Cabbage Bacon Slaw

It’s hot in San Diego…which means…light, cool meals and sides! The next time you attend a BBQ or party and want to take a fabulous side dish that isn’t A) soy and corn syrup filled potato salad, or B) blood sugar spiking inflammatory grains macaroni salad, whip this together!

Cabbage Bacon Slaw

  • Shredded cabbage
  • Walnuts (I used pieces)
  • Diced red onion
  • Fried bacon pieces
  • Himalayan pink salt
  • Cracked black pepper
  • Olive oil
  • Bacon grease
  • Juice of 1/2 a lemon

Toss everything in a bowl, season to your liking with salt and pepper, squeeze the juice of 1/2 the lemon over the mix. Drizzle just a little olive oil, and 2-3 large spoonfuls of fresh bacon grease (from frying your bacon pieces) over top, and toss!

You could definitely add fresh apple, if you choose, the lemon would help the fruit last 🙂

Cabbage Bacon Slaw

Mexico Recap V.2 – Progress through Baby Steps

I can count on two hands the number of times I’ve publicly worn shorts or a short skirt, in my entire life. I’m 33. I’ve always wanted to hide behind fabric because my legs looked and felt different (not knowing then, why).

Once I received my diagnosis of Lipedema (stage 1), I understood better. Not sure what it is about lipedema that scares the living hell out of me, but it does. It’s a fear that is ever present for me, that I work to manage regularly. A cut on my calf – will that turn into cellulitis? Sprained ankle/contusion – how long will it take that deep lump/bruise to heal? Why are my legs covered in bruises and why do I bruise with the slight touch of a finger or a bump into something? Why are my legs so tender and painful? Will the added stress on my vascular system have diabetes implications in the future? Why do my legs feel so “heavy” and “thick” today? Why is the lymphatic buildup so bad right now – my insulin pump sites won’t work.

You get the idea.

I’ve worked really hard to change the way that my legs look and feel, and my mental thoughts. The last few years have been transformative in all areas and some have asked if it’s possible that I’ve put my lipedema into remission (don’t know if that’s an option?). They’ve changed shape, become lean, toned, and I’ve almost mentally arrived. Our trip to Mexico played a huge role in this. For the first time in my life, I wore nothing but shorts and skirts! And I felt completely comfortable in my own skin. For the first time, I thought, “hey! I’ve got real, visible ankles – look at all of my hard work!” Mexico was empowering for me, and it’s been many baby steps to get to this point, but here I am!

First two pics, are after flying/dehydration – they were extra puffy!

Puffiness! 2 Puffiness!

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Shrimp, Basil & Portobello Stir-fry

I love mushrooms. All kinds. All of them. EAT ALL THE MUSHROOMS.

Anyway, I had two large portobello caps that I wanted to use, so I decided to make a simple stir-fry. As per my usual method, I started with one ingredient and kept adding, using up vegetables that needed to be used, and then adding some more protein. Took about 15 minutes from start to finish, and was fabulous, just had the leftovers for a late breakfast 🙂

Shrimp, Basil & Portobello Stir-fry

  • 2 portobello caps, chopped in chunks
  • 1 tomato chopped
  • 5 large fresh basil leaves
  • 1 1/2 cups shrimp
  • 3 eggs
  • Salt/pepper
  • Grassfed garlic herb butter

Start by melting the butter in a saute pan, and then add the 2 portobello caps. Continue sauteeing until mushrooms just start to soften and add the shrimp, tomato, fresh basil (cut up over the pan with shears) and generously grind sea salt/pepper over top. Continue sauteeing on medium until the added ingredients are warm. Crack the 3 eggs over top and place a lid over the pan. Let the eggs cook to your liking (mine were over medium).

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Grapefruit Sriracha Drumsticks

I had chicken drumsticks (with the skin ON of course) in the fridge begging to be used, so I whipped up a marinade the other evening (full disclosure, inspired by Nom Nom Paleo’s Orange Sriracha Chicken, but I didn’t have the ingredients, so went the Thai flavored route and used what I had!) and a crunchy side salad!

Grapefruit Sriracha Drumsticks

  • Juice of 1 grapefruit (mine totaled just under 1 cup)
  • 1 TBSP sriracha
  • 1/4 cup coconut aminos
  • 1/4 cup fish sauce (I use red boat)
  • 1/2 cup almond butter (creamy)
  • 1 TBSP garlic powder
  • 1/2 tsp onion powder
  • Dash fresh ground salt/pepper

I marinated the drumsticks for 1 hour in the fridge, then placed them in an 8×8 glass baking dish, and drizzled a little of the extra marinade on them. I baked them at 350 degrees for about 30 minutes, or until they reach the correct internal temperature. I really enjoyed the rich nutty flavor, it reminded me of a Thai peanut sauce. Next time, I’ll add 1 more TBSP of sriracha for a bit more heat! Forgot to take pics, my bad, but trust me!

As a side, I made a raw brussels sprouts salad (LOVE the crunch). I threw about a 1/2 bag of shredded sprouts into a bowl, cut up some mini heirloom tomatoes, fresh ground salt/pepper, drizzle of garlic olive oil, drizzle of balsamic vinegar, and topped it off with about 1/2 teaspoon of celery seed. Such a fabulous celery flavor and paired really well with the chicken.IMG_4804[1]

Saturday = Grilling Party!

So…remember that time when Seth was at sea and I tried to light the grill and almost blew myself up? Me neither. But I feel like my grilling skills are improving.

I decided last Saturday I’d try again. Grill lighting, went perfect, but even better was the food (crazy to think this is all for me, hahahaha). But hey, I’ve been eating leftovers for lunch and breakfast all week long…which makes life a whole lot easier. Plus, I get to be outside on a Saturday evening in my backyard (which is newly landscaped), with my awesome next door neighbors and their amazing kids! Sounds like a win for me 🙂

I grilled 4 veggie boats: 1 with purple potatoes, white onion and garlic; 2nd with eggplant and carrots; 3rd with tri-color peppers, mushrooms and garlic; and last, I decided to put the rest of the large bag of whole garlic cloves I had into it’s own foil boat and see how it came out. Hands down, the garlic became so sweet and slightly charred, I can’t wait to do that again. It also was really good smeared on my steak!! So I ate all of that, that night. Ooops.IMG_4690[1]IMG_4691[1]IMG_4696[1]IMG_4693[1]IMG_4728[1]

I also grilled a prime filet from a local butcher shop, Iowa Meat Farms (shout out for Iowa, my home state that I miss dearly!). I complimented that with a side of grassfed butter for “sauce.” Don’t fear the fat.
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