Tangy Marinated Slaw, No-Mayo (Paleo, Autoimmune Protocol, Whole30)

Cabbage has always been one of those vegetables that I have tried to learn to love many different times. But no matter what I do with it, even trying the undoubtedly delicious (for most) World's Best Braised Cabbage from Nom Nom Paleo, it's just not my favorite thing. Yet, over St. Patrick's Day weekend, I found myself with five, maybe six, heads of cabbage. I'm a sucker for a deal and at 39 cents a pound, I may have gone just a little overboard. Just a little. Don't worry, I only hoard cabbage (and avocados).

 

Carrot Top Pesto (nut-free) with Roasted Carrots

I didn't always like cooked carrots. My first memories are of those mushy, boiled ones. Probably from a can. They made their appearance at home and were a regular feature in school lunches. That was when my strong dislike for cooked carrots began. Once I hit adulthood, I was free. No more cooked carrots for me. Even when I moved into my first apartment and begin cooking everyday, carrots were off the menu. The blurry memory of sitting at the dinner table with nothing but carrots left on my plate was enough to make me swear them off forever.

Or so I thought...

It wasn't until I started following paleo over a year ago that I decided to try out roasted carrots. I was roasting every other vegetable known to man (I like to exaggerate), so there was no reason to leave out the carrot. At first, I sliced them and tossed them with coconut oil and cumin. They were divine and I was hooked. No mushy carrots are welcome here. But, although these roasted carrots are delicious on their own, this recipe isn't really about the carrots...

Roasted Cauliflower Steaks with Chimichurri (Paleo, Autoimmune, Whole30)

So...I love a good steak. Cauliflower steak, of course.

I'm kidding. I actually really, really love a good steak. But a steak is rare around here. (Actually, I take mine medium.) Steak is really not in my budget unless I catch a good deal. So today, we are replacing beef steaks with cauliflower steaks. They are really good and I love the way they look on a plate. Serve them along side some crispy chicken thighs (if you choose to eat meat, of course).

The best part about cauliflower steaks -- much less mess. Am I the only one that cuts a cauliflower into florets and finds tiny pieces all over the kitchen for a week?  How do they get across the room like that?

Chimichurri (Paleo, Autoimmune, Whole30)

This chimichurri recipe goes along with post for Roasted Cauliflower Steaks with Chimichurri. To serve with cauliflower steaks, find the full post here.

Chimichurri
Makes approximately 1 cup 

What you need:

1 cup packed flat-leaf parsley (about 1/2 cup finely chopped)
1/2 cup packed fresh cilantro
1 tsp dried oregano (or 1 tbsp fresh)
1/2 cup extra virgin olive oil  (more if needed)
2 tbsp red or white wine vinegar*
1 tbsp lemon juice (or additional vinegar)
2-4 cloves garlic (I use 4)
1/2 tsp cumin (optional, omit for AIP)
1/2 - 1 tsp salt, to taste
1/8 - 1/4 pepper, to taste (omit for AIP)

How to make:

By hand:  First, wash and dry your herbs. Mince the garlic, sprinkle it with salt, then crush it with the flat side of your knife. Alternatively, you can use a zester/grater (This is the zester/grater I use). You may use less garlic as desired -- I use 3 or 4 cloves. Remove thick stems from herbs and finely chop the leaves of the parsley, cilantro, then oregano. In a non reactive bowl or mason jar, mix together the garlic, vinegar, lemon juice, cumin, and herbs. Pour in the olive oil (add more if need to cover the herbs). Add salt and pepper to preference. I use 1/2 tsp salt and a few grinds of pepper. Adjust flavors and add more oil if desired.

Food processor: Add everything except for oil to food processor and pulse until you reach desired consistency. Transfer to a nonreactive bowl or mason jar and pour oil over mixture. Add more and adjust flavors as desired.

Let stand for about 20 minutes at room temp. If you make ahead, bring to room temp before serving. This can be refrigerated for several weeks. Serve with cauliflower steaks or regular steaks or anything else desired (you can use it as a marinade as well).


To serve with Roasted Cauliflower Steaks, here is the full recipe.


