Best Healthy Tri-Color Sweet Cole Slaw Mayo-Free

 

 

In the past, I’ve shared multiple salad recipes with shredded cabbage. I just love cabbage. I’m a fan of any crunchy slaw that comes together fast and balances out a meal. Then I discovered broccoli slaw and fell in love again. Most of the cabbage/broccoli salads used a creamy dressing that contained mayonnaise and few were sweet. My sister’s family is definitely a fan of sweet slaw. Today’s version of healthy coleslaw is vegan, Paleo, and dairy-free. 

 

 

 

 

 

Tri-Color Sweet Cole Slaw

Use organic when available. Serves 6

This healthy coleslaw with a sweet vinegar dressing is a no-mayo alternative to the classic creamy coleslaw version.  It is vegan, paleo & dairy free   

Ingredients

Slaw

• 1/2 medium red cabbage head shredded
• 1/2 medium green cabbage head shredded
• 2 heaping cups shredded carrots
• or use 1 lb package of tri-colored slaw or broccoli slaw
• 2 tbsp optional thin slivers red onions

Dressing

• 3 tbsp olive oil
• 1/3 cup apple cider vinegar
• 1 to 2 tbsp sugar
• 1/2 tbsp Dijon mustard  
• 1 tsp optional caraway or celery seeds
• salt and pepper to taste

Instructions

• In large bowl, mix all slaw ingredients
• In small bowl, whisk all dressing ingredients together until sugar dissolves
• Pour dressing all over the slaw and toss well to combine
• Cover and place in refrigerator for at least 1 to 2 hours
• Serve cold

Enjoy!

 

 

 

      

 

 

 

 

 

 

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A Lovely Spring Day in Michigan

 

 Today's spring photos are from my friend Diane who lives in the greater Detroit area. One day spring was everywhere in her garden. I do love tulips which of course do not grow in hot Florida. Thanks, Diane!

 

 

 

 

Spring is my favorite time of year. As a child, it seemed a miracle when things around me came alive after the drab, gray days of winter. I do miss a northern spring and all the beautiful spring flowers like daffodils, tulips, forsythia, and lilacs. When I lived in Michigan, it was like a fairy land when you woke up to a sea of yellow blossoms on bushes everywhere or tulips in all the yards. I now experience northern spring vicariously through the photos of others. Florida does not get cold enough for all these beauties.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Peach Coleslaw

 

I’m doing my recipe early due to Memorial Day in a couple of weeks. Traditionally, summer starts with Memorial Day. I'm wishing you all a day of safe time with family, with a few moments remembering those who served our country. Now let’s talk about coleslaw.

 Peaches are one of my favorite fruits.  Peaches are available from April to October.  Since Florida is a hot state, you probably think we don’t grow peaches.  Peaches do grow here, in mostly the north part of the state.  Our peaches are available April and May. By June, our markets are selling Georgia peaches.  No matter the state where they are grown, I just love fresh ripe peaches. I love them as my snack or dessert and also like adding them to many dishes.

 

 

 

My Peach Coleslaw is to similar dishes in some restaurants, and even Trader Joe sells it.  My recipe is similar to Trader Joe's with a few modifications. 

 

Peach Coleslaw

Use organic when available. Serves 6

Ingredients

• 16 oz bag of coleslaw or mix of shredded cabbage and carrots
• 1 cup raisins
• 2 large ripe peaches diced
• 1/3 cup diced red onion
• 2 tbsp unfiltered apple cider vinegar
• 1 tsp sugar
• salt and pepper to taste

Instructions

• In small bowl mix vinegar and sugar
• Optional – Add diced red onion and let it quick pickle for about 5 to 15 minutes
• Optional – Drain onions and reserve vinegar for dressing
• In large bowl combine cabbage/carrots with onion and raisins
• In the bowl of vinegar solution, add mayonnaise, salt and pepper
• Mix dressing well
• Toss cabbage mix with dressing
• Cover and refrigerate until ready to serve
• Toss diced peaches into slaw right before serving cold

 

 

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Raspberry Baby Greens Salad

 

 

 

Nothing says spring like fresh raspberries.  Start with a baby greens mix from the store and add avocado slices, fresh raspberries, and a sprinkle of pecans. Top with a raspberry balsamic vinaigrette and your salad is ready to eat.

