Happy Cinco de Mayo, everyone!  We celebrated early this year, since Mondays are workout nights in our house.  While we were at the butcher shop on Saturday, we picked up an awesome looking flank steak to make carne asada.  It came out great!  Super tender and great flavor from the marinade I threw together.  We paired up the carne asada with Mexican cauliflower rice, and some grilled bell peppers and onions.  I whipped up some guacamole and shoveled it into our mouths with some sweet potato chips.  Delish!  To top it all off, we had some fresh margaritas.  Great way to end a very rainy day in the northwest.  Seriously.  So much rain. 
Are you cooking up something special for Cinco de Mayo?
Cinco de Mayo Celebration for Two!
Feel free to hop on down to the bottom if you’re looking for that recipe!
Well friends, I thought I’d share a bit of what’s been going on with me these days.  Life has been a bit unpredictable lately.  I have been dealing with some monster abdominal pain for about a month.  It actually started over a year ago, but had faded in and out over that time.  Numerous doctor visits and scans, and we thought we had an answer, but it turns out that wasn’t the case.  It came back last month with a vengeance.  So once again, back to the drawing board to hopefully figure out what could possibly be causing all this pain.  It’s been rough.  I’ve missed work, I’ve had to cancel plans, and frankly I feel like I haven’t accomplished much of anything.  I’m happy for the times when I’m not in pain, but I am always on guard for when it might rear its ugly head again.  I think we’re getting closer to finding the cause, but I need to wait patiently for word from my doctor. 
It’s frustrating when you feel like you’re doing everything right, and yet these problems still come up.  Instead of focusing on what’s going wrong, I’m trying to remember the progress I’ve made in other areas of my health.  I have reduced my medication for my rheumatoid arthritis and, in general, I have more energy than I ever used to.  I’m actually amazed by how much I can accomplish in a day now, compared to my former life.
This is just a bump in the road, and I know I’ll get through it, just like I’ve gotten through everything else I’ve faced.  I’m ready to do what needs to be done to get back on track.  If I need to restrict the foods I eat, so be it.  I know I will get those creative juices flowing again, and it won’t feel like a restriction anymore. 
When I’m feeling well enough, I’m still getting in the kitchen to work on new recipes.  With my recent low energy though, I’m spending more time resting than cooking.  If you don’t hear a lot from me in the near future, just know I’m still here.  I’m thinking about all of you that visit here every week, and I’ll be back as soon as I can.  I love doing this, and I want to keep sharing with you all.  Sometimes the things you want to do, get overruled by the things you have to do.  Right now what I have to do might look more like rest, work (that “real” job) and doctor’s appointments,  rather than spending a lot of time in the kitchen.  If only I could cook from the couch…
With all that said, and sorry that was pretty wordy, I did get a chance to step in the kitchen and create something new this week.  Summer is just around the corner, and BBQing is getting into full swing (if it would just stop raining!!).  Having an easy salad or side dish to take to your next BBQ is always a must.  This dish goes together perfectly the day before.  Give it time, and the flavors get more and more intense!

Asian Chicken Slaw

Course: Salad
Author: Suzie Bauer


  • 2 chicken breast halves skinless
  • 1 1/2 cups broth (water or combination of both)
  • 1/2 head of green cabbage thinly sliced
  • 1/2 head red cabbage thinly sliced
  • 1 carrot cut into matchsticks
  • 6 tbsp apple cider vinegar
  • 6 tbsp coconut aminos
  • 4 drops fish sauce
  • 2 tsp avocado oil
  • 2 tbsp almond butter
  • 1 clove garlic
  • 1 inch fresh ginger root
  • 1/2 tsp sea salt


  • Place the chicken in the bottom of your slow cooker and cover with broth. Cook on high for 2 hours, or low for 4 hours. Chicken is ready when it reaches an internal temperature of 165 degrees F.
  • When the chicken is done, use two forks to pull the chicken apart. Place the pulled chicken in the fridge to let cool.
  • In a large bowl, add the green cabbage, red cabbage, carrots, and cooled chicken, and stir to combine.
  • In a food processor or blender, combine the remaining ingredients and pulse until well combined.
  • Pour the mixture over the vegetables and chicken and toss to coat evenly.
  • Cover and store in the fridge for at least one hour. I recommend to let it sit overnight to really get the flavors intensified.