Paleo Pesto Kale Salad - delicious kale salad with lots of veggies and a paleo (and vegan!) pesto. Prep ahead for lunches and top with an egg or roasted chicken for a complete meal!


Yes, this is going to be a cookbook review for a vegan cookbook, The Edgy Veg.

And I know I’m not vegan but I love a vegan cookbook because a lot of the recipes (if you skip the processed ingredients) end up being paleo. Like this kale salad. Totally paleo, full of good stuff, and delicious as is if you are a vegan or, if you’re like me, perfect with a poached egg or a roasted chicken thigh on top.

So last Christmas break, my kids went to our hometown with their dad for, like, 3 weeks. And I didn’t know what to do with myself. So I ended up binge watching just about every video on The Edgy Veg’s youtube channel. Talked a friend into driving me to Whole Foods in Austin (I had no windows on my Jeep and it was very very very cold) and bought a ton of vegan ingredients and then we made, like, 7 recipes from their channel.

Click for the full recipe


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WinWithTonysPizza #CollectiveBias

Cashew Chicken Chopped Salad – chicken, veggies, mandarin oranges, and cashews tossed in a sweet and sour dressing! My kids LOVE this salad!

Cashew Chicken Chopped Salad - chicken, veggies, mandarin oranges, and cashews tossed in a sweet and sour dressing! My kids LOVE this salad!


I know yesterday I said that I had a monkey bread coming today but I forgot that I wanted to talk about pizza first! So monkey bread Thursday!

And let’s be real, pizza is every bit as exciting as monkey bread.


Was your high school football team good?

Because mine wasn’t.

In 4 years, we won 1 game.


I mean, the bleachers were always packed and we were so excited for the game every single week, but man, we were terrible.

Curious: if you still live in your hometown, do your kids go to your high school? Do you go to football games with them?

If I still lived in Mobile, I’d totally want my kids to go to Baker and I’d definitely be the obnoxious parent at all the games, even if they are still terrible.

Click for the full recipe


After years of hearing me talk about my weekly Chinese order, I have bad news for you.

I’m over Chinese.

It’s a sad moment because I have been obsessed with our local place’s cashew chicken since my husband’s last deployment.

I keep trying to talk myself back into loving it and actually went to my other Chinese food love, Panda Express (and took a work call while in the drive-thru because I keep things classy) the other day and it was just so blah. 

And now I’ve convinced myself that if I just go to PF Changs, I’ll be back in love with Chinese food and my life will return to normal.

(Normal = being able to acquire bad-for-you food without leaving your house)

I don’t know what’s wrong with me.

This Slow Cooker Cashew Chicken is less like the veggie-filled cashew chicken I love and more like the sweet and sour chicken that my kids love. All three of my boys loved it and argued over leftovers the next day.

It’s a really simple recipe and odds are, you have most of the ingredients on hand. If you are a sweet and sour person when it comes to Chinese food, you’ll probably dig it!

Two years ago: Orange Beef and Broccoli
Three years ago: Baked Seasoned Potato Wedges
Five years ago: Baked Brie

Slow Cooker Cashew Chicken


1 pound boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup all purpose flour
1/2 tsp black pepper
1 tablespoon canola oil
1/2 cup soy sauce
2 tablespoons rice wine vinegar
4 tablespoons ketchup
2 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes
1/2 cup cashews


  1. Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
  3. Place chicken in slow cooker.
  4. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  5. Cook on low 4 - 5 hours. Add cashews and stir. Serve over rice.


I don’t have a football snack for you this week because, believe it or not, I didn’t make anything this weekend! My husband went to the grocery store on Saturday before the games started and came home with a ton of ribs so there was no point in making what I had planned. And then the same thing happened yesterday except with hot dogs. So yeah, I guess I’m saving my planned snack for next week!

I’ll share these lettuce wraps instead which works out since I’m really, really, really excited about them. So excited that I’m planning on making them again tomorrow night but throwing in zucchini, water chestnuts, carrots, and mushrooms. Mmhmm.

If you haven’t tried lettuce wraps yet, you absolutely must! My kids love them, my paleo husband loves them, and I am kind of obsessed with them. There are millions of ways to make them – change up the meat, veggies, nuts, whatever! But this version is definitely my favorite right now. There’s just something so amazing about the cashews.

One year ago: Mississippi Roast
Two years ago: Spicy Bacon Ranch Pasta
Three years ago: Pumpkin Spice Granola

Cashew Chicken Lettuce Wraps

adapted from She Wears Many Hats


For the sauce:
6 tablespoons soy sauce
3 tablespoon rice vinegar
2 tablespoon brown sugar
1/2 teaspoon ground red pepper
¼ teaspoon ground ginger
1 teaspoon sesame oil
For the wraps:
1 head lettuce, leaves gently removed
1 1/2 pounds boneless, skinless chicken breasts, diced
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1/2 cup cashews


    For the sauce:
  1. Mix all stir fry sauce ingredients making sure to dissolve brown sugar. Set aside.
  2. For the chicken:
  3. Heat olive oil in pan over medium heat. Add diced chicken and stir fry until cooked through. Do this in batches if your pan is not large enough. Remove chicken from oil. Add onions and cook until soft; add garlic and cook until 30 seconds. Add sauce, browned chicken, and cashews. Cover and let simmer over low heat for about 5 minutes until sauce has reduced and cashews have softened up.
  4. To serve, spoon chicken mixture into lettuce leaves.