Category Archives: Salad

Simple Paleo Coleslaw [VIDEO]

This tangy and delicious paleo coleslaw is the perfect summer side dish when it’s too dang hot to turn on the oven! Great for leftovers.

Simple Paleo Coleslaw

For the last few weeks, I’ve posted about this paleo coleslaw on my Instagram and Instagram Stories. For a while there was a heat wave in Southern California, and I just refused to turn on the oven in the upper 80-degree weather. Anytime that happens, my go-to side dish is a fresh raw salad, and this coleslaw came together for that very reason.

Anytime I make a salad like this, I honestly don’t measure any of the ingredients and just throw everything together while tasting as I go. However, I got several requests for this paleo coleslaw recipe, so here it is!

Simple Paleo Coleslaw

What’s awesome about this recipe is that it gets better the longer it sits. So if I’m planning to have this for dinner, I usually make it during the day so it can marinate and build up the flavors for hours. I usually make a big batch because I can enjoy it for the rest of the week as the paleo coleslaw gets tangier and yummier.

With only two of us in the house, making one batch of this lasts us for a while. I just love how budget friendly it is because all the ingredients are super cheap even when you buy them organic! It’s a perfect batch cooking recipe.

Simple Paleo Coleslaw

Also, did you notice that I uploaded a video for this paleo coleslaw recipe? I haven’t created a video in a long time because I just didn’t have the resources and time with the big move and wedding planning. Now that things have finally slowed down, I’m planning to do many more! What do you think? I have so much fun with filming and editing them so I hope you like this one!

Simple Paleo ColeslawSimple Paleo Coleslaw

5.0 from 6 reviews
Simple Paleo Coleslaw
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 medium head of cabbage
  • 2 carrots, shredded
  • ½ small onion, sliced thinly
  • 3 green onions, chopped
  • ½ cup paleo mayonnaise
  • ¼ cup apple cider vinegar
  • ¼ cup fresh dill
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • Optional: 1 tbsp apple butter or honey
Instructions
  1. Quarter there cabbage and slice out the core. Slice thinly and place in a large mixing bowl.
  2. Add the rest of the ingredients and mix well.
  3. Chill for at least 30 minutes, before serving. It gets better the longer it sits in the fridge.

Start-Loving-Sardines Salad

AIP Paleo Whole30 Start Loving Sardines Salad

Happy New Year! I’m finally back home after a 2-week road trip to LA with my mom and it was so much fun. It was challenging at times to stick to the Autoimmune Protocol while traveling (my mom has rheumatoid arthritis), but it was a great learning experience for me and I’m going to share soon about how we stuck with it the whole trip so stay tuned!

In the meantime, I made this sardine salad the other day for lunch and it was so darn delicious so I want to share it with you all! If you don’t like sardines, I think this recipe can change your mind. It’s simple and yummy, and the tostones (fried plantains) really do a great job of balancing the flavors of the whole dish. The name of this salad really says it all!

AIP Paleo Whole30 Start Loving Sardines Salad

AIP Paleo Whole30 Start Loving Sardines Salad

AIP Paleo Whole30 Start Loving Sardines Salad

If you have never had sardines before and you just don’t like it because of its appearance or smell, I highly recommend you try it! It’s actually a lot tastier than you think and it’s full of healthy Omega-3 fats, as well as heart-healthy vitamins and minerals. I consider it a superfood because it’s so nutrient dense.

Canned sardines are also a great way to incorporate high quality seafood without blowing your budget. I always suggest you buy wild-caught seafood and the canned versions are significantly cheaper than the fresh cuts of fish.

I hope you start 2017 with healthy and delicious meals like this Start-Loving-Sardines Salad. Cheers to new beginnings!

