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Whole30 DAY 26

8/26/2013

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    DAY 26

Breakfast

  • 1 boiled egg
  • Banana
  • Almonds
  • Carrots

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Lunch

  • Egg salad with a dollop of mayo, 1 avocado, 1 green onion, 1/2 red bell pepper, diced serrano, cayenne pepper, salt and pepper. All wrapped up in nori with arugula.
  • 1 orange

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Lunch today really hit the spot. I am loving nori wraps right now, they are my best friends. :)


Dinner

  • Salmon- simply seasoned with salt, pepper, and paprika pan-fried in coconut oil.
  • Guacamole
  • Purple cabbage salad

Picture

I have a serious love for purple cabbage right now. Just something about the bright beautiful purple color is so intriguing! And I think it makes the most beautiful salad. I have been making my Chinese chicken salad a lot, but today I wanted to try something different. I wasn’t sure how it would turn out, but adding raisins took away from the bitterness of the broccoli and the cabbage and it gave a perfect balance of crunchy, and sweet with a slight bitterness. This salad has so many great textures going on! But please be aware that 1/2 a head of cabbage makes a HUGE salad; so don’t be fooled its small size.


Purple Cabbage Salad


Yields: A really big salad

Ingredients
  • A little less than 1/2 a small purple cabbage thinly shredded. (I used my mandolin, but you can use a knife or the attachment on your food processor if you like, it just may not be as thin as if you were to use a mandolin)
  • 1 apple diced
  • 1 orange peeled and diced
  • 1 red bell pepper diced
  • 3 green onions
  • 2 cups of broccoli pulsed in the food processor, or hand chopped
  • 1/3 cup sunflower seeds
  • 1/2 cup raisins


Dressing

  • 3 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • Zest of 1 1/2 oranges
  • Juice of 1/2 an orange
  • 1 tsp. Dijon mustard (you can leave that out if your not a big mustard fan)
  • Dash of salt and pepper

  1. Throw together all the salad ingredients in a bowl.
  2. Combine all the dressing ingredients in a bowl and whisk until well combined.
  3. Pour the dressing over the salad and mix. 


I served the salad with a squeeze of fresh orange juice over the top. I think avocados would be a good addition to the salad, but since my salmon already had guacamole I thought it would be overkill to my dinner to add it to my salad as well. I may try adding apple juice to the dressing next time, and leaving out the mustard.

Picture
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    about me

    Hi, my name is Monica. I spend most of my free time in the kitchen. (Just ask my friends) I love cooking, baking and experimenting. Take a gander around my page and drop a comment if you have any questions. 

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