Paleo Spicy Asian Cole Slaw

I dig coleslaw.  I dig asian flavors.  I really dig cabbage.  Cabbage is cheap.  Do you agree with these statements?  Good.  Then try this yummy asian slaw.  We had ours with some of nom nom paleo's delish damn fine chicken, second time i've made it in as many weeks.

As you may have noticed, I am really not much for measuring, especially in recipes like this.  I'd rather eyeball everything and taste as I go.  So this is not so much a recipe as it is guidelines.  But spiceyness is such a personal thing anyways!

Paleo Spicy Asian Coleslaw
half a bag shredded carrots (about 1 1/2 cups)
small-med head of cabbage (or use red if you like)
1 small red onion, chopped/diced
3 tbsp EVOO
salt and pepper
3 tbsp white wine vinegar
1 tbsp (or more!) sriracha.  There are paleo varieties out there, or you could make your own.  Again, nomnompaleo.com to the rescue.  I probably used more like 2 tbsp sriracha, but I really like spicy foods.
10 drops alcohol free liquid stevia- NuNaturals is best

In a small bowl, mix your wet ingredients.  Taste it!  Is it yum? Want it sweeter?  Spicier? Tangier?  Adjust accordingly.  Now is the time to do it, before adding to your slaw.  Pour over your chopped/shredded cabbage, onion, and carrots.  Season, and mix well.  Depending on the size of your cabbage you may need a bit more liquid.  Let this sit in the fridge for a few hours so the flavors can come together.  It is really good folks.

I know I haven't been awesome in the full disclosure department.  January has been.... interesting.  Honesty and truthiness aren't at the top of my list right now.  Hope that's cool.

How has your January been?  2013 treating you right so far?  Anyone doing any cleanses or detoxes worth sharing?  I myself am dying to do one of those 3 day veggie juice cleanses, but the juice can be quite carby, and no protein, so I'm not sure it's a good idea.  Thoughts?

Thanks GFGs.  Much love!

Tangy Slaw with Baked Lime and Cumin Spiced Fish

I loooooooooooove cabbage.  Napa, chinese, red, plain old green, whatever.  It is so dang good.  I could eat it plain.  But in this tangy slaw, it's sooooooooooo much better.  I wanted fish taco flavors without the taco, and this dish definitely delivers.  The fish was really just a protein thrown in for good measure, the real star of this meal is the cabbage for sure! 

Tangy Slaw
1/2 a head of cabbage, chopped
juice of one lime
3 green onions, sliced
3-4 tbsp mayo
1 tbsp (more or less depending on your preference) vietnamese chili garlic paste
kosher salt

Combine all ingredients in a large bowl and mix well- let it sit in the fridge a few hours if you can.  Great served with this simple and no clean-up fish.

Baked Lime and Cumin Spiced Fish
3 fish fillets (tilapia, roughy, whatever mild fish you have)
zest of one lime
kosher/sea salt
sprinkle of cumin on each fillet

Place one fillet each on a square of aluminum foil and sprinkle liberally with your zest, cumin, and salt and wrap them up tightly.  Bake 20 min at 400.  Dunzo!  Serve atop your slaw and add a few slices of avo if you have 'em.  Or don't.  Yum!  S ate her fish without the lime zest, it's quite mild on its own so you really want a nice flavorful slaw with it. 

We aren't in to Mardi Gras and we don't do lent, but this would be great for a Friday night meal if you abstain from meat on Fridays.  I have a feeling there will be lots of fish recipes circulating starting about now.  Any good ones to share?  I usually have a boring white fish in the freezer, what's your favorite way to spice up mild frozen fish?  XoXoGFG

Spicy Cabbage, Chickpea, and Sausage Stew

Who doesn't love a big bowl of warming, hearty, healthy, and flavorful stew?  Extra points for cabbage, and double points for spicy.  I'm not sure why exactly, but I used Chinese Cabbage in this stew.  No matter, it turned out great, but use whatever cabbage you like.  This was an eyeballed recipe, so measurements are approx.

Spicy Cabbage, Chickpea, and Sausage Stew
2 large carrots, chopped
3 stalks celery, chopped
1/2 large onion, chopped
1 can chickpeas, rinsed and drained
1 cabbage, ribs removed, torn into smaller pieces
4 cans of reduced sodium stock, can be 1/2 chicken 1/2 veg, homemade whatever you have, all veg, all chicken, whatever.
1/2 can fire roasted tomatoes (this is optional- but i had leftovers from the chicken dip, so i used it)
2 tbsp tomato paste
1 bay leaf
salt and pepper
1/2 tsp (or more) red pepper flakes
sprinkle of thyme and sage
1/2 tsp minced garlic
one package of your favorite spicy sausage, cut into bite sized pieces

Brown your onion in a bit of EVOO in your stockpot.  Then add your celery and carrot and some kosher salt and cook for about five minutes.  Throw in your cabbage, garlic, seasonings, and bay leaf, and stir well.  Add in your fire roasted tomatoes, tomato paste, stock, and chickpeas.  Bring to a high simmer and then reduce heat and simmer for about an hour.  Yum!!!  This is a great way to get in your cruciferous veg, which we could all use more of, women especially.  Enjoy all you gfg'ers out there!  Let me know what you think!  This is a super easy, and super cheap meal.  Try it in the crockpot too!  Eeezy peezy. XoXoGFG