Refreshing Cilantro Peanut Slaw - VEGAN / GLUTEN-FREE

I've been making this cool & refreshing cabbage slaw, twice a week, for over two months now. It is absolutely one of my favorite side dishes. What's great is not only the taste but that it's actually light and healthy! I love healthy food that tastes good =). It is also vegan and can be made gluten-free!

I adapted the recipe Spicy Cilantro Peanut Slaw from Kalyn's Kitchen & could not be happier with the outcome! I just made a few simple changes and feel free to do the same with my version.

Here's what you need and what you need to do...

SLAW COMPONENTS
1/2 large head green cabbage, thinly sliced
1/2 small head red cabbage, thinly sliced
1/2 cup peanuts, roughly chopped (I used Planter's Dry Roasted Low Sodium)
1/2 cup green onions, thinly sliced (I only used the green parts)
1/2 bunch of cilantro, thinly sliced

DRESSING COMPONENTS
2 Tbs rice vinegar (I used seasoned, unseasoned is okay too)
1 Tbs light agave nectar
1 Tbs roasted sesame oil
2 tsp soy sauce (or tamari to make dish gluten-free; read the label of the tamari though, not all brands are gf)

TIME TO GET TO WORK!
Cut both cabbage heads in half. Remove the cores from both heads then cut both cabbage halves into 1/4" slices. Turn the halves and slice in half to shorten the length of the strands. Chop peanuts. Slice green onions and cilantro. Place slaw components in a medium size bowl.

In a small bowl, combine dressing ingredients and whisk till thoroughly combined. You can also use a fork to do this in case you don't have a whisk on hand ;).

Pour dressing onto slaw. Grab salad tongs to thoroughly toss the deliciousness or use two forks to toss. Just get it mixed up! Feel free to add salt and pepper to taste or let your guests add to their own serving. I don't add either, I think it's perfect as is!

This slaw is best served immediately! It will hold for a day or two, refrigerated, in a tightly sealed container. That is, if it'll last that long...you may not be able to control yourself and sneak bites throughout the day because it's just that good!

Enjoy!

Orange Dreamsicle Chia Seed Pudding - VEGAN / GLUTEN-FREE

I'm not sure what it is about Spring that makes me want to try new things. I want to try new outfits, shoes & of course, new recipes that I haven't tried before. I even tried zip lining, for the first time, a few weeks ago!! I seem to get this adventurous "bug" in me that I just can't contain lol. So when I saw a recipe from Whole Foods for Chia Pudding...I had to try it & make my own variations :D. I love the fact that it's so extremely simple to make. Healthy, fast & delicious...I like that combination!

INGREDIENTS

• 3 Tbs chia seeds
• 1 c unsweetened coconut milk (I use Trader Joe's brand)
• Juice of 1/2 an orange 
• 1/2 tsp of vanilla bean paste (regular vanilla extract is ok too)
• pinch of sea salt
• 1/2 tsp orange zest (optional)
• 1/2 packet of Stevia sweetener or agave syrup (to taste) (I used Trader Joe's brand Stevia)

DIRECTIONS

• Combine chia seeds & coconut milk in a small bowl. Stir well to combine, cover with plastic wrap & let rest in the fridge for 15 min.
• Add the rest of the ingredients & stir well.
• ENJOY!

You can store this in the fridge for up to 24 hours.

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Another variation I made was Cinnamon Peach :).

INGREDIENTS

• 3 Tbs chia seeds
• 1 c unsweetened coconut milk
• 1/4 c of diced fresh or frozen peaches (let thaw if using frozen)
• 1/8 tsp of Saigon cinnamon
• pinch of sea salt
• 1/2 packet of Stevia sweetener or agave syrup (to taste)

Since this variation has fruit in it, it's best to eat it the day of ;). How could you resist anyways?! What other variations have you tried? Would love to hear about it!