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. 

Easy Pesto

Ever wonder would could be an easy option to spice up a lot of different foods? Try Pesto. Here’s a quick and easy recipe that took me, seriously, about 5 minutes to make.

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:

  • Fresh Basil
  • Olive Oil
  • Fresh Garlic – peeled
  • Nuts – if you want them, pine nuts are the usual, but you could use walnuts or pecans instead.
  • Salt and Pepper to taste

The Cooking Part …

I just made this the other night – it was quick, easy and great for days. I like a lot of garlic and we did not use any nuts in our pesto blend.

First, peel the garlic cloves. I put about 3-4 in my blend. Put in a food processor or blender and chop. Then pull the basil leaves off the stems, add to the food processor and begin to blend on low. While blending add some olive oil to the processor. Add just enough oil so that it blends well, but is still chunky. I add salt and pepper to taste. Done. Keeps in the refrigerator for about a week or so.

What to serve with …

I added mine this week to spaghetti  squash for a fantastic side dish. We eat it on crackers, cucumbers, with tomatoes and cheese, eggs. The options are endless if you like basil and garlic 🙂

Easy and Impressive Egg Fritta

Want a breakfast that looks great, tastes good, and is easy to prepare? It can feed just one or two people or a whole bunch of you. If you don’t want to share save the leftovers for lunches or future breakfast meals.

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:

  • Butter or other cooking oil – olive or avocado oil works well here – enough to cover the bottom of your pan
  • Onion
  • Garlic
  • Scrambled Eggs – 6 to 12 depending on the number of people eating and how big your pan is.
    • optional: Milk or half and half for scrambling
  • Broccoli – 1-2 crowns
  • Shredded Carrots – 3-4 large

Garnish Items – if you want:

  • Shredded cheddar cheese – enough to cover the top of the fritta.
    • Amount will depend on personal preference and size of the pan.
  • Sliced grapes tomatoes, pico de Gallo, or salsa
  • Cilantro
  • Avocado

The Cooking Part …

  • Preheat oven to 350 degrees.
  • In an oven safe pan, melt the butter in the pan over the stovetop.
  • While it melts dice the onions and garlic.
  • Sauté the onion and garlic in the butter.
  • Chop the broccoli into small pieces, eliminating the hard parts of the stems, and shred the carrots.
    • Amount of carrots and broccoli will depend on your preference and how many eggs / people you are feeding.
    • You want enough to have the fritta feel hearty but not so much that it drowns out the egg.
  • Add broccoli and carrots to the butter, onion, and garlic.
  • Cook on medium to low heat until the onion is transparent and the broccoli and carrots are soft, but not withered looking. About 5-10 minutes.
  • Scramble the eggs and pour over the mixture and cook until the egg sets up.
  • Transfer pan to the oven until the egg is cooked through. The top begins to set.
  • Add cheese if you want and return to the oven. Place on high broil for 5 minutes to melt the cheese
  • Top with the tomatoes, cilantro, and avocado

What to serve with …

All sorts of breakfast foods – toast & jam, fried potatoes or hash browns, fruit, breakfast salad, juice, coffee, tea.

This meal will keep in the fridge, it is also great as a left over for lunch the next day or you can freeze and reheat as needed for future breakfast meals.

Eggplant Chips

Eggplant is not high on my list of foods I should make sure to eat, However these were delicious! Plus after we ate the first batch the second took about 10 minutes. Quick, healthy, and easy. What’s not to love.

From the kitchen of my friend Claudia …

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:

  • 1 eggplant
  • Olive oil
  • Salt &pepper 

You can also add other spices – chili powder, turmeric, etc. 

The Cooking Part …

Cut the eggplant into small thin pieces. Coat in olive oil. Salt and pepper to taste. Bake at 350 for 10 minutes or so. I also like to broil instead of bake to get the crunchy option. However, make sure you pay attention. Broiling on high makes it really easy to burn them very quickly. 

Food as Medicine

Food is medicine. Treat it as such.

If you missed yesterday’s blog post and video on the links between food and mood check it out here: Food and Mood

"Let food be thy medicine and medicine be they food" - Hippocrates
Let food be your medicine. Whatever is ailing you, do not underestimate the role food plays in your ability to create what you need to heal. Learn about minerals, vitamins, nutrients and eat to heal and support your physical structures and your mental capacities.