Paleo Bison Chili With Kale

Paleo Bison Chili With Kale

Paleo Bison Chili With Kale

This chili is so easy to make and tastes amazing! It’s super hearty and wonderfully filling on a cool autumn day. I chose to use Bison because it is a lean source of protein that’s loaded with health benefits.

Did you know that Bison is: 

  • Lower in calories, fat, and cholesterol than chicken or fish.
  • Higher in protein than beef.
  • Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E. (source)
  • High in beta-carotene. Beta-carotene is used in the body to make Vitamin A, a powerful anti-oxidant linked to preventing cancer and cardio-vascular disease.
  • High in conjugated linoleic acid (CLA). In preliminary studies CLA, a fatty acid, has been linked to reducing the risk of cancer, diabetes and obesity. The benefits of CLA are only in free-range animals fed fresh green grass, not hay or grain. (source) Always try to choose free-range grass fed meat and animal products! 

Paleo Bison Chili With Kale

Carrots supply this dish with  vitamin A, C, beta carotene, vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium and thiamine. Here are 7 additional health benefits of carrots for human body.

Cooked tomatoes are rich in vitamin C, lycopene, antioxidants, and have several anti-cancer properties. You can read more about the added health benefits of cooked tomatoes in this article from Cornell University.

Cumin is a spice that can help control blood sugar levels and supports healthy digestion. Cumin is rich in magnesium which supports heart health, controls blood pressure and aids the absorption of calcium. Cumin is also an excellent source of the essential mineral iron, with just 1 tablespoon supplying 20 percent of the daily value. (source)

Kale. I’ve talked about the health benefits of kale before but if you need a reminder: it’s great for digestion, high in iron, contains vitamin K which can help protect against cancer, supports healthy bones, supports healthy liver function, anti-inflammatory, supports the cardiovascular system, supports healthy skin, the immune system, healthy vision, and healthy metabolism.

With all of these amazing health benefits, you can actually feel good about what you are eating and serving for your family! Food as medicine!

Paleo Bison Chili With Kale

Paleo Bison Chili With Kale

You’ll need:

  • 1 pound ground grass fed bison
  • 4 cloves garlic, minced – I always use one of these
  • 5 stalks celery, chopped
  • 5 large carrots, peeled and chopped
  • 1 large onion, diced
  • 5 stalks kale – stems removed and leaves torn into pieces
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 large can (28 ounces) diced tomatoes
  • 2 Tbs tomato paste
  • water
  • olive oil
  • sea salt and fresh cracked pepper
  • avocado as garnish – optional

In a large skillet over med-high heat, place a dash of olive oil, minced garlic, and bison. Cook, stirring frequently until bison is fully cooked.

Next, use large pot or dutch oven over med-high heat to cook onion, celery, and carrots with a dash of olive oil. Add chili powder, cumin, about a tsp of sea salt, and stir well. Cook for a few minutes until onions begin to soften. Then add your cooked bison, canned tomatoes, tomato paste, and about 42 ounces of water (I used the empty can of diced tomatoes and filled it one and a half times with water as an easy measure). Taste and add more sea salt and cracked pepper to taste.

Cover and let simmer for about 20mins.

Remove from heat and stir in kale pieces. Serve as is or with avocado slices.

Paleo Bison Chili With Kale

This is a great dish for picky eaters, “meat & potato” people, or anyone else you want to ease into healthier eating!

This dish is:

  • low fat
  • paleo
  • carb free
  • sugar free
  • dairy free
  • grain free

You could also make this dish vegan by subbing kidney beans and/or cooked quinoa for the bison meat. Feel free to add extra veggies that you may have on hand: bell peppers, butternut squash, zucchini, and/or cauliflower would all make a lovely addition!

I hope you and your family enjoy this healthy chili as much as I did!

Paleo Bison Chili With Kale

 If you need to purchase excellent quality spices, my favorite online store iherb.com has Simply Organic brand and Frontier Natural brand spices! Feel free to also use my discount code WAG472 to get an extra $5 off your first order + free shipping on orders of $20 or more and $10 off your first order of $40 of more!

 Today is the LAST DAY to enter to WIN the Wonder Seed Beauty Giveaway!

 You can see all of my paleo recipes here and my entire collection of soup recipes here. Enjoy!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Paleo Bison Chili With Kale
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 pound ground grass fed bison
  • 4 cloves garlic, minced – I always use one of these
  • 5 stalks celery, chopped
  • 5 large carrots, peeled and chopped
  • 1 large onion, diced
  • 5 stalks kale – stems removed and leaves torn into pieces
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 large can (28 ounces) diced tomatoes
  • 2 Tbs tomato paste
  • water
  • olive oil
  • sea salt and fresh cracked pepper
  • avocado as garnish – optional
Instructions
  1. In a large skillet over med-high heat, place a dash of olive oil, minced garlic, and bison. Cook, stirring frequently until bison is fully cooked.
  2. Next, use large pot or dutch oven over med-high heat to cook onion, celery, and carrots with a dash of olive oil. Add chili powder, cumin, about a tsp of sea salt, and stir well. Cook for a few minutes until onions begin to soften. Then add your cooked bison, canned tomatoes, tomato paste, and about 42 ounces of water (I used the empty can of diced tomatoes and filled it one and a half times with water as an easy measure). Taste and add more sea salt and cracked pepper to taste.
  3. Cover and let simmer for about 20mins.
  4. Remove from heat and stir in kale pieces. Serve as is or with avocado slices.

Lemony Paleo Chicken & Veggie Soup

Lemony Paleo Chicken & Veggie Soup

Lemony Paleo Chicken & Veggie Soup

Have you all been enjoying your summer? I’ve been having a great time with the new pups, spending time on the lake, and cooking yummy seasonal recipes like this one! I was really inspired by this recipe and decided to add my own seasonal twist and ramp up the intensity of the flavors a bit! I also wanted to make sure that it was properly combined (nothing worse than a bloated tummy in the summertime, or anytime for that matter!).

I had some gorgeous local yellow squash and couldn’t decide what to do with it. I thought about making my favorite zucchini noodle recipe but then found this soup and decided it would be the perfect recipe to highlight my gorgeous speckled yellow squash.

Lemony Paleo Chicken & Veggie Soup

This recipe is very healthy and extremely nutritious. The lemon gives it a wonderful uplifting flavor and it also helps to cleanse the body.

Here are 10 health benefits of lemon water that you may not have known! (via LifeMojo)

  1. Good for stomach Lemon can help relieve many digestion problems when mixed with hot water. These include nausea, heartburn and parasites. Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved. By drinking lemon juice regularly, the bowels are aided in eliminating waste more efficiently. Lemon acts as a blood purifier and as a cleansing agent. The intake of lemon juice can cure constipation. It is even known to help relieve hiccups when consumed as a juice. Lemon juice acts as a liver tonic and helps you digest your food by helping your liver produce more bile. It decreases the amount of phlegm produced by your body. It is also thought to help dissolve gallstones.
  2. Excellent for Skin Care Lemon, being a natural antiseptic medicine, can participate to cure problems related to skin. Lemon is a vitamin C rich citrus fruit that enhances your beauty, by rejuvenating skin from within and thus bringing a glow on your face. Daily consumption of lemon water can make a huge difference in the appearance of your skin. It acts as an anti-aging remedy and can remove wrinkles and blackheads. Lemon water if applied on the areas of burns can fade the scars. As lemon is a cooling agent, it reduces the burning sensation on the skin.
  3. Aids in Dental Care Lemon water is used in dental care also. If fresh lemon juice is applied on the areas of toothache, it can assist in getting rid of the pain. The massages of lemon juice on gums can stop gum bleeding. It gives relief from bad smell and other problems related to gums.
  4. Cures Throat Infections Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat and tonsillitis as it has an antibacterial property. For sore throat, dilute one-half lemon juice with one-half water and gargle frequently.
  5. Good for Weight Loss One of the major health benefits of drinking lemon water is that it paves way for losing weight faster, thus acting as a great weight loss remedy. If a person takes lemon juice mixed with lukewarm water and honey, it can reduce the body weight as well.
  6. Controls High Blood Pressure Lemon water works wonders for people having heart problem, owing to its high potassium content. It controls high blood pressure, dizziness, nausea as well as provides relaxation to mind and body. It also reduces mental stress and depression.
  7. Assist in curing Respiratory Disorders Lemon water assists in curing respiratory problems, along with breathing problems and revives a person suffering from asthma.
  8. Good for treating Rheumatism Lemon is also a diuretic and hence lemon water can treat rheumatism and arthritis. It helps to flush out bacteria and toxins out of the body.
  9. Reduces Fever Lemon water can treat a person who is suffering from cold, flu or fever. It helps to break fever by increasing perspiration.
  10. Acts as a blood purifier The diseases like cholera or malaria can be treated with lemon water as it can act as a blood purifier. (via LifeMojo)

