Ivan, my mums amazing partner, introduced me to this salad, and ever since I have been addicted! It is so fresh, light refreshing and tangy that I use it as an accompaniment to so many meals, BBQ’s and lunches!
1/2 head cabbage sliced finely (use a whole cabbage for a large salad)
1/4 cup olive oil
1/2 cup coconut vinegar (apple cider vinegar or white wine vinegar)
Salt and pepper
Put finely sliced cabbage, olive oil, vinegar, salt and pepper into a salad bowl and adjust flavours to your taste. You can use your hands to work the salad through and release some of the cabbage flavours. There should be enough dressing to leave a small amount (about 1/3 or more) of liquid in the bottom of the bowl when you stir it around. It should have a balance of all ingredients and the vinegar in the salad is perfect to cut through a heavier meal. Marinate for 30min and then serve with your favourite meat dish – great with sausages or lamb, essential for BBQ’s or just any meal that needs a fresh salad on the side.
There are a few things that make cooking with a Slow Cooker / Crockpot easy. I have a few things I have found to be really helpful in preparing for my slow cooked meals.
Use a 24hr Power point timer – essential for organising the times you want it to turn on so your meal is ready for when you need it. This allows you to cook meals with a shorter time frame and not over cook your meal. Yes you can over-cook, and even after it’s turned off it will continue to cook with residual heat, so its a great idea to have a timer.
This is what mine looks like, but you can get digital timers too.
Meal planning is essential for me. On the weekend, you can fry off your meat and put all your ingredients into a freezer bag or container so you meal is ready in the fridge or in the freezer for a quick weekday meal you can access easily.
If you haven’t prepared your meal on the weekend, I often prepare the night before while I am making dinner, place everything in the slow cooker insert and put into fridge for a quick removal in the morning. If you don’t have room for the crock pot insert in your fridge, put everything into a container, freezer bag or bowl for easier access.
I placed all ingredients into the insert of the slowcooker, put the lid on and placed into the fridge
Marinating meat for a slow cooker dish later in the week, and putting in bag/container of choice to go in the fridge (for recipes in the next 2 days) or the freezer for any day in the future. Just bring it out of the freezer the day before and put into the fridge for your meal the next day.
Bunless Burgers can be done a million different ways. The great thing about them is you can let your imagination run wild and have all your favourite toppings/burger filling that you’ve ever loved (within reason) and put it all together for a really quick weekday meal. You can get burgers already made, and you can get a lot of good quality gluten free burgers these days, however it’s not too hard to smash together a few home-made burgers to make sure you know what’s in them! Here’s how we make ours. (My 5yr old helped me make these)
500g ground beef or pork
1 Tbs Italian herbs or another spice blend like Moroccan
1 tsp garlic powder
salt and pepper
1 Tbs coconut flour
1/2 diced onion (optional)
Mix all ingredients together and roll into burger patties. Fry off in your frypan on either side until brown and cooked to your preference. Fry of your bacon and some fried eggs if desired. Serve with your favourite fillings to go on the side. Here are some of the things you can have with your burgers:
Who loves easy meals – I do! The slow cooker is my Fav thing for easy meals during the week. When using a Slow Cooker/ Crockpot, cooking / browning the meat first is optional, however, it gives a nicer colour to the dish and renders off the fat from the meat, giving the end dish a less oily consistancy. Either way is is yummy and a time saver. See my note below for extra tips and tricks.
1 Tbs coconut oil
8 skinless chicken thighs
1 onion, finely chopped
2 parsnips, cut into sticks
3 carrots, cut into sticks
1 cup chicken stock
4 Tbs wholegrain mustard
2 Tbs honey
small handful thyme sprigs
flat-leaf parsley, chopped to serve
salt and pepper
Heat the oil in a large frying pan. Season the chicken with salt and pepper and brown until golden, then remove to a plate. You don’t want to cook the chicken for too long if you are going to be using the slow cooker. Cook the onion in the same fry pan for 2 mins until softened, mainly just to lift the chicken goodness from the fry pan. If you don’t want to fry the onion, that’s ok. You can de-glaze the pan with the stock instead and just put the onion into the slow cooker as is.
If using a Slow Cooker
Place the parsnips and carrots into your slowcooker and add the thighs and the onions. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, and cook on low for 4hrs or on high for 2hrs. (If you put the all ingredients into the slow cooker raw, cook on low for 6hrs or high for 3hrs.) Serve with chopped parsley and green veg of choice, if desired. I didn’t – it was a meal in itself!
If using a Casserole Dish
Place the thighs and the onions to your casserole dish and add the parsnips and carrots. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins on stove top or 1hr in a 180 C Oven, until the chicken is tender.
If using a slow cooker, I like to fry off the meat and onion the night before, put everything into the slow cooker dish, put the lid on and place into the fridge for the next day. Then all you need to do is put it on in the morning.
I have my slow cooker on a 24hr power point timer so I can set it to start cooking later and be finished near to when I get home. This is such a great thing to have so you don’t over cook your dish. Yes, you can over cook meals in the slow cooker!
A great Weekend prep idea is to brown your meat, then put all ingredients for your slow cooker meal into a freezer bag or container to go in the freezer. You now have your quick meal ready to take out of the freezer for later in the week.