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!! 

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.

​When I was first introduced to the paleo lifestyle, it quickly became obvious how important bone broth was. Everyone talked about it and touted it's magical powers! As a recovering vegetarian I wasn't so sure about it. The thought of simmering animal bones kind of freaked me out. 

​I am all about batch cooking. I do not have time to cook every day, nor do I care to! Twice a week I cook up a bunch of veggies that will last me for days. I'll use them for my breakfast and dinner all week long. (Lunch is always raw veggies.) ​