This quick salad makes use of some batch cooked eggplant and deli rotisserie chicken for a light meal that comes together in a flash.
gluten-free, paleo, low carb
Green Tomato Salad
4 oz rotisserie chicken
1 green tomato
5 sundried tomato halves (or roasted red pepper pieces)
1/2 c sautéed eggplant cubes
Squeeze lemon juice
Flake salt & pepper
Warm the chicken & eggplant. While that heats, chop the tomatoes (both kinds). Add to the eggplant chicken, dress with a squeeze of lemon, a sprinkle of salt and a few cracks black pepper and serve.
It’s been a minute, hasn’t it? I’ve been wholly uninspired in the kitchen lately, opting for simple meals from batch-cooked protein + veg – or relying much too heavily on grab-n-go dinners.
Hoping brain is turning a corner there.
This was a quick & tasty lunch I batch prepped on Monday and had a couple times this week. Simple, fresh tasting and quick.
gluten-free, paleo
Dilly Bacon & Eggs Potato Salad
1/2 (ish) cup roasted mixed potatoes
2 hard boiled eggs
2 slices bacon
1-2 Tbsp mayo
Generous squeeze lemon
2 Tbsp chopped dill
Add the potatoes to a bowl. Chop the bacon and add. Reheat. While that is working, chop the dill and eggs.
Add the dill & eggs to the potato mixture and stir. Add the mayo and a generous squeeze lemon and stir again to combine well.
This is a killer low carb bowl of Summery sushi-esque goodness.
gluten-free, paleo, low-carb, keto, pescatarian
Green Bowl of (Salmon) Power
1 salmon fillet, boned and skinned
1 Tbsp soy sauce or coconut aminos
1 Tbsp sesame oil
1 Tbsp garlic powder
2 tsp black pepper
Cucumber, chopped – measure with your heart
1/2 avocado
2 Tbsp basil, chopped
1 scallion, chopped
1 Tbsp pickled ginger, chopped
Spicy mayo
Togarishi
Sesame seeds
Preheat your air fryer to 400C.
In a small bowl, combine the soy sauce, sesame oil, garlic powder and black pepper.
Cut the salmon into bite-sized pieces and add to the sauce. Coat well.
Add the salmon to the preheated air fryer and set for 4 mins. Cook, shaking a couple times.
While the salmon is working, chop the cucumber, avocado, scallions and ginger. Add to a bowl. Add the salmon and top with the spicy mayo, togarishi and sesame seeds.
This isn’t keto (if you want keto, check this recipe), but it is relatively low in carbs. Like my other recipe, this is just a riff on pad Thai, but it’s glorious.
gluten-free, low-carb, pescatarian
Lower Carb Pad Thai
1 package shirataki noodles
3 Tbsp brown sugar
2 Tbsp tamarind paste or pomegranate molasses
2 Tbsp fish sauce (Red Boat is gf!)
3 Tbsp lime juice
2 Tbsp soy sauce or coconut aminos
4 cloves garlic, minced
2 tsp ground ginger
1 scallion, sliced
1/4 c cilantro, chopped
2 – 3 Tbsp basil, chopped
2 eggs
Shrimp – use your heart and wallet
Red pepper flakes
Big hand peanuts
First, prep your sauce by mixing the sugar, tamarind or pomegranate, fish sauce, lime juice, soy sauce and ground ginger. Set aside.
Next, rinse your noodles and set aside.
Grab your proteins and set aside.
Mince the ginger; set aside.
Chop the scallions, cilantro and basil – set aside.
Add 1 Tbsp sesame oil to a large pan over medium-high heat.
Heat till shimmering, then add the rinsed noodles. Stir fry 1 minute.
Add the eggs. Let sit 1-2 minutes or until mostly cooked; stir into ribbons.
Add the garlic and shrimp and stir-fry until the shrimp is cooked 3/4 of the way through.
Add the sauce. Stir fry until the liquid is boiled off by at least 2/3.
Add the cilantro and basil and stir.
Top with a big hand peanuts and sprinkle with red pepper flakes.
This is another odd combo that just works. Cardamom & mango isn’t totally unfamiliar to me, but the addition of semi-aggressive lime just brings this smoothie over the top. And the addition here of orange veggies makes it really pretty to look at, too.
Gastography 