Everyday Paleo (26 page)

1.
Toss all salad ingredients together, drizzle on oil and vinegar, sprinkle on the dill and pepper, toss together, and serve.

Sun-Dried Tomato Chicken Slaw

This slaw is dedicated to my awesome friend Katie Bug—athlete and trainer extraordinaire at NorCal. She shares my affection for coleslaws, and we both have a dream of collaborating some day on a paleo cookbook that only has coleslaw recipes. I often bring this salad with me to the gym, and I can always count on Katie to share it with me.

Prep Time: 10 minutes

Serves: 2

• 2 cups cooked chicken breasts, diced
  
• ½ cup sun-dried tomatoes, julienne-sliced
  
• ½ apple, diced
  
• 4 cups green or purple cabbage, shredded
  
• ¼ cup sliced almonds
  
• 4 tablespoons extra-virgin olive oil
  
• 2 tablespoons balsamic vinegar
  
• 1 tablespoon dried oregano
  
• Black pepper to taste
  

1.
Mix all ingredients together and serve.

Kids Love Cabbage Slaw

My friend America told me about this salad that she makes for her kids and how they can’t get enough of it. I added my own twist to her recipe with the mango, and America was right—kids love this cabbage slaw. The first time I made Kids Love Cabbage Slaw, I gave Rowan a bite straight from the mixing bowl, and he looked at me with his big eyes and said, “Can I have the whole thing please?” Enough said. Personally, I love it with lettuce tacos and also with the Pollo Con Salsa Roja.

Prep Time: 10 minutes

Serves: 4

• 2 cups purple cabbage, diced
  
• 1 cup cucumber, diced
  
• 1 shallot, minced
  
• ½ cup green mango, finely diced
  
• 1 tablespoon balsamic vinegar
  
• 2 tablespoons extra-virgin olive oil
  
• Black pepper to taste
  

1.
Combine all ingredients in a medium salad bowl, mix well, and serve!

Yummy Yam Spears

Yams plus coconut oil plus some spices equals Yummy Yam Spears. Eat these with my Dry Rub Burgers!

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Serves: 4

• 2–3 yams cut into “French Fries” (Trader Joe’s carries yam spears already cut in the vegetable section.)
  
• 3 tablespoons coconut oil
  
• ½ tablespoon paprika
  
• ½ tablespoon cinnamon
  
• ¼ teaspoon cayenne pepper
  
• Sea salt and black pepper to taste
  

1.
Preheat oven to 375°F.

2.
In a large bowl, whisk all of the spices together with the oil and then toss the sweet potato spears with the oil mixture until all the spears are coated.

3.
Line a cookie sheet with tin foil and evenly spread the potato spears on the foil.

4.
Bake for 25–30 minutes, turning the spears over halfway through the cooking time.