Here is a vegetarian side dish for your Memorial Day dinner.
Here is what you need:
- Coleslaw mix (14 oz.)
- Trader Joe’s seasoning salt or celery seed and dry mustard
- Salt and pepper
- Apple cider vinegar
- 14 oz. bag of coleslaw mix
- 2 c. mayo
- 1 to 2 tsp. seasoning salt or 1 tsp. of celery seed and 1 tsp. dry mustard
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. sugar
- Salt and pepper, to taste
- In a large bowl, mix together the mayo, vinegar, sugar, and seasonings.
- Add the coleslaw mix to the mayo mixture.
- Stir until combined.
- Refrigerate for 4 hours before serving.
I used coconut sugar instead of refined sugar in my dressing.
Have a magical day,
I love chopped up kale. Aldi carries an already chopped up bag of kale for $3 or so which makes eating this powerhouse veggie so much easier.
So what is kale? Kale is part of the cabbage family.
It has a lot of nutritional benefits. Here are some of the vitamins and minerals that kale contains.
- vitamin K
- vitamin A
- Vitamin B6
- Vitamin C
Kale is also anti-inflammatory, antioxidants, improves eye health, detoxifies your body, improves heart health, fortifies your bones, and lowers cancer risk.
Sauteed Mexican Spiced Kale
- 1 Tbsp. Extra virgin olive oil or avocado oil
- 1/2 to 1 c. chopped kale
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 to 2 Tbsp. nutritional yeast, optional
- Heat a skillet with oil over medium heat.
- Add the kale. Sprinkle the kale with spices and nutritional yeast.
- Allow to cook for about 8 minutes.
- Enjoy as a side dish!
Yes, you read that right. Honeynut squash is a butternut squash’s little brother/ sister. It’s delicious and depending on how you top it, it can be also eaten if you are following the Paleo or Whole 30 diet.
So where did I find this beauty? When I was at Trader Joe’s, they had the honeynut squash for 99 cents so Mom and I decided to each buy some because we were intrigued.
Continue reading “Roasted Honeynut Squash (GF, DF, Paleo, W30)”
I hadn’t eaten Mac and cheese in almost 9 months. I used to love it. Then I went gluten free. It took me awhile to be able to find a gluten free pasta that I liked.
Finally I found the Aldi’s G Free elbow macaroni. It’s made of quinoa, brown rice, white rice, and corn flour. I decided to try it out. The pasta was great!
I used my basic mac and cheese recipe. It involves making a roux of flour and butter to thicken the sauce.
The Wee one told me that it was too cheesy! LOL!
This quick and easy macaroni and cheese is going on my Thanksgiving table. Yum!
Gluten Free Mac and Cheese
– ½ package of gluten free elbow macaroni
– 2 Tbsp. butter
– 2 Tbsp. gluten free flour blend
– 2 c. milk
– 1 c. shredded mild cheddar cheese
– 1 Tbsp. mustard
– salt to taste
- Cook the elbow macaroni according to the package. Drain. Set aside.
- Melt the butter in a medium skillet. (Medium heat.)
- Add the gluten free flour blend. Stir until the flour and butter are combined.
- Pour in the milk. Turn the heat up to high. Bring the milk to a boil.
- Remove from the skillet from the heat.
- Add the cheese and mustard.
- Allow the cheese to melt, before adding the cooked macaroni. Stir until the macaroni is coated. Season with salt if desired.
- Serve and enjoy!
Here are a few other macaroni and cheese recipes I’ve posted on this blog: Cauliflower “Mac” and Cheese (Gluten Free), Pressure Cooker Mac and Cheese, Creamy Mac and Cheese (Countdown to Thanksgiving), Healthier Mac and Cheese, and Make Over Macaroni and Cheese.
One of our favorite side dishes is plain rice with butter and salt.
Hubby and the Wee One especially love it.
I actually love brown rice more than white rice. However Hubby and the Wee One love white rice. So we make more white rice than brown rice.
The ratio of dry rice to water/ liquid is 1 to 2. So easy to remember.
You can certainly make this dairy free but using a dairy free butter or omitting the butter.
Rice in an electric pressure cooker
-2 c. white rice, rinsed
-3 c. water
-1 Tbsp. butter
-salt and pepper to taste
- Add the rice to the electric pressure cooker.
- Pour water over the rice. Stir.
- Manually set the pressure cooker to 8 minutes. (Put the lid on the electric pressure cooker.)
- Once finished, quickly release the pressure.
- Carefully remove the lid. Fluff the rice.
- Add the butter, salt, and pepper. Stir.
- Serve and enjoy!
Optional: Instead of adding butter, add lime juice, lime zest, and chopped cilantro for a Chipotle type rice.
I decided to create a new potato casserole for our Sunday dinner. My mother-in-law told me that she loved it as she scooped up a second helping of the casserole. So I think it’s a winner in my book.
Continue reading “Potato Casserole – Blog Post #5”
Last week I didn’t share a recipe with you. I was still trying to figure out the new gluten free diet I’ve been on the last two weeks. Continue reading “Cauliflower “Mac” and Cheese (Gluten Free)”
I’m going to try to post a new recipe every Tuesday. At least that is my goal. Let’s hope I can reach the target. It all depends on what happens in my life. As you know life happens.
Continue reading “Potato Pancakes”
Welcome to Day 23 of 31 Days of Slow Cooking.
Jump to recipe
Yesterday we got early to finish the rest of the Donut trail. We were successful this time.
Continue reading “Corn Casserole (Day 23)”
These carrots are made using the same process as my brown sugar carrots. However, I changed the recipe just a little bit because we were eating an Asian main dish. Continue reading “Honey Ginger Carrots”