Pineapple Coleslaw

I’m not really much of a coleslaw person but the other day Dole coleslaw mix was on sale. Serious, SALE. I paid $0.25 a bag! So we have been having coleslaw, and you will be seeing some different recipes accordingly.   

I don’t really have much to say today. Besides, let’s be honest everyone skips this part and just goes straight to recipe. Don’t feel bad, I expect it. Honestly I do it all the time. So no more waiting, or scrolling.  This one is adapted from Dole’s recipe on the coleslaw bag.  Enjoy!

Pineapple Coleslaw

1 8oz can crushed pineapple in juice

½ cup homemade mayonnaise

2 TBS agave syrup

1/3 cup chopped toasted walnuts

2 TBS apple cider vinegar

1 bag coleslaw mix

Salt and pepper to taste

1.       Mix  mayonnaise, agave syrup, vinegar, pineapple, and salt and pepper in a bowl.

2.       Pour over coleslaw mix and walnuts. Stir well and refrigerate for at least an hour.

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Roasted Mixed Vegetables

Sometimes I cheat on my Paleo so much that all I want is to get straight and eat something healthy. On days like that I relish a big plate of vegetables. (Ha, get the pun? That was accidental but I like it.)  I really am not afraid of vegetables; I am always open to trying something new and eating a wide variety. I don’t always like the new stuff but I am always willing to try. Lucky for me, Little Bit is much like me in this. She loves a plate full of veggies too, and is not afraid of trying any weird thing I put in front of her.

For this recipe, alter everything to your preference. Add whatever vegetables you want, and nothing you don’t. You can season with your favorite seasoning, or even just salt. Really, its roasting that makes the vegetables so good.

This will have to be done in batches, slower cooking vegetables first then quicker cooking.

Roasted Mixed Vegetables

Cauliflower pieces

Broccoli pieces

Sliced carrots

Brussels sprouts, quartered

Asparagus

Mushrooms

Zucchini

Seasoning of choice (I used a season salt)

Olive oil

1.       Preheat oven to 450.

2.       Cut all vegetables to a uniform size about 1 inch cubes. You want about 5 cups veggies total. Keep harder vegetables separate (cauliflower, broccoli, carrots, Brussels sprouts, any other root veggies).  Cut carrots or other root vegetable about half the size of the rest to allow for even cooking.

3.       Toss vegetables with olive oil, about 1-2 TBS total. Season as desired

4.       Spread the harder vegetables out on a cookie sheet, place them in the oven for 15 minutes

5.       Cook the softer vegetables for 10 minutes, spread on another cookie sheet.

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Crock Pot BBQ Chicken Sliders, Savory Waffle Buns, and Paleo Coleslaw

I am not really a huge fan of chicken. I’m not usually a big fan of BBQ. But sometimes the planets align and I love them. I don’t know, I guess my tasters are just fickle, or bipolar, whatever.

I had a whole chicken in the fridge and I had every intention of making roasted chicken. I told Josh and his reaction was not enthusiastic. So, on a whim I changed the plans for the day. All that was really necessary was to cook the chicken. Really I just wanted the bones so I could make chicken broth (recipe to come). Well that and it needed cooked right away, I didn’t want to let it sit another day in the fridge.

My whim? Crock pot BBQ chicken sliders. The results were pretty darn good, if I don’t say so myself. For these I used chipotle mayo (recipe to come), pickles, Paleo coleslaw and savory waffle buns. The savory waffles would be great as a side or to use for an egg sandwich. They freeze and reheat well, I just heated mine back up in the waffle iron.

Crock Pot BBQ Chicken Sliders

1 whole chicken, skin and fat removed, about 5 lbs

Seasoning of choice (I used about 2-3 TBS of my BBQ Rub, could have used more but I ran out)

2-4  TBS water

16 oz BBQ sauce (your favorite or homemade. I will eventually post a good recipe for blueberry bbq sauce)

1.       Remove skin and excess fat from chicken. This can be a little tricky, a really good sharp knife helps.

2.       Cover chicken in seasoning.

3.       Crumple some aluminum foil and set in bottom of crock pot so the chicken doesn’t sit down in its juices.

4.       Set chicken on foil,  ad water, cover, cook on low for 5-6 hours.

5.       Remove chicken from crock pot, allow to cool some so you can handle it.

6.       Pour juices from crock pot, reserve for broth if desired. Also remove foil.

7.       Shred chicken and return meat to the crock pot.

8.       Mix in BBQ sauce, keep on low until you are ready to serve.

Paleo Coleslaw

1 bag coleslaw mix

3/4 cup homemade mayonnaise

2 TBS apple cider vinegar

3 TBS honey

salt and pepper to taste

1.       Mix mayonnaise, honey, vinegar, and salt and pepper in a bowl.

2.       Stir in coleslaw mix. Refrigerate for at least 2 hours

Make this to your tastes. I use less vinegar because we don’t like a strong vinegar flavor.

