kelp noodle chicken & veg stir-fry

Disclaimer: NO! They don’t taste ‘fishy’! PROMISE!! It took us a while to find these bad boys (aka kelp noodles), because in my head I was totally picturing something else. I don’t know why, but I was imagining noodles of the ‘hard/dry’ pasta sorta ilk. Wrong I was…they are actually a mound of soft, curly noodles, packed in water and found in the refrigerated section of your health store/Asian market. When we finally confirmed their existence…we bought a couple packages to take home and experiment with.  Another bonus is that they have a long ‘fridge life’.  Since we tried them initially (several months ago), we haven’t looked back. They are now a mainstay in our regular line-up and serve as a fabulous alternative if you are wanting that ‘noodle(ish)’ type texture, or perhaps something a little different than our good ol’ faithful spaghetti squash.

‘Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories. Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!’ (taken directly from Sea Tangle Noodle Company’s website)

This recipe of ours is derived from something similar my husband and I used to make when we first started dating. The major difference being that back then, we were using more processed types of sauces in our stir-fry dishes, of which included gluten…derived from wheat and other nasty ingredients we couldn’t even pronounce. When we used to make this dish, the bulk of it was actually just the veggies and chicken (kinda boring)…but we have since kicked it up a notch, by adding in the kelp noodles, mixed sea vegetables, ginger and lime to give it a delightful pop of flavour! So pleasing on the palate! As many of you know…I am totally in love with trying out and testing new food items/products. For some time now, we have been using coconut aminos as a wonderful substitute when cooking and enjoying various Asian-inspired dishes, such as different stir-fry meals and also sushi. I even sneak it in my purse and bring out for dinner with us, when we go to our favourite Sushi restaurant. It serves as a fabulous and tasty alternative to ‘regular’ soy sauce, which of course is made from soy and various grains. Try it out…I think you will LOVE it! (PS – check out the above ‘coconut aminos’ link to discover some of it’s health benefits compared to soy-based sauces and additional health properties)

‘Our Mixed Sea Vegetables package contains a combination of nine different sea vegetables. Some are commonly known such as kelp (kombu), wakame, and hiziki while others are not widely available, such as seaweed stems and montagne. Sea vegetables are a tasty and great source of fiber, calcium, iron, potassium, magnesium, and iodine. We are proud to bring these fresh, unique and healthful sea vegetables to you.’ (taken directly from Sea Tangle Noodle Company’s website)

Note: Stay tuned for additional recipes to come, which will incorporate the use of kelp noodles to create a variety of different dishes! (both hot and cold) These noodles are oh SO versatile!!! We honestly can’t wait to play around with them a little more, to see what we can come up with!

kelp noodle stirfry
main
2-4
 
Ingredients
  • 2-4 chicken breasts - cut into strips or chunks
  • 1 medium onion - diced
  • 1 pkg mushroom - chopped
  • 3 medium carrots - coined
  • 1 bell pepper - sliced
  • 1 medium head broccoli - chopped into florets
  • 5 cloves garlic - minced
  • ginger - 1-2 inches finely grated (we used a zester)
  • 1 pkg kelp noodles - washed and chopped
  • coconut aminos - to taste (generous amount)
  • 1-2 limes - juice, freshly squeezed
  • mixed sea vegetables - to garnish (optional)
Instructions
  1. begin by cooking chicken in a skillet/wok, until slightly browned (don't overcook)
  2. remove from heat, and set aside
  3. prepare all other ingredients and have them ready to go
  4. start first by adding the chopped onion to the wok, sautee until translucent
  5. next, add in the mushrooms and cook until softened
  6. after that, add in the carrots and bell pepper to the mix, stirring occasionally (used the mandoline slicer for this)
  7. then, toss in broccoli florets, cooking until slightly softened
  8. following this, add in garlic and ginger and combine to flavour
  9. after all these ingredients are cooked to your liking, re-add the cooked chicken back into the wok
  10. in the meantime, wash and chop kelp noodles into manageable strands
  11. then, add in the noodles, coconut aminos and lime juice, stirring regularly so that all ingredients are tossed together nicely (we use tongs for this)
  12. allow a few minutes for all of this to warm on the stovetop, as the last few ingredients are right out of the fridge
  13. continuing by adding in more coconut aminos, until you have reached desired taste
  14. plate and garnish with additional mixed sea vegetables (optional)
  15. enjoy!
Notes
* the brand of kelp noodles/mixed sea vegetables that we use comes are both from 'Sea Tangle Noodle Company' * the first time we made this recipe, we threw all the veggies in together, but have since revised using a more patient, step-by-step process of adding each in and cooking in a set order * leftovers (if you have any) taste really delicious, after all the flavours have had a chance to meld together - YUM!