Raspberry Baby Greens Salad

Use organic when available. Serves 4

Ingredients Raspberry Vinaigrette

• 1/2 cup raspberries
• 1/4 cup golden balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 1/3 cup pecan oil (if unavailable, use more olive oil)
• 1 tsp Dijon mustard
• salt and pepper to taste

Instructions Raspberry Vinaigrette

• Combine vinegar and raspberries in small bowl
• Using fork mash berries until thoroughly mix with vinegar
• Let bowl to sit for 30 minutes 
• Strain mix through fine sieve mashing with fork until all juices released
• Discard seeds & you should have about 1/3 cup of raspberry vinegar
• Place oils, mustard, salt, pepper and raspberry vinegar in a glass jar
• Seal lid tightly and shake the jar vigorously to combine

 

Raspberry Baby Greens Salad 

5 oz spring baby salad mix

1 Haas avocado sliced 

1 1/2 cup raspberries

1 cup pecans

 1/2 cup balsamic vinaigrette or vinaigrette of your choice

• Place spring mix in large bowl & toss with 1/2 cup raspberry vinaigrette
• Divide into 4 individual salad bowls
• Top with raspberries, pecans and avocadoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

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First Week in May

 

 

 As I reported last week, the weatherman's predictions for rain were true. Rain came Saturday and was sporadic until Sunday afternoon.  The amount of rain didn't affect the drought conditions much. Not enough rain to make up the inches we have not received in the last 6 months.

 

My red amaryllis has put on a great show in the last week. As the number of flowers increased, I just smiled more.  

 

 

 

 

 

 

 

 

 

 

 I hope you're enjoying May wherever you are.

 

 

 

 

 

 

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Best Low Fat Spinach Dip

 

 

 

One of the most popular dips for a party or get-together is spinach dip, which is usually high in fat. The classic recipe is a mix of sour cream and mayonnaise. To lower the fat content but still maintain flavor, I’m using fat-free versions of yogurt and cream cheese. You’ll have an easy dip without all the fat, but it still tastes great.

Low Fat Spinach Dip

Use organic when available. Serves 8

 

Ingredients

• 10 oz fresh baby spinach, steamed
• 1 cup plain fat-free yogurt, drained of excess whey
• 4 oz fat-free cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped scallions
• 1 clove garlic minced
• 1 tbsp fresh squeezed lemon juice

Instructions

• Place steamed spinach in a towel and squeeze until dry
• Chop spinach finely
• Place in medium bowl
• In a small bowl, add yogurt & cream cheese, and stir until smooth
• Add cheese mix to the spinach
• Add scallions, garlic, Parmesan, and lemon juice
• Stir until blended well
• Refrigerate for at least an hour before serving
• Serve with fresh vegetables, pita chips, and/or bread sticks

 

 

 

 

 

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Bacon & Cheese Stuffed Cherry Tomatoes

 

Al Fresco Uncured Chicken Bacon has 70% less fat and 40% less sodium than pork bacon.  Now I’ve tried turkey bacon before and expected something similar. I stand corrected. Tasted like regular bacon with great flavor. It comes both uncooked and precooked and ready to use. If you’re interested in trying it, check out your zip code for stores in the USA that sell it. This is NOT a sponsored post.

 

 

Memorial Day is coming at the end of the month with the remembrance of those who gave their lives for our country. It also marks the beginning of summer for most of us in the USA. Today I’m sharing a simple cold appetizer which is perfect for cookouts, parties, and other get-togethers. It’s an easy recipe for stuffed cherry tomatoes with bacon crumbles, Parmesan cheese, mayonnaise, green onion, and parsley. Don’t use bacon bits or a can of grated Parmesan if you want great flavor. Crumble the cooked bacon and add the mayonnaise, green onion, fresh parsley, and fresh grated Parmesan.

 

Stuffed Bacon & Cheese Cherry Tomatoes

Use organic when available. Makes approximately 8 servings with 2 pints of cherry tomatoes.

 

Ingredients

• 2 pints cherry tomatoes (about 24)
• 1 lb bacon cooked, drained, and crumbled
• 1/2 cup mayonnaise or mayonnaise substitute
• 1/2 cup freshly grated Parmesan cheese
• 1/8 tsp garlic powder
• 1/4 cup green onions chopped
• 2 tbsp chopped fresh parsley

Instructions

• Cook bacon, drain, and crumble
• Cut a very small portion of the bottom of each tomato so that they stand upright
• Cut a small slice from the top of each cherry tomato
• Using a melon baller or a small spoon carefully scoop out the seeds and pulp of each tomato & discard
• Place each little tomato upside down on a paper towel to drain
• In a bowl, stir together mayonnaise, Parmesan, garlic, bacon, green onions, and parsley until well blended
• Stuff each cherry tomato with the bacon mixture using a very small spoon
• Garnish with fresh parsley, green onions, or other herbs as desired
• Cover tray of stuffed tomatoes and chill in the fridge for at least 2 hours to blend flavors
• Serve chilled

 

  

 

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