Friday, March 30, 2012

Maple Mustard Chicken - Health Bent

  • ~2 lbs boneless, skinless chicken thighs
  • 1/3 c Dijon mustard (my absolute favorite is Maille (I eat this stuff out of the jar with a spoon))
  • 3 T Grade B (it’s cheaper than A) Maple Syrup
  • 1 stem fresh rosemary, chopped


In a large zip-top bag, add the mustard, maple syrup & rosemary, including the rosemary stem. Smush around to incorporate. Taste the marinade and see if you want to add more maple or mustard. Add the chicken and let marinate in the fridge for at least 30 minutes.
Heat a large saute or grill pan (obviously a grill would work too) over medium-high heat. Melt a few tablespoons of fat (butter, ghee, duck/bacon fat), and sear the chicken thighs, about 4 (undisturbed) minutes per side. Be sure not to overcrowd the saute/grill pan, as you want the chicken to develop a nice char on the outside.
While the chicken thighs are cooking…
Pour the marinade in a small saute pan (minus the rosemary stem). Let it come to a simmer and keep it there for about 4-5 minutes, whisking occasionally. If you find the sauce has gotten too thick, add a little stock to it. And bam…you’ve turned the marinade into a sauce. Yay.
You can either serve the sauce on the side or brush it over the tops of the grilled thighs.

Bacon Alfredo - PaleOMG

Bacon Delicata Cream Sauce Chicken Pasta aka Paleo Bacon Alfredo
5.0 from 3 reviews
  • 1 spaghetti squash
  • 1 larger delicata squash
  • 4 slices bacon, diced
  • 1/2 cup canned coconut milk
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • salt and pepper, to taste
  1. Preheat your 425 degrees.
  2. Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
  3. Place open side down on a baking sheet (use aluminum foil for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
  4. Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
  5. Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain. Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease. I used all of my grease, you Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart tho, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
  6. Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
  7. Now dice up your cooked chicken.
  8. Pour sauce over spaghetti squash and add your chicken to the mix.
  9. Mix well.
  10. Top with bacon. Duh.
  11. Eat it like you mean it.

Thursday, March 29, 2012

Mediterranean Chicken Kebab Salad - Skinny Taste

  • 1 lb skinless boneless chicken breast, cut into 1 inch cubes

    For the marinade:
  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp dried oregano
  • 1 tsp garlic, crushed
  • kosher salt to taste
  • fresh ground black pepper to taste

    For the salad:
  • 1 1/4 cups cucumber, peeled
  • 1 1/4 cups diced tomato
  • 1/4 cup diced bell pepper
  • 2 tbsp red onion, diced
  • 1/4 cup black olives
  • 1 1/2 tsp vinegar
  • 1 1/2 tsp fresh lemon juice
  • 2 tsp olive oil
  • 1 tsp fresh dillweed
  • 1 tsp fresh parsley
  • 1/8 tsp dried oregano
  • salt and black pepper to taste
  • 4 cups shredded lettuce
  • 1/2 cup feta cheese, grated
  • lemon wedges for serving

Marinate the chicken at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Wednesday, March 28, 2012

Pan-Seared Chicken and Curried Parsnips - Everday Paleo

  • 1.5 pounds boneless, skinless chicken breasts – each breast cut into 2 or 3 long “tenders” or strips
  • 2 parsnips, cut into even bite sized pieces
  • ½ medium yellow onion, diced
  • 1 Bosc pear, pealed and diced
  • 1 garlic cloves, minced
  • 1/2 – 1 tablespoon curry powder (start with 1/2 a tablespoon and add more if desired)
  • ½ cup chicken broth
  • 1/4 cup canned full fat coconut milk (You can sub with coconut cream concentrate from Tropical Traditions if you do not tolerate canned coconut milk)
  • Sea salt and black pepper to taste
  • 2-3 Tablespoons coconut oil
1. In a large skillet, melt the coconut oil over medium to medium high heat.
2. Season both sides of the chicken tenders with salt and pepper and sear in the hot coconut oil for 3-5 minutes per side or until the chicken is browned.
3. Removed the chicken from the ban and set aside.
4. Add more coconut oil to the same pan if needed and add the onions and saute for 2-3 minutes.
5. Add the parsnips and saute until the parsnips start to brown.
6. Add the garlic and pears and saute for another 2-3 minutes.
7. Sprinkle the curry powder all over the veggie mixture, pour in the coconut milk and chicken broth, and mix well.  Bring to a simmer and continue stirring until the parsnips are tender all the way through and the sauce starts to thicken.  Taste and season with salt and pepper and more curry powder if desired. (I used 1 full tablespoon and loved it but you might be good with 1/2 a tablespoon depending on your taste)
8. Top the parsnip mixture with the chicken tender, cover, turn to low and cook for another 5 minutes.

