Finally seeing some sunshine here in Tennessee. Wonder how long it will last? Sunshine has got me like….mmm, I need TACOS!  I whipped up some delicious 100% plant-based Mexican cauliflower tacos topped with a super easy Mexican slaw, and I’m sharing it with you today! This preps so well and keeps in the fridge for 4-5 days. Make it on a Sunday and enjoy it later in the week to make your busy week a little easier! (If you can wait that long to eat it, that is!)

I’m on a mission to use as my Instant Pot as much as possible in preparing for holiday meals. I have two, after all, and they are just plain fun. I’m also on a mission not to use ANY white sugar or grains in the dishes I prepare for the family. I don’t expect everyone to eat healthy, but I’m going to do my part to offer more nutritious options. And, before you say it, yes, I do know that honey and maple syrup still have a high natural sugar and carb content. This should be considered a Paleo treat. We gotta live a little, right?

Before you tackle making your own cranberry sauce, I need to remind you of something. Cranberries are tart. Like, really, really tart. When you open a can of cranberry sauce and throw it on your Thanksgiving table, it is going to be loaded with refined sugar and have a different flavor than a homemade version. A homemade version like mine uses natural sweeteners like maple syrup and honey, and the natural flavor of the cranberry is a bit more prevalent. I want to remind you of that so you don’t taste it and then freak out on me. When you stop using white sugar in your cooking, it’s crazy how different food starts to taste. It seems like there is so much sugar in everything that it’s all we end up wanting to taste. After cutting it out for the last couple months, I’m finding my taste buds are changing and I’m enjoying the actual taste of the food I’m preparing.

If you do find the tartness to be too over-the-top, I included ways to tone it down. An additional tablespoon of honey or maple syrup, or some additional orange juice can really help. I will say that I made this for my son’s Thanksgiving program and I left with an empty bowl. So, that’s a good sign!

Here is a video to show you how I did it!

I just wrapped up week one of the 21 Day Fix on Beachbody on Demand. I’ve done that program quite a few times and I love that I can fall back on it whenever I need fast results. I especially love that the workouts incorporate ab exercises into some of the rounds. Many of the Beachbody programs require you to do a second shorter ab workout in addition to the main workout for that day. I’m just gonna be honest and say that doesn’t happen with this girl. I typically only have 30 minutes to squeeze in the workout and that’s all I’m going to do. Every 21 Day Fix workout is thirty minutes and that fits the bill for me perfectly.

When I’m on the Fix eating plan, I try to keep the green containers (vegetables) interesting so I don’t skip over them. Since it is getting warmer outside, I’ve been craving raw salads so I threw together this light and fresh Waldorf Brussels Salad. I used the shredded brussels sprouts so that you can now conveniently find in the produce section. If  you can’t locate these, you can simply throw the Brussels Sprouts into your food processor to shred them.

I hope you enjoy this unique salad as much as my family did!

xo Jaime

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Print Recipe

Waldorf Brussels Salad

Prep Time

5

Cook Time

5

Passive Time

1 hr Chill in fridge

Servings

Ingredients

• 6 oz shredded Brussels Sprouts
• 1 cored and chopped apple
• 1/3 cup diced celery
• 1/4 cup dried cherries or cranberries plus 1 TBSP reserved for garnish
• 1/4 cup chopped walnuts plus 1 TBSP reserved for garnish
• Dressing:
• 2 TBSP Avocado oil
• 2 TBSP Apple cider vinegar
• 2 TBSP Honey
• 1/2 tsp sea salt
• 1/4 tsp pepper

Prep Time 5 Cook Time 5 Passive Time 1 hr Chill in fridge Servings Ingredients 6 oz shredded Brussels Sprouts 1 cored and chopped apple 1/3 cup diced celery 1/4 cup dried cherries or cranberries plus 1 TBSP reserved for garnish 1/4 cup chopped walnuts plus 1 TBSP reserved for garnish Dressing: 2 TBSP Avocado oil 2 TBSP Apple cider vinegar 2 TBSP Honey 1/2 tsp sea salt 1/4 tsp pepper

Instructions

1. Toss salad ingredients together in a large bowl.

   
2. In a small bowl, whisk together dressing ingredients.

   
3. Shortly before serving, stir in dressing. You may want to use your hands to really get the dressing mixed in well.

   
4. Garnish with additional walnuts and dried cherries or cranberries.

   
5. Chill, then serve.

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