If you’ve been following on Facebook, you know that I’m trying to drastically change my diet (and do the things my endocrinologist has been asking me to do for the last 7 months) and try to control my gestationally diabetic blood sugars these last 7 weeks. I’m also getting my head in the game in preparation for this being a LIFESTYLE change and not just a DIET to get me through.
So far…I’ve cut out most grains and refined sugars and really focused on getting my carbs from veggies and fruits. I had a taste of a blondie (blonde brownie with M&Ms and white chocolate chips) earlier in the week and within 30 minutes I was cranky and needed a nap. I was amazed at how being off sugar for 2 weeks would make such a huge difference. My goal is to also wean myself from caffeine and my beloved diet sodas (I know how bad they are for me…baby steps, folks!)
In an effort to incorporate more veggies and less sugar, I’ve been making this broccoli slaw and I’ve changed it up a little so I’m not using a store-bought salad dressing. While I ADORE this dressing, it just doesn’t do anything nutritionally for me and is loaded down with junk, so I’m replacing it. This is a great side dish for all of those BBQs and get togethers you may have this summer. I’m sure it would make a great side for an Easter celebration as well! It’s light and won’t weigh you down and honestly…it’s just plain easy!
Sweet and Sassy Broccoli Slaw
Sweet and Sassy Broccoli Slaw
Makes about 6 cups
Slaw
1 package of Broccoli or Rainbow Slaw* (find it in bags in the refrigerated part of your produce section)
1 red bell pepper, diced
1 apple, diced
1/4 cup red onion, grated (I used my box grater)
1/2 cup dried cranberries (optional- I LOVE the organic ones from Trader Joe’s, but Craisins are peanut/tree nut safe as well)
2 tsp celery seeds
1 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
Combine all ingredients in a large bowl and mix well, making sure to incorporate all of the seasonings.
Dressing (inspired by one from Sara Dean at Fit Healthy Moms!)
2 TB Honey**
2 TB Apple Cider Vinegar (love my Bragg’s!)
2 TB freshly squeezed lemon juice
2-4 TB Extra Virgin Olive Oil (I used 4, but 2 would work)
salt and pepper to taste
Place all ingredients in a mason jar and put the lid on. Shake until the dressing is well mixed.
Pour dressing on slaw and mix well. This is good right away, but even better the next day.
*I normally would prefer to use veggies from a whole head of broccoli or cauliflower, but I tried shredding/grating the stem of the broccoli and it just is NOT the same. There are all kinds of tough, fibrous pieces that you don’t really want to eat or pick out of your teeth. I promise. 
Feel free to sub 2 cups each of shredded green and red cabbage and 1 shredded carrot.
**The honey adds just a touch of sweetness, but if you can’t use honey, you could use maple syrup or agave nectar, but I’ve not tried them, so I don’t know how it would affect the flavor. You could also omit the sweetener all together and add another apple to the slaw. Either way, YUM!
As with all recipes, please make sure that the ingredients you use are safe for your particular food allergies.
This recipe was included in Tessa the Domestic Diva’s Allergy Free Wednesdays link party.