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 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.
This is exactly what it sounds like. I wanted to see if I could just drink a salad for breakfast – and I’m happy to report, this wasn’t half bad. It’s by no means sweet, but has a nice spice that woke me right up.
Salmon and an aggressive amount of Summer fruit sounds like an odd pairing, but the fat in the fish really works well with the sweetness of the fruit.
gluten-free, paleo, pescatarian
Salmon & Fruits Salad
Salmon steaks – I had 2 pre-portioned steaks and used those
Garlic powder
Sweet paprika powder
Dried oregano
Salt & pepper
Lemon juice
A little oil
I preheat my air fryer to 400c for 3 mins, sprinkled the flesh side of the fish liberally with the spices and lemon juice and placed in the heated basket skin side down. I then hit the fillets with a couple blasts garlic oil and cooked for 4 mins. I de-skinned my fillets to serve.
While the salmon was going, I chucked the salad in a large bowl:
1/2 -1 cup watermelon, cut into bite-sized pieces
20 cherries, pitted and sliced
10-12 strawberries, hulled and quartered
2 nectarines, pitted and chopped
2 tsp each of fresh chopped: mint, cilantro & chives
1 tsp dried dill (fresh would be better but I used what I could find)
I tossed all with a dressing from:
1 Tbsp Dijon mustard
2 tsp fruity vinegar (my current is ume plum)
2 tsp sweetener (my current is coconut syrup)
2 Tbsp olive oil
2 tsp sweet paprika
1 tsp chili powder
Generous cracks salt & pepper
I finished my salad with sprinkles of flaked almond and my current favorite spicy topper – togarishi
Makes 2 big salads but could stretch with more fish
This fresh salad is tangy, herby and makes a great foil for a light Summer protein.
gluten-free, vegetarian, vegan, paleo
Cucumber Herb Salad
1 -2 medium cucumbers, sliced into thin rounds
Sprinkle crushed red pepper flakes
1 Tbsp Dijon mustard
1 small wire or red onion, sliced into thin moons
1-2 Tbsp fresh mint, chopped
2-4 Tbsp fresh parsley, chopped
3-4 Tbsp chives, snipped
2 tsp garlic powder
1-2 Tbsp lime juice
2 Tbsp sesame oil
2 tsp apple cider vinegar
Generous cracks salt & pepper
Combine all ingredients but the cucumber and onions to form a dressing. Toss with the veggies and serve with your favorite protein – or on a thick slab of toasted bread.
This recipe is based on the Turkish dish Ezme, but is here served as a hearty dip for slacker dinner nachos.
I served this dip 1 day slathered on a sub roll to support thinly sliced steak and the next alongside crisped potatoes as a barely-involved nacho-style dinner.
Yum either way.
gluten-free, paleo, vegetarian, vegan
Pepper Relish & Potatoes
2 cloves garlic
1 tsp dried mint
1 small onion, chopped
1/4 cup parsley
10 – 15 cherry tomatoes
1 cubano or Serrano pepper, chopped
2 big green chilis, chopped
1 Tbsp tomato paste
Juice of 1/2 a lemon
1 Tbsp pomegranate molasses
Big pinch red pepper flakes
1/2 tsp sumac or lemon powder
2 Tbsp olive oil
Salt & pepper
Small new potatoes
Spray garlic oil
Your favorite seasoning (I used Tony Sachery’s Cajun)
Preheat your air fryer to 400F for 3 mins.
Slice your potatoes into thick slices. Chuck into the pre-heated air fryer basket & spray with a couple hits garlic oil. Shake a generous portion of Cajun seasoning over top. Shake & repeat.
Air fry, shaking a few times, 20-ish minutes or until browned + crisped to your liking.
While the potatoes work, add the rest of the ingredients to your food processor.
Whiz until just a little chunky. Taste and add salt & pepper to taste.
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