Hello, adventure; hello, India 🇮🇳!
May 5, 2018
Hello, adventure; hello, India 🇮🇳!
May 4, 2018
Packing!
Southabic Summer Fridge Salad
Southabic? What’s a Southabic?
I was craving Southern-style tomato/cucumber/onion/vinegar salad, had a bunch of local tomatoes and cucumbers, and have a lot of Arabic-style spices on hand (plus: I have a whole literal drink cup full of pomegranate arils I have to use up before they go bad) – so, this salad was born.
And it was so freaking delicious I ate it for two dinners in a row with ground beef mixed in as a protein.
gluten-free, paleo, vegetarian, vegan, keto
Southabic Summer Fridge Salad
2 medium tomatoes
2 – 4 cucumbers (I used Arabic cucumbers, which are smaller than the American or English varieties, with less large seeds)
1/4 red onion
1 clove garlic
1 slack hand full dill
1 slack hand full parsley
Red chili pepper
1/4 c. sliced green olives
2 Tbsp. olive oil
Sprinkle (about 1 Tbsp.) apple cider vinegar
Salt & pepper
Madras curry (or your favorite curry, really, I just went for the most generic)
Cumin powder
Optional garnishes: chopped pistachios and pomegranate arils
Optional bulk proteins: ground beef or rotisserie chicken
To prepare the salad, chop the cucumber and tomato and add to a large bowl. Mince the onion, dill, parsley, chili and garlic and add to the bowl. Add the olives.
Drizzle the olive oil over top. Sprinkle the vinegar and spices (I’d say I used about a teaspoon of curry and half a teaspoon cumin all told), and hit with salt & pepper.
Toss to combine and stick in the fridge a couple hours to let the flavors marry.
Serves 2 for dinner when bulked up by a protein
May 3, 2018
Well, it *was* a nice day … then the sand rolled in.
May 2, 2018
May 1, 2018
April 30, 2018
April 29, 2018
Planning
Cauliflower Bowl with Lime Miso Sauce
This recipe was inspired by a really timely blog post in my inbox from Simply Recipes derailing a hand full of sauces she makes when bulk cooking meals for the week. This sauce is a riff on one of those and takes a simple roasted veg & rotisserie chicken bowl and elevates it to something special.
gluten-free, keto, vegan and vegetarian with substitutions
Cauliflower Bowl with Lime Miso Sauce
Fresh or frozen cauliflower or broccoli florets
Fat of choice
Salt & pepper
Rotisserie chicken (optional)
Pomegranate arils (optional)
Pepitas (optional)
For the sauce
1/2 cup tahini
2 Tbsp white or yellow miso
1 Tbsp honey or a few drops stevia
2 tsp sriracha
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 clove garlic
1/4 cup lime juice
2 Tbsp water (or more)
Roast the brassica by placing the frozen florets on a baking sheet, drizzling with fat, and sprinkling with salt and pepper. Bake 25 – 35 minutes or until as browned as you like.
To make the sauce, combine all ingredients in a blender and add water until you have a thick and creamy dressing.
To serve, toss the cauliflower with a hand full of shredded rotisserie chicken per person in a large pan over medium-high heat with a teaspoon of oil. Cool until heated through and beginning to caramelize. Add a couple Tablespoons sauce and toss.
To serve, top with a hand full of pomegranate arils + a slack hand pepitas.
The sauce makes enough for 2 servings
April 28, 2018
Vitamin Sea with mah 👻
Gastography 