Simple Sauteed Spinach - My Life as Mrs

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
A simple classic... goes great with steak, chicken, fish, and even pasta!


2 tablespoons olive oil
4-5 cloves garlic, thinly sliced
2 (9 ounce) bags of spinach
3/4 teaspoon salt
1/2 teaspoon pepper


Heat olive oil in a large non-stick skillet over medium-high heat. Add the garlic and saute for 3-5 minutes until fragrant (this will infuse the garlic flavor into the oil).
A couple of handfuls at a time, add the spinach and toss with tongs until they start to wilt up. Continue to add the spinach until all of it has been incorporated an is wilted up (should only take about 10 minutes tops). Season with salt and pepper and transfer to a serving dish. Serve hot.
Optional: May top with freshley grated parmesan cheese or crushed red pepper flakes.

Tuesday, March 27, 2012

Italian Zucchini Soup - Chrissy Hall

1/2 lb mild sausage
1/2 lb hot sausage (or use mild and add red pepper flakes)
1/2 lb ground beef
2 c celery, sliced diagonally
1 1/2 c yellow onion, chopped
2 lbs zucchini, cut into chunks
1 (28 oz) can tomatoes, crushed
1 can tomatoes, crushed (the small can)
1 can tomatoes, diced (the small can)
2 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp basil
2 green peppers, julienne

In a large Dutch oven or pot, brown the sausage and ground beef.
Drain fat.
Add celery and onions to the meat mixture and cook for 10 minutes.  For faster cooking, cover with lid, stir occasionally so mixture doesn't stick to the bottom.
Add remaining ingredients except for green peppers.
Simmer for 45 minutes.
Add green peppers.
Simmer for 15 minutes.


Note: If you want this to be more soupy, add water.  It actually comes out really nice and thick and can be used as a sauce for a spaghetti squash!

Sunday, March 25, 2012

MOW - 3.25.12

Meal of the week - 3.25.12

Spicy Sweet Potato and Quinoa Salad

Honey Lime Chicken

Honey Lime Chicken - The Enchanted Cook

Serves 4-6

1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)

In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.

Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear.  If you're using fairly thin chicken breasts, cut time down.

Spicy Sweet Potato and Quinoa Salad


  • 1 cup quinoa, uncooked
  • 2 cups vegetable broth or water
  • 1 sweet potato, baked and diced
  • 1 red bell pepper, diced
  • 2 tbsp Coconut oil
  • 1/4 tsp cayenne pepper
  • 2 tbsp lemon juice
  • salt and pepper to taste


Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool. Toss together the quinoa, sweet potato and bell pepper in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.

Wednesday, March 21, 2012

Bon Bon Chicken Gone Paleo - Paleo on a Budget

• 2 Boneless Skinless Chicken Breast { I made it for two people, so I’d do a breast / person and adjust everything else accordingly! }
• Cucumber
• 2 Gigantic tablespoons Smooth Almond Butter { I used a kitchen spoon… and they were HUGE!}
• Between 1/2 – 1 Cup of Chicken Stock
• 1/2 an Onion {yellow}
• Red Pepper Flakes
• Paprika
• Salt + Pepper
• 1/2 a head’s worth of Cauliflower Rice
• Ghee {and/or coconut oil}

