Rainbow Coleslaw: Side Dish for Summer

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Make your summer BBQs a breeze with the easy and beautiful rainbow coleslaw side dish!

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Rainbow Coleslaw Side Dish

If you asked my husband, he would tell you that I’m Type A and need to have a plan for everything. It’s true! Every week, prior to making our grocery list, I sit down to make our meal plan for the following week. I plan breakfast, snacks, lunches, and dinners. But wait… I think I forgot something? Oh, that’s right–a side dish to go with dinner! It never fails. My husband will walk in the door from work when I have dinner 98% complete and he’ll ask, “Ok, so we’re having [fill in the blank], that sounds good. What are we having to go with it?” With wide eyes and heart palpitations I’ll reply, “Umm… More [fill in the blank]?”😳 He loves me, despite my shortcomings.😜

Anyway, in an effort to combat this inevitable event I texted my mom one afternoon in a scramble for a side dish and asked, “I’m making BBQ chicken tonight. What should I make to go with it?!” To which she quickly replied, “Coleslaw?” Thanks, Mom. Saving my life since 1988! This was a fantastic idea since I had some Brussels Sprouts and Purple Cabbage in the fridge that needed to be used up. All I needed was a beautiful carrot and the perfect mix of sweet and savory (plus a little spice for the hubs) to throw it all together. Fifteen minutes later and dinner was ready to go–side dish and all!💁🏻

The result was what I call Rainbow Coleslaw and something I will definitely be incorporating into our meal rotation more often. It can easily be doubled (or tripled) to serve a large crowd and with just a few swaps can be whatever you need it to be. Don’t want mayo? Sub in Greek yogurt! Add some nut butter and suddenly it’s Asian inspired. Throw in some chili powder or cumin and use it to garnish tacos! The possibilities are endless–my favorite kind of recipe!

Ingredients:
1 c. Brussels Sprouts (4-5 sprouts), chopped
1 c. Purple Cabbage, chopped
1 Carrot, shredded
1/2 tsp. Sriracha
1 tbsp. Soy Sauce
2 tbsp. Mayo
2 tbsp. Dijon Mustard
2 tbsp. Apple Cider Vinegar
1 tbsp. Rice Vinegar
1 tbsp. Lime Juice
2 tbsp. Maple Syrup
1 tbsp. Olive Oil
Salt & Pepper, to taste

Directions:
Wash/chop Brussels Sprouts and Cabbage
(I used my One Second Slicer to make this a breeze!)
Shred carrot
Mix cabbages and carrot in a bowl
Add in other ingredients and stir until well combined

This recipe serves approximately four people.

Rainbow Coleslaw Side Dish

Question: What is your go-to side dish when you’re in a pinch for something quick and yummy?

Today, I’m linking up for Foodie Friday with The Fit Foodie Mama, Fairy Burger, Chocolate Runner Girl, and Hello to Fit!

Sweet & Green Smoothie Bowl

Last week, when I was on Spring Break, I took advantage of all my extra time and made a smoothie every day. I love smoothies — after a workout, as an afternoon snack, and as a sneaky way to fit in more veggies. I wish I had time for them more often, but unfortunately, I’m afraid a blender in my classroom would disturb my students as they try to work. 😉

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Sweet & Green Smoothie Bowl

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Overnight French Toast Casserole

Happy Friday, y’all! I’m not sure about you, but the last couple of weeks have been so busy in my part of the world! Spring break cannot come soon enough. #TeacherProbs On busy weeks, the very last thing I want to think about is what the heck I’m going to have for breakfast every morning. Overnight French toast to the rescue! This recipe saves my butt time and time again.

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Overnight French Toast Casserole

I kind of love French toast. If we’re having breakfast out somewhere, I’ll usually choose French toast over pancakes. I always want to recreate it at home, but truthfully, I’m not very good at making anything on the stove, unless it’s scrambled eggs. Can it be thrown together in a casserole dish and put in the oven?! Now, that is my jam.

You already know I’m a huge fan of meal planning and meal prepping, and this breakfast recipe is perfect for that. You can put it together in just a few minutes and soon, breakfast for the week is ready to go. It’s also a perfect, healthy breakfast option for those of you with kiddos. If you’re wondering what in the world you’re going to feed them over the weekend, throw this together Friday night and pop it in the oven Saturday morning.

