I’ve been a little MIA lately and a little down. My husband and I went to Punta Cana for our first anniversary and lets just say, it was a little windy. We had a few nice days but then got locked in our room for about 24 hours. While we were locked up, I drank lots of champagne and had to eat white bread, chips, and apples which were our “rations” for the duration of the storm. So as you know, bread is not keto and it may not be vegan. I definitely had a couple off days and I felt awful after. I couldn’t work out or eat what I normally would eat for a week but it was vacation and an all-inclusive so what was I supposed to do! Here’s a little bit of the damage we saw after Hurricane Maria. We were luckily out of the path and only got a category 3 storm instead of the devastation that hit Puerto Rico. That poor island was destroyed and I was worried about eating white bread, so I felt even worse.
So anyways! I was very happy to come home safe and sound. I needed to do a major detox post-vacation but sunday we had a slice of the top of our wedding cake so that was pushed back. It’s all about balance right? I started intermittent fasting to try and kick-start ketosis again. I ate that cake at 2pm Sunday and went until 12pm the next day. It wasn’t that bad actually! I fasted again from 6pm Monday to about 1230pm Tuesday and stopped eating Tuesday at 730. I probably could have gone a whole day without eating honestly but I went back to bootcamp and needed some food in my stomach.
I made this amazing recipe Sunday based off Meat Free Keto’s Crack Slaw. Her coleslaw is literally crack, I have to dedicate an entire head of cabbage to it! I wanted to see if I could make a variation of it with jackfruit and without macadamia nuts (I didn’t have them on hand). I started the recipe by preheating the oven to about 350 and then heating up a skillet with vegetable broth and adding the jackfruit. I used one can of jackfruit in brine from Trader Joes. I would have used two but I only had one on hand. I drained the can and added the jackfruit to the vegetable broth. I simmered the jackfruit until it absorbed all the broth. While it was simmering, I tried to shred it as much as possible in the sauce pan but you can do it after its done. I added a little liquid smoke, siracha, sesame oil, soy sauce, vinegar, and garlic to the jackfruit. Once it was all absorbed and shredded, I baked the jackfruit in the oven for about 20 minutes.
While the jackfruit was baking, I cut up the cabbage. I did about 1/2 a head of green cabbage. I heated a large skillet with some sesame oil and added the cabbage. I added the rest of the siracha, vinegar, soy sauce, and garlic. I used powdered garlic but fresh garlic would be better.
After the cabbage softened, I added 2 tbsp of hemp hearts for added crunch. Once the jackfruit was baked, I added it to the cabbage and mixed it up. You can serve it immediately or let it chill! I added a little extra Siracha and hemp hearts to top off my serving.
This coleslaw is crunchy, spicy, and addicting! I loved the addition of jackfruit to give it a little meatier of a texture. The macadamia nuts would be a great addition as well.
I hope you enjoy it!