AIP Paleo Whole30 Start Loving Sardines SaladAIP Paleo Whole30 Start Loving Sardines Salad

Start-Loving-Sardines Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 4-5 oz canned sardines (preferably wild-caught and in olive oil)
  • 1 bunch of kale, stems removed and chopped roughly
  • 1 tsp + 2 tbsp coconut oil or ghee
  • ½ greenish yellow plantain, peeled and cut into ½ inch slices
  • ½ avocado, peeled and cut into slices
  • Juice from ¼ lemon
Instructions
  1. Open up canned sardines and set aside.
  2. Heat coconut oil or ghee over medium heat in a skillet.
  3. Sauté the kale leaves in the oil stirring frequently for 1 minute. Season with salt. Pour the oil or water from the sardine can over the kale and cook for 4-5 more minutes until the liquid is evaporated and the kale leaves are wilted down.
  4. Place the cooked kale on a plate. Lay the drained sardines on the bed of kale.
  5. Heat 1 tbsp of coconut oil or ghee over medium heat.
  6. Place the plantain slices in the oil and cook for 3 minutes on each side until golden in color.
  7. Remove the plantain slices and place them on a cutting board. While still warm, use a flat bottom of a mug or a bowl to flatten each plantain slice to about ¼ inch thick.
  8. Return the flattened plantain slices to the pan and fry for 2 minutes, 1 minute on each side. Salt both sides.
  9. Place the fried plantains on top of the kale. Add avocado slices.
  10. Squeeze ¼ of a lemon over everything and serve.

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Paleo AIP Whole30 AIP Start-Loving-Sardines Salad

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper & Eggplant SaladI can’t believe how lacking I am on salad posts! I eat a Hugh Jass salad at least once a day and it’s one of my favorite ways to incorporate veggies into my diet. It makes sense though because the way I make salads is by putting whatever vegetables I find in the fridge and it’s difficult and almost seems pointless to write that down as a recipe.

But this roasted bell pepper and eggplant salad is different. The combination of the ingredients’ specific flavors meld together so well that it was worth posting after make it. I absolutely love the crunchiness of the toasted almonds and the smokiness of roasted bell peppers. The eggplants are a delicious, meaty addition and this salad could be eaten as a whole meal on its own or as a side to a tasty protein.

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper & Eggplant SaladAlso, I just came back from a week of traveling to Michigan for a wedding, where I had a bit too much sugar than normal combined with lack of sleep and traveling issues coming back home (which means STRESS!), and all I’m craving now is TONS of veggies to get my body back in balance. This means all the salads, meat, and low sugar for the next few days which I do not hate at all. I’m planning to triple this recipe and keep it on hand in the fridge so I can reach for it easily, and I suggest you do the same because you won’t regret it!

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper & Eggplant Salad
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 eggplant, cut into ¼ inch cubes
  • 3 tbsp almonds
  • 2 red, yellow, or orange bell peppers, halved, seeded, and cored
  • 1 tbsp ghee or coconut oil
  • Juice from ½ lemon
  • ¼ cup pitted kalamata olives, roughly chopped
  • 1 garlic clove, minced (omit for low FODMAP)
  • 3 tbsp fresh cilantro
  • 1 tbsp extra virgin olive oil
  • ½ tsp dried oregano
  • ½ + ¼ tsp sea salt
  • Ground black pepper, to taste
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and ¼ tsp sea salt.
  3. Bake in the preheated oven for 15 minutes, tossing them halfway through.
  4. While the eggplants are baking, heat a skillet over medium heat.
  5. Toast the almonds in a skillet for 2-3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
  6. Transfer the almonds to a cutting board, let cool, then give them a rough chop.
  7. Once the eggplants are done, remove from the oven to cool.
  8. Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up.
  9. Broil the bell peppers for 5 minutes until the skin is black and charred.
  10. Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
  11. Uncover the bell peppers, peel the skin, then cut them lengthwise into thin strips.
  12. Place the eggplant cubes, bell pepper strips, almonds, and the rest of the ingredients in a large bowl and toss well.
  13. Chill for at least 1 hour before serving.

Paleo Gluten Free Whole30 Roasted Bell Pepper & Eggplant Salad