I’ll say it again, there are fantastic blogs out there detailing how important fats are in our diets.
Here’s one of the good ones. And so simple to make.
Guacamole; I keep mine super simple and do not add salt/pepper or any spices.
This way you can taste all the flavors. They combine perfectly and yet you can taste them individually with each bite. If you avoid night shades, just leave out the tomato.
Missing form the ingredients here is a tablespoon of fresh lime juice. Remember the “masher”?? Much quicker and easier than a fork.
You can put a dollop on a piece of romaine, on top of grilled steak/chicken, eat it right out of the bowl. Endless options, just don’t eat it with chips 😉
I know the “news” is overwhelming at the moment and for most of us, the times are not easy. So I will leave you with one, if not my all time favorite quote. The last lines of “Desiderata”.
“With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be cheerful. Strive to be happy.”
Does the “social scene” wreak havoc on your normally good eating habits??
I get emails and questions often about this. What to do when you go out to eat on the weekend for example, with friends or family.
Last night I had to entertain a group of customers and we went to a local restaurant. The restaurant is located in the marina on the water, and it’s a nice touristy spot. The food is acceptable when you’re on vacation and sipping a rum punch over looking the water , but when you’re NOT on vacation, the food is acceptable at best.
Fried choices are plentiful and ALL dishes come with a mountainous serving of either rice or potato.
The bread basket was refilled 3 times during dinner.
We all pretty much know what to do to stay on track, but just don’t always have the motivation to follow through.
So here are a few tips to deal with the temptations. I hope they are helpful.
Don’t just say no to the bread basket. Why??? It might be amazing bread. 😉
If it is, go ahead give in and eat a little piece. Why do I say this? Because most of the time….and I mean most of the time, the bread is not any good at all. So take the time to inspect it, evaluate it, rate it. And only give in when it is truly the freshest most delicious mouthwatering piece of bread you have ever seen 😉 This process will slow your reactive response down. It’s a great little mind trick. Try it, it really works.
During the appetizer stage (which are usually shared by the table) pick of/out the little protein nuggets, your sharing in the dish, so most people won’t notice that you helped yourself to just a spoonful of meat of the nachos and not the chips. Last night it was rock shrimp nachos. I wish I could have taken a picture of this dish, it was humongous! I helped myself to a few of the shrimps.
For the entree selection, enjoy your night out and eat whatever you like. Don’t worry about the sauces or anything like that, Most restaurant don’t use the best ingredients anyway (there are of course exceptions) so eat and enjoy. Howver eat just the protein on your plate, don’t even bother with the veggies. And you will walk away from the experience having had a good time and not completely destroyed your efforts to feel good eating. Last little trick, when your server comes to clear the table drink a full glass of water.
Because he/she will be back shortly to ask about dessert. And that glass of water will make you feel bloated after the big meal 😉
Better feeling bloated from the glass of water intake the cheese cake.
I have added a link to Dr. M. Eades blog. I read it often and has so much good info on it.
I refer to it sometimes and realised I never put a link to it.
Have a great day!!!!
Sometimes I just want a little snack. Nothing big, but just something savory.
A little “cucumber salami sandwich”
And baby carrots with a slice of salami rolled around it.
Simple right? I particularly like the “Applegate Farms, organic genoa salami”
Here is breakfast from the other morning. Tuna tartare with grapes and a plum. Not everyone likes this much flavor in the morning, but having grown up with a dad who ate herring in the morning, it’s really not all that bizarre ;-). This one is bound to really puzzle your coworkers when eaten at your desk.
“Life was never meant to be a struggle” SW
Wishing everyone a wonderful weekend!
I’ve got some good pictures to post, but blogger won’t let me ;-(
Sometimes it just doesn’t seem to work. I’ve checked the help/support blog and many others seem to have the same problem.
Anywho…..thought I’d at least write the my posts, pics will follow…….when we get lucky 😉
WE GOT LUCKY TODAY. Picture uploading no problem.
Ahi Tuna tartare.
To save on the cost, I buy a frozen piece of ahi Tuna from a local fish monger. Just let it defrost then slice and chop. Add a generous amount of scallion, evoo, fresh ground pepper and a splash of tamari. You can also add a splash of rice vinegar (careful to not overdo it with this one or it will dominate the flavor of the tartare). Also add some diced cucumber. I combine both and make “Japanese cucumber pickles” Then I dice those and add to the tartare.
Home made pickles. Easy to do. Mix half water half rice vinegar and sea salt.
Naomi left me a nice comment so I thought I do a post for her and answer the questions she had. Kitchen tools; here are some I like.
- Salad spinner. It really cuts down on the prep time of a lot of your greens. From washing spinach and arugula to all sorts of lettuce.
- Small food processor. This is one sold everywhere in the US. Easy to clean and very versatile. Make a quick pesto, garlic and onion puree, almond butter etc.
- Masher. I just made that name up. I don’t know what it’s called. But grew up with one. (to make a classic Dutch dish called Hutspot and stampot) Great for making mashed broccoli and cauliflower.
Naomi also asked about “staples” in my kitchen.
This top 10 is what’s pretty much always on hand in no particular order (except for garlic 😉 )
- Coconut oil
- ground grass fed beef
- Lettuce/salad of all kinds (including spinach and arugula)
- organic butter
Keep the comments coming!!!!
Have an amazing day and make sure you smile a lot.
I like it when people leave me a comment, so that it can take me to their blog.
That way I can indulge my a.d.d and just keep reading about a variety of subjects.
Jenny left me a comment today, which took me to her very cool blog called www.nourishedkitchen.com
As an added bonus, right now she is giving away some coupons for organic butter.
If you would like one here is the link; http://nourishedkitchen.com/?p=168
The company makes a grass fed one that I particularly like.
Well, all the credit for this one goes to my girlfriend.
She made Chicken Mole last night.
And to say it was delicious, is an understatement.
It takes a little effort but when you sit down to eat, you will be rewarded with a taste that leaves you speechless.
You can order this in restaurants, but nothing and I mean nothing tastes like the homemade version, made with all REAL ingredients.
Toasted sesame seeds, ancho chili peppers/powder, bittersweet chocolate, cashew or peanut butter, cumin, cinnamon, coffee (very strong) and garlic and onion puree.
Saute the onion and garlic puree, then add all the other ingredients. Bring to a simmer for about 10 minutes until sauce gets thick.
Paint chicken breasts with the sauce cover with foil and cook for 15-20 minutes at 350. When done put more sauce on top.( I put some asparagus in the roasting pan for the last 5 minutes and removed the foil).
Nice glass of red wine is excellent with this.
Make it a great week.
I bought a nice piece of grass fed flank steak. (about 1.5 pounds)
I marinated it for 2 and a half days. Here’s the marinade;
1/2 cup (low sodium) soy sauce. 2 tbsps of honey, 3 tbsps olive oil, juice of half a lime, 7 cloves of chopped garlic, one yellow onion finely chopped, 1 teasp red pepper flakes, 1 teasp ground ginger, fresh ground black pepper.
Since it is a tough lean cut of meat, the marinade breaks it down nicely. Put it on the grill and watch closely, DON’T over cook it. (maybe even better to under cook it a bit.)
Let the meat cool and slice thin slices.
Also made some chinese cabbage with garlic,,onion, spinach and a little bit of cheese mixed in at the end. Don’t know what possessed me to put some cheese on top, but it tasted real nice. Maybe it was all the recipes recently on http://www.marksdailyapple.com/ they all had cheese involved with them.
A nice glass of red wine with it topped it off. Al ready excited for left over flank steak for breakfast or lunch.
ENJOY the DAY.