weekly paleo recipes, health tips, and more from a couple on the go
While we often make a lot of meat-centric dishes, we are also a big fan of vegetarian recipes—and coleslaw recipes are one of our favorites. We have one already, which we based off the Colonel’s famous recipe, but we wanted to stray off the path a little for this one.
One of the awesome bonuses of this coleslaw recipe is also that the dressing we came up with will work well as a salad dressing for everyday use. We hope you’ll enjoy this coleslaw recipe and the delicious salad dressing.
Over the past year or so, we’ve been really fortunate to make friends in the “paleo” community, and today’s recipe is from our friend Alex Boake. She actually learned this from her boyfriend’s dad, but nonetheless, this recipe caught my eye for a few reasons. Garlic and cabbage were reasons one and two. I love making cabbage slaw and cole slaw, but they are admittedly more time consuming.
The Reuben sandwich is something that I had a love-hate relationship with for a long time. Growing up outside NYC it was a favorite sandwich of my grandfather, but my aversion to sauerkraut won over the sandwich. He’d usually let me have the dill pickle; the one thing I was excited about.
I’ve been trying to incorporate more greens into my diet lately–I love my chili and ribs, but I often find myself short on the green stuff. This was somewhat inspired by the traditional American macaroni salad, but came out much creamier and sweeter.
As an added bonus, this shouldn’t take more than 10 minutes to make if you already have mayonnaise on hand; add another 5 if you need to make some. I think you’re going to like it. It’s light enough to go with your grilled or baked meats, or just on its own as a great snack.
Chopped salads are one of my favorite treats that I indulge myself in (yes, I really do love salad). It all started once upon a time with homemade salads of iceberg, cucumber, and a salad dressing. This is also one of my dad’s favorite snacks, so it was something I indulged in often.
Once I moved to the DC area, I started encountering places like Chop’t and sweetgreen, and I really liked their salads. The only things I didn’t like about them were their mysterious salad dressings and the price. It’s a good salad, but at $10-12 a head, it wasn’t something I wanted to do on the regular. That being said, there is a salad shop near my part-time job, and they have a reasonably priced salad that is in this style, so when I work full shifts over the weekend, it’s typically where I’ll stop for lunch if I don’t run to get sashimi from the nearby grocery store.
that paleo couple 