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KCL Friday Finds

Happy weekend and welcome back to KCL Friday Finds! I can't believe it's back-to-school time already. Our kiddos are heading back to school this Monday, and my husband and I are ready to get on the Fall routine for sure. Soon after that, it'll be cooler weather (hopefully), more cozy nights at home, and all of the fun holidays that come with the approaching seasons.

In preparation for the Fall, I've been booking lots of product reviews and planning out the upcoming seasonal content, and I couldn't be more excited! In the coming weeks you'll see more in Fall Fashion, Fall Beauty, as well as Fall Decor. For this Friday Finds, take a little time to spoil yourself, because there are several must-have natural beauty products and some boho-chic jewelry that will transition perfectly from Summer to Autumn.

Organic beauty brand BaeBlu (pictured above) was born to revolutionize a shift in the industry. I've personally noticed this shift, as people are wanting more…

Healthy Honey Mustard Coleslaw


Am I wrong, or is coleslaw one of those dishes people either love or hate? I never liked it when I was younger, but in recent years, I've grown to really love this side dish. What I don't like about it, however, is the mayo. While I would love to whip up homemade mayo all summer, it just doesn't happen. Unfortunately store-bought mayo isn't often made with healthy fats and has added sugar, and it of course has preservatives and additives. This is just the first of many "Skinny Take" recipes I'll be adding this month. I want to take traditional summer favorites and remix them in healthier, fresher ways and in ways that my food-allergy family can enjoy these treats. This recipe turned out so well, one of my daughters loved it even though she typically hates cole slaw. The recipe is quite versatile; if you want it spicy, simply add a few dashes of ground red pepper.

INGREDIENTS
  • 1 head green cabbage
  • 5 medium carrots
  • 1/2 red onion
  • 1 tsp salt
  • 1/2 tsp black pepper 
  • 1 tsp white vinegar
  • juice 1 small to medium size lemon
  • 1 tbsp stevia
  • 1/4 cup honey
  • 1/4 cup stone ground mustard

INSTRUCTIONS

1. Shred the cabbage into shoestring pieces and place in a large bowl. Add the salt, vinegar, stevia, and lemon juice and mix well with your hands to start breaking down the cabbage. At this point, you HAVE to taste the cabbage. It's so sweet and slightly tangy. I snacked on a bunch before I was even finished with prepping the carrots. I can't wait to get to the store and get another head of cabbage to make by itself with the lemon juice and spices. It's such a yummy, crunchy, and healthy snack.

2. Use a grater to shred the carrots, and slice the onion into thin pieces.

3. Add the carrots and onions to the cabbage, then stir in the honey and mustard until evenly mixed. Add pepper to taste (or red pepper to make it spicey).


Comments

  1. I like cole slaw, and most of these ingredients- though I'll have to look up stevia. And I quite like honey mustard.

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