I purchase most my pantry items from Vitacost in order to save money. If you are a new customer to Vitacost, you can save $10 off your first order using my refer-a-friend link here)


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Citrus-Herb Chicken Kabobs

While I don't have my own kids (yet), I'm always trying to make sure my nieces and nephews know that real food can be delicious (and not taste like lunch room food). Most of them are pretty adventurous and are willing to try the majority of the food I make or eat. They've tasted my roasted seaweed and kombucha. (They are now obsessed with seaweed. "Spicy" ginger kombucha, not so much.) They tasted and loved my kale chips and molten chocolate brownie. Some of the normal food stuff, like different types of chicken and fried zucchini coins, is a little harder to get them to try. It's new and weird. Chicken is usually a win but the zucchini coins needed to be very thin and crispy for those to be devoured.

Ginger Garlic & Lime Grilled Chicken

What's not to like? Ginger, good. Garlic, good. Lime, goooood.

DIY Baking Soda Air Freshening Scent Jars

Are you one of those people that puts a box of baking soda in the fridge or freezer? Why do people do this? Well...because baking soda absorbs odors. (Actually, it neutralizes strong acids or bases.) Instead of just setting boxes of baking soda all over your house (That might be a little weird. Although I have put a box in my car. Don't tell anyone.), you can put the baking soda in cute little jars. The addition of essential oils and herbs gives each room a nice smell. 

All About Freezing Lemons and Limes

At one time in my life, I relied on ReaLemon for most of my lemon juice needs. They leave that extra "L" out for a reason (it's from concentrate). Lemons can be expensive though. And if you don't use them quick enough, they can get moldy. Seriously, what happened to the price of lemons? Back in my day, you could get a lemon for a nickle. No, maybe that was bubblegum...

So when I can, I buy lemons in bulk when they are on sale or cheaper than usual. I don't want the lemons to go to waste, so I freeze some of the juice so I can always have fresh juice on hand. (If you want to zest and juice your limes and maybe oranges, do that too.) Now, I know someone is thinking, "I don't have time to juice a bunch of lemons." And that's okay. If you buy lemon juice in a bottle and decide not to buy ReaLemon, here are a few other options: Santa Cruz Organic Lemon Juice and Volcano Lemon Juice. (This one I actually found at the base commissary for $5 for a large bottle. Supposedly it can be found at Costco.)

DIY Lavender Vanilla Sugar Scrub

Back in January, I showed you how to make a one-time-only exfoliating scrub. I started with that because my sister always says she doesn't have time to make any of the homemade products I recommend. Understandable. Truly, it is. The kitchen-to-tub body scrub (as I like to call it) is quick and easy and you can make it as needed. But making an exfoliating body scrub to store for future use, whether for yourself or to give away, is also nice (and quick).

Today, I'm going to tell you how to make a very simple Lavender Vanilla Sugar Scrub. Before you run off because you don't have lavender, just wait...you can make this scrub with just the simplest ingredients that you probably already have in your home. Using lavender is optional (but highly encouraged).

How to Grow Herbs in Mason Jars

I have a black thumb. If you don't believe me, ask the aloe plant that I killed. Aloe plants are supposed to be very easy to care for. From now on, I can only keep the absolutely easiest-to-care-for plants in my house. Like bamboo. No one can kill bamboo. I think.

But I grew herbs. Okay, so I didn't start them from seeds (well, I did but those died), but it still counts...right? 

Rosemary, Basil, Chives, Mint

If you love herbs as much as I do and want to try to grow your own, especially if you have limited space or a black thumb, this is the way to go. This idea came from Pinterest, although I'm not sure of the original source. I don't have a personal Pinterest account (and I just joined for my blog - join me here), but a friend told me about this so I wanted to try it out. I don't take credit for this idea, so if this was your idea, thank you. I'm guessing it was probably Martha Stewart. (Kidding!)

Indian-Style Cauliflower Rice (grain/gluten-free)

When I was growing up, I hated rice. Despised it. Just looking at that perfectly formed white clump of mushy rice on my lunch room tray made me sick. At home, it wasn't much better. No offense, Mom.

Then one day, in adulthood, I discovered boxed cheesy rice. And I was in love. You know the rice I'm talking about. It has a package of powdered cheese mixture and it was creamy and delicious. I ate it for weeks straight. Sometimes it was the four cheese and sometimes the cheese and broccoli. Eventually, I tapered off and only ate in once in awhile. But it wasn't until I was in Japan that I truly enjoyed plain white rice. Whether in sushi or as a side dish with a little soy sauce. Eaten with chopsticks of course.