Lemony Paleo Chicken & Veggie Soup

Lemony Paleo Chicken & Veggie Soup

You’ll need:

  • 3 medium yellow squash, cut into quarters
  • 2 small red onions, diced
  • 1 bag (2 cups) shredded carrots
  • 1 bag (2 cups) frozen peas
  • 6 large cloves garlic, chopped
  • 2 organic free range chicken breasts – I used pre cooked breasts from a rotisserie chicken and shredded them by hand. You could also use raw breasts cut into strips.
  • 64 ounces organic, free range chicken broth
  • juice of 2 large lemons, about 5-6 Tbs
  • 2 tsps lemon zest – I use one of these
  • 1 Tbs herbs de provence
  • 1 Tbs organic butter
  • sea salt & pepper to taste

In a large pot over medium heat, melt your butter then add chopped onions, garlic, and shredded carrots and let sweat for about 4-5 mins.

Next add diced yellow squash, herbs de provence, sea salt and pepper to taste. Stir veggies so the herbs are evenly combined and let cook for a minute or so, then add chicken broth (if you are using raw chicken breasts, you can also add them at this time).  Cover, and let cook for about 20 mins, until carrots are soft (and raw chicken is fully cooked).

Then turn off heat. Add lemon juice, lemon zest, peas, and shredded chicken. Adjust sea salt and pepper to taste and let sit a few mins.

Use a large ladle to serve and enjoy!!

Lemony Paleo Chicken & Veggie Soup

This soup is full of bright lemony flavor! It is perfect for spring or summer as it’s light yet still very filling. You’ll have plenty of leftovers to enjoy throughout the week as a meal, snack, or appetizer. This recipe is gluten free, sugar free, dairy free, paleo friendly, and low carb so should suit most dietary restrictions. You could also make it vegan by substituting olive oil, veggie broth, and white cannellini beans instead of the chicken. I also think subbing shrimp for the chicken would be lovely! Enjoy!

If you’re looking for more ways to cleanse with lemon, check out my Lemon Goji Detox Tea, Ginger Turmeric Detox Tea, and Almond Milk Kefir with Lemon.

Did you know that you can lose weight quickly by going on a soup diet?! It’s an easy and satisfying way to get slim! You can find more of my healthy soup recipes here!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Lemony Paleo Chicken & Veggie Soup
Recipe Type: Soup
Cuisine: American, French
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 3 medium yellow squash, cut into quarters
  • 2 small red onions, diced
  • 1 bag (2 cups) shredded carrots
  • 1 bag (2 cups) frozen peas
  • 6 large cloves garlic, chopped
  • 2 organic free range chicken breasts – I used pre cooked breasts from a rotisserie chicken and shredded them by hand. You could also use raw breasts cut into strips.
  • 64 ounces organic, free range chicken broth
  • juice of 2 large lemons, about 5-6 Tbs
  • 2 tsps lemon zest – I use one of these
  • 1 Tbs herbs de provence
  • 1 Tbs organic butter
  • sea salt & pepper to taste
Instructions
  1. In a large pot over medium heat, melt your butter then add chopped onions, garlic, and shredded carrots and let sweat for about 4-5 mins.
  2. Next add diced yellow squash, herbs de provence, sea salt and pepper to taste. Stir veggies so the herbs are evenly combined and let cook for a minute or so, then add chicken broth (if you are using raw chicken breasts, you can also add them at this time). Cover, and let cook for about 20 mins, until carrots are soft (and raw chicken is fully cooked).
  3. Then turn off heat. Add lemon juice, lemon zest, peas, and shredded chicken. Adjust sea salt and pepper to taste and let sit a few mins.
  4. Use a large ladle to serve and enjoy!!
  5. This soup is full of bright lemony flavor! It is perfect for spring or summer as it’s light yet still very filling. You’ll have plenty of leftovers to enjoy throughout the week as a meal, snack, or appetizer. This recipe is gluten free, sugar free, dairy free, paleo friendly, and low carb so should suit most dietary restrictions. You could also make it vegan by substituting olive oil, veggie broth, and white cannellini beans instead of the chicken. I also think subbing shrimp for the chicken would be lovely! Enjoy!