Overnight French Toast Casserole

Ingredients:
6 slices of Ezekiel bread (I throw mine in the dish still frozen!)
5 eggs
2 cups of unsweetened almond milk
1 tsp. of vanilla extract
2 tbsp. of maple syrup
1 tbsp. cinnamon
1 (12 oz.) bag of frozen blueberries
Greek yogurt or maple syrup for topping

Directions:
Spray a 9×13 pan with non-stick spray
Arrange Ezekiel bread in pan
Spread blueberries over bread slices
In a bowl, whisk eggs, almond milk, vanilla extract, maple syrup, and cinnamon
Pour mixture over bread

Cover and store in refrigerator overnight
The next morning, bake at 350 degrees for 35-40 minutes
Slice, top with a dollop of Greek yogurt and a drizzle of maple syrup

That’s it! Easiest, yummiest breakfast ever. This could also be baked immediately (I usually do), but letting it hang out overnight gives all the flavors a great opportunity to mix. I’ve also made this with mixed berries, dark cherries, and even pumpkin in the fall. It’s really a no-fail breakfast!

Linking up for Foodie Friday with Annmarie, Esther, Jess, and Farrah!

How to Meal Prep Effectively

Disclosure: This post contains affiliate links. Purchasing through them helps support this website.

Hi, y’all! Welcome back. 🙂 I hope you had a wonderful Valentine’s Day filled with lots of love! And chocolate.♥ Now chocolate is true love, right?! Last week, we talked about how to meal plan effectively and today, we’re taking the next step! What do you do once you have all of that food?? Well, you meal prep, of course! Preparing your food a few days in advance may seem like a huge chore, but once you get the hang of how to meal prep, it will become second nature.

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How to Meal Prep Effectively

If you are new to meal planning and prepping, or have not read last week’s post on How to Meal Plan Effectively, click here to get caught up!

1 // Develop a Plan

Just like your first step of meal planning is to make sure you’re organized, meal prep is much the same. You cannot walk into the kitchen without a plan and expect things to go efficiently and effectively! I used to spend probably four hours every Sunday making one meal at a time. At a certain point, that didn’t work for me anymore. I have less time and more responsibility than I used to, so I had to come up with a different method. Now I can be in and out in 90 minutes and wrap up with breakfast, lunch, and snacks for the week, plus dinner for that night!

Take stock of your meal plan for the week. Go over prep times, cook times, etc. Develop a plan, either written or in your head, so you can maximize your time in the kitchen. Do you have a slow cooker dish? Do you have a dish that requires 30+ minutes in the oven? Work smarter, not harder, by prepping those meals first and using their cook time to prep other meals.

Based on the meals you’ve chosen, sometimes it’s smarter not to prep them in advance. That may seem counterproductive based on our topic, but hear me out. Is your breakfast pre-packaged oatmeal? Are your lunches microwavable freezer meals? Don’t waste your time by prepping these in advance when you can use that time for preparing meals that will take more time.

I also choose not to prep my weekly dinners in advance. My husband and I like to cook together during the week, but I still have ways of saving time with those meals, which I discuss here! Another great meal prep tip — if you’re making a meal later in the week that requires shredded chicken, throw that in your slow cooker with water or broth and let it cook over a few hours. Shred when it’s ready and store in the refrigerator. BAM — chicken is prepped and ready to go.

How to Meal Prep Overnight Oats Effectively

A week’s worth of overnight oats prepped and ready to go.

2 // Gather Tools and Ingredients

I find that I save a lot of time by having everything I need in front of me instead of going back and forth to cabinets during my prep. I know my kitchen like the back of my hand, yet if I don’t have my garlic powder right in front of me, I might mistakenly omit it. For that reason, I like to gather everything I need for a particular dish before I start the prep, then I can put it away as I go.

How to Meal Prep Effectively

Another huge component of effective meal prep is having the right tools available. We are blessed in that we got some awesome kitchen gadgets when we got married last year, and I’ve loved using them for meal prep. Some of my FAVORITE kitchen tools are our KitchenAid Mixer, Nutri Ninja Auto-IQ Blender System (awesome blender/food processor AIO), and the One Second Slicer. I HATE chopping onions, and this thing makes it SO EASY!


I’m also super lucky that my husband is a knife connoisseur. He studies up on the best types of steel for any project he might undergo and we have knives hidden in every drawer. Ha! #manstuff He ordered me this SPYDERCO kitchen knife a few months ago and I use it all the time.


