Basic Coleslaw

Coleslaw is one of the ubiquitous sides dishes of summer. I can hardly imagine a holiday barbecue without it. Once I’d figured out how to make my own mayonnaise, this was one of the first dishes I needed to make! This version is more savory and less sweet than most, but the crowd here seems to think it’s just about perfect.

basic_coleslawBasic Coleslaw

1½ c mayonnaise (click here for my recipe)
6 T white wine vinegar (see notes)
1½ t salt
¾ t ground white pepper (see notes)
1 head cabbage, shredded (2.75 lbs/1.25 kg)
1 c grated carrots (110 g)

  1. Stir together mayonnaise, vinegar, salt and pepper until smooth
  2. Add cabbage and carrots, stirring until well coated
  3. For best results, cover and refrigerate overnight; stir before serving

Yield about 4 lbs (see notes)

NOTES

  • Other types of vinegar may be used as well. I prefer white wine because it is grain free and doesn’t have the fruitiness of apple cider vinegar.
  • Using white pepper is totally for aesthetic reasons. Ground black pepper works just fine, but leaves little black specks.
  • To make a smaller amount, or if pressed for time, substitute one 14-16 oz package of coleslaw mix for the cabbage and add ½ c mayonnaise, 2 T vinegar, ½ t salt, and ¼ t pepper.

What is your favorite summer food?

Chocolate Zucchini Bread

It’s that time of year again. If you garden, or know someone who does, there is bound to be an abundance of zucchini in your life. I like zucchini many ways, but baked into bread has to be one of my favorites. Add some chocolate to that and we have a sure winner on our hands! I sent my most recent loaf to my husband’s office, saving just one piece each for the kids. All three of them finished their few bites and begged for more. Next time, maybe I need to make two loaves. (Please excuse the fuzzy photo. Our camera is not working and I’m trying to make do my phone.)

chocolate_zucchini_breadChocolate Zucchini Bread

½ c coconut flour (57 g)
½ c arrowroot starch (57 g)
6 T cocoa powder (30 g)
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
1/3 c honey (114 g)
1 T apple cider vinegar
1 c shredded zucchini (170 g)

  1. Preheat oven to 350°F
  2. Generously grease a 9×5 loaf pan, or line with parchment
  3. Whisk together coconut flour, arrowroot starch, cocoa powder, baking soda, and salt in a large bowl
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Stir in oil, honey, and vinegar
  6. Beat egg mixture into flour mixture until smooth
  7. Add zucchini and mix until thoroughly combined
  8. Pour batter into prepared pan
  9. Bake for 50-55 min until a skewer inserted into the center comes out clean

Yield 1 loaf of bread

NOTES

  • Arrowroot starch may also be called “arrowroot flour”
  • The batter combines more smoothly if eggs are room temperature. Chilled eggs may harden the coconut oil, which yields a slightly heavier loaf with a coarser top.
  • For best results, allow bread to cool completely before slicing.

What is your favorite way to cook zucchini?

Beef and Cranberry Bowl

I recently started following The Autoimmune Protocol (AIP), which begins with the elimination of major inflammatory food categories, including nuts, seeds, legumes, eggs, nightshades, dairy, soy, and grains. If you are interested in learning the science behind the protocol, I highly recommend The Paleo Approach by Sarah Ballantyne. Since I’ve cooked dairy-, grain-, and nightshade-free meals for years, I have been surprised by what a transition this still is for me. Apparently I was eating more eggs, seeds, legumes, and nuts than I realized.

Breakfast on the AIP diet is particularly challenging with all the major American breakfast staples off the menu. I’ve mostly been stir-frying meat with fruits and vegetables or cooking a vegetable porridge. A week or so ago, I was inspired to create this dish after seeing a recipe for Corned Beef and Cranberry Hash. This has been one my most popular concoctions to date. The last time I made it, the kids requested I double the recipe and serve it for lunch, too!

Beef and Cranberry Bowlbeef and cranberry bowl

1 lb raw ground beef (454 g)
2 c shredded carrots (227 g)
1 c diced onions (160 g)
1 c chopped spinach (142 g)
2 garlic cloves, minced (6 g)
1 T dried parsley
1 t ground turmeric
1 t salt
½ t dried thyme leaves
¼ t ground cinnamon
¼ t ground cloves
2 c cranberries (227 g)
1 c beef or chicken stock

  1. Brown ground beef with carrots and onions
  2. Add spinach, garlic, and spices, and cook an additional 1-2 min until fragrant
  3. Stir in cranberries and stock
  4. Simmer, stirring occasionally, until cranberries have popped and stock has been absorbed (about 20 min)

Yield 5 1-cup bowls

What is your favorite breakfast food?

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Roasted Brussels Sprouts

I feel almost silly posting a recipe that’s so simple, but these are so yummy, I just have to share. I never ate Brussels sprouts until I was an adult, and for years in no other preparation but covered with cream sauce. I can’t recall now what first inspired us to roast them, but I’m so glad we tried it! This dish is now a favorite among most members of the family. Even my two-year-old has actually begun to eat them, rather than merely chewing them up and spitting them out.

roasted_brusselsRoasted Brussels Sprouts

1 lb fresh or frozen Brussels sprouts
2 T coconut oil, melted
¼ t salt
¼ t black pepper

  1. Preheat oven to 400°F
  2. Arrange Brussels sprouts in a single layer in a 9 x 13 pan
  3. Drizzle sprouts with coconut oil and sprinkle with salt and pepper
  4. Bake for 45-60 min, stirring once or twice during cooking, until sprouts have begun to caramelize a deep golden brown

Yield: 4 servings

What foods did you not discover until you were an adult?

Sweet and Savory Gingered Carrots

Carrots are one of the few things I can almost always find in my fridge. They may be my most favorite vegetable. This versatile root makes a crunchy snack, a yummy soup, even a great cake! My favorite way to cook carrots lately is with ginger, and the whole family loves it. I have occasionally added some caramelized onion, but the kids prefer it without (and it’s one less vegetable to chop).

gingered_carrotsSweet and Savory Gingered Carrots

2 T coconut oil
1 lb carrots, thinly sliced (454 g)
1 t lemon juice
¼ c fresh ginger, peeled and finely chopped (28 g)
½ t salt
¼ t pepper
1 clove garlic, finely minced (3 g)

  1. Melt coconut oil in a shallow pan over medium heat
  2. Add carrots, lemon juice, ginger, salt, and pepper
  3. Sauté, stirring occasionally, until softened and beginning to brown
  4. Add garlic and cook 1-2 min more, until fragrant

Yield: 6 servings

What’s your favorite way to eat your vegetables?