Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts

Friday, September 20, 2013

Paleo fast food?

When I'm doing a Whole30 I'll rarely eat out at restaurants.  However, I'm not doing a Whole30, but I was so pleasantly surprised to find out that our favourite burger place, Five Guys, who locally sources their beef and veg, are willing to serve patties salad style.


If they have enough lettuce, they'll even lettuce wrap your burger for you.  This was so delicious.  I had a 'bacon burger' with lettuce and tomatoes.  If I had've known that it would've been served as a salad, I would've loaded up on a ton more veggies!




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Sunday, September 1, 2013

Recipe - Asian Slaw

This is a really easy salad to throw together, that gets better as it ages.  You could also use a mix of green and purple cabbage to make a really pretty slaw.

You'll need:
Half a Cabbage, shredded
3 Carrots, peeled and shredded
1 Partly Ripe Mango, juliened

For the dressing:
3 Tbsp unseasoned Rice Vinegar
1 Tbsp Toasted Sesame Oil
1 Tbsp Coconut Aminos
Juice of 1/2 Lime

I didn't have any on hand, but you can toast some sesame seeds and sprinkle on top.



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Thursday, August 22, 2013

Recipe - Lime Cumin Paleo Salad Dressing

Here is another simple salad dressing that we use all of the time.

Lime Cumin Paleo Salad Dressing

Combine

1/4 cup of Mayonnaise
Juice of half a lime
1 minced or grated garlic clove
1/2 tsp salt
1/2 tsp cumin

We will also add in fresh herbs like oregano, thyme, or chives if we have any in the house.

It will keep well in the fridge for a couple of days and really seems to mellow out nicely after a day.



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Wednesday, August 21, 2013

Recipe - Paleo Caesar Salad Dressing

Most caesar dressings are loaded with cheese. This is a long time family recipe that just required a few tweaks to make it Paleo and good for a Whole30.

This will make enough for a few salads.

Paleo Caesar Salad Dressing


1 Lemon
5 Garlic Cloves
1 heaping Tablespoon of Dijon
1 tsp of salt
1 tbsp of Black Pepper
3 Anchovy Filets or a large squeeze of anchovy paste
Olive Oil


I make mine in the blender but you could use a food processor or large salad bowl if you've got big muscles. If making in a salad bowl, mince the garlic and anchovy filets.

Add all ingredients except oil to large blender and blend on low-medium speed until smooth. Add in 1/4 cup of oil and blend on medium. Slowly add (drizzle in) another 1/3 cup to 1/2 cup of olive oil until the dressing begins to thicken.

Dress romaine to your liking and save the rest in an air tight container.

The great thing about this dressing is that it's always a little different; sometimes it's lemony, sometimes it's garlicky, sometimes anchovy. Adjust the lemon, garlic, and anchovy to your liking. Mellow it out if needed by adding in some mayonnaise.


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Monday, August 12, 2013

Recipe - Our Simple Paleo Salad Dressing

We've been using this recipe for years and were happy to know that it's both paleo and good for a Whole30. We've got another favourite paleo and Whole30 salad dressing that you'll see in the upcoming weeks.

Simple Paleo Vinaigrette Dressing
Makes 16oz or 500mL

2-4 Large Garlic Cloves Diced
1 Heaping Tbsp of Dijon Mustard
Large pinch of salt
1 Tbsp of Black Pepper

Fill container 1/4 to 1/3 third with red wine vinegar depending how acidic you like your dressing.      

Chris prefers Balsamic vinegar. Fill to near the top with Extra Virgin Olive Oil

Leave enough room in the container so you can give a big shake. It's good the day of but much better after a few days in the fridge to mellow out. Let warm up for 15 minutes before you need it and give a big shake to distribute the garlic.


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Sunday, August 11, 2013

Whole30 Day by Day. Day 3






We all started out the day with a two egg omelette filled with a ton of shitake, oyster and cremini mushrooms.  Local cantaloupe on the side.  So sweet and delicious.

















Lunch was leftover salmon cakes with mixed greens.  The greens were topped with a really delicious red wine vinaigrette that we make and some sliced green olives.  Chris topped the salmon burgers with bayonnaise.  We also chowed down on some watermelon.  Too delicious for photos!



And for dinner, grilled flank steak with cumin-coriander mashed cauliflower and grilled tomatoes.  Grilling the tomatoes really brings out the sweetness.

A really lovely end to the weekend.  I'm looking forward to hunkering down with a big cup of herbal tea and watching Dexter and Breaking Bad.


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Day 2 Here
Day 4 Here

Wednesday, March 6, 2013

Shredded Beet and Carrot Salad

I love greens, but once in a while I need something different.  I pulled out one of my favorite cookbooks, Everyday Food: Great food fast, for inspiration and found a recipe for beet and carrot salad.  With a handful of tweaks, omitting sweeteners and such, this salad was born.  And I love it. And it gets better with time.  Try it.  Just remember that you ate beets so you don't end up visiting me in the ER the following day thinking you're bleeding internally.  It's truly appreciated.

Image

1/4 cup Lemon Juice (would be great with orange juice as well)

1 Tbsp extra-virgin olive oil

3/4 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground cinnamon

1/8 tsp cayenne pepper

1 tsp salt

1 pound raw beets, peeled

2 carrots, peeled

1/3 cup torn cilantro (or parsley, if you're a cilantro hater)

1. Whisk together the first seven ingredients.  Or toss them into a mason jar and shake if you're lazy like me.

2. Shred the carrots and beets.  Save yourself hours of your life and use a food processor. You can thank me later for this tip.

3.  Add the beets, carrots and dressing to a bowl and toss.  Add the cilantro.  Enjoy!

And seriously, please remember you ate beets.  Don't panic. Your poo will be dark. This is normal.