This salad is beautiful, and scrumptious, but it’s also super easy to throw together. You can use whatever sweet citrus you have available. I used Cara Cara oranges this time, but you could use regular oranges, blood oranges, or any kind of orange cousin: tangerine, clementine, mandarin, satsuma.
The hardest parts are slicing the avocado and citrus, but that’s not really difficult, once you see a demonstration…
If you love someone who’s living gluten-free, sugar-free, Paleo, and/or doing Whole30, here are some beautiful and creative alternatives to the usual sweets.
I list the sources, but in most cases, these were just posted on Instagram; recipes are usually not given. So consider this inspiration, and do a little googling if you want to know more.
I have to give props for this recipe: I’ve changed it very little from the original whatcaitate posted on Instagram. (Here’s her website: www.whatcaitate.com.) She called it flatbread. I have used it for sandwiches, but my favorite way to eat this is as a grain-free pizza crust.
I picked up this idea from food writer Mark Bittman: he calls them “tiny pancakes.” (Here’s his original recipe.) It was born out of wanting to make himself something quick to eat, and finding some leftover scallops on hand. Don’t worry; you don’t need scallops to make this! Just about any leftovers will do, and you could do this for breakfast, lunch or dinner. Or brunch. Or appetizers. Or a midnight snack.
So New Year, new you? Thinking of quitting sugar, quitting processed food, eating more real food, trying gluten-free, grain-free, or going Paleo? I’ve done all of those, and while I’ve landed on a real foods, mostly-veggies-and-meat formula, I’ve collected quite a few tips that work for a wide variety of healthy diets.
Making the switch from convenience food — whether from restaurants or frozen meals — to a whole-foods/real food/homecooked lifestyle does have a learning curve, but once you learn a few tricks and practice them until they become habits, it’ll be a breeze!
Set yourself up for success by trying a few kitchen stocking and ingredient tricks. Here are all my best “tips for eating healthier” and “meal plan” posts:
These easy little treats are sugar-free, grain-free, gluten-free, egg-free, and dairy-free! Just throw a couple whole-food ingredients in a food processor with a few spices, run it a bit, and roll it into little balls — done!
What’s the secret ingredient that sweetens them?
I’ve previously shared ways to keep veggies on hand for quick, easy additions to healthy meals; today I’m going to show you how I stash proteins for the same convenience.
Since losing more than 30 pounds two years ago, and because I’ve kinda become known as a food guru in my social circles, people often ask me, “So, how do you eat?” I’ve had a hard time answering that. It took me a long time and much trial and error to arrive at what works for me, and even when I found it, I was too close to it to be able to articulate it for others.
But this week it hit me. It’s just this simple five-part formula: