We all know how powerful stories are — both the stories that we’ve been told and the stories we tell ourselves. Beth Carvin — CEO and co-founder of JamBios, an online memoir website — knows this better than anyone. She’s had the opportunity to read life stories from thousands of different users and has learned a lot in the process. Here are her top takeaways when it comes to learning from — and healing from — the hardest things in your past. 5 Ways to Heal From Your Past, by Beth Carvin In the mid 1900s, plastic surgeon Maxwell Maltz…
This colorful and tangy Whole30-friendly red cabbage slaw is a refreshing spin on a traditional cole slaw. The acidity of this vegetable side dish perfectly balances the heartiness of your favorite rib-sticking meaty entree!
I love me some cabbage but I don’t always have 2.5 hours to make my favorite braised cabbage recipe. Sometimes I just wanna chop up a raw cabbage, throw on some dressing and be done with it. Plus, this zippy slaw tastes great as leftovers!
The secret sauce
The best thing about this simple cabbage slaw is the tangy, zesty, and creamy dressing! Save the extra sauce so you can drizzle it on all the things and to perk up leftover red cabbage slaw. Just keep the dressing in a sealed container in the fridge for up to a week.
The one caveat for this tasty sauce is that you’ll need a powerful blender or food processor to blend all the veggies into a smooth dressing. Blender not quite cutting it? Chop the ingredients more extensively before blitzing everything together!
What can you serve with it?
Any meat dish! I love serving this acidic red cabbage slaw with Cracklin’ Chicken or a big pile of Kalua Pig or Instant Pot Carnitas. If you want to make it a complete meal, toss cooked chicken while you’re making the slaw and you’re good to go!
Can you make this slaw ahead of time?
I think the slaw tastes best when you dress it right before you serve it, but leftovers still taste wonderful. Leftover red cabbage slaw can be stored in a fridge for up to 4 days. If you need to amp up the flavors of the leftover salad, drizzle on some extra dressing and toasted almonds before serving!
Time to make some red cabbage slaw!
Serves 8
Carrot Ginger Dressing
2 medium carrots, peeled and chopped
2 scallions, white parts only, roughly chopped (the green parts will be used for the slaw)
Red Cabbage Slaw with Tangy Carrot and Ginger Dressing
This colorful and tangy Whole30-friendly red cabbage slaw is a refreshing spin on a traditional cole slaw.
Carrot Ginger Dressing
2 medium carrots (peeled and chopped)
2 scallions (white parts only, chopped)
1 large Medjool date (pitted and chopped)
½ cup apple cider vinegar (or white balsamic vinegar)
⅓ cup Paleo Mayonnaise
1 tablespoon chopped fresh ginger root
1 teaspoon Dijon mustard
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
Red Cabbage Slaw
2 pounds red cabbage (cored and thinly sliced)
2 medium carrots (peeled into strips or julienned)
2 scallions (greens only, thinly sliced)
¼ cup minced cilantro
½ cup Carrot Ginger Dressing (see above)
2 tablespoons toasted slivered almonds
Carrot Ginger Dressing
In a powerful blender or food processor, combine all the ingredients for the carrot ginger dressing and blend until smooth.
Red Cabbage Slaw
In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro.
Pour in ½ cup of Carrot Ginger Dressing and use tongs to mix well.
Taste and add extra dressing if needed. Sprinkle toasted slivered almonds on top and serve.
Leftover red cabbage slaw can be stored in a fridge for up to 4 days. If you need to perk up the flavors of the leftover salad, drizzle on some extra dressing and toasted almonds before serving!
I’m OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!
Stuffed Mushrooms with Broccoli Rabe
Holy moly, these are good! I love broccoli rabe and sausage combined, so using them as a stuffing for stuffed mushrooms was a no brainer. They turned out so incredible!
Age ain’t nothin’ but a number … until you reach a certain number, anyway, and all of a sudden your body just doesn’t, well … feel the same. Or work out the same, for that matter. via GIPHY In case that’s you — and, hey, it’s us too as we stare down 40 — we reached out to Leslee Bender, creator of the I Am Ageless Now workout program and book, for her favorite moves that help her to feel great and — you guessed it — ageless. While they may not make you look like you’re 20 again, they…
Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.
Cacio e Pepe Brussels Sprouts
Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish. In this lighter version, the pasta is swapped with shredded sprouts and tossed with a generous amount of grated cheese, black pepper, lemon, and even some toasted nuts for a nice little crunch.
We love a good workout. We love good high-energy music. And, when you put the two together? Boom! Magic. via GIPHY And, when we say “magic,” yes, we’re being funny. But! It’s also a bit true. Because if you look at the science behind what happens when you play pumpin’ music during a workout, well, stuff happens. Incredible and amazing stuff both in your mind and your body! My Fitness Boutique, a gym based in north London, recently created a darn cool infographic that sums up the research really well. Give it a look-see … and don’t be surprised if…
A lighter version of Mexican Chorizo made with ground turkey and a smoky spice blend, perfect for adding to eggs, tacos, and more!
Turkey Chorizo Recipe
I love eating chorizo in Mexican dishes, but since it’s so high in calories and fat, it’s not something I eat often. I was going to sub turkey chorizo for the classic, but I couldn’t find it in the supermarket. So, I decided to make my own lighter version.
