Tag: broccoli and red cabbage salad with tangy peanut butter dressing

Real Food Menu for Week of 8.17.2020

Having to stay mostly indoors this cool and rainy weekend, gave me time to work on sorting supplies, packing shoe boxes and making a shopping list for filler items. I’m excited to share that with you over the next few weeks.

If you’re a new reader, welcome and thank you for taking time out of your day to read here! My menus are always gluten-free, mostly real food. We define that as ‘food made in nature and not in a factory’. We’re not perfectionists, so we shoot for an average of at least 90% real food with a few 10% foods thrown in there.

We’re still pounding through all the veggies from Pa Kettle’s garden, and I couldn’t be happier about that! Here is this week’s menu:

Mark’s Breakfast:
Chocolate Pecan Sweet Potato Breakfast Cookies – Yum! These little fiber-packed goodies make the easiest grab-and-go breakfast.
https://www.eatingbirdfood.com/sweet-potato-breakfast-cookies/

Mark’s Lunch:
Mason Jar Spinach Salad – Even though he’s a fun guy (heh), Mark doesn’t love ‘shrooms. We’ll just leave those out. We use Sir Kensington’s mayo and substitute stevia sweetener for the sugar in the dressing. Instead of spooning the dressing into the bottom of the jar, I store each portion in a tiny container.
https://www.theseasonedmom.com/wprm_print/57058

Dinner:
Garlic Butter Pasta – New! We’re loving lentil and chickpea pastas. They seem to hold their shape well, and don’t get gummy like brown rice pastas. Sprinkle a little nutritional yeast on top of this hearty dish, if you like.
https://elavegan.com/garlic-butter-pasta/

Layered Salad – Here’s a throwback salad for you. This is a once in a while dish due to that mayonnaise based dressing. For the dressing, we like Kroger natural sour cream with just three ingredients: cultured cream, skim milk and enzymes. When it’s just the two of us, we divide this recipe in half. Add the dressing just before serving.
https://thepioneerwoman.com/cooking/layered-salad/

Broccoli and Red Cabbage Salad with Tangy Peanut Butter Dressing – This salad is crunchy and flavorful, with just a bit of tartness from the cranberries. Dress this salad just before serving. Leftover dressing is delicious served over plain, shredded cabbage.
https://cleanfoodcrush.com/broccoli-red-cabbage-salad-tangy-pb-dressing/

Kale Salad with Blueberry Vinaigrette – New! Mark went just a little crazy for this blueberry dressing! The recipe does not specify what to massage into the kale. Do you just massage it dry? I drizzled a little olive oil, and then massaged the kale. Just before serving, I tossed the salad with half the dressing. Then I topped it with the pecans and feta along with the rest of the dressing.
http://veggingattheshore.com/2015/06/kale-salad-with-blueberry-vinaigrette/

Snacks:
Hummus and cucumber slices, watermelon, popcorn, dried fruit and nuts. Rinse, repeat.

Treat:
Vanilla Coconut Flour Paleo Cupcakes – A sweet treat for Mark; these are surprisingly light and fluffy! I use Simple Mills frosting to minimize sugar. The recipe says it yields eight cupcakes, but I get nine standard size cakes out of a single batch. I decrease the coconut oil to 1/4 cup as well. Store these in the fridge, because they contain no preservatives.
https://www.healthextremist.com/vanilla-paleo-cupcakes-recipe/

Have a fantastic week, everyone!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Real Food Menu for Week of 7.6.2020

I took a little blogging break to visit with my family and the sea. To enjoy views like this…

…and this:

And find treasure like this:

It’s hotter than blue blazes in Virginia, and will be for the foreseeable future, so I’m officially declaring it Salad Week! Refreshing salads and prep ahead dinners are the order of the day.

Today’s menu is a bit of a departure from our usual breakfast/lunch/dinner format, but I hope you’ll forgive me. I’m still intermittent fasting until late afternoon, and Mark has been just as happy to have oatmeal and raisins for breakfast and leftovers for lunch.

Here’s our weekly nosh:

Convert Kale Salad – We’ve made this salad regularly for three years (Yep. I checked!) and haven’t tired of it yet. Prepare it the night before to give the dressing time to work it’s magic by softening the kale.
http://belated-bloomer.blogspot.com/2016/01/a-little-wrap-up-of-these-finals-days.html


Cherry Tomato and White Bean Salad – Such a simple but flavorful dish. On these hot nights, I’m just as happy with a cool, bean salad as I would be with a meat and three. As an added bonus, this salad goes together in minutes.
https://cleanfoodcrush.com/cherry-tomato-white-bean-salad/


Lemony Cucumber and Tomato Tuna Salad – A perennial favorite. We sub English cucumbers for the avocado.
https://cleanfoodcrush.com/eat-clean-lemony-avocado-tuna-salad/

Stuffed Bell Peppers – Because I’m no longer doing keto, I add a little pre-cooked brown rice to the filling. These freeze well, so make a few extra to keep on hand for one of those too-busy-to-cook evenings.
https://www.dietdoctor.com/recipes/stuffed-peppers-with-ground-beef-and-cheese

Hawaiian Pineapple Chicken – I like to prep the fruit and veggies ahead of time. Served with brown rice, this one is a crowd pleaser!
https://cleanfoodcrush.com/sheet-pan-hawaiian-chicken-clean-eating/

Fresh Corn Salad

  • Servings: 8 servings
  • Difficulty: Easy
  • Print

This gluten-free, dairy-free and vegetarian salad is perfect for your summer cookouts. The dressing is simple, tangy and light.

