My best friend moved to Raleigh a few weeks ago… it’s her first big move…. sigh. She got a killer job promotion (and a HUGE raise), and I’m so happy she made the decision to start this new chapter of her life. Of course, I had to go visit her asap… can’t let my boo discover her new town all on her own (I mean, she is perfectly capable, but it’s fun for me too).
I was extremely lazy on this trip, which to be honest was quite refreshing. I don’t think I’ve had a 72 hour period of relaxation, de-stressing, and resting in a LONG time. No work, no drama, no problems. Boy, was it nice!
Back to the real world this week – which means, MEAL PREP! I had to go into work the day I came home (Monday) and as much as I wanted to go straight to bed afterwards, I knew I needed to grab some groceries and make food for the week.
I don’t know about you, but when I’m tired, I’m not in the mood to cook anything elaborate. Simplicity is necessary.
I decided I wanted to make a BBQ Chicken Bowl. I love slaw with my barbecue, so I whipped up this non-dairy, tangy, but quite delicious recipe. It is fantastic served with barbecue, on top of a salad (you wouldn’t need dressing!), or as a side dish for dinner. It’s simple, and quick and the secret to its wonderful taste is CELERY SEED. My mom introduced me to celery seed this ingredient is a hidden gem of the spice world. I never see other bloggers or cooks use it…. Why!?
If you want to recreate the bowl I made, I sautéed broccoli and squash stove top, roasted diced sweet potatoes, and threw some chicken in the crock pot overnight with 2 cups of chicken broth, 2 tbsp of Tapatio, and a bottle of Schultz’s Spicy Mesquite Barbecue Sauce – it is made of real ingredients, low sodium, low sugar, and the taste is superb!
This slaw is paleo, vegan, and gluten-free!
For the slaw:
16 oz. of coleslaw mix (any combo of shredded cabbage and carrots)
1/2 cup of toasted pumpkin seeds (any type will do)
For the dressing:
1/4 cup olive oil
1 lemon, freshly squeezed
1 garlic clove, minced
1 tbsp sesame seed
1 tsp celery seed
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1. In a mixing bowl, mix shredded cabbage, carrots and pumpkin seeds. Set aside.
2. In another smaller bowl, mix all dressing ingredients together, and whisk well.
3. Pour dressing over slaw, and toss to combine. Add more celery or sesame seeds if you wish.
4. Chill in the refrigerator, or serve immediately.
That was literally the simplest recipe I’ve ever posted. Enjoy!