To say that I love slaw would be an understatement.
Pair it with a loaded burger, grilled mahi, or, my personal favorite, juicy pulled pork, and I’m a happy camper.
It’s such a perfect cacophony of flavors and textures- cool, creamy, crunchy meets salty, sweet, and a hint of sour.
On top of that, it is so versatile!
Sure, most cole slaws you order at local barbeque joints or burger shacks are loaded with sugar and my archenemies- mayonnaise.
I just can’t…
Don’t get me wrong…this staple of all Southern households has its time and place.
What Southern dip recipe doesn’t have mayo in it?
Not to mention the casseroles, sauces, and, heck, even desserts that use the confounding condiment.
It’s everywhere, in nearly every household fridge.
But the slightly sweet smell and consistency and odd way it kinda jiggles makes my stomach start to churn.
Let me be clear, though, cause many of y’all out there are raising your eyebrows, thinking to yourselves, “I know I’ve served her something that had mayo in it and she didn’t appear disturbed by it.”
I’m fine eating mayo if you don’t tell me it’s in something.
I just can’t bring myself to grab the stuff out of my fridge and cook with it. I’m not entirely sure why I even have it in my fridge come to think of it…maybe for my mom to use when she comes in town to visit McNugget.
So, you can see my conundrum…I love cole slaw. I DETEST mayo.
Where there’s a will, there’s a way!
With a little help from coconut milk yogurt, I can whip up a mean cole slaw that is 100% paleo, 100% vegan, and Whole 30 friendly for those of y’all on that journey.
And today’s slaw is studded with one of my favorite fruits- the mighty mango.
Mango in cole slaw?!?! You’ve really lost your marbles now!!!
Friends, get ready to have your fish taco, beef brisket, and burger nights officially ROCKED!!!
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This past Saturday afternoon, I received a call from a buddy checking to see if we (baby daddy, McNugget, me) were still planning on coming to his potluck dinner that night.
My befuddled response?
What potluck dinner?
We both giggled knowing all too well my husband failed to communicate this event to me, and I reassured him that we could be there with a Paleoish dish to accompany the chicken fajitas he was supplying.
Instead of zipping BACK to the grocery store where I had visited just hours before, I put myself in the shoes of all the past contestants on the Food Network’s show, Chopped.
I opened my fridge, thought through what I already had on hand, and decided to just make something work.
And that’s how this recipe was born!
I spied half a seedless watermelon and English cucumber in my fridge, half a log of goat cheese in the deli drawer, a mint plant begging for attention in my driveway, and an unopened bag of pistachios in my pantry.
Without even tasting it, I just knew this recipe was going to work.
The contrasting textures- juicy melon, crisp cucumbers, crunchy pistachios, creamy goat cheese- and symphonic harmony of salty and sweet spelled for one stupendous salad.
After arriving to the potluck fashionably late (#lifewithababy), the ginormous bowl was nearly empty within an hour despite most everyone already going through the supper spread.
So, if you’re looking for a simple, show stopping side dish for this weekend, look no further! I’ve got you covered!
Happy Nearly Holiday Weekend to y’all!
Fourth of July is one of my favorite holidays of the year.
I love the regalia and patriotism displayed in people’s yards, in the parades, and in the night sky’s colorful celebration of pride and appreciation for our country. It’s hard for me to NOT tear up as I watch the firework displays on the 4th of July.
America…you’re just wonderful.
But, of course, in addition to the festive traditions I just mentioned, I’m a BIG fan of the food, too.
The juicy burgers, the sweet corn on the cob, the creamy ice cream cones dripping down my arm in a delighyfully sticky mess...
Yes, those foods are all fine and dandy, but, somewhere in that sea of starchy carbs and vegetables swimming in mayonnaise, I’d love something that’s refreshing and light, something that isn’t going to make me feel bloated in my bathing suit within thirty minutes, something that would actually do more good rather than harm to my body.
Remember, I’m trying to tone down this mom bod, not make it fluffier.
And that platter of corndogs isn’t going to any favors for anyone.
You know I’m right.
That’s why for this 4th of July, I’m sharing a simple recipe that’s not only fast and festive but also loaded with nutrients to keep you fueled as you hit up the pool, lake, ocean, or play hide and seek with the swarms of mosquitoes in your backyard….or maybe that last one is just me.
This salad will add a gorgeous pop of color and nutrition to your barbeque buffet line up.
Let’s check out how quick, easy, and delicious it is!
Happy First Day of Summer, Y’all!!
With the heat index already creeping into triple digits here in Texas, I’m shifting my meal planning to include a few easy salads a week.
Yes, Mister HHT, who gets McDonalds gift cards from Santa, enjoys salads for dinner…AS LONG AS THERE IS PLENTY OF MEAT ON IT! I cannot stress that point enough.
If you’re feeding a man a salad for dinner, it can’t be a few pretty pieces of arugala and scattering of diced tomatoes. Heck, I’d be starving after a salad like that. Lil' Mama here and my Mister both need plenty of protein on our salads in order for it to be promoted from appetizer to entrée status.
This salad, while stunning and refreshing, is plenty filling thanks to steak.
And that’s the only part of this recipe that requires any form or fashion of effort. Everything else you just throw into a bowl.
Easy peasy Paleo, y’all.
Let’s get to it!
As many of y’all have frustratingly found out, I’m not crazy about going out to eat. Sure, if it’s something sophisticated or more artisanal, I’m totally cool with it. For instance...
Fancy steakhouses, yes please!
Farm to table hippie dippie places that make their own sauces and breads and such, sign me up!
BUT, if it’s the kind of chain restaurant where I could make most of the things on the menu in a tastier and healthier way, I’m for sure not interested. I’m looking at you Applebee’s, Chili’s, Cotton Patch, and such. Please don’t think I’m dissing you and your choices if you do love those restaurants, but I always leave feeling frustrated and dissatisfied, thus I no longer go.
Alas, there are those unavoidable times when I must go to the chains and must actually eat (cause sometimes I go and just hang out without eating...people think I’m weird for it but I really and truly don’t care). And the one menu item I can always count on for bringing my culinary contentment in the cobb salad.
I love the culmination of so many textures and flavors in one bowl- creamy avocado and eggs, salty bacon and blue cheese, smoky grilled chicken, vibrant tomatoes, crispy romaine. It’s a solid choice.
But even my tried and true favorites, like the trusty cobb, deserve a makeover.
Cobb salad, I introduce you to my BFF, winter. Now let’s just see how beautifully you two get along.
Ever since I can remember, I have appreciated pretty food.
You can even ask my mom…she would vouch for me that I’ve always taken my time crafting my burgers, carefully arranging toppings on a pizza, or decorating a fruit pizza.
Presentation is everything; you eat with your eyes first!
So at this time of year, as we’re surrounded by vibrant reds in holly berries and poinsettias and luscious greens of fresh fir and boxwoods, I cannot help but feel inspired to channel the holiday hues of the season into the foods I prepare and serve. It’s just another layer of celebrating the season.
Today, we’re spreading the festive flair to the often overlooked part of the meal (unless you’re me): the salad.
My grapefruit avocado salad is light, bright, and will complement many of the heavy meals being served this Christmas season.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!