rid the back to school lunch blues with these ideas…

Here is my lunch bag set up – my PlanetBox (which comes with 2 containers and cool carrying case), a 16oz Klean Kanteen that I use for water, and a 12oz Klean Kanteen that I use when I am bringing hot food (e.g. soups or stews).

Guest post by Cynthia Roulston ~ This September will mark my 12th year of teaching. As an elementary school teacher, the start of a school year often feels more like the beginning of a new year then it does on January 1st. It is often a time I set new routines as I try to balance my life in a way that does not end up with work taking over every aspect. As part of that organization, it is also a time to think about how to continue my awesome success with a paleo lifestyle. I have been paleo for about 3 years and friends and family often bombard me with the same 4 questions:

  1. What do you eat for breakfast?
  2. What do you eat for lunch?
  3. What do you eat for dinner?
  4. What do you eat?

The last question is probably the easiest one to answer. I eat real food. I avoid grains, legumes and processed food. I seriously limit/avoid dairy. That means I eat the best quality protein sources I can afford, lots of veggies with a bit of fruit, and some nuts and seeds. Pretty simple, and yet when I manage to convince my friends to try a Whole30, to give the paleo way a try, these same questions surface.  One of the key elements to being successful with this way of eating is dropping your preconceived notions of what a meal is. I no longer look at foods in terms of “breakfast”, “lunch” or “dinner”. Most of the time I am successful eating 3 meals a day, and I simply look at them as that – meals. I view meals as the food that will nourish my body, and fuel it in the healthiest way possible, to sustain me throughout the day. This mental shift has shown me that no food is off limits just because of the time of day.

Cindy has invited me to write about lunches as we prepare to get back to work. So whether you are a teacher like ourselves or some other professional, a student, or have children attending school, hopefully there will be some ideas in this post that you can use. I will also include some photos (show casing my awesome Planetbox) of some easy awesome lunches I made recently.

One of the most important ways I keep on track with my paleo lifestyle during lunch is having awesome containers to pack my lunch in. I never really need an excuse to buy myself a present – but being able to keep your food fresh and tasty is going to help you enjoy it much more. Last year I discovered Planet Box lunch containers and they are fantastic! They are environmentally friendly, and keep your food fresh! The only down side to the lunch box I purchased is that it only works with cold meals. They have recently changed this in their newest version which is also a bit larger then the one I bought (darnit!). However, I have also discovered Klean Kanteen, which is another amazing environmentally friendly product that can hold hot or cold beverages, as well as leftover meals like stews and soups. The 8-12oz Klean Kanteen perfectly holds a warm meal (I heat it up in the morning before work and it is still super hot by lunch) and fits snuggly into the pocket of my Planetbox Lunch bag. I also have a 16oz Klean Kanteen that I use as my water bottle throughout the day. I have also tried and still occasionally use an impulse purchase I made at Deserres bento lunch box which looks pretty funky but isn’t as useful as the Planetbox, and doesn’t have a matching carry case. It’s amazing what you can find at the checkout line of an art supply store!

So now that you are equipped with an awesome lunch bag – it’s time to fill it with awesome food.  This diagram comes from Planetbox (a USA – based company), but I wouldn’t be surprised if Canada’s food guide were turned into a plate it would look very similar. I do like that they have made an attempt to market such an amazing lunchbox while encouraging environmental sustainability as well as healthy eating. Obviously we significantly differ on what we consider healthy eating.

If I was to re-create this diagram for my Planetbox to reflect a more paleo/primal balance it would look like:

The obvious difference is the removal of the grains and dairy groups, and larger portion of veggies as the main carbohydrate source.