Paleo Grilled Salmon with Corn Salsa

Paleo Grilled Salmon with Corn Salsa

This is an updated recipe from a post that originally appeared on the blog in Oct. 2012. 

One of the easiest things you can do to ramp up your weight loss is reduce your intake of heavy animal protein. Before you start freaking out, I’m not saying you have to stop eating meat…I’m simply saying reduce your intake of heavier meats, especially pork and red meat. Lighter animal protein like free-range eggs and fish are much easier to digest and will help you lose weight more quickly. You all know that I LOVE eggs, but my second favorite source of protein is wild caught fish (I’ve talked about the nutritional significance of wild-caught fish here). If you’re ready to make the switch, here is a super simple recipe that tastes great and is great for you!

Paleo Grilled Salmon with Corn Salsa

Paleo Grilled Salmon with Corn Salsa

For the roasted corn salsa you’ll need:

  • kernels from 4 ears of raw organic corn
  • 2 pints cherry or grape tomatoes, cut into quarters
  • 1/4 red onion, diced
  • 4 Tbs freshly minced cilantro
  • juice of 2-3 limes
  • sea salt and fresh black pepper to taste

Stand your corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.

Then place corn kernels, tomatoes, diced onion, cilantro, lime juice, sea salt & pepper into your a large mixing bowl and toss until well combined. Adjust salt, pepper, and lime to taste. Let sit for about 10-15 mins to let the flavors combine.

For the salmon you’ll need:

  • 2 wild caught Salmon fillets, about 8oz each (I got mine from Costco, in fact, I purchased everything for this recipe at Costco!!)
  • olive oil
  • sea salt, garlic powder, & fresh cracked pepper to taste

Drizzle your salmon with olive oil and season the fillets generously. Place skin side down on a hot grill and cook for about 10-12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. *If you don’t have a grill, you can bake in the oven at 400°F for the same amount of time.

While your salmon is grilling, go ahead and grill up some veggies too! I used more fresh corn since it is so sweet and in season right now! Cook your shucked corn on the grill until slight grill marks appear, turning every 1-2 mins until evenly cooked.

Place cooked salmon on a place and top your fillets with a generous portion of fresh corn salsa. Add grilled corn and fresh avocado slices and be prepared for a taste explosion!! Serve with a chilled white wine like this crisp Edna Valley Sauvignon Blanc from Trader Joes. I love these light grilling recipes in summertime! Everything is so fresh and vibrant! PLUS you can cook outside on the grill so your house stays nice and cool inside!

I know a lot of people say they don’t like fish but my guess is that they just don’t know how to prepare it! I used to feel the same until I tasted great recipes like this one. Try it, I promise you won’t be disappointed!! Good tasting, good for you, and good for your waistline…it’s a must try!

This is a well combined candida-friendly recipe and is great for those of you who are dairy-free or gluten-free.

 You can find more great seafood recipes here! Enjoy!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

What I Ate Wednesday

Balsamic Chicken salad with hearts of palm via Linda Wagner

I got up bright and early with the pups and started the day with my usual iced coffee + stevia and my 80 billion probiotic (use code WAG472 to get $5-10 off first purchase).

Hank & Eloise

Here’s Hank with little Eloise. He gets a little annoyed with her…especially with all the attention she’s getting! Hank’s still my main man though, it’s just going to take some getting used to with the new puppies!