 

Savory Waffle Buns

From PaleoOMG

Makes about 10 servings (20 total mini waffles)

2 cups almond flour

½ teaspoon baking soda

½ teaspoon garlic powder (Next time I will use 2-4 fresh cloves pressed)

salt and pepper, to taste

3 eggs, whisked

½ cup canned coconut milk

2 tablespoons bacon fat

3 pieces of bacon, cooked and chopped

2 tablespoons chives, finely chopped

1.      To make the waffle buns, mix together almond flour, baking soda, garlic powder, and a bit of salt and pepper.

2.      Then add eggs, coconut milk, bacon fat, chopped bacon, and chives and mix well to combine.

3.      Heat up a waffle iron and pour mixture into the center of each waffle area. You want the buns to be small so only about 1.5 tablespoons of the mixture will do to create a small waffle bun. Cook until slightly crispy.  

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Chipotle Chicken Burrito Bowl

I love Chipotle, guys. I think I have well established that with my post about cilantro lime rice. But really I am crazy for it.

I am strange, though about how I eat it. I get my toppings on the side so I can pick at them. I always get steak and fajita vegetables.  Always. I never get beans. To be honest I really don’t like beans all that much. So no beans on Paleo is easy for me. I do love cilantro lime rice. And by now you can probably tell I am NOT strict about my Paleo. I kind of do a little cheat here and a little cheat there. But I try to not cheat with gluten. The point here? I do eat rice some. However from my reading about Paleo, I have found that if you are going to eat a grain, white rice is not a bad one to eat. It is easy to digest and not damaging on your gut. (Sounds like free reign to me. Right?)

That said, I think  I am going to mess around with veggies and cilantro lime flavoring to make something I could eat instead of rice.  Maybe even with spaghetti squash. I don’t know. I will share if anything turns out good.

Ok now, my “as good as it’s going to get” Chipotle chicken and fajita. This one is not spot on but it is YUMMY. Here is the down-fall: you need access to a Trader Joe’s. If you don’t have a Trader Joe’s anywhere within a 50 mile radius, I am seriously sorry. If it’s 50 miles (or so) make a good list, go and stock pile some stuff. You’re thinking What?! Drive 50 miles for a grocery store?! You’ve got to be kidding. No, no I’m not kidding. Trader Joe’s is worth the drive. But buy more than you think you need (time number 2, 3, 4, ect, will be easier to do this because you will realize what you LOVE and need much, much more of).

Get this NOW at Trader Joe's. An absolute must!

What you will need from Trader Joe’s is their taco seasoning. Again you may not think driving a ways for this is worth it (probably not if this is all you get), but it is really a great seasoning and one of the few packs of seasonings that is gluten free. Warning: it is hotter than you would expect. For a pound of ground beef I use about 1/6 of the packet. For this recipe, however, I use the seasoning to marinate my meat and even season my vegetables. 

Close Enough Chipotle Chicken

4 boneless skinless chicken breast halves

¼ cup olive oil

½ pack of Trader Joe’s taco seasoning (more or less to taste)

Juice of 1 lime

1.       I cut my chicken breasts in half so they are much thinner, this makes for quicker, more even cooking.  Mix all ingredients in a gallon ziplock bag and refrigerate 2 hours to overnight.

2.       Take chicken out of fridge about a half hour before you are ready to cook it to allow it to come closer to room temperature before cooking.

3.       Place chicken cutlets in a hot skillet. Don’t over crowd the pan, cook in batches if needed. Cover and cook until chicken is done, flipping in the middle, about 10 minutes.

4.       Remove chicken from pan and cut into cubes.

With a half of the pack of seasoning, this was a great flavor but not overly spicy, feel free to add more seasoning.

Fajita Vegetables

(make as much as you want)

Green bell pepper

Onion

Trader Joe’s Taco Seasoning

1.       Slice peppers and onions and sprinkle with taco seasoning.

2.       Sauté vegetables in an oiled skillet over medium heat. About 5 minutes or to desired doneness.

Yep, that easy.

Burrito Bowl at Home?

Cilantro lime rice (recipe here)

Fajita vegetables

Chipotle chicken

Monterey Jack cheese, grated (if you eat dairy)

Sour cream (Daisy brand, again if you eat dairy)

Salsa of choice or pico de gayo

Tobasco (to add some heat if you need)

Guacamole

Lettuce

1.       Layer (or dump) it all together as you like it. Add what you want and not what you don’t want.

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