Cashew Kale Salad and Crockpot Whole30 Breakfast

Ah, the winter months are wrapped around us in Ohio and Ohioans have their winter coats wrapped around them. At the end of 2014 my wife and I looked at each other and said we need to eat better. Having had such success on the Whole30 last time, we decided to double down for another. Unlike the first go round, we knew what to do this time, but that didn’t mean we always wanted to eat the same foods. We still needed some variety and here are a pair of dishes that came out great.

Cashew Kale Salad

This isn’t my recipe, but one Seth Godin shared on a podcast. I’m a fan of Kale like someone might be a fan of Bob Seger. They’re both nice, but never at the top of anyone’s list. This salad still won’t make kale your favorite green, but might move it up a bit. Ingredients assemble! (like Avengers, get it? eh.)

  • 1/2 cup olive oil
  • 1/2 cup cashews
  • 1 tbsp lemon juice
  • 2 tbsp vinegar
  • 1 clove chopped garlic
  • Few handfuls of kale
  • Toppings. Some sunflower seeds, craisins, raisins or grapes

Note the 2 hour lead time you need.

  1. Soak the cashews in hot water for 2 hours.
  2. Blend everything but the kale and toppings. Note that my preferred ratios of oil to vinegar may not be yours so feel free to up or decrease one.
  3. Then – and this is important – beat the dressing into the kale with a mixer. You’ll soften the kale to a consistency closer to spinach than it’s natural sapling toughness.
  4. Top with toppings, though for Whole30 people, note you can’t use the craisins because of the added sugar.

Crockpot Whole30 Breakfast

Thanks to my brother-in-law Mike for the inspiration for this. One of the burdens of the Whole30 is the learning curve to what you can and can’t eat, and then how to cook what you can or can’t eat. A slow cooker fixes accelerates the learning by just finding what you can eat, and then setting it and forgetting it. Here’s a breakfast option (but works for any meal, especially because of the cooking time.)

  • Coconut oil, bacon fat, ghee
  • 2 diced sweet potatoes
  • 2 diced onions
  • 1/2 lb of diced bacon
  • 1 diced bell pepper
  • 2 diced garlic cloves
  • 12 eggs, stirred so yolks are gone

Those are the numbers for my football-size crockpot.

  1. Grease your slow cooker. The more grease you do now, the less you’ll do when you have to scrub egg off the sides.
  2. Put in remaining ingredients.
  3. Set it and forget it! (for 4-5 hours)

The bacon doesn’t get crispy and the eggs are basically baked, so if those are turn-offs then skip this recipe.

Carrots and nut-butter as a snack

My sister-in-law (my in-laws teach me so much) was feeding carrots dipped in peanut butter to their daughter and I thought what did she do to deserve that? Then I tried it, and it was great! Who knew that not only does it taste good, but it’s good for you. Another Whole30 side dish to add to our list.

If you liked these recipes, I wrote a cookbook that might supplement your Whole30.

If You Like This, Try That: Recipe Substitutions for Paleo and Carb Cutting Eating

Advertisements

3 thoughts on “Cashew Kale Salad and Crockpot Whole30 Breakfast

  1. Pingback: #105 Dan Buettner | The Waiter's Pad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s