Ingredients

  • 4 cups fresh white corn (or frozen, thawed – approximately 24 oz.)
  • 2 medium slicer tomatoes, chopped
  • 1 large English cucumber, chopped
  • ½ of one green bell pepper, chopped
  • For the Dressing:
  • 1/3 cup white wine vinegar
  • 2 Tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon sea salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 2 cloves garlic, minced

Directions

  1. In a large mixing bowl, combine the first four ingredients.
  2. Place the dressing ingredients in a mason jar. Cover, and shake vigorously to combine.
  3. Pour the dressing over the corn mixture and toss to coat. Serve.

http://www.arthurizedhome.com

Broccoli and Red Cabbage Salad with Tangy Peanut Butter Dressing – It’s high time to bring back this little number. Dress this salad just before serving. Excess dressing is delicious served over shredded cabbage the next day.
https://cleanfoodcrush.com/broccoli-red-cabbage-salad-tangy-pb-dressing/

Snacks: Homemade trail mix has been my go-to the past few weeks. No recipe needed for this healthy, portable snack. Just create a mixture of your favorite dried fruit and nuts. Lately I’ve been enjoying a mixture of walnuts, pecans and almonds with raisins, cranberries and apricots. Toss in some dried coconut if you like.

Treat:
Skinny Chocolate Fruit Dip – I made a huge batch of this (septupled the recipe!) and brought it to the beach. My nieces pounded it, then loudly demanded that I make more. Just kidding, they politely requested a second batch. They dipped apple slices, fresh strawberries and bananas in this magical confection. I substitute honey for the coconut sugar. If you’ve got a little Godiva liqueur on hand, try that instead of the vanilla. It’s dandy!
https://happihomemade.com/chocolate-fruit-dip/

Now if you’ll excuse me, I need to go water the garden for the second time today. Or is it the third? I’ve lost track!

Have a fresh and healthy week!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Real Food Menu for Week of 3.9.2020

I’ve got three new recipes for you this week and two of them are slam-dunks and the third one, well, you be the judge! Mark and I agreed that we could happily eat the broccoli and red cabbage salad and the bruschetta chicken casserole once a week.

We’re engaging in a little kitchen compromise: Pancakes for him and salmon for me. Give a little, take a little. That’s what makes a marriage work, right?

Breakfast:
Paleo Pancakes – We make these ahead and freeze in single layers on a baking tray. When frozen solid, transfer them into a freezer bag. Take out just what you need each day, and pop them into the toaster to warm through. A sprinkle of chocolate chips into the batter doesn’t hurt!
https://myheartbeets.com/paleo-pancakes-grain-free-dairy-free/

Lunch:
Baked Sweet Potatoes with Garlic Sauteed Kale and Goat Cheese – New Recipe! Honestly, we were unsure if we would like these. Even a few bites in. Still unsure. They’re very different from our go-to lunches, but we both decided these are keepers.
https://www.100daysofrealfood.com/5-real-food-budget-meals/

Lunch prep.

Dinner:

Turkey Meatball Zoodle Soup – Hello, old favorite! I’m loving wide zoodles made using a vegetable peeler instead of the spiralizer. We’ll see how those work in this soup.
https://www.paleorunningmomma.com/paleo-turkey-meatball-zoodle-soup-whole30/

Salmon in Roasted Pepper Sauce – Simple and satisfying. We love this meal. Serve over brown or cauliflower rice.
https://cooktoria.com/salmon-in-roasted-pepper-sauce/

Broccoli and Red Cabbage Salad with Tangy Peanut Butter Dressing – New Recipe! This one felt way out of our comfort zones due to the dressing, but we both rated it a 10! Make a double batch of the dressing because you will want to pour it on everything. Any extra shredded cabbage is delicious as a side salad the next night, with leftover dressing and a sprinkle of toasted cashews on top.
https://cleanfoodcrush.com/broccoli-red-cabbage-salad-tangy-pb-dressing/

Bruschetta Chicken Casserole – New Recipe, savory and delicious! The beautiful flavors of bruschetta without those pesky carbs. I can’t wait until we have fresh basil from the garden for this goodie.
https://cleanfoodcrush.com/clean-eats-bruschetta-chicken-casserole/

Snack: We’ve been loving the gouda snacking cheese from Aldi. Popcorn, veggies, hummus, fruit. Rinse, repeat.

Treat: Chocolate Peanut Butter Nice Cream – I noticed that we have a little stockpile of bananas in the freezer. Time to make some nice cream.
https://chocolatecoveredkatie.com/2017/07/31/chocolate-peanut-butter-nice-cream/

I hope your week is off to a great start and filled with all good things!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.