A Cruciferous Salad

Ever since I was a teenager I loved this salad. It’s super simple to make, it lasts about a week in the fridge, and tastes great. It’s really good for you too. It’s chalk full of iron.

You’ll Need:

  • 4 Broccoli heads with some stem
  • 1 cauliflower head, cut into bite size pieces
  • 1/2 head red cabbage sliced thinly and about 1.5 inch long
  • White wine or apple cider vinegar for drizzling
  • Salt & pepper to taste

The amounts of the ingredients will depend on how much you really want to make.

Method:

Boil water then throw in the cauliflower for a minute, add the broccoli, let those boil for about 3 minutes or until al dente. Remove with a strainer spoon or chinois so you get all of the little pieces. Add the red cabbage for 20 seconds and remove. Put all of the veggies together in a big bowl and drizzle the vinegar over add salt and pepper to taste and mix.

http://jessposhepny.com/category/whole-30-life/

Eat Clean, Eat Healthy, & Eat Well. 

Moxie’s Whole30 Chicken and Veggie Sauté

It’s definitely an advantage being married to a chef who can order me produce and help me with how long certain things will last after they’re chopped. He does NOT cook healthy though- or at home… But the family certainly eats whatever I cook with no substitutions so that’s helpful.

This chicken sesame sauté with fresh veggies was full of flavor and all Whole 30.
This recipe can be adjusted with more of each of the veggies depending on how you feel, that’s why I love this! Plus I just like to cook with a little bit of this and a little bit of that…
Here’s what’s in it:

You’ll Need: 

  • 2 Rocky Farms Chicken breasts butterflied and then sliced in long slices
  • 3 zucchini cut in half and sliced
  • 5 leaves of Bok Choy chopped
  • 1 red bell pepper chopped
  • 1/2 red onion sliced thick
  • 1 cup of chopped rainbow chard stems
  • 1 bunch cilantro, chopped
  • 1 lemon
  • Sesame oil for cooking
  • Sesame seeds for garnish

Method:

Use sesame oil in a hot cast iron skillet- lightly cook chicken until slightly colored and remove.
Throw in onions, sauté until soft. Add in the bok choy and chard stems, stirring so it doesn’t burn for about 4-5 minutes then add the zucchini and red pepper and cook until zucchini is soft. Add chicken back in stir and cover for a couple of minutes to ensure the chickens cooked.

Squeeze the lemon over and half of the chopped cilantro, season with salt and pepper and mix.

Serve up in a pretty bowl and garnish with sesame seeds and cilantro.

It certainly satisfied my want for an Asian flare cuisine but it’s all healthy.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

Eat Clean, Eat Healthy, & Eat Well.