Anyhoo, that's when I came across this little recipe at creativeinmykitchen.com/.
As I've said a million times before, I love salads and have them practically every day. While I don't get board often, it does happen. It's amazing how a little change can make a big difference!
That's why I love these pickled red onions. They are sweet and flavorful!
They are pretty easy to put together and they keep in the fridge for 2 weeks. I keep mine in a glass container. You can use a mason jar but I started to save glass containers from things like pickles and sauces. Saves money and the planet!! Win win!!
Do you ever get bored with salads? Me neither. Asking for a friend :)
In all seriousness, I eat a salad, EVERY DARN DAY. Sometimes you just need to change things up. That's exactly what this recipe is all about.
There is so much flavor in this little salad. Look at the colors, too! I don't know about you, but the better the food looks, the better it tastes.
You have everything in this scrumptious gem! Protein, healthy fat and of course lots of veggies.
You'll notice there is a bit of cheese on this salad. I'm not dairy free but I do limit it. I personally don't get digestive upset with dairy but it has been linked to inflammation. I do everything I can to lower inflammation because it is the start of all disease!! You know, I really do prefer to be disease free!
The cheese that is on this salad is pecorino romano which is made from sheep's milk. Why is this important? I'm glad you asked!
It's the difference between A1 and A2 milk. A2 milk lacks the Beta-Casomorphin-7 peptide that can cause digestive problems. This peptide has also been linked to other health concerns. It is, however, under debate. You can bet when the dairy industry has a possibility of losing money, they will put up a fight! Here's a very complete article describing the difference: Dr. Gundry.
You will find a couple of other recipes in this dish. Don't allow yourself to get overwhelmed! On your batch cook day, (you are meal prepping, right?) make these 3 recipes ahead of time. That way you won't have to think about it.
The dressing and onions will last a week or two depending on how much you use.
The cabbage will last the week.
They are all so good and completely change the way your salad tastes. It is soooo worth the time!
Here are the links to the recipes:
I love my Greek Salad Dressing on this salad. It's the perfect amount of zing. We all need a little more zing in our lives!
This Marinated Purple Cabbage is super easy but makes such an impact. It gives the salad gorgeous color, more nutrients and perfect texture.
Here's a simple little recipe that I love. Pickled Red Onions
It's so versatile, too. I saute it in coconut oil and add it to anything. My favorite is crackslaw, which I will add to my recipe collection asap!
You can put it under some grilled chicken or fish and add your favorite veggies. Voila! Dinner is served!!
I also make a lot of soups with it. It's a perfect replacement for noodles, with like none of the carbs!
Look at that! 40.7 net carbs in a cup pasta vs. 3 in a cup of cabbage!! I mean...that's huge!!
Purple cabbage is also one of the best sources of antioxidants like vitamins A and C. You also get vitamin K and Iron. It contains sulforaphane, a sulfur-rich compound with cancer-fighting properties. Sulforaphane is also what gives this vegetable it's ability to help fight inflammation. Cabbage has even been shown to reduce gut inflammation by 22-40% in this study.
That's tremendously important. Pasta, or gluten specifically, is associated with CAUSING gut inflammation. I can't tell you how many of my clients no longer have debilitating digestive problems just by getting rid of gluten.
Needless to say, you will do so much good for your health by making this swap! Give it a try!!
Back to our recipe!!
I've never tried this with green cabbage but I'm sure it would be fine. Just not as colorful! Remember, we should be eating a rainbow!
You'll notice that there are approximations for the ingredient measurements. Some heads of cabbage are bigger than others and you have your own taste. Maybe you like less oil than me. These are just suggestions so experiment with what you like! It's so rare for me to follow a recipe exactly so I'm sensitive to that.
You don't even have to stick with the veggies I've used in this recipe. Try to stay with the lower carb veggies like cauliflower rather than sweet potatoes, though.
You can also use ground beef or chicken instead of the turkey meat, too.
Make it your own and enjoy!!
One of my favorite salads is the Greek salad. It's so simple, yet so flavorful! I believe the best part is the dressing.
No matter what type of salad you're making, you can add this very flavorful dressing to give it that perfect taste. Plus, nothing is better than homemade!
Why take the time to make your dressing you ask? Have you ever turned a bottle of store bought salad dressing around to look at the ingredient list? Those bottles are filled with tons of nasty chemicals, then we pour it over our healthy, beautiful veggies and ruin them!
Let's take a look at some of those ingredients.
I've been drinking my coffee black ever since I went paleo. It's something I never thought I'd be able to do, but now I've come to love it.
Thanksgiving is one of my favorite holidays. Every day I find lots of things in my life to be thankful for, but a whole day centered around gratitude...that's awesome! Plus, we get to have a yummy dinner with all of our family.
What would Thanksgiving be without mashed potatoes and gravy? Well, it would be a paleo Thanksgiving! Although there are now some people in the paleo community that say white potatoes are fine to eat, they still pack a lot of carbs into that skin. Carbs that could be better spent elsewhere, like dessert!!