General Meal Guidelines:

  1. I like to base each meal of my day around my protein source. Protein ideas are endless – fish (I like salmon fillets, or tuna salad with my own homemade mayo), boiled eggs, poultry, beef…you name it! I also like nitrate-free deli meat when I can get it. Using meat for wraps is one of my go-to favourites. Find a good local butcher – we love Royal Beef  as they have the best deli ever in addition to their other amazing quality meats.
  2. Next I choose my fat source. Sometimes my fat may already be incorporated in my meal – e.g in a stew if I am reheating leftovers. Otherwise, I may need to add some.  Fat Sources I like -  Olive oil, or walnut oil I frequently use as a base in my salad dressings, a handful of nuts, or a couple of table spoons of almond or cashew butters are great for dipping fruit in. Avocado, olives, coconut milk and coconut flakes are great, easily portable fat sources too.
  3. Lastly – I go to town on the veggies. I like to experiment with variety as I look for different combinations that work with my protein sources. Carbohydrate Sources are even more endless – I always like to favour things in season, although lettuce leaves for wraps, as well as carrot, celery and cucumber seem to pop up a lot in my rotation because I love them and they are easy. No one can claim boredom here though!! Ways to prepare veggies are as numerous as there are kinds! As for fruit I try not to go too crazy. I use it more like a garnish/condiment or dessert. Definitely a smaller portion compared to veggies. As with my veggies, when it comes to fruit I also like to be adventurous and experiment with what is in season.

Top/Left –> Clockwise ~ * Hormone/antibiotic free ham slices wrapped around sliced tomato and avocado, coronation grapes, almond butter for dipping apple slices into and some cucumber * Grassfed roast beef, carrots, banana with almond butter for dipping, kiwi slices, 90% Lindt cacao chocolate * Tuna Salad Wraps in a Bento Box * Leftover roast chicken, cashews, cucumber slices, watermelon pieces and 90% Lindt Cacao chocolate

Still hungry? Make up some homemade baggies of this or something similar! Also, check out PALEOdISH’s last blog post for loads of additional snacky(ish) ideas that are perfect to pack in your lunch box!!!

Emergency Snack mix – grassfed beef jerky, prunes, almonds, cashews, pumpkin seeds

Other Lunch Suggestions:

  1. Be prepared – I like to make a plan for the week and I assemble my lunch as part of my evening routine so that in the morning I can just grab my lunch from the fridge and go.
  2. Sunday Night Slow Cook – I like to prepare a large cut of meat (e.g. a roast or whole chicken, spaghetti sauce, chili, soups or stew) where I know there will be lots of leftovers and I’ve got an easy yummy protein source ready to go for at least 2 lunches during the week, or can be frozen for later. It’s nice starting the work week knowing you’re set up for the first couple of days.
  3. Leftovers Rule – During the work week I will often make extra amounts of my third meal (dinner) which lends nicely to lunch-able leftovers.

Cynthia Roulston has been an elementary school teacher for 12 years. With a MSc in Nutritional Science she has also worked as a clinical research associate in breast cancer prevention trials at Princess Margaret Hospital. This background in nutrition is what led to her interest in the paleo diet.  A former national and world-level Ultimate Frisbee player, and former track athlete, physical fitness has been a significant part of her life.  Cynthia currently competes in kettlebell sport. As a part-time Movement Coach at StrengthBox, she derives satisfaction by helping others achieve their personal best. She’s a great motivator and specializes in making workouts fun. She firmly believes in setting a positive example for her students, and continues to amaze them with her feats of fitness and strength. She recently became a MovNat Certified Trainer and enjoys as part of a paleo lifestyle, encouraging and teaching her clients how to move naturally with ease, power and grace. Check out her blog, which includes some good stuff related to MovNat, kettlebell training and living a paleo lifestyle.

roasted beet & brussel sprout salad

I need to preface by saying this is one yummy little number.  I decided to combine one of my all-time favs (beets), with something I have never EVER tried before (brussel sprouts).  This Saturday morn, we took another visit to the Evergreen Brickworks Farmer’s Market.  Something that has become an awaited weekend adventure.  I love the atmosphere.  I love the people.  I love chattin’.  Week after week, the icing on the gluten-free cake is when the vendors and farmers start to recognize your face and call you by name.  Really cool!

