It’s 15 degrees in Montreal this evening.
I’m back in my favourite pyjama shorts, the windows are open and I am feelin’ fine.
November is not exactly my favourite month. The excitement (and treats) leading up to Halloween fades and the temperature takes another considerable drop. It’s when the air stops feeling like fall and the idea of winter takes root in your brain.
October is generally an indulgent month. Between Thanksgiving stuffing and pumpkin spice everything and miniature chocolate bars, I’m pretty sick of snacks by November.
I’m still eating the occasional leftover Halloween treat, but I’m really excited to get back to my regular healthy eating and exercise routine before the holidays.
I often get, “How do you stay in shape if you bake so much?”
There are a few answers to that question.
- I find it strangely easy to avoid eating my own baking. For the most part, I’m confident in what I make and, most of the time, my recipes taste great. But, I’m my own worst critic. Everything I bake and eat, I’m picking apart in my head, rolling the different tastes and textures around and wondering what I can do better. Plus, I want to maintain some discipline. I have a rule. If I bake something really indulgent, like cupcakes, I’ll only eat half of one on a weekday or a whole one on a weekend. That’s usually the only one I’ll eat from the entire batch. If it’s something smaller, like a cookie, I’ll let myself have one a day. The rest of my treats are shared among friends, coworkers and family. From the beginning, I treated baking as something to share, not hoard. It’s more fun that way!
- When I’m not eating a treat, I’m eating salad. There’s a reason I mostly blog about dessert. Everything else I eat is straight-up boring. Well, boring to a blog reader. But, I love it! My most frequent weeknight meal is a chicken breast cooked with olive oil, oregano and garlic, dipped in two tablespoons of tzatziki from the amazing Greek grocery store and a whole, sliced English cucumber. Sometimes, I’ll throw in a sweet potato. My lunch is usually salad and more chicken, or a fun mix of salsa, taco seasoning and vegetables that I eat with, of course, chicken. Every morning, I eat the same breakfast: oatmeal cooked in unsweetened almond milk served with banana and peanut butter. Most of my snacks are rice cakes or an apple. I indulge when I want because having a healthy diet allows me to. I’m a big believer in the 80/20 rule. Eat healthy 80 per cent of the time and let yourself enjoy treats. Not cheats. Treats. You should never feel like eating something you love is a bad thing, as long as it’s in moderation.
- I walk everywhere. If something is within a five kilometre radius, I will walk there. I’ve walked seven kilometres to go to a party, carrying a bottle of wine and a tub of cupcakes. I love walking. I listen to podcasts wherever I go. I prefer them to music and I don’t care if that’s weird. Every day, I walk roughly an hour. I don’t have a car or even a metro pass. I am also a hardcore cheapskate and love saving money. Heck yeah!There’s a gym in my office building and I try to go every weekday. I make it a priority. If I don’t make my work out, I do yoga before bed. I love doing both (even when I whine about having to go).
As much as I love the straight up cucumber and chicken, a girl does have to mix it up every now and then.
This time, that meant cabbage. A lot of cabbage. Very purple cabbage.
I saw a big pile of them at my local fruiterie as I was picking up the ingredients for my Crispy Teriyaki Cauliflower from a few weeks back. I wanted an Asian-style salad to go with my Japanese-inspired dish. This one is more of a slaw, but I ate it in salad-sized portions.
I absolutely love the combination of sesame and rice vinegar and ginger. Together, they form this smoky, spicy and sharp taste that just goes so well with something sweet, like sweet chili sauce!
This is a massive recipe, perfect for a potluck or for your weekly meal prep. It easily made enough for eight generous side salads.
You can always adjust the amount of cabbage you use or even omit cabbage altogether. Just swap it out for your favourite leafy green. I’ve used a similar dressing recipe with romaine and it works perfectly, though I definitely recommend keeping the cilantro and green onion in the mix.
If you’re a salad bunny like me, it’s a welcome change from the typical romaine or spinach. The cabbage stays fresh and crunchy for four to five days and the sweet chili and herbs go so well together.
Apart from how purple your hands get from slicing up cabbage (don’t wear white!), this recipe is simple to do. It’s definitely going in my salad schedule.
Thanks for visiting!
Sweet chili cabbage slaw
- 1/3 cup sweet chili sauce
- 1/3 cup rice vinegar
- 3 tbsp canola oil
- 1 tbsp minced garlic
- 1 tsp sesame oil
- A sprinkle of red pepper flakes
- 1 tsp white sugar
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 head of purple cabbage
- 1/2 red onion
- 1 cup of carrots, sliced or grated
- 2 bell peppers, thinly sliced
- 1/3 cup of cilantro, chopped roughly
- 1 bunch of green onion, finely sliced
- Combine sweet chili sauce, rice vinegar, canola oil, garlic, sesame oil, red pepper flakes, sugar and ginger in a small bowl or mason jar. Whisk until fully combined.
- Slice your cabbage, carrots, onion and pepper into thin strips. Chop your herbs. Place all in a large bowl and pour dressing overtop. Toss. Serve. Enjoy!
- Recipe will keep, even coated in dressing, for four to five days.