I’ve been slacking pretty hard on posting anything lately. Typical excuses: work got crazy! That being said, another Whole Life Challenge is around the corner so I’m working on a ton of recipes for you guys to make everything as easy as possible.  Stay tuned, I swear some good stuff is on the way!

The weather here in Jersey is FINALLY starting to break a bit. We actually broke through the 50s yesterday!  With spring coming, I try to spend less time in the kitchen at the stove. Spring and summer means that basil is doing into season, so you will start to see a shit ton of recipes using it since I believe you can never have too much. This is one of my favorite sides to make when I’m in the mood for something super fresh but don’t fell much like doing anything.  It’s great for if you’re headed to a BBQ, too. No need to even use the word “Paleo”, so your friends and family will eat it up without thinking their eating scary health food. No stove top (or disclaimer) necessary.



1 bag broccoli coleslaw (I use Trader Joe’s)
1 red onion, VERY thinly sliced
1/4 cup blanched almonds
4 garlic cloves
1/4 cup olive oil
1/4 cup white balsamic vinegar (or red vinegar. You just need a clear-ish vinegar)
1/4 cup coconut milk
Big ass handful of fresh basil (dried does NOT work for this)
1 tbsp salt
1/2 tbsp black pepper

1. In a blender or food processor, add the almonds, garlic, olive oil, vinegar, coconut milk, basil, salt and pepper. Blend until you have a thick, smooth sauce. You can add more olive oil or vinegar if need be to lighten it up, but make sure to taste after any addition.

2. Add broccoli slaw and sliced onion to a large bowl, pour basil dressing over and stir it to coat. That’s it. You’re done.

Throw it in the fridge to chill out or go ahead and eat right away.

I had mine with a bbq-spiced pork chop and some tomato-basil salad. All basil, all the time today.