Amongst our market haul, were amazing organic heirloom beets, brussel sprouts and fresh perch.  To put this dish over the edge, I thought it would be ideal to cook up some bacon in the oven first and then roast the beets, onions, garlic and brussel sprouts in the fat afterwards.  Two words.  Fantastic decision.  It was so flavourful and delicious.  After slowly roasted in a big pan in the oven, everything caramelized together, to make one huge mound of goodness.  While still warm, we platted this on same mixed greens and drizzled with some really good quality olive oil.  Trust me…once you actually have a taste of what olive oil should really taste like, you will never want to go back to your other ‘cheapy’ brand.  I highly recommend paying the few extra bucks and getting something worthwhile if you are able.

roasted beet & brussel sprout salad
side, appetizer
4
 
Ingredients
  • 6-8 beets - I used heirloom beets (different varieties) - cubed
  • 1 small basket of brussel sprouts - cleaned thoroughly
  • 1 medium white onion - thinly sliced
  • 6 cloves garlic - chopped
  • .5 - 1 lb bacon
  • 3 tsp dried thyme
  • ground pepper
  • sea salt - I used coarse rosemary & lemon
  • chopped nuts - I used a mix of pecans, walnuts, almonds and cashews (optional)
  • handful or two of mixed greens
  • a splash of olive oil
Instructions
  1. on a tin foil-lined baking sheet, lay and cook bacon in oven until desired crispiness
  2. remove and set aside, keeping the bacon fat for cooking the vegetables
  3. in a large roasting pan, add beets, brussel sprouts, onion and garlic
  4. drizzle with leftover bacon fat
  5. add in a few dashes of ground dried thyme, ground pepper and sea salt
  6. roast in the oven at 350(ish), until softened and browned
  7. in last 5-7 minutes of roasting time, crumble in the bacon and set to broil (watch carefully)
  8. on a dish, plate a couple handfuls of mixed greens
  9. while warm, scoop out several spoonfuls of the roasted mixture
  10. top with a sprinkle of chopped nuts (optional, but they were a yummy touch!)
  11. finish by adding a drizzle of good quality olive oil (optional as well, but recommended)
  12. enjoy!

pesto and coconut zucc noodles

So…the topic of THIS spirally thingy came up when we were up North at a friend of the fam’s cottage a couple weekends ago.  While we were there, my mother-in-law mentioned it in conversation whilst (love that word, but hardly ever use it) on the dock chillin’ as pictured below..ahhhhhhhh – PURE BLISS!

It was seriously sooooo relaxing.  Totally awesome to spend loads of quality time with loved ones and then to have the opportunity to communally create some pretty amazing feasts in the evenings together.  We ate like Paleo kings and queens!  Workouts included swimming across the lake and back, kayaking, canoeing, aqua lily pad fun and of course, the inaugural adventure on the ‘newly popular’ paddle board (video coming soon…).  If you haven’t tried this yet…I strongly encourage you to give it a go!  I thoroughly enjoyed every single minute of it.  Even the near face-plant onto the dock right at the beginning!!!

Changing gears for a second (bear with me)…at the beginning of our 10 day, California Coast “expedition”, we were fortunate enough to meet and listen to some really incredible speakers at UCLA, throughout the 2-day 2011 Ancestral Health Symposium that we attended.  There was one presentation that really resonated and rang true to me at that present time.  Consequently, I have come to realize that I do in fact need more play in my life, after listening to Mark Sisson’ s presentation on ‘The Lost Art of Play’.  It was phenomenal in my eyes!

