If there’s one thing I’ve learned in my culinary adventures, it’s this…. Food should be real. This is your body and the last time I checked, you only get one – so love it and treat it right by nourishing it with natural and nutritious foods. Next time, read the label of your next boxed meal and let me know if you can explain what each and every ingredient is and how it’s produced. When you cook with real food, the ingredients are simple. Zucchini pasta is made out of, well, zucchini. Mashed cauliflower is made out of cauliflower, garlic, and butter. Bacon is meat from the side of a pig, but who knows what turkey bacon is? I could go on and on, but I think you get my point.
I stopped buying bottled salad dressing once I started to cook Paleo. I read the label one day of my Trader Joe’s fat-free balsamic vinaigrette and was perplexed. Vinegars (Red wine, balsamic, cider, white distilled) – fine. Water – fine. Xantham gum – what?? Caramel color – why? I’ve switched to balsamic vinegar and olive oil and have never looked back.
Tonight’s dinner was a simple salad with a really easy homemade dressing.
Lemon Dijon Dressing
- 1 lemon, juiced
- 2 tablespoons, dijon mustard
- 1 tablespoon, olive oil
- Sea salt
- Black pepper
- Add all ingredients into a mixing bowl. Using a whisk, mix well. Adjust taste to your liking (if it is too sour, add more dijon).
- Store in air tight container in fridge for up to one week.
Oh, hey Ziggy!!!
I made a special trip to Whole Foods this weekend. I rarely shop there; it’s just way too expensive and I don’t enjoy my experience there like I do at Trader Joe’s. I spent like $12 on a jar of whole dried cranberries (really good and juicy), 2 mineola oranges (on sale), coconut flour (the only place around that freakin’ carries this), and beautiful golden and red beets (EXCITEMENT!).
I roasted the beets in the oven and made a warm beet salad to warm the heart. Note, when preparing beets, make sure you wear gloves or your hands and fingers will be bright and red!
The goat cheese is optional, and of course, if you are eating strictly Paleo, then do not add the cheese. But there’s something about the combination of beets and goat cheese… A bite that encapsulates those two flavors is just so right.
Warm Beet Salad
- 4 oz of arugula
- 2 medium sized beets (I used 1 red and 1 golden), peeled, and chopped into small pieces
- 1 oz of pistachios
- Olive oil
- Sea salt
- Black pepper
- 1 oz of goat cheese (optional, but highly recommended!)
- Preheat oven to 400 degrees (F).
- Put on rubber gloves. Wash and peel beets, then chop beets into small cube like pieces.
- Place beets onto baking sheet. Drizzle olive oil, sea salt, and black pepper. Bake for 25 minutes.
- On your serving plate, spread a layer of arugula leaves. Add the beets, then pistachios. Top with goat cheese.
- EAT UP! No dressing needed!!
Bjorn wasn’t home tonight for dinner…. so dinner alone. Even better though because then that means I can eat whatever I want! The old me would’ve had a fluffer-nutter sandwich or a banana and Nutella sandwich or one of Trader Joe’s infamous frozen entrees. But guess what — you can put together a quick and easy dinner with fresh and simple ingredients.
Based on what I had in my fridge, I decided on a salad. I’m not really sure if this post calls for a recipe… Many people know how to put together a salad right? Hehe. The flavors of this salad were fantastic – didn’t even need any dressing on top.
A note to those who dine alone – always eat at the dining room table. Don’t plop yourself on a couch in front of the T.V. This is how over-eating happens!! You’re so fixated on the T.V. show and you’re just shoving food into your mouth. Meals should be savored and enjoyed till the very last bite. Don’t worry, there’s plenty of time to catch up on your T.V. shows after you eat dinner… but just make sure you don’t bring the tub of ice cream with you. 🙂
PS – I’ve made this salad before… Bjorn says: “If all salads were like this, I’d eat it all the time!!”
PSS – I used the big plate for this one 😉
Baby Spinach Salad with Grilled Chicken
- 3 big handfuls of baby spinach
- 2 hard boiled eggs, quartered
- 6 oz. chicken breast, grilled
- 4 sundried tomatoes (not marinated in oil), sliced
- 1/2 avocado, sliced
- Sea salt and black pepper
- Olive oil
- Lay baby spinach on a plate; top with eggs, sundried tomatoes, and avocado
- Season chicken breast with sea salt and black pepper. Drizzle olive into skillet and grill over medium to high heat for about 4 minutes on each side, or until cooked through.
- Slice up chicken breast, place on top of salad and enjoy!