I am all about shredding my veggies in the food processor. It is such a quick technique for preparing vegetables for salads and skillets! Just peel and chop your veggies in small enough pieces to fit through the lid of your food processor and it does all the work! I use the Cuisinart 11-cup Food Processor and have been for years. They have an 8-cup model, but I highly suggest getting the larger cup size. You’ll want to make a huge bowl of this tasty pesto slaw for lunches all week!
What other recipes on Grazed & Enthused
feature easy shredded veggies!?
Butternut Rice with Beef & Nut-Free Pesto
Lamb with Olive Tapenade Rice
I love a good transitional recipe that can take you from season to season. If you live somewhere that’s mostly warm year round or has brutal summers like Austin, any little hint of fall is reason for major food celebration. But a lot of the time the crops in our CSAs and at our farmer’s market are lagging behind… the tomatoes aren’t ripe, juicy and sweet enough or the squash are tiny and blemished.
This recipe for sweet potato and pineapple salad really marries my two favorite seasons: summer and fall! You can find both of the main ingredients year round AND this salad is amazing over grilled late summer pork chops or as part of a comforting fall meal of roast chicken or tenderloin at home. Whatever season your town is in, enjoy this colorful, flavorful, and ginger-spiced salad warm or cold! Get the recipe by clicking below!
It’s finally salad season! Salads don’t go out of season in my house, but then again I spent the winter in Texas where I had little excuse to avoid a light and refreshing meal. Although I eat soup at all times of the year, so why do we think salads are only for sweltering days!? Yesterday it was 88 degrees and dinner was chicken and vegetable soup — heated up to a barely lukewarm temperature though!
I’m trying to get a few blog posts up and ready for before Baby Grace arrives, but my focus right now is mostly getting things together for her, overanalyzing every menstrual-like cramp or episode of nausea I am having (first-time-mom probz), and loading up my freezer with homemade food.
I am one of those so-called “lucky people” that can go hours and hours and hours without eating, forgets to eat if they’re busy, or will go without food out of laziness when big shifts in my life happen. I am so gung-ho and excited about breastfeeding though, and I know it both causes and thrives on a healthy appetite, so I’m doing my best to prevent light-snacking all day in favor of varied and nutrient-dense AIP meals after she arrives.
I was thinking back to the moment I found out I was pregnant on a beach in Hawaii (could it have been anymore beautiful!?) and all the feelings I felt at the time. Exhilarated, shocked, nervous, proud. I still feel all of those things, so not much has changed, but I also feel incredibly confident in my abilities to be a good mother.
All these years of pretending my dog is a human baby that requires 24/7 love, attention, and tending may be paying off, but my motherly instincts have always been strong. Make sure you follow me on Instagram for baby updates though, in case I take a mini blog hiatus! I also post some daily meals (the ones that aren’t a hideous display of splattered soup, unevenly chopped vegetables, and shredded meat that never catches the right light), photos of my adorable cockapoo Rafael, and life here in Austin!
Check out my latest recipe on Autoimmune Wellness for this remake of one of my childhood favorites! It’s so satisfyingly crunchy, fresh, slightly sweet, but refreshing at the same time! You will absolutely love this side dish packed with veggies! Did you know cruciferous veggies have an important role in liver detox and are cardiac protective!?
Get the recipe for Mediterranean Cauliflower Cous Cous!
My newest guest post recipe on Autoimmune Paleo is a triple threat: simple to prepare, nutritious, and refreshing enough for a hot summer day. I envision myself lounging around on the pool deck in mid-July after a long day playing in the ocean, kicking back with a fizzy Kombucha, ceviche, and some plantain chips with guac!
To make this an even quicker preparation, find pre-cooked shrimp at your seafood counter. Shrimp is rich in copper, selenium, omega-3’s, and vitamin B12. I don’t recommend making it a huge portion of your seafood budget because it’s difficult to source wild-caught and sustainably caught shrimp these days. Sad face. They are often farmed and/or trolled, so chat with your local fish dude and ask him what your best option is!
Spring has sprung and so have my cravings for light and refreshing meals. This salad is satisyfing combination of honey-sweetened chicken, tart, juicy strawberries, creamy avocado, and a flavorful Strawberry-Lime Dressing. I’ve never understood the people who say they don’t like salads… Get the recipe for Honey-Lime Chicken & Strawberry Salad over at Autoimmune Paleo where I guest as a recipe contributor each month!