A huge ‘thank you’ to Mark for sharing his love of life with the audience.  Incorporating more play into my ‘everyday’ is def on the forefront for moi, having now listened to him share his infectious spirit and passion for ‘being in the moment’ and ‘detaching oneself from the outcome.’ (Okay…fully off topic now, but he seriously inspired me with his words of wisdom.  I am going to do a full/proper post on the importance of what he and others spoke of in a separate entry very soon!)  An amazing weekend we all had…filled with lots of PLAY!Alright…back the THIS spirally thingy!  Joannie (MIL), started telling my about it and it’s rave review that a friend of hers had excitedly conveyed to her earlier that week.  She went on to say that this cool device has the capacity to create these spirally noodles out of many different types of vegetables, such as: zucchini, yams, sweet potatoes etc…  At this point, I could kinda picture was she was talking about, but needed to see it in action to grasp it’s full beauty I think.  Nonetheless, I was super stoked to do a little researcheroo upon returning back to the city, to find out where I could pick-up something of the sort!?

A couple days later, after being back at home…I couldn’t stop thinking of the potential possibilities of such a damn clever sounding creation.  Soooooo, while not totally knowing the ‘exact brand’ that she was referring to, I decided to go on the computer and do some investigating for myself.  I read several reviews on various makes and then called up a couple local stores, in the neighborhood to see if they had something similar in stock!?  First one (Stack)…no dice!  Second one (Cook It!)…YES!  They had 2 different brands in-store.  The sun was a-shining, so I decided to take a wee stroll to hopefully (fingers crossed), find what I was looking for…which was of course…THIS spirally thingy!!!

Upon entering the shop, the owner greeted me and directed me towards the shelf, where they both sat.  She took both of them out of the package and laid them on the counter for me to have a closer peek.  It wasn’t even a contest!  The first one that she showed me was made of a flimsy plastic…I think something even fell off of it as she pulled it out of the box!  The second one was different.  A total beaut!!!  It was even grey and red!  Two of my favs (but that’s not why I bought it okay! Haha!)  I could just tell by looking at it, that it was well-made, durable and would stand the test of time.  I don’t splurge too often, but when I really want something I will not hesitate to get it.  It was the last one and was on-sale…bonus!  My days of over-thinking purchases and being wishy-washy on things are over.  I could tell right away that this new addition would be soooo helpful in making countless meals.  Without a second thought, I was over at the cash register buying up my new…well you know, sprially thingy – aka…the German-made, Westmark Spiromat!

BTW – I am sure there are several other wonderful spiral slicers out there too!  But, here are the photos of my ‘baby’ for your viewing pleasure! ;)  It has 3 different blade inserts, as shown below.

I have used this sweet little contraption twice now.  Both times I made zucchini ‘noodles’; the first being the ‘spaghetti’ style ones you see in the first 2 photos above (thick/thin) and the second time,  I tried the wide/flat style that is pictured in the third photo.  I am going to continue to experiment with different veggies, as the potential for more greatness is right at my fingertips.  Without further ramblings (sweet if you made it this far!), here are the 2 different versions that I have made to date…

Zucchini “Spaghetti” with Pesto Sauce (at top of page)

pesto and coconut zucc noodles
appetizer, main
2
 
Ingredients
  • 3 large zucchini - spiraled
  • olive oil
  • pesto sauce - you can use store-bought or homemade (I have done both before)
  • my homemade pesto: fresh cilantro, basil, cashews, garlic, olive oil, lime juice (squeezed), jalapeno peppers, sea salt and pepper, various dried spices - I apologize that I didn't pay much attention to amounts here...I was basically just 'eyeballing' and tossing the ingredients into the food processor! I will update with specifics, when I make it next!!
  • sea salt and pepper to taste
Instructions
  1. wash your zucchini thoroughly
  2. secure in your spiral slicer and turn handle to create 'spaghettish noodles'
  3. using olive oil, sautee your zucchini on low heat on the stove-top (note - this doesn't take long! keep an eye on it, because no one likes mushy 'noodles'.)
  4. when you feel like the zucchini is almost cooked to your liking, add in a few spoonfuls of pesto sauce
  5. mix it in thoroughly and continue to heat for a couple more minutes
  6. plate and sprinkle with some sea salt and ground pepper
  7. enjoy!