Having all of these tools readily available will make your prep go much smoother!

3 // Eliminate Distractions

With kiddos running around and various things going on, this can be easier said than done. However, I urge you to try and eliminate as many distractions as you can! Most women, myself included, are masters of multitasking. When it comes to meal prepping though, I try to focus on only that. Close the door if that’s an option, put on some music and get in the zone, or better yet, utilize nap time for the kiddos or a time when your spouse may be out running errands. If you can stay focused, you’ll appreciate the time saved.

How to Meal Prep Effectively

Real-life prep after my Sunday workout.

4 // Finish

My success comes when everything is prepped down to the container it’s stored in! I always finish my meal prep by packing my lunch bag for the following day and ensuring that every other serving for the rest of the week is ready to be thrown in my bag. As soon as a meal has cooled enough to store, I will divide it into containers and transfer them to the refrigerator. If one of my snacks for the week includes grapes, I pull out five plastic bags and divvy up the servings. I’ve learned if I tell myself, “I’ll do it in the morning,” I, in fact, won’t do it in the morning. 😉 Having my food ready in grab-and-go bags or containers is the most important step I take.

How to Meal Prep Effectively

5 // ENJOY!

Enjoy the extra time you have this week that’s NOT being spent prepping meals or running around crazily. Rest a little longer, spend time with your spouse, pat yourself on the back for making a healthy choice!

How to Meal Prep Effectively

Do you meal prep? What does it look like for you?

Linking up again for Wild Workout Wednesday with Nicole, Annmarie, and Jen!

One Pan Taco Bowl (+ a Meal Prep Hack!)

Today, I have a recipe for the easiest, yummiest one pan taco bowl you’ll ever eat. This recipe has been on repeat for the last few months. It’s healthy food that doesn’t feel like healthy food — if that makes any sense at all.

One Pan Taco Bowl

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When I entered this meal into MyFitnessPal, it came out to 277 calories with 30 grams of protein, 17 grams of carbs, and 11 grams of fat. This is a balanced meal all by itself! But, I have been known to top it with some cheese and a dollop of greek yogurt. 😉 Another great thing about this meal is that you can completely mix it around to fit your tastes. I’ve made it with kale instead of spinach, and I plan to make it for my husband with ground pork soon.

Ingredients:

1 lb. of ground turkey (or chicken or beef)
1 10oz. can of refried beans (I used a black bean version by Old El Paso)
1 can of jalapeños (or green chiles)
1 bag of spinach
Salt, Pepper, Garlic
Mexican spices such as: chili powder, cumin, powdered oregano, even red pepper flakes if you want to kick it up a notch!
Shredded cheese, Greek yogurt, sour cream, salsa (for garnish)

Directions:

In a pan on medium high, brown turkey
As it’s cooking, add in spices — I always use salt, pepper, garlic, chili powder, and cumin! — and jalapeños.
Add in the spinach a few handfuls at a time. As the leaves cook down, add more.
After spinach leaves have cooked down, mix in your refried beans.
Let everything sit and meld together for a few minutes
Top with Greek yogurt (or sour cream), a sprinkle of cheese, and salsa for serving

One Pan Taco Bowl

Even Pippa wants in on the goodness! :p

Ok, here’s my meal prep hack! I briefly mentioned earlier this week how I eat the same thing for breakfast, lunch, and snacks during the week. I mix my meals up by eating something different every week, but it saves SO MUCH time and effort for me to make one lunch or one breakfast and eat on that all week long.

Eating on track doesn’t have to be as difficult or time consuming as it may seem to be. Instead of making five different lunches or breakfasts each week (especially if you do a weekly meal prep!), just make multiple servings of one meal and divide it up. Yes, it can get boring. Yes, there are some days when I see what my students are having in the cafeteria and I choose to buy lunch instead. But, 99 percent of the time, this routine helps me stay on track when I would otherwise be lost!

Crave variety? There are other ways to mix it up. 1. Prep chicken breast and season it five different ways. BOOM — five different lunches. 2. Make three servings of one meal and two of another and alternate them throughout the week.

One Pan Taco Bowl

Do you have any recipes you’re returning to over and over lately?

If you liked this post, check out How to Meal Plan Effectively or A Ridiculously Easy Snack Idea.

Today, I’m linking up for Foodie Friday with Farrah, Annmarie, Esther, and Jess!