Easy Red Cabbage & Carrot Coleslaw

This is a great side dish and goes with all sorts of main dish dinners. It is hearty enough to stand as a main dish for lunches or a small dinner. It’s easy, quick, and tasty.

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

  • Red cabbage – green would work just fine too
  • Carrots – shredded or sliced
  • Thai fish sauce enough to coat the cabbage and carrots (or you can skip and just use the tahini)
  • Toasted Sesame seeds with Olive Oil for toasting – you can also use tahini, and skip roasting
  • 1 lime for juice
  • Salt and pepper

The Cooking Part …

  • Heat olive oil (just enough for your sesame seeds)
  • Drop-in sesame seeds and stir to coat, allow to roast on stovetop
  • Chop or shred carrots and cabbage, toss in a large bowl
  • Pour in fish sauce and stir
  • Add the roasted sesame seeds and olive oil
  • Slice lime in half and squeeze juice over the mixture
  • Salt and pepper to taste – less is more here because it will sit and intensify as the flavors blend in the dish. You can always add more to serve. 

What to serve with …

You can add rice vinegar to this recipe if you would like a tangy flavor. It is a great side dish for any Asian BBQ, soup, or dumpling. It’s also great with tacos, sandwiches, or hamburgers. Serve warm to add another dynamic alongside a fish dinner or pork chops. I served with Fish as a main course. AND it’s great as a solo dish, too. Make a batch and eat off it all week. 

Cream Cheese, Cucumber, and Pepper Snacks

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

Get as much of each as you want to eat

  • Crisp Cucumbers
  • Cream Cheese
  • Bell Peppers
  • Garlic Powder
  • Salt and Pepper

The Cooking Part …

  • Slice the cucumbers
  • Slice the bell peppers
  • Spread a little cream cheese on each cucumber slice
  • Top with a pepper or two
  • Salt and pepper to taste
  • Eat and enjoy!

Healthy Eating Made Easy: A quick tomato based side dish to bring to the party for busy people.

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part.

So I started making my food simple. Really simple. I wanted healthy and easy.

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Today’s Food Mantra: I know that what I eat matters in how I feel. If I want to feel good, I have to eat good. Food and mood go together. Eat Well, Feel Well. Speak this mantra out loud and repeat as necessary. @StacyReuille

Here’s a great side dish or lunch idea. It can make a great meal on it’s own, a dish to share at the local potluck, or a side to some great grilled items, a soup, or smoked turkey.

Tomato Cucumber Salad: 
1. Get some tomatoes. The fresher the better (may need to check out the local natural food store this time of year)
2. Get some cucumbers. The fresher the better (same as above)
3. Get some onion. I like the white or yellow kinds in this dish. 
4. Cut all those up in bite sized chunks. I like to keep all the tomato juice and seeds in. If you don’t, don’t. 
5. Find some really good ranch dressing. I haven’t gotten to the point where I make this from scratch yet. I use full fat and organic. I like the Newman’s Own brand. I just look for small list of ingredients on the back and low to no sugar. Put a little in the bowl. Start with a small dollop. You can always add more. 
6. Salt and pepper if you like. I usually add cracked black pepper, but salt depends on the dressing. 
7. Mix it all up and taste. If you feel like you need to add more of anything, do.

Word of caution – If you are going to put in the fridge to blend the flavors, you need less dressing and salt/pepper than you think. Even when I make and eat, I need less salt and dressing than I think.

Ta-da! Yummy and done.