Curly Coconut Zucchini and Carrot Ribbons (above ^)

  • 3 large zucchini – spiraled
  • 1-2 carrots – peeled and shredded
  • coconut oil
  • dried chili pepper flakes (optional)
  • sea salt and pepper

Prep:

  • wash your zucchini thoroughly
  • secure in your spiral slicer and turn handle to create flat/wide ‘ribbonish noodles’
  • wash and peel your carrots
  • use a ‘regular’ peeler to shred them and then combine them in with the zucchini ‘noodles’
  • using coconut oil, sautee your zucchini on low heat on the stove-top (note – this doesn’t take long!  keep an eye on it, because no one likes mushy ‘noodles’)
  • when you feel like the zucchini is almost cooked to your liking, add in a few shakes of dried chili pepper flakes
  • mix it in thoroughly and continue to heat for a couple more minutes
  • plate and sprinkle with some sea salt and ground pepper
  • enjoy!

These 2 dishes are great grain-free ‘noodle’ recipes.  Zucc noodles are also a nice alternative to having spaghetti squash.  I choose to sautee the noodles in these sauce variations, but play around with whatever you like!  I probably wouldn’t get too carried away though with a heavy sauce – the simplicity of both dishes made for heightened flavours.  Next on the docket…spiral slicer + sweet potatoes and yuca!  Stay tuned…

zingy tuna salad

Who says you need mayonnaise??? A fan fav amongst adults and children alike. Perfect for on-the-go lunches! Yesterday I had a huge craving for some tuna salad.  I knew that I had created a yummy concoction of this awhile back and actually thought I had done up a blog post on it!  After searching my own website…I realized that I had in fact just done a quick photo/write-up on my facebook page…with good intentions of turning into a post!  It must have slipped my not-so-good memory.  Having realized this, I then thought what better time than right now!  This tuna salad recipe is just too scrumptious not to share!

I wanted to recall exactly what I had tossed into this dish, so I did a little diggin’ over on FB!  I discovered that I first made this bowl of deliciousness way back in May.  At that time, I had immediately posted a photo (sans recipe) and it prompted the following conversation…

“Does it have a dressing?”

“I’d like to know that too!”

“Looks great!  Ingredients?”

“Totally want details on ingredients . I have become bored with tuna and it sits all by itself in my pantry!!!!”

“Need ingredients! Been craving tuna salad forever! :)”

Me: “Yes! No mayo though…basically I used freshly squeezed lemon and lime juice, olive oil, balsamic vinegar and some rosemary mustard. Then, I finely chopped up some mini cucumber, pickles, red/orange pepper, celery and white/green onion.  After that I seasoned it with loads of ground pepper, freshly chopped dill and sea salt. Finally…added in few dashes of dried pepper flakes. Basically, feel free to use whatever spices/herbs you wish. =) I am going to make tuna lettuce canoes/wraps tomorrow! Oh ya…3ish cans of tuna as well…enjoy!”

“Talk about a major salad!! Lol.”

Me: “P.S…the shredded carrot and radish were last minute additions (after the pic). I noticed them hiding in the veggie crisper afterwards! Hehe…”

“Beautiful! Thanks I’m making this tonight since I have most of these ingredients already! YUM :D.”

“Haha it is a pretty big salad!”

“Adding different veggies to make it a little crunchy is actually a great idea, I had tuna last night for the first time in years.  I had some red onions finely chopped with celery and a couple of dried raisins and it turned out good, I’m def trying this one tonight!  Thanks for the recipe!”

Me: “Hahaha…just to clarify…we didn’t eat this entire thing tonight if that’s was you were thinking.  I like to make a lot at once…then I put it in the glass container (as shown above) and an airtight lid seals it up, so it stays fresh.”

“I would of probably ate it all the same night! NOM NOM NOM!!! Lol.”

“Dammit Cin, Now I have to make one, and I was looking forward to not being in the kitchen today!!! LOL.”

“If you do like the creaminess of traditional tuna salad, I mash up some avocado and mix it in. Delicious!”

Me: “Good call on the avocado…this is what we actually did with the batch we made this week. So yum!”

“Wow what a coincidence, I just made tuna salad today, too!”

Me: “Awesome! I think I will make it again this wkend!  Haha.”

“Me too! It’s such a cheap, versatile, and delicious option.”

“Made this tonight. Love it. Thank you so much for sharing the recipe!”

