A couple of days ago our son, who has been cooking for us for a few months, left to pursue life’s adventures. So, it’s time for me to get back on the cooking bandwagon. For the next few days, I’ll probably be using some of the paleo recipes that we’ve already tried and enjoyed. Occasionally I’ll throw in a new salad or entree recipe. We’ll see how it goes.
I am a couple of weeks behind in posting some of the recipes we’ve tried already so you will see some of those also.
To date, I’ve lost 20 lbs (almost 21 but I won’t count the extra lb until my scale shows it for 3 days). Not bad for eating paleo and not exercising, eh?
Yesterday we had Crock Pot Lamb Stew that we had before and it was a hit again. I cooked it on high for 4 hours and it was perfectly done.
I made a new salad to go with the stew — Honey Mustard Broccoli Salad. It was quite good! One gauge I use besides my own taste buds is my husband who took all of the leftovers with him for lunch today. Yea for me in finding a simple but tasty salad.
- 1/2 lb broccoli (with stems)
- 1 large apple (I used a medium one)
- 3 leaves of lettuce (original recipe calls for mixed greens but I had lettuce at home so that’s what I used)
- 2 tablespoons olive oil
- 1 tablespoon whole grain mustard (sugar free if possible) – I bought the spicy brand so used 1 tablespoon instead of the 3 tablespoons that the original recipe calls for)
- 2 tablespoons apple cider vinegar
- 2 Tbsp. honey
- salt & pepper (to taste)
- 1/3 cup raisins
- 1/4 tsp. sea salt
- Clean the broccoli and slice it into medium sized florets. (The original recipe says you can use the stems too but they are normally too chewy for me so I left them out.)
- Steam the broccoli for approximately 2 minutes (the broccoli should look “bright” but you don’t want it soggy).
- Remove the broccoli from the stovetop and immediately immerse it in cold water until cooled. Drain it thoroughly and then pat them dry with a towel so the florets won’t hold onto the water which will dilute the dressing.
- Core & slice the apple thinly then add it to a large bowl along with the broccoli and lettuce.
- In a small bowl or liquid measuring cup, whisk together the dressing ingredients (mustard, olive oil, apple cider vinegar, honey, salt and pepper.) Taste and add more of any of the ingredients depending on what your preference is.
- Pour 1/2 of the dressing over the salad and toss everything together to blend it.
- Refrigerate the salad for 30 minutes.
- In a small bowl, toss the raisins with 1/4 tsp. salt and set aside.
- When you’re ready to serve the salad, add the raisins over the refrigerated ingredients and serve.
The reason I saved half of the dressing is because I don’t like to toss my salads in the dressing as most times it becomes soggy. This salad does need to marinate in this dressing so that’s why I added half of it. In addition, my husband likes spicy foods but I don’t so this gave him the option to add more dressing to the salad whereas I kept mine more mild.
This was quite simple and I would definitely make it again.