Zoe cockapoo by Linda Wagner

And here’s Zoe about to doze off for a nap…they are just the sweetest!

Frozen Watermelon

Later in the morning I snacked on some fruit. I actually forgot that I had put some watermelon in the freezer the day before to chill and ended up leaving it overnight so it was frozen solid. I took it out and let it thaw just a bit and then had it as a mid-morning snack. It was actually really lovely frozen and I think I will continue to do that throughout the summer. It’s almost like a little popsicle! I used a spoon to scoop out the last bits of watermelon from the end of the rind so ironically enough, this looked like sherbert and had similar taste and texture!! It was a really fun and unexpected afternoon treat!

mini plums

I also had several of these mini plums. They are crunchy and sweet and very small. I think they’d make a great little snack to bring on a plane or put in your purse while you’re running errands!

For lunch I had 2 drumsticks and a thigh (not pictured) from a rotisserie chicken at my favorite local health food store Central Market. If you live in Texas and have access to a Central Market, be sure to try the Sonoma flavor, it’s amazing!! You can just eat it on it’s own, it doesn’t need anything else!

veggie chips, carrots and hummus

Later I had a snack of baby carrots, Terra veggie chips, and hummus. Terra Chips are my favorite and I recommend swapping them when you’re having a craving for regular potato chips. They are also great to bring or serve at a party because they are so colorful and gorgeous. They taste amazing too! My favorite hummus is from The Mediterranean Chef, here in Austin. You can get it at Whole Foods, Central Market, and Wheatsville. It’s super clean and tastes better than any other hummus I’ve ever had. It’s THAT GOOD!

Green Juice

Later I had a green juice pink juice. The recipe was super simple. I used, as usual, what I already had on hand.

  • 3 small green apples
  • 1 very large cucumber
  • 1 cup red grapes
  • 1 head of romaine
  • 1/2 cup red raspberries
  • 1 lemon, skin removed
  • 1 inch knob of ginger

Pink fruit & veggie juice

This pink juice recipe was really light and super refreshing!

Balsamic Chicken salad with hearts of palm via Linda Wagner

For dinner I had a large romaine salad topped with the hearts of palm chopped salad from yesterday and some more of the rotisserie chicken. Super yummy and such and easy day. Almost no food prep needed at all thanks to yesterdays leftovers and the rotisserie chicken!

I hope my What I Ate Wednesday posts give you ideas and inspiration on how to live a normal life and still be healthy & fit. Healthy living can be easy, it doesn’t mean that you have to be perfect all the time or that you have to spend hours at the gym or adhere strictly to diets or labels. It just means that you need to eat real unprocessed food, fruits, and vegetables!

I feel really great today, after eating & drinking to my heart’s content in Chicago, I’m back to my normal self after 3 days of clean eating and that’s what it’s all about! Balance is key both physically and mentally in maintaining this lifestyle!

I hope everyone is having a wonderful week!!

You can see all of my “What I Ate Wednesday” posts here. Enjoy!

 Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

5 Min Chopped Salad with Hearts of Palm

5 Min Chopped Salad with Hearts of Palm #vegan #raw via Linda Wagner

5 Min Chopped Salad with Hearts of Palm #vegan #raw via Linda Wagner

Hi everyone, I’m back from an amazing trip to Chicago!! I’ll be writing a blog post soon to fill you in on all my amazing adventures!

It seems like everyone is already buzzing about the coming 4th of July weekend. I know a lot of my clients get stressed out about the holidays because it’s usually more challenging to stick with clean eating. I’ve written a post here on 8 ways to stay on track during the holidays. It can actually be a lot easier than you think!

If you are looking for fun, festive recipes for the 4th, I’m going to give you some great ideas, including this super healthy, super yummy 5 min chopped salad!! The veggies in this salad support healthy heart function, healthy vision, have anti cancer properties, and taste amazing!!