Big batch.  Serves lots!

zingy tuna salad
 
Ingredients
  • 4 cans of tuna
  • 1 lime
  • ½ lemon
  • 1 red pepper
  • 2 dill pickles
  • 2 mini cucumbers
  • 2 stalks of celery
  • ½ yellow onion
  • 4 cloves garlic - minced
  • 2 shredded or coined carrot and radish (optional)
  • loads of fresh dill
  • generous amounts of ground pepper and sea salt
  • several spoons of mustard (I used Kozliks' rosemary)
  • a few splashes of olive oil and balsamic vinegar
  • a dash or two of dried chili flakes or hot sauce (optional)
Instructions
  1. basically take all your cans of tuna, open them up and pour it into a large bowl
  2. next, take all the veggies and finely chopped them all and toss into the mix
  3. add in your mustard, herbs and spices
  4. then, drizzle with the olive oil, balsamic vinegar and the juice from squeezed lemon/lime
  5. once you have combined all your ingredients, mix thoroughly with a fork
  6. sprinkle with dried chili flakes or a few splashes of hot sauce
  7. enjoy!
Notes
P.S. - this dish is super wicked because you can eat it on it's own, over a bed of mixed greens, in a "lettuce canoe" or even throw it on-top of some eggs. Also, it has some serious zing and is even better the next day, after being in the fridge all night. Perfect to take in lunches as well!!!

 

cabbage, carrot and cucumber slaw

I have spoken about this before…inspiration for recipes can come from the most random places sometimes.  This was actually my first time ever making coleslaw of any kind, in my whole entire life!  While strolling the streets in the beaches this weekend, I decided to pop into one of my fav stores…it is called STACK.  While perusing all the kitchen gadgets and home decor items, I spotted this julienne slicer, made by the German company Borner.

Owning their mandolin slicer already, I knew that I needed to have this bad boy!  This product is a real beaut…$ 15, well spent.  Okay, so back to the inspiration.  Basically it came from the photo on the julienne slicer’s box.  It was showing a lovely pile of carrots and cucumber, looking so thinly sliced and fresh.  That’s where the recipe started and then I pretty much winged it from there!

On the way home, I ran into the grocery store and picked up those two items, along with some red cabbage, celery, lemons, limes and fresh dill and parsley.  Not gonna lie, this recipe was a bit of an ‘eyeballer’, so to speak.  Please don’t hate, (as I know this can be somewhat irritating, especially to those ‘Type A’ peeps out there), but that’s usually how I roll in the kitchen!  I didn’t really measure as a was tossing things together.  However, having said that, I will try to be as accurate as I can, when I explain below.

I knew we were going to chef up some homemade Paleo wings and wild boar wrapped sweet potato wedges for dins…so I thought that this would be a delicious side to go along with both of those.  Full recipes for those two dishes coming very soon as well!

Moral of the story: 1 – Don’t over-think your recipes.  Be open to trying new foods, and the creations will come to you (perhaps even from a box).  2 – Spruce up your kitchen with a new tool or gadget.  Makes prepping/cooking more fun and usually acts as a huge time saver too!

5.0 from 1 reviews
cabbage, carrot and cucumber slaw
side
2-4
 
Ingredients
  • 1 large english cucumber
  • 3 medium carrots
  • ¼ head of read cabbage (used the julienne slicer with this as well...kinda messy, but still worked well)
  • 1-2 stalks of celery (optional) - I actually forget to throw this in, but am sure it would be great!
  • 1 lemon - juice freshly squeezed
  • 1 lime - juice freshly squeezed and some grated zest as well
  • handful of fresh parsley - finely chopped
  • handful of fresh dill - finely chopped
  • good quality olive oil - add, stir and taste test as you go along (sorry, don't know the exact amount here)
  • dash of sea salt and ground pepper
Instructions
  1. cut all the veggies using the julienne slicer and mix together in a medium sized bowl
  2. squeeze in the lemon and lime juice, along with some zest
  3. add in the freshly chopped herbs (can choose different ones - cilantro would be yummy too)
  4. drizzle with olive oil
  5. sprinkle with some salt and pepper
  6. mix well to make sure it is all coated in the citrus dressing
  7. allow to cool in the fridge before serving
  8. enjoy!