Broccoli salad has been a staple in my family for as long as I can remember. We’d have it on holiday occasions and periodically in between, but makes a cool summer salad for when things start to heat up. It’d been sounding good to me for a while so I decided to re-create the traditional recipe to make it a little healthier. Rather than commercial shredded cheese, miracle whip, sugar and bacon bits, it’s no sugar added, uncured smoked bacon and Sir Kensingtons original mayo.
Re-vamped Broccoli Salad
- 1 12 – 16 oz bag frozen broccoli (ran under cold water to thaw, and dry a bit)
- 2 fresh ripe mangoes diced
- 1/2 diced large red onion
- Cut up beef (we had some leftover from our smoker, so I used kitchen shears and cut it up!)
- Cut up cooked bacon
- 1 cup Sir Kensginton’s original mayo
- White vinegar (enough to get mayo to dressing consistency you prefer)
Toss everything in a large bowl and let refrigerate overnight. The mango adds the perfect touch of sweetness instead of a cup of refined white sugar, and the recipe remains dairy free! I really did not miss the cheese at all, and it’s full of healthy colors!
Enjoy (I apologize, I only took one photo, which is a pretty crappy photo)!
I don’t know that I necessarily consider this a “recipe” in part because it was easy and I just randomly threw it together. However, a lot of individuals have reached out recently wanting to know simply “what I eat,” and it’s rarely far from elaborate or difficult. So, here’s what I had for dinner last night, which rocked my socks off.
Keep in mind, most of my dinners are either from food I cooked and/or prepped over the weekend – to easily last me throughout the week, OR, leftovers and random things I throw together from items I have on hand, like this. Also, I don’t typically measure when I make things like this (I estimated to give you a baseline), so feel free to change the ratios or add more/less of an ingredient per your personal preference (my own personal preference is to add a shit-ton of cilantro)!
Chipotle Chicken Lettuce Wraps
- 2 avocados, diced
- 1/4 cup diced red onion
- Fresh juice of 1/2 a lime
- Handful of cilantro (probably a loosely packed 1/4 cup)
- 1 1/2 cups finely diced chicken (again, I used leftover crock-pot roasted chicken I have on hand)
- 1 1/2 TBSP Sir Kensington’s Chipotle Mayo
- 3 romaine lettuce leaves (for wrapping)
Mix all ingredients except for the romaine lettuce leaves, well. Spoon the mixture into the 3 romaine leaves, wrap, and eat. I had a little leftover, but was full with 3 wraps. Also, I feel like a key component of good lettuce wraps, is finely diced chicken 🙂 This could easily be replicated in a larger quantity, too.
This meal was inspired by several things: 1) My obsession with reuben sandwiches, 2) this amazing post a friend of mine shared: The Un-deli: 10 Over-the-Top Breadless Sandwiches, 3) The fact that I cannot commit to buying Thousand Island dressing, 4) I don’t really do gluten-free bread, and last 4) The store was out of corned beef (what?), so pastrami.
And now…I’m kind of becoming obsessed with different wrap options…large collard green leaves have got to be the easiest wrap ever, not to mention, nutrient powerhouse. Fill them with whatever you want!
Collard Pastrami Wraps
- 1 collard green
- Sir Kensington’s sriracha mayo
- TJs raw sauerkraut
- Diced red onion
- 1 thinly sliced kosher dill pickle
Wash collard leaf and pat dry, then layer the remaining ingredients in the order above on the leaf. Wrap and eat.
Holy shizz! I made a second, and therefore probably had about 5,000% of my daily value of vitamins K and A, oh!
I really wanted to call this “faux chicken salad,” but I feel like anything “faux” these days equates to tofu, and that is not what this is. It’s filled with flavor, and had the richness and texture of chicken salad!
Avocado Salad with Microgreens
- 2 ripe avocados, diced
- Roughly a 1/4 cup diced white onion
- 2 TBSP Sir Kensington’s original mayo
- Small handful of microgreens
- Himalayan sea salt
- Cracked black pepper
Mix together, and enjoy a filling, rich, healthy alternative to the traditional soy/chemical filled chicken/tuna/egg salads out there.