I needed a quick and easy side to go with lunch today so I opened the fridge and remembered I had just bought a bag of organic broccoli slaw at Trader Joe’s yesterday. As soon as I bought it, I knew tahini was going to be involved.
This slaw literally took me 5 minutes from start to finish. If you have a last minute bbq or party to go to and want to bring something healthy and delicious, this can be your go-to dish. It feeds 10+ people as a side dish. If you make it for the family and have leftovers, they keep really good too.
This slaw is right up my alley. It was already shredded, only has 25 calories per serving, 2 grams of protein and 2 grams of fiber just from the slaw. There is even more protein from the tahini so it makes a great meal on its own. So easy, so tasty, so healthy.
I know Spring will be here eventually but you would never know it from the snow storm we had yesterday. In APRIL no less. I wanted to make something fresh and fabulous to remind me that one day we will be in shorts having backyard parties and will feel the warm sun on my face.
This recipe is so easy. Look at all the colors. So there you go, it’s easy, pretty, Paleo, delicious, makes a great appetizer or summer salad. I made lettuce wraps with mine.
1 teaspoon coconut palm nectar or coconut palm sugar (can sub with brown sugar but recipe will not be paleo if you use it)
pinch salt and pepper
**Optional: 4 slices crispy bacon**
**If using bacon, cook until crispy then finely chop**
Chop nubby off of the brussel sprouts and peel off any unattractive leaves. Slice brussel sprouts in half and finely chop until shredded. I used my food processor to shred them but you can do it by hand too.
In a large skillet heat oil and add onion, garlic, vegetable broth, salt/pepper and coconut palm nectar. Saute for a couple of minutes on medium, stirring making sure everything is combined.
Stir in brussel sprouts and combine. (If using bacon, add that as well)
Continue heating on medium to low for about 15 minutes stirring every couple of minutes. The mixture should crisp up and start to brown. Make sure to stir so that it crisps up throughout.
I found this beautiful salad recipe at EatingWell.comhad to make it immediately. It’s even more mouthwatering in person than in the photo. All of the flavors in this salad compliment each other like a symphony. The saltiness of the cheese, the sweetness of the walnuts, the tang of the dressing and the crunch of the cabbage is almost more than one mouth can take.
Looks fancy but it’s really easy to put together. This recipe pretty much just comes down to 2 easy steps. The dressing and the walnuts. You can save a step if you have already candied walnuts.
I love quinoa and I love sweet potatoes so when I found this recipe on one of my favorite blog sites I wanted to try it. I tweaked it slightly by cooking the quinoa in organic coconut milk instead of plain water just like in my previous quinoa breakfast recipe. I figured this would sweeten the recipe even more and it did. The only hiccup was that in adding the coconut milk, they did not bake up crisp like in the original recipe into patties. So Sweet Potato Quinoa Mash was born and it is SO good.
This side dish is super delicious, full and flavor and very nutritious:
1/2 cup of quinoa has 12 grams of protein and 6 grams of fiber
Each sweet potato has 2 grams protein and 4 grams of fiber
Needless to say, this side dish is a great source of protein and fiber. Serve as a side at family dinners or show off and make it for the holidays. Everyone will be asking for the recipe. Best combination possible, delicious and nutritious.