How to:
• Slice up your onion into thin-ish strips and toss it in a pan with some ghee and caramelize them {remember low & slow guys!}
• While your onions are happy in ghee, cut your chicken into strips… whatever size you like.. I did kinda thin ones because that’s how it was made at the Chinese Food Place.
• Toss your chicken in a skillet that has some ghee in it, let your chicken start to brown.
• While your ghee is browning start to peel & Chop your cucumber… Cut them into really thin match sticks { I cut it half  first, then did the match-stick thing}. I didn’t use the inside seeds of the cucumber, it’s a bit to soft for this dish, so it was sliced out. If you like that portion of the cucumber by all means add it in! Set aside your cucumbers.
• Probably about now {or maybe earlier}, you’ll want to flip your chicken over… and let it go to town on the other side {remember to stir your onions a bit!}
• Start rocking and rolling on your Cauliflower rice { Cut into florets, toss in food processor, give it a whirl so it looks like rice, dump in bowl, cover with plastic wrap, microwave for 3.5-5 Minutes {depending on how much you use}. Take out of microwave, add ghee, salt & pepper to taste!}
• When your chicken is done, add two heaping {at least} tablespoons of almond butter. Start to mix it as best you can. Slowly start to add some chicken stock in. I had filled up a mug about 1/2 way and would pour in some, stir, pour in some stir, until you get the sauce to be loose-ish. This part is total preference, if you like a “saucey” sauce then add a ton of stock, if you like pretty thick, don’t add so much in….. When the sauce is where you want it, add in a dash of paprika, pinch of salt, pepper and crushed red pepper flakes to taste… I used ohh I want to say 3-4 teaspoons of it.
• Your onions should be done, so add those into the sauce + chicken. If this starts to mess with how loose / firm the sauce is adjust it with more stalk or almond butter.
• Then turn off the heat. Let it sit a minute while you divide up the cauliflower rice.
• At the last possible minute … as in right before you put it on your cauliflower rice, add in your cucumbers and give it a quick toss. {You want the cold – warm, crunchy – soft  texture balance}.
•Put it on your Cauliflower rice, and you’re done!

MOW - 3.26.12

Meal of the Week - 3.26.12

Bacon Wrapped Apple Chicken

Fragrant Indian Greens

Chili Re-Do - Paleo on a Budget

• 1 lb pork
• 2 medium onion, medium dice
• 4 carrots, medium dice
• 1/2 – 1lb of some kind of meat
• 8 oz package of mushrooms
• 3.5-4.5 tbsp Chili Powder
• 1/2 tsp Garlic Powder
• 1 Tbsp of Dried Basil and Oregano
• Salt + Pepper
• 1.5 Tbsp Cumin
• 1 Big {28 oz} Can Crushed Tomatoes
• 1 14 oz can diced tomato
• 1 Tbsp Apple Cider Vinegar

How To:
• In your crock pot put your chopped onions and carrots in and your mushrooms. I bought the pre-sliced because they were one sale, but feel free to use whatever is cheapest at the grocery store.
• Then Add your Ground Pork and Meat… I had left over roast so I used that, use whatever left over steak you might have or if there’s bits and pieces in the freezer use that. Doesn’t matter… just steak / red meat of some kind… cooked uncooked.. whatever floats your boat and makes it as cheeaaappp as possible for you!
• Then add in all your Herbs / spices, Canned tomatoes, and Apple Cider Vinegar. Stir it all up, cover, and set on low in your crock pot for 6-8 hours {or High for around 4 or so}.
• It’ll look thick when it first starts, but about 30 minutes before serving it, if it looks a bit watery / thin, feel free to add in a tablespoon or so of Tomato Paste  to thicken up!

Saturday, March 17, 2012

Bacon Wrapped Apple Chicken - Whole Family Strong

For 4 servings here’s what you need:
4 chicken breasts, beaten and thinned out
4 slices of bacon
1 apple, peeled, cored and thinly sliced
cayenne pepper
garlic powder
dehydrated red bell pepper flakes
16 toothpicks
Here’s what you do:
1. Preheat oven to 350 degrees.
2. Lay out 1 chicken breast and sprinkle with spices.
3. Place slices of apple on chicken. Enough to cover chicken.
4. Roll/fold up chicken around apple slices.
5. Wrap 1 slice of bacon around rolled chicken.
6. Secure bacon with 4 toothpicks.
7. Season outside of chicken with spices.
8. Heat 1 tbsp of evoo in pan on medium/high heat.
9. Place chicken wrapped in bacon in hot skillet and brown on all sides for about 3 minutes per side.
10. Repeat with the other 3 chicken breasts.
11. Place chicken in baking pan, cover with foil and bake for 20 minutes.
Simple as that. Enjoy!

Coconut Cake - Paleo on a Budget

• 3/4 cup coconut flour
• 1 cup coconut milk
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tbsp Vanilla
• 2 tbsp Honey
• 4 eggs
• 1/2 tsp salt
• 2 tbsp Coconut oil
How To:
• Preheat your oven to 350 degrees.
• Sift your coconut flour, salt, and baking powder into a bowl. Add in your eggs and coconut milk and whisk it together {you could use the mixer, I did it by hand though}.
• In a bowl, melt your two tbsp of coconut oil. Add that along with everything else into the bowl. Mix it all together
• Lay down some parchment paper on a cookie sheet, and grease it with either coconut oil or extra light olive oil. I used a 1 Tablespoon icecream scoop and scooped out little balls of cookie dough. They don’t really spread out so you can pack them in.
• Wet your fingers and just gently press down on the cookies so they flatten out a little.
• Bake for 10-12 minutes, let cool and your done!

