2 cooked chicken breast sliced (optional if you want to keep it as a side salad)
1/2 small red cabbage shredded
2 large carrots grated
6 radishes or daikon grated
1 cup of chopped fresh mint parsley and basil
1/4 cup sesame seeds
1 inch finely grated ginger
1 tbs of apple cider vinegar
1 tsp honey
1 tbs coconut aminos
Juice of 1 lime and zest
Salt and pepper to taste
2 tbs macadamia nut oil
1 cup beetroot sauerkraut (optional)
How to make it:
Combine all the ingredients together and serve with greens, boiled eggs, a Paleo bread or dips and seed crackers for a great summer dish. By adding the chicken it makes it a complete meal or add more nuts or seeds to keep it balanced.
Wraps are something I think we all miss going grain-free. And we all know the gluten-free wraps are dry and flake apart. I love using swiss chard, chinese cabbage, coz or iceberg lettuce or cabbage leaves as a wrap. Fill it with your favourite yummy foods and stick a tooth pick through it for lunch boxes or just devoir straight away. Even the kids love them!
This one is filled with sautéed brussel sprouts and bacon with fresh sprouts and garlic mayonaise.
What you will need:
250g brussel sprouts grated or chopped in a food processor
1 red capsicum chopped
2 tbs coconut oil for cooking
1 clove of garlic
1/4 cup walnuts
1/4 cup alfalfa sprouts
4 leaves of iceberg or leaf of your choice
1 tbs homemade mayonaise (I had lemon and garlic in the fridge)
1/4 cup chopped basil leaves
How to make it:
fry the capsicum and chopped onion till soft.
use the same pan to sautéed the brussel sprouts in the oil and and garlic till brown and soft.
add the walnuts and basil and drizzle with garlic olive oil if you have any.
serve with a dollop of mayonnaise.
This was a side dish to my roast dinner so I had it cold in the fridge ready to put in the wraps. I warmed it in pan and served with mayonnaise that I also had left over.