Honey Mustard Cole Slaw

How is everyone today?  The weather is finally warming here in Minnesota.  Can't wait for more sunshine and flwers!  Wishing all the mommies a Happy Mother's Day this weekend.  Take some time to treat yourself with a book, manicure, detox bath or just by giving yourself a a boost of confidence.  Tell yourself you are amazing and believe it! 
Another cole slaw recipe that will be sure to be loved.  Maybe not as much as our all time number one Asian Slaw but close.  To see all other cole slaw recipes, see here.  Have a great weekend everyone!

Photo credit

Honey Mustard Cole Slaw
(Serves 2-4)
4 cups of chopped cabbage
4 green onions, chopped
2 TB dijon mustard
2 TB yellow mustard
2 TB apple cider vinegar
2 TB water
1 tsp garlic powder
1/4 tsp onion powder
1/4 tsp stevia, powdered or liquid
fresh cracked black pepper to taste
Cilantro (optional)

Chop the cabbage and green onions and set aside in a large bowl.  In a separate bowl, whisk together everything else and pour over the cabbage. Toss all to combine.  Allow the cole slaw to sit in the refrigerator for about an hour or two before serving.

Phase 3/4- Replace water with olive oil.  Add julienned veggies of your choice such as green pepper, red onion, cucumbers, alfalfa sprouts or snow peas.  Try broccoli slaw too!

Fish Tacos

I read something yesterday and I thought of all of you, I started thinking and this is what I came up with.

Losing weight for our health and heart is great... But you are beautiful today, right where you are you are beautiful. Don't ever think less of yourself, don't ever judge your jean size. Your health is worth it, you are worth it... But you are beautiful right now, right where you are. 

I hope that is encouraging to someone today.  Now onto the food!  We have a special guest post today, thank you Rachel for your wonderful Fish Tacos recipe.  I know many will try this and love it as much as you do!  We appreciate your contribution and generosity to share with us!

Photo Credit

Fish Tacos
(Serves 1)
3.5 oz tilapia or any protocol white fish
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp fresh ground pepper
squeeze of lemon
cilantro
green onion
any bibb lettuce (Romaine, Green Leaf....)

Season fish with chili powder, cumin, onion powder, and pepper. Pan fry over medium heat a a little water until cooked through. Divide pieces of cooked fish to two or more lettuce leaves.  Sprinkle with green onion, cilantro and squeeze of lemon.  Enjoy!

Note: This would be excellent with the Asian Slaw recipe.  In order to not mix veggies, wrap with a raw or half cooked cabbage leaf, place some Asian Slaw inside the cabbage leaf and top with cooked fish.  Shrimp or lobster would be good too!

Southwestern Lettuce Wraps

Something spicy to warm you up during this week of cold and winter mayhem!  Where are you right now?  Somewhere warm and sunny?  Somewhere that is supposed to be warm and sunny but is cold and blistering?  Holed up in your house with 2 feet of snow against your front door?  Mother nature sure is grumpy this week, there was no shadow today so spring I will see you soon!  Happy Groundhog's Day.
I have a photo but cannot find it...I will post it when I find the right SD card! 

Southwestern Lettuce Wraps

1 pound chicken breast, boneless and skinless and cut in small pieces
2 tsp garlic cloves, minced

1 tsp onion powder

1 tsp cumin

1/2 tsp red pepper flakes (less or none for mild heat)

1/2 tsp celtic sea salt

1/8 tsp chipolte powder

1/4 C water or protocol chicken broth

1/4 C fresh cilantro, chopped

squeez of fresh lemon

12 or more romaine or bibb lettuce leaves

Heat a large saute pan to medium high heat.  Add 2 teaspoons water or broth to the hot pan and add the chicken.  Cook the chicken for about 3 - 4 minutes, stirring occasionally.  Add the garlic, onion powder, red pepper flakes, cumin and chipolte powder and cook for an additional 3 - 4 minutes.  Stir in the water or broth and cook for a minute or until heated through.  Stir in cilantro and a squeeze of lemon juice.  Measure out your 3 ounce serving and serve in lettuce leaves.

Note:  This would be excellent with any meat.  Thin sliced sirloin, shrimp, fish tacos...  If your too busy, pop the stuff in the slow cooker and it will be done when you get home!  Or use the ingredients as a marinade and grill for great flavor.  Top your wraps with some thin sliced granny smith for a nice sour crunch.

Phase 3/4:  Replace the cooking water/ broth with oil or butter.  Replace the 1/4 C water/ broth with tomato sauce or crushed tomatoes.  Replace the onion powder with thin sliced onion and add bell peppers.  Top with cheese, cultured sour cream and homemade salsa.