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Mexican Style Coleslaw [GF, Paleo, Primal, Vegetarian]

Weekly shopping trips to the farmer’s market are my inspiration for the week’s menu. Some people plan their meals around what’s on their shopping list, but I go to the farmer’s market to see what produce is in season and let that guide my weekly meal planning. Then I head to grocery store to pick up whatever else I need for the week’s meals. I realize this may seem backwards to many, but eating seasonally is my thing, so you’re probably not too surprised! 😉

This past week, there were the cutest little heads of cabbage for one dollar each. I decided coleslaw would make a great accompaniment to the Mustard Glazed Chicken Thighs from The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally.

I always make my own paleo mayonnaise, but I remembered that I recently got a free jar of Primal Kitchen Chipotle Lime Avocado Mayo from Thrive Market. I was feeling a bit lazy and not wanting to make my own mayo, especially when I had a perfectly good paleo mayo on hand. I decided I would “make it work”.  Then I had a lightbulb moment: what if I made a coleslaw that had a Mexican flare to it? And thus Mexican style coleslaw was born. This coleslaw was much, much better than simply “making it work”. I have made this huge batch of coleslaw 3 times in the span of one week. My husband looks at me with a big goofy grin when he eats it, because it is just that good. It was also a HUGE hit at our Father’s Day picnic at the winery. I hope you enjoy it as much as we did!

Recipe:

FullSizeRender1 small head of purple cabbage, sliced

1 small head of green cabbage, sliced

6 stalks of celery, grated

6 medium carrots, grated

1 small jicama, grated

1 medium yellow onion, grated

1 cup Primal Kitchen Chipotle Lime Mayo

1/2 cup apple cider vinegar

1/4 cup Dijon mustard

1/4 cup raw local honey

1 t cumin

1 t chili powder

1 t cayenne pepper

2 t garlic sea salt

1 lemon, juiced

freshly cracked pepper

the zest of one lemon

minced chives, for garnish

 

Directions:

  1. I prefer using a food processor to grate and slice my veggies. It makes making a big batch of coleslaw that much easier. But feel free to slice and grate your veggies however you like. 🙂
  2. In a large bowl, mix all the veggie ingredients. (Reserve the chives and lemon zest.)
  3. In a small bowl, whisk mayo, vinegar, mustard, honey, and herbs and spices. Add the lemon zest.
  4. Stir the dressing onto the coleslaw and top with chives.
  5. Serve and Enjoy!

Serves 12-16

 

Hugs & Health <3,

Katie

 

In Season, in March

Happy March!

March is one of my favorite months because SPRING officially begins and because my birthday is in March. 🙂 As for what’s in season in Northern California in March, I wish there were fruits that were in season besides citrus fruits, but there aren’t so I’m enjoying the citrus. March is officially asparagus season in most of North America. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life I decided that I would only be eating asparagus during the late winter and early spring. It’s what I’mIMG_5954 most excited for this month! Bring on the stinky pee!! What seasonal produce are you going to enjoy in March?

Hugs and Health <3,

Katie

This comes from The Young America Creative out of San Francisco.  www.thisisya.com 

Disclaimer

 

In Season, in February

It’s February!! ❤ ❤ ❤ For me, the first day of February means January is over. Woot! I’m not a fan of January. 1.) It’s winter. 2.) It’s cold. 3.) It’s dark really early. 4.) It’s winter. 🙂

With the start of February in Northern California, comes cherry blossoms. I also love seeing trees, plants, and bushes in my garden with little flower buds. Just this morning, I saw blossoms on my blueberry bushes! This fills me with happiness because homegrown blueberries = happiness in my world.

Well, even though blueberries aren’t on the list, here is what is in season in February. What seasonal produce are you looking forward to? I’m enjoying mandarins and arugula.

Health & Hugs <3,

Katie

 

IMG_5953

 

 

In Season, in January

Yikes! It’s already January 14th! Better late than not at all. Here is the list of what’s in season [especially in Northern California] in January.

I’m still enjoying all the cruciferous veggies and the citrus fruits! What seasonal foods do you enjoy in January?

IMG_5952

 

 

In Season, in December

It’s December first (not quite sure how that happened!!)! Here is the list of what’s in season in December (especially in Northern California). Mandarins are exciting to see on this list. And I’m excited to have lemons back on my tree!!

What seasonal produce are you excited for?

IMG_5963

Health & Hugs <3,

Katie

DISCLAIMER: I am NOT a Registered Dietician or Medical Doctor. As such, I do NOT provide medical nutrition services, or diagnose and treat disease. Rather, I educate people on the benefits of a healthy lifestyle to improve their quality of life. I advise people with existing medical problems to consult with medical doctors. I shared evidence-based health information, whether to class participants, wellness counseling client sessions, or on this website.

 

Dill Pesto Recipe [Paleo, Vegetarian, GF, 21DSD]

During our travels this summer, we had an amazing dinner in Florence, Italy. The food was so good that we ate lunch AND dinner at Trattoria Il Francescano during the course of one weekend. The salad that I ordered came with pesto sauce on it. This may seem simple, but for me it was revolutionary. I’ve used pesto in soups, on pizza, and on salmon, but never on salad. Since then I’ve been pretty obsessed with making my own basil pesto. Last week at the farmers market, Tomatero had huge bunches of fresh dill. I only needed a little for my salmon dinner that night, so rather than let the herb go to waste, I decided to make Dill Pesto. Result = AMAZING. I have these cool little herb freezer storage containers that allow me to save the extra. Highly recommended!

Dill Pesto

Recipe:

2 small bunches of dill

1/3 cup pine nuts

1 lemon, juiced

1/4 cup extra virgin olive oil

1 tsp. Simply Organic garlic sea salt

1 tsp. Simply Organic lemon pepper 

Directions:

  1. Rinse the dill and trim the ends off.
  2. Add all ingredients to food processor and pulse until combined. A blender could be used instead.
  3. Serve on salads, veggies, or on salmon. Enjoy!

Olive Oil is a great source of omega-9 fatty acids, copper, iron, and vitamin E. Olive oil has been shown to help manage and prevent cardiovascular disease, asthma, arthritis, cancer, and blood sugar disregulation. It also helps to lower inflammation.

Dill is a member of the Umbelliferae family which includes, carrots, celery, parsley, and fennel. Dill has been shown to reduce flatulence and digestive ailments. It also has antimicrobial and anticancer effects. It helps the liver in detoxification. Dill is also a known sleep aid. In addition to its phytonutrients, it is rich in vitamins A and C and manganese and potassium.

Pine Nuts are a good source of protein – more than any other nut or seed! They are a good source of vitamins B1, B2, B3, and E and manganese, copper, magnesium, molybdenum, zinc, and potassium.

Sources:

Murray, M., Pizzorno, J., & Pizzorno, L. (2005). The Encyclopedia of Healing Foods. New York, NY: Atria Books.

World’s Healthiest Foods. (November 8, 2015) Retrieved from: http://whfoods.com/index.php

DISCLAIMER: I am NOT a Registered Dietician or Medical Doctor. As such, I do NOT provide medical nutrition services, or diagnose and treat disease. Rather, I educate people on the benefits of a healthy lifestyle to improve their quality of life. I advise people with existing medical problems to consult with medical doctors. I shared evidence-based health information, whether to class participants, wellness counseling client sessions, or on this website.