Broccoli is one of the most nutritious vegetables, providing vitamin C, potassium, B vitamins (including folate)—even some calcium and iron.
Ounce for ounce, the florets and stalks deliver approximately equal amounts of these nutrients.  Broccoli and other cruciferous vegetables contain sulforaphane and other compounds that may help protect against certain cancers. The florets have a slightly higher concentration of protective phytochemicals, beta carotene and other carotenoids as well as sulforaphane. The stalks, on the other hand, have more fiber. When sulforaphane enters your blood stream, it triggers release in your cells of a protein called Nrf2. This protein can activate over 200 genes. They include genes that make antioxidants, enzymes to metabolize toxins, proteins to flush out heavy metals, and factors that help tumor suppression, among other important health-promoting functions.  A diet of three to five servings per week of brassica vegetables is sufficient to decrease the risk of cancer development by 30%–40%. (1)

But did you know if you have hypothyroidism, or a family history of it, cruciferous vegetables when eaten raw may contribute to an iodine deficiency because of the goitrogenic substances in these vegetables?  If you are already low in iodine or selenium it may be beneficial to always cook these vegetables and avoid the raw slaw.  On the other hand those with auto-immune thyroid (Hashimotos) may benefit from some of these compounds as sometimes an excess of iodine is causing the auto-immune reaction.  Bottom line?  Eat a varied diet, lots of different fruits and veggies, raw and cooked, and don’t over eat kale and broccoli raw (this includes juicing) if you have a thyroid issue. Cris Kresser one of my favorite researchers has written a whole series on thyroid here if you would like to learn more or read some of the studies he has cited.

I buy the bagged organic broccoli slaw from Trader Joes which also includes some shredded carrot.  It’s so versatile and can be pulsed and cooked to make faux rice, can be used in noodle soup, as a base for pasta sauce or in a delicious slaw like this one.  If you know me you know I love spice,if you don’t love it, just leave out the Siracha sauce and you will still have a delicious asian slaw.  To be true paleo use white or apple cider vinegar instead of the rice vinegar.  This is a great topping for fish tacos, or as a side with grilled meat.  Let it sit for a little before serving so the flavors blend together.  Enjoy!  Click here if you are looking for more great slaw recipes.

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Curried Egg or Chicken Salad

• CourseMain Dish, Salad

Servings2-3 people

Prep Time10 minutes

Ingredients

• 6 hard boiled eggsdiced
• 1/2 limejuiced
• 1-2tsp curry powder
• 1tsp mustard
• 1-2Tbsp mayo or greek yogurt
• 1/2 diced apple
• handful of golden raisins
• 1/2 red oniondiced
• 1stalk celery
• handful of cilantro(optional)
• salt and pepper
• dash of cayenne(optional)

Instructions

1. Mix lime juice, mayo, mustard, curry powder, salt, pepper and cayenne
2. Add chopped egg, diced apple, raisins, celery and cilantro and mix well.
3. Serve on a salad, sandwich, wrap or lettuce wrap. Keeps well in the fridge for a few days!

Recipe Notes

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Want to know my favorite way to make chicken breasts?  Cut them in half, pound them, dredge in olive oil and generously (and I mean generously) season with salt, pepper, onion powder and garlic powder and grill.  So simple and no marination necessary.  When we have good food in the fridge we will eat it!  When we have nothing in the fridge we eat easy processed crap!

This is one of my favorite things to do with leftover chicken because it involves Franks Red Hot sauce the mother of all sauces!  And guess what? There is no crap in it, it has 4 ingredients!  I served this in a lettuce leaf, because lettuce leaves look pretty in pictures and they are crunchy and don’t take away the delicious flavors of the chicken salad (like bread) but but all means put this in a wrap or bread or just eat it out of the bowl!

Buffalo Chicken Salad Lettuce Wraps

• CourseSalad

Servings4 people

Prep Time10 minutes

Ingredients

• 3-4 chopped chicken breasts
• 1-2 Tbsp mayo or greek yogurtI used siracha mayo!
• 2-3 Tbsp Franks Red HotI add more on top at the end!
• 1-2chopped celery stalks
• 1/2chopped red onion
• sea salt
• pepper
• garlic powder
• onion powder

Instructions

1. Chop up your chicken. Use leftovers or boil or grill breasts, use a rotisserie chicken, hell used canned chicken just find some chicken!
2. Add your mayo, Franks sauce, and chopped veggies. Season with salt, pepper, onion and garlic powder
3. Serve along side some chopped veggies, add some sliced avocado in a lettuce leaf or wrap. Next time I might add a little chopped pickle!

Recipe Notes

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Someone made an appetizer at a party I was recently at with watermelon, feta and mint on a toothpick.  I was so blown away by the flavor combination I decided to try it as a salad.  This is the result.  You can slice the onion, but when spiralized it makes it so fun and a great presentation!  Happy Summer!

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