Kale and Tomato Soup - Paleo on a Budget

• 1 lb Spicy Sausages
• 1 Medium onion, medium Diced
• 1 Big Bunch of Kale
• 1 12oz bag frozen pepper strips {or two fresh ones}
• 1 14oz can diced tomatoes {or 1-2 diced fresh tomatoes
• 1/3 of a 28oz can of crushed tomato
• 1/2 tsp garlic powder
• 1 tbsp oregano
•1/2 tbsp Italian Seasoning + Basil
• 4 cups chicken stock
• Coconut Oil
• Fresh Lemon Juice, Black Pepper, salt
How To:
• Get your onions and coconut oil being all bffl-like in  soup pot, you want to sweat them so a medium heat is good, this should take around 5 minutes to do.
• While that’s happening I decided to start tearing up my kale leaves { and separating them from the stem} and just put them into a big bowl until I was ready for them. When your Onions are done start to crumble in your sausage {take the casing off of them and break into pieces}.
• Then add in your peppers and let that cook for a few minutes. Toss your kale in.. and here’s the trick.. ready? Cover the pot, and let it steam for a few minutes to wilt the kale, then stir it all together.
• Add in your diced tomato + crushed tomato + Spices, stir together, add in chicken stock.
• Cover and let simmer for a minimum of 30 minutes. Right before you serve squeeze in 1/2 a lemons juice. Stir. When I put it in the bowl I finished it off with a smidge bit more pepper, another spritz of lemon juice and a drizzle of good quality extra virgin olive oil.

Shrimp - Paleo On a Budget

• 1/2 lb of medium shrimp, raw
• 1 shallot, finely diced
• 1 clove of garlic, finely chopped
• 1 lemon
• Butter or Olive Oil or Ghee
• Parsley {fresh is better but dried totally works}
• Salt + Pepper
How To:
• Peel and de- vein your shrimp. You can buy that already done for you, but you’ll spend extra money. I generally get it de-veined and peel it myself.
• In a pan get some butter melting {or Ghee} {or you could use olive oil if you don’t want to do butter…which is what I did!} {I don’t recommend coconut oil here because it’ll over power your dish}. Put in your shallots and garlic, let that cook for just a few minutes, you don’t want a ton of color on it so just go slow.
• Toss in your shrimp and let it start to cook, add in the juice of one whole lemon and sprinkle of parsley a dash of salt and some pepper.
• **** When your shrimp are literally a few seconds from being done {Done = pretty in pink}, turn off your stove and move pan to a different burner. The heat from your pan will finish cooking them all the way through. That way you don’t have tough over done shrimp!
• After it’s on your plate I like to drizzle with some oil and a few more cracks of pepper.
{The cooking times {from adding your butter in the pan} is roughly 5 minutes or less depending on how many shrimp you have to cook}

Flourless Chocolate Banana Cakes - Healthy Gluten Free Life

makes 4
4 oz Dark Chocolate (72% or higher), chopped
2 TBSP Organic, unsweetened cocoa powder
1/4 C Organic Maple Syrup (or raw organic honey)
1/4 C Pumpkin Puree (organic canned pumpkin – or you can use mashed sweet potatoes)
2 Small ripe bananas, mashed
3 Organic eggs
1 tsp Pure Vanilla Extract

1)  Melt chocolate slowly in the microwave.  I like to put it in for about 20 seconds, stir, then heat at 10 second increments until melted.
2)  In a medium bowl mix together cocoa powder, maple syrup, pumpkin, bananas, eggs and vanilla.
3)  Add melted chocolate and stir to combine.
4)  Pour batter into 4 greased ramekins and bake at 350 degrees for about 30-35 minutes, or until the center is set and firm to the touch.
5)  Cool slightly and serve!  Or chill fully, refrigerate and serve the next day.

Friday, March 16, 2012

Easy Baked new favorite

These are incredibly easy and super yummy!

I use Kerry Gold butter which you can get at both Publix and Kroger.  I also used canned coconut milk in place of the heavy cream.  Put some crispy bacon on top and you are set!
Chocolate Chip Cookies (adapted from Make it Paleo)

I know most of you are fans of Elana's Pantry Chocolate Chip cookies as am I....but I think these are better (both of my kids ate these and the oldest said she couldn't tell they were gluten free).

