Wedding Weekends

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Happy Thursday!

I always joke that Professional Bridesmaid is something that will go on my tombstone because I have been in quite a few weddings in the past few years. I love weddings though and being involved in the process is a joy. Last weekend two of my favorite people got married and along with being in their wedding I was also their rehearsal dinner caterer. What a cool cucumber bride to take a chance and let a complete novice with a dream have a huge opportunity.

Needless to say I was a bit of a basket case last week but the rehearsal dinner went off extremely well. I was also able to maintain my Paleo diet through most of my menu which was very nice. Outside of all the meal prepping for the weekend my weekday meals fell a bit by the wayside. Shoutout to Whole Food’s hot and salad bars for one or two visits and a few quick meals I was able to throw together including this incredibly tasty curry! Next time I make it I am subbing shrimp for the chicken but the overall taste was incredible.

Now that I have entered my last week of Paleo with a couple pounds of leftovers I have had to get creative, but hey at least no meal prep necessary! Last night’s dinner was a revelation with pulled pork, vinegar based coleslaw, and an egg. It had that amazing breakfast for dinner feel with the egg and will definitely be repeated.

Amazing Vinegar Based Coleslaw

Can easily use prepackaged “slaw” mix and add bell peppers. Extremely easy scale recipe for bigger crowds.

Ingredients

  • 1 large head cabbage, finely chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 large carrot, grated
  • 1/2 cup sugar
  • 1 cup apple cider vinegar
  • 2/3 cup vegetable oil
  • 2 tablespoons coarse ground dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Combine sugar, vinegar, oil, mustard, salt, and pepper in a small bowl and whisk until the sugar dissolves (heating over low heat will expedite this process) then refrigerate covered for 30 minutes
  2. meanwhile combine cabbage, bell peppers, and carrots in a large bowl and pat dry.
  3. Stir to combine all ingredients and store covered in fridge. Overnight is best.

What are your favorite leftover recipes?

-Katie

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