throw this salad together for lunch. The recipe, as written, will make about three salads.
Okay – so, technically, if you do not have hard boiled eggs prepared, this recipe would take a pan and a pot. Plus a mason jar for the vinaigrette. One-Pan, One-Pot Mason Jar Winter Salad?
At first glance, this recipe may seem a bit complicated with the long ingredient list, but, if you look carefully, the bulk of it is spices. I encourage you to give it a shot – it’s SO yummy.
I would typically serve a dish like this over arugula, anyways, so I went ahead and added it into the cole slaw so it could get coated in the yummy cilantro-lime dressing.
Maybe you just flat out have too much going on (or are even just too lazy, which is fine) to put a lot of effort in to a meal. Or maybe you are just starting to dabble in to a Paleo or whole food diet and don’t want to get too crazy yet. Or maybe you are a bad cook. This post is for you: No recipes to follow, no measuring, no running to the store last-minute for the ingredient you forgot – just creating flavorful food (that isn’t boring!) to properly fuel your body.
Normally I prefer to make any sort of chili, beef or stew in the crock pot–it’s just so easy to set it and come home to a ready-made meal at the end of the day. This chili, however, only takes about 10 minutes to chop and prep everything and then 15 minutes of active time at the stove (browning the meat, adding in the ingredients). You then can let it simmer while you clean up the kitchen…. or kick back with a glass of wine (La Croix if you’re on Whole 30!) while your husband cleans the kitchen!
Happy Friday! It seems like winter is back here in Wisconsin. I have some fun events with girlfriends this weekend that I’m looking forward to, even if it will be 30 degrees (which would have felt balmy a month ago).
Before the weekend hits, I thought it would be fun to share some of the products I’m loving right now.
If you live in the north, you know that 50 degree weather in March calls for grilling out, which is exactly what we did this past weekend. Even if it is dark at 6:00 pm. The flavorful burgers sandwiched between crisp hashbrown cakes made summer feel like it was that much closer.
I’ve mentioned before that I don’t spend a lot of time each week planning out our lunches. Instead, I plan dinners that are large enough to have leftovers for us to make lunch out of the next day. On Sundays, though, I do like to make a big batch of something to supplement those leftovers at lunch. Lately, this broccoli salad has been on rotation (I double the recipe).