2 eggs
1/2 C pure maple syrup
1 t vanilla
1/2 C melted coconut oil
3 C blanched almond flour
1 t baking soda
1 t sea salt
1 1/2 C dark chocolate chips

1.  Preheat oven to 350
2.  Whisk together eggs, vanilla, oil
3.  Add flour, soda, salt and mix thoroughly
4.  Stir in chocolate chips
5.  Chill dough in fridge for a bit and in between batches.  This keeps your cookies from "spreading"
6.  On a parchment lined cooking sheet, drop balls of dough about 1 T each
7.  Bake for approx 10 min

Saturday, March 10, 2012

MOW - 3.11.12

MEAL OF THE WEEK - 3.11.12

This is one of my favorites.   SOOOOO Yummy.  (it does not look it, but there is plenty of protein and it is very filling)

Warm Spinach Salad
Apple Quinoa 
This is a great dessert but the leftovers make an awesome breakfast 

Bacon, Apple Raspberry Vinegrette Salad

Here is what you will need

2-3 Romaine Hearts, Shredded
1-2 apples chopped
1 pkg. Bacon, cooked and chopped
1 pkg. Walnuts
1 pkg Feta Cheese

4 Tbsp of honey
1 tsp salt
1 tsp dry mustard
1/2 cup Red wine vinegar
1/2 small Red onion 
1/2 cup olive oil
1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

Monday, March 5, 2012

MOW - 3.5.12

Meal of the week - 3.5.12

Rosemary Burgers
Chipotle Slaw

Cauliflower Rice Gone Wild

• 1 cauliflower head worth of cauliflower rice
• ~1 lb of Asparagus
• 1/2 a cucumber
• Ghee or Clarified Butter
• Olive Oil
• Red Pepper Flakes
• 1 Onion, small dice
• 1 clove of garlic, finely chopped
• Dried Basil
How To:
• Get your Cauliflower Rice ready for the microwave {Here’s the 101 on cauliflower rice Just use it up until the it’s microwaved part and then come back here for the rest of the recipe}. For a huge batch like this I microwave it tightly covered for 5 minutes.
• While that’s cooking, in a pan get some ghee heating and add in your Onions + Garlic, let that cook for a few minutes then add in your diced Asparagus {I used fresh asparagus here, but frozen would totally work as well}. **If using fresh asparagus don’t forget to snap le ends off { just apply pressure to both sides of the asapargus and it will naturally break somewhere along the bottom half.. }
• While that’s all cooking together nice and pretty peel and chop your cucumber {I made it roughly the same size as my asparagus}.
• When your rice is done, add in a heaping tablespoon {at least} of Ghee and a fair amount of Olive Oil, mix well with salt + pepper and dried basil.
• Add in your Asparagus mixture and red pepper flakes, mix well again.
• Now here’s the kicker, do not … I repeat DO NOT add in your cucumber until the last possible second, I literally added mine in right before I dished it up, you don’t want to cook the cucumber {I like it to still be crunchy and kind of cold}.
Boom it’s done… And it’s really not overly expensive.. it’s something I’d only make once a month or less…. As a nice added treat. It would work well with pretty much anything {I think I did it with burgers}.

Saturday, March 3, 2012

Baked Kabocha

Slice the Kabocha up pretty thin (and it makes A LOT) with the skin and all, lay them flat on a baking sheet, drizzle in olive oil and bake on 425-450 for 15-20 minutes.
The minute you pop them out of the oven, sprinkle them with salt and voila, crispy on the outside, soft on the inside kabocha.

Thursday, March 1, 2012

Chipotle Slaw - Health Bent

  •  1 smallish head green cabbage (mine was 1 ½ lbs), thinly sliced
  • 1 chipotle pepper in adobo (not 1 can) + 1 T adobo sauce
  • ½ c mayo, preferably homemade with avocado oil
  • 1 lime, juiced
  • 1 T apple cider vinegar
  • 1 T honey
  • handful cilantro, chopped
  • salt


In a large bowl, whisk together the chipolte, mayo, lime juice, vinegar, honey and cilantro. Taste and add salt according to your preference. Toss in the sliced cabbage and mix. I tried using a spatula, and that just annoyed me…so I recommend mixing with my favorite kitchen tool, hands.
Cover with plastic wrap and let marinate for at least 30 minutes.
You could also use this slaw dressing as a salad dressing.