5 Min Chopped Salad with Hearts of Palm #vegan #raw via Linda Wagner

5 Min Chopped Salad with Hearts of Palm

You’ll need:

  • 2 cups assorted veggies, chopped – I’ve just been on vacation so I used what I had on hand: carrots, celery (including the leafy tops), shallots, and cherry tomatoes.
  • 1 cup hearts of palm, chopped
  • 1/2 cup Garlic Expressions
  • 2 Tbs apple cider vinegar

In a large mixing bowl, toss all ingredients until fully combined. You can serve immediately or let sit in the fridge for 30 mins to marinate.

That’s it! So simple and really, really yummy!

I like to make a big batch and put it in individual 1 cup pyrex containers to take with me during the workday as a snack.

5 Min Chopped Salad with Hearts of Palm #vegan #raw via Linda Wagner

This mixture is also great to put on top a big head of chopped romaine lettuce with a piece of grilled salmon or almond crusted chicken! It’s also great with zucchini noodles, as a side dish, snack, or even on it’s own as a light lunch or dinner.

As usual, I just used whatever veggies I had in the fridge so feel free to experiment with different combos. I also think fresh corn, avocado, cucumbers, and bell peppers would make a lovely addition!

5 Min Chopped Salad with Hearts of Palm #vegan #raw via Linda Wagner

You can see more of my 5 Min Meals here.

And here are more healthy 4th of July recipe ideas!

 

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Detox EBooks by Linda Wagner

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

5 Min Chopped Salad with Hearts of Palm
Author: Linda Wagner
Ingredients
  • 2 cups assorted veggies, chopped – I’ve just been on vacation so I used what I had on hand: carrots, celery (including the leafy tops), shallots, and cherry tomatoes.
  • 1 cup hearts of palm, chopped
  • 1/2 cup Garlic Expressions
  • 2 Tbs apple cider vinegar
  • In a large mixing bowl, toss all ingredients until fully combined. You can serve immediately or let sit in the fridge for 30 mins to marinate.
  • That’s it! So simple and really, really yummy!
Instructions
  1. In a large mixing bowl, toss all ingredients until fully combined. You can serve immediately or let sit in the fridge for 30 mins to marinate.
  2. That’s it! So simple and really, really yummy!
  3. As usual, I just used whatever veggies I had in the fridge so feel free to experiment with different combos. I also think fresh corn, avocado, cucumbers, and bell peppers would make a lovely addition!

Spicy Raw Thai Salad

Spicy Raw Thai Salad

Spicy Raw Thai Salad via Linda Wagner

I’ve really been in an Asian food mood lately. It started with this AMAZING Chinese Chicken Salad then these always delicious Veggie Spring Rolls w/Peanut Sauce and now with this great Thai inspired salad. I love all the fresh produce that’s back in season now and raw veggie dishes sound so perfect for any meal on a hot summer day. In addition to Asian flavors, I’ve also been loving SPICY food so I made this dressing extra spicy! You could also try a super simple Thai Peanut Slaw like this one if you are short on ingredients or time.

Spicy Raw Thai Salad via Linda Wagner

I bought almost all the ingredients for this salad at Trader Joe’s. I love that they have pre washed and cut/shredded bags of veggies and salad. It just makes life sooooo much easier!! The great thing about this salad is that you can use any veggies you want: broccoli slaw, shredded carrots, kale, shredded cabbage, bell peppers, avocado, cucumber, zucchini, tomatoes, you name it!

Spicy Raw Thai Salad via Linda Wagner

First you’ll want to prepare your dressing.

Spicy Thai Peanut Dressing

  • 1/4 cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Almond Butter
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil 
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 1 dash of stevia to taste – also a dollop of honey or maple syrup could work
  • 3 chopped green onions, green and white parts
  • 2 Tbs chopped chives (optional but use ’em if you got ’em!)

In a small mason jar with lid add all ingredients. Secure the lid and shake vigorously. Set aside.

I doubled the recipe so I would have lots of leftover dressing. I am obsessed with this stuff and love it on salads, over quinoa, as a veggie dip, or as a chicken/fish marinade!

