Cute but not yet comfortable enough for 30 block walks.
August 17, 2013
Cute but not yet comfortable enough for 30 block walks.
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)
Yum. Yuuuuummmmmmmm. Y-U-M. This salad is frickin delicious. On a random Tuesday, I was craving grilled peaches but was too lazy to bust out the grill for a quick lunch, so tossed some peaches along with some cheater roasted chicken from Trader Joe’s and this dish was born. Peaches + heat is a match made in heaven. Why have I been eating them straight all these years?! (oh yeah, because peach juice running down your chin is one of summer’s great touchstones)
Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)
1 breast roasted chicken (or about a fourth of a package pre-roasted olive oil & black pepper sliced roasted chicken from Trader Joe’s)
1 peach
1 tsp. fat of choice (I’ve used both pork fat and coconut oil, and I must say the pork fat was a touch better here. big shocker)
1 c. (or about a third of a pint) grape or cherry tomatoes
A hand full dry toasted pecans
1 scallion
A few leaves fresh mint
A few leaves fresh basil
Juice of half a lime
1 Tbsp. grapeseed oil
2 tsp. Whole30 sriracha (aka: food of the gods)
Big fat finishing salt
Cut your peaches and chicken into bite-sized pieces while you’re waiting for a medium pan over medium high to reach temperature. Add a teaspoon fat of choice to the pan and follow with the peaches. Sautee, stirring a minute or two and add the chicken. Continue cooking, stirring every minute or two to prevent too much burning until the peaches are caramelized and everything smells heavenly.
While your peaches + chicken are doing their thing, slice the scallions and herbs thin and add to a large bowl with the pecans. Slice the tomatoes in half and add to the bowl.
In a separate small bowl, whisk together the sriracha, grapeseed oil and lime juice.
When the chicken & peaches are done, add to the large bowl. Toss with the dressing and finish with a sprinkle of big fat salt.
Serves 1 for lunch – there may be growling.
Whole30 – Day 16
Today was a catch up day after a week of making something new and novel for each meal decadence. Friday is traditionally ‘date night’, but since my perma-date was out galavanting with my brother and his perma-date tonight, I stayed in and used up some fridge odds and ends. I know, I live life on the edge.
Breakfast
My favorite green smoothie, minus the banana.
Lunch
Leftover spicy crab cakes with kiwi-pineapple salsa & sriracha aioli + leftover roasted garlic mashed cauliflower. It maybe wasn’t the most cohesive lunch, but it cleared out 3 whole tupperware containers from the fridge, so: bonus.
Dinner
I’m calling this ‘pizza burger’. 1/2 lb. grass fed beef burger patty with a portobello mushroom “bun” sprinkled in shichimi togarashi (Japanese seven spice mix) and some of that quickie tomato sauce from Thursday’s lunch. Holy crap this was good. Per meal expensive, but yummmmm. Now if only I could have had a nice glass of wine to go with it ….
August 16, 2013
It’s like they knew, back in 1941, that I’d come along and like my well-balanced initials. 😉
Whole30 – Day 15
Another seafood filled day – plus a super quick dish of meatballs & marinara.
Breakfast
My favorite green smoothie, minus the banana.
Lunch
30 minute (!) marinara & grass fed beef meatballs. Recipe to come. Hearty, comforting and fantastic.
Dinner
Shrimp burger with sriracha aioli and sautéed broccolini. Light and delicious.
Snack
1 ounce plain almonds.
August 15, 2013
Pajama love.
Whole30 – Day 14
Surf & turf day. Yum.
Breakfast
My favorite green smoothie, minus the banana.
Lunch
Arugula salad with roast carnitas pork from last week, half a mango dusted in chili powder, and some of the parsley/lemon/fish sauce sauce from last night. And Whole30 sriracha. Yum. And now that I’m just about out of pork, I’m bummed that I have no more. Seriously delicious.
Dinner
Spicy crab cakes with chipotle aioli, pineapple kiwi salsa and Broccolini. Recipe coming soon for this. It was excellent.
Snack
The rest of the carnitas, because I needed more protein to hit my nutrient goal for the day.
August 14, 2013
Da-da-da-DA-DA, Da-da-da-DA-DA …
Red Baron labbit joining up with the pegacorn squadron to do his part and clear the office skies.
Whole30 – Day 13
Yummmmmmmm … seafood overload.
Breakfast
My favorite green smoothie, minus the banana.
Lunch
Arugula salad with sautéed shrimp, chili powder dusted mango and a creamy avocado dressing made with coconut water and lime juice. Light and tasty.
Snack
1 ounce plain almonds.
Dinner
Pan seared salmon filet with mushrooms sautéed in grass fed butter & coconut oil and a zesty sauce (blend until emulsified: 1/4 c. parsley, 2 Tbsp. tarragon, 4 tsp. Red Boat fish sauce, 6 Tbsp. grapeseed oil, 2 cloves garlic, juice & zest of half a lemon and sprinkle of salt). Yum.
August 13, 2013
New friend for the growing menagerie in front of the TV. This raises the question, who would win in a fight between Venom & a T-Rex?
