A couple weeks ago, we had a delicious dinner at Lemongrass: Taste of Vietnam in Old Town. We ordered a couple appetizers, one of which was “Crabocado” – a perfect avocado stuffed with lump crab and drizzled with a Sriracha cream sauce. All four of us — two of us spice wimps, two not — devoured it! Later, my husband’s side dish of green beans came drizzled with what looked to be the same sauce. This man is not a fan of green beans: he sort of likes them when I add carmelized onions and plenty of bacon. But drizzled with that sauce? He ate ’em all up!
So I’ve been trying to recreate that sauce. I doubt my ingredients are the same, but I think I got close in flavor.
What can you do with this stuff?
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.