Spicy Raw Thai Salad via Linda Wagner

Spicy Raw Thai Salad

For your salad simply chop all your veggies and add to a plastic zip lock bag. I used:

  • red & orange bell peppers
  • Cruciferous Crunch kale salad from Trader Joe’s. You could also use shredded cabbage + shredded kale if you can’t find the mix in your area.
  • broccoli slaw, also from Trader Joe’s – I think zucchini noodles would also be a fun substitute!
  • shredded carrots
  • 1 cup chopped cilantro
  • 1.5 cups frozen edamame, thawed
  • Thai Lime & Chili Cashews – roughly chopped, also from TJ’s
  • 2 Tbs chopped chives as garnish – again this is optional but highly recommended since it gives great flavor!

Spicy Raw Thai Salad via Linda Wagner

Next, place all ingredients and enough dressing to coat into a large plastic bag, seal, and shake vigorously until well incorporated. Adjust amount of dressing as needed.

Garnish with chopped chives and thai chili lime cashews. The cashews make it!! Have you had them yet?! They are out of this world and so addicting!!

Pour into bowls or onto plates and enjoy!! Serves 6.

Spicy Raw Thai Salad via Linda Wagner

This is such a wonderful salad that you have anytime. It’s also a great make-ahead dish that you can serve to dinner guests! The flavor is wonderful and only gets better with time!

If you like, you can add some extra density to this salad with a clean protein like grilled chicken, salmon, shrimp, or grass fed steak. If you are meat-free, quinoa would be a lovely addition.

Spicy Raw Thai Salad via Linda Wagner

You can have this salad any time as a lunch, dinner meal, side dish, or even a yummy mid-day snack. This recipe is:

  • gluten free
  • dairy free
  • low sugar
  • low carb
  • low cal
  • low fat
  • raw vegan
  • paleo

That means almost anyone can enjoy it, no matter their dietary restrictions! I doubled the recipe and made a HUGE batch to last through the weekend (I ALWAYS make larger portions so that I have leftovers for the next few days. It’s just not realistic for me to make meals from scratch every day. Having leftovers ensures that I always have healthy options ready to eat! You should try it too, makes healthy eating so much easier!). Remember, this recipe is open to interpretation and you can use any veggies you like. I think once my avocados ripen, I’ll add them to the mix as well!

I’m also thinking that I might boil some shrimp tomorrow and use this salad as a filling to make Thai Spring Rolls!! YUMMM, my mouth is already watering!!

Spicy Raw Thai Salad via Linda Wagner

LET’S WORK TOGETHER!

My 4 Session Package is $50 OFF!! Let’s get you feeling confident and happy in your skin this swimsuit season! I’ll help you every step of the way and show you how to make healthy eating & weight loss enjoyable and tons of fun!! See all the details here! xo

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Spicy Raw Thai Salad
Author: Linda Wagner
Prep time:
Total time:
Serves: 6
Ingredients
  • 1/4 cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Almond Butter
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 1 dash of stevia to taste – also a dollop of honey or maple syrup could work
  • 3 chopped green onions, green and white parts
  • 2 Tbs chopped chives (optional but use ’em if you got ’em!)
  • red & orange bell peppers cut into strips
  • Cruciferous Crunch kale salad from Trader Joe’s. You could also use shredded cabbage + shredded kale if you can’t find the mix in your area.
  • broccoli slaw, also from Trader Joe’s
  • shredded carrots
  • 1 cup chopped cilantro
  • 1.5 cups frozen edamame, thawed
  • Thai Lime & Chili Cashews – roughly chopped, also from TJ’s
  • 2 Tbs chopped chives as garnish – again this is optional but highly recommended since it gives great flavor!
Instructions
  1. In a small mason jar with lid add tamari, vinegar, minced ginger, almond butter, stevia, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt, chopped green onions, and chives. . Secure the lid and shake vigorously. Set aside. (I doubled the recipe so I would have lots of leftover dressing. I am obsessed with this stuff and love it on salads, over quinoa, as a veggie dip, or as a chicken/fish marinade!)
  2. Next, place all your chopped veggies with enough dressing to coat into a large plastic bag, seal, and shake vigorously until well incorporated. Adjust amount of dressing as needed.
  3. Garnish with chopped chives and thai chili lime cashews.
  4. Pour into bowls or onto plates and enjoy!!