I am back to a healthier style of eating. My promise is this does not mean I am not going to be cooking (eating) amazing foods, or even less healthy and unhealthy foods. What this does mean is that I am at the very least going to be adding much more healthy foods to my diet (again?).
Let me tell you about my newest attempts at some healthy eating recipes.
First, let me give you a short backstory. I got a text message around 10:15 this morning from one of my sisters-in-law. Apparently my 2nd brother (the one who loves to cook) had gone to the meat shop and picked up a few things and decided to grill them up. In addition to grilling ribs, pork shoulder, and hamburgers he had baked some homemade buns to serve them on. He made a pot of baked beans (Hobie’s) and some deviled eggs. He was hauling it all to mom’s house around 1. We were all invited.
I don’t eat pork and neither does Daughter Number 2. If she and I were going to be able to eat I had to make something for us. I decided to whip up some healthy deviled eggs, coleslaw, and one of my all-time favorite side dishes for grilling season: pickled red onions.
The eggs were really pretty easy. I just substituted Greek yogurt in place of mayonnaise and added some dill weed.
I got out my Moosewood Cookbook
to make the Pickled Red Onions, and then looked up some non-Mayonnaise based healthy coleslaw recipes. My parents used to make one using oil, but as I recall it had to be cooked. I didn’t have time for that. I found one that seemed easy and tasty and started there.
I adapted it a bit, and came up with what was a big hit with a few of the family who aren’t afraid of coleslaw.
It felt great to have some healthy options with dinner. The addition of the apple was a huge success. I will definitely be making this again, and may try some variations.
I hope you had the opportunity to spend time with loved ones today and also spend at least one moment thinking of our service men and women who paid the ultimate sacrifice for our Freedoms. Happy Memorial Day.
Fresh, Healthy Coleslaw
- ½ head cabbage (shredded)
- 2 carrots (shredded)
- 2 green onions (thinly sliced)
- ½ apple (shredded)
- 1 lemon (juiced)
- 1 Tablespoon olive oil
- 1 Tablespoon honey
- ½ teaspoon celery seed
- ¼ teaspoon black pepper
- In a small bowl, mix lemon juice, olive oil, and honey. In a large bowl toss cabbage, carrots, onion, and apple. Sprinkle over celery seed and black pepper. Pour over lemon and oil mixture and toss. Refrigerate until chilled and serve.