I’m sorry I lied… I promised this recipe yesterday, but I got sidetracked and it never found its way onto the internet. It may be a day late, but that doesn’t mean it’s any less delicious. Crunchy cabbage and carrot in a sweet and tangy dressing, this coleslaw makes the perfect side for almost any meal.

Tangy Honey Coleslaw

Ingredients

• 1/2 head cabbage
• 1 large carrot
• 1 cup mayonnaise
• 1/8 cup apple cider vinegar
• 1/8 cup honey
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Directions

1. Shred cabbage and carrot and set aside.
2. Mix together all the remaining ingredients until uniform, and stir in cabbage and carrot mixture.
3. Refrigerate for 24 hours before serving to let flavours come together.

Using honey instead of white sugar really makes a difference, so I wouldn’t recommend just using sugar! Letting it sit for 24 hours also makes a huge difference for the flavour. You can eat it immediately, but it tastes so much better the next day! You could also add in other types of veggies, like radicchio, to add more colour if you wanted to brighten things up. This batch didn’t even last a week, which says something for the girl that isn’t so fond of leftovers.

So sink your fork in and take a bite!

Lying on the couch icing my swollen face and looking pathetic. Being in a program where I’m perpetually in classes or working made it really difficult to schedule any kind of procedure with a recovery period, but after months of waiting and rescheduling, on Monday I was finally able to get a dental surgery (gingival graft) that I’ve been needing for a looong time. I’m really glad I was finally able to get it done, but I think I’ll be even more glad when everything’s all healed up and I don’t have a protective piece of pink putty over the bottom half of my teeth.

Although I haven’t had too much pain and the only area badly affected is my lower front teeth, it still makes eating a little difficult. Surprisingly it’s not the firmness of food that’s as much of a problem as the size – anything that’s really large or needs to be bit into smaller pieces is out. So sandwiches, pizza, long pasta, popsicles… all no-goes.

I had a gift card for Fiddleheads (a local health food store) from last Christmas, so I’ve been using it to get smoothies for breakfast. This one of called “The Fiddlehead” and is made with rice milk, banana, frozen yogurt, proteins+, greens+, pistachios and coffee beans.

Quick and easy-to-eat lunches like pear and old cheddar are also surprisingly easy to eat. It’s not as pretty when everything is cut up into tiny cubes, but it still tastes the same!

Dinner has mostly been soup, but after two days of this I was ready for something I could chew at least a little. After 6 hours in a slow cooker, the pork was more than soft enough to handle, and the coleslaw (recipe coming tomorrow!) was also in small enough pieces that it wasn’t too much of a hassle. Unfortunately the corn muffins were really dry and hard to eat, even broken into little pieces. I used a recipe I found online that got great reviews, but I must have done something wrong because they were like little bricks. I guess you can’t win them all!

And chocolate mousse for a typical dessert. I would say ice cream as well, but that hasn’t really been restricted to dessert – more of a “whenever I want to eat something easy” snack, haha.

After three days the swelling has gone down substantially and I’m almost ready to venture into public again, but even so I think a few days of rest at home have been good after weeks of no sleep and high stress. Onwards and upwards from here!