standout

standup-imp

Today’s the day to raise your hand and be so glad you’re here! Own it and don’t look back.

Personally off to a leisurely start, but this week looks like it’s got some really good stuff on the horizon. Not just for me, but for all of us. He promises that good things and blessings are neverending, so let’s not get so bogged down we miss ’em. We’re a team, you and me-and I’m going for the wall, so stand up and get ready to run!

On a homefront note, I wanted to share a recipe I concocted for something. Yes, it’s true, I’m not much of a “gourmet” chef. Being raised in the northern South, cast iron pans and bacon grease were the basis for most things. Since my arteries won’t allow such niceties, I’ve gotten into the habit of reworking recipes to fit my lifestyle and dietary stuff…R loves this, and he’s a tough cookie, so you know I’m onto something.

Super simple. Super good. Goes with everything from ribeyes on the grill to chicken. 🙂 Enjoy!

Feel free to change the veg and ingredients to make it yours…

Coleslaw

2 Tbsp Hellman’s Mayo (Bestfoods out West)

2 Tbsp Stonewall Kitchen Horseradish Aioli

S & P to taste

Dash of balsamic vinegar (to taste as well)

pinch of organic sugar

1 tsp organic honey

2-3 C thinly sliced green cabbage

1 C thinly sliced purple cabbage (oohh, or raddicio, that’d be good!)

1/4 C chopped green onion tops

Directions:

1. Mix all the spices and the wet ingredients in a good size bowl until just blended and smooth.

2. Toss in the veg and toss it all together until coated. If it looks too wet, add a little more cabbage…make it to your taste.

3. Chill a couple hours, or even overnight. It tastes best chilled, and even better the next day!

Aweosmeness. Really. Here’s what the Stonewall Aioli looks like. You can find it online or in decent grocery stores.

stonewall

Hope you have an incredible day! Much love coming your way! Rock on and be your best! XO

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