Browsing Category: breakfast/brunch/luncheon

Easy freezer burritos – with diet options

meal prep: freezer burritos

meal prep: freezer burritos

Freezer burritos are one of the handiest things you can have stashed in the freezer, for easy meals or snacks any time! They were my go-to lunch last year while I was on my way to losing 33 pounds. Back then, this was a plain ol’ beef, bean and cheese burrito recipe, but I’ve since modified it to accommodate Paleo and other diet restrictions. I’m providing notes here so you can make it as traditional or as Paleo as you like it. It’s very customizable!

First, a few notes about the ingredients…

The tortillas. If you’re not gluten-restricted and you want the easiest option, just pick up your favorite brand of soft wheat tortillas from the store. Or better yet, stop by your favorite locally-owned Mexican restaurant and get a to-go order of tortillas.

If you’re eliminating gluten and/or grains from your diet, pick up your favorite ready-made gluten-free tortillas, or try this crepe-like recipe from Stupid Easy Paleo (this is the one I use), or this egg-free, cassava-flour based one from Eat Heal Thrive.

Beans vs sweet potatoes. There’s some debate as to whether beans are really good for you or not. The Paleo/Whole30 camp says that the proteins in legumes may mimic some of the body’s proteins, potentially kicking off auto-immune issues. To make a Paleo version, I swapped out mashed sweet potatoes for the same texture — and I ended up loving the sweet note they bring to the dish.

Here’s a nutrition comparison of the two (their fat and calorie profile are similar, so I left those out):

nutrition; sweet potatoes vs refried beans

Note that the sweet potatoes are higher in sugary carbs and lower in protein, but that they have tons of Vitamin A, while beans have none. (If you’re using the crepe-like tortillas, you’ve omitted a good deal of carbs right there, so it’s still not a carb-heavy dish.)

Feel free to use whichever you prefer for taste or nutrition — or maybe get crazy and use both!

The cheese. Feel free to include cheese if it fits into your healthy eating style. Omit it if it doesn’t.

The bell peppers. These are here to add fiber and Vitamin C. There’s really no downside to them, unless you just hate them (or can’t eat nightshades).

The meat. I believe that hormone-free, antibiotic-free red meat is a good thing. (I am from Kansas!) If you have an aversion to beef, feel free to sub ground turkey or another protein of your choice.

The salsa. Use your favorite. To keep it healthy, check the label to make sure there’s no sugar or corn syrup.

The taco seasoning. Sure, you can buy some ready-made. But check the label to make sure there’s no sugar, maltodextrin, corn starch, or other unnecessary fillers. Cheaper and healthier: make your own.

The guacamole. While not essential, it makes a nice visual finish, as well as adding flavor and healthy fat! If you happen to have some homemade, by all means use that! However, I usually just keep some Wholly Guacamole single-serve packs in the fridge; one is the perfect size to spread over a couple burritos.

Finally, a note about servings: Because there are so many variables in this recipe, I can only give you an approximation of how many burritos it will make. I get six or seven; your mileage may vary. Also, once you’ve made it once or twice and tuned into how you like to make it, you can certainly double or triple the recipe to really stock up.

Beef and sweet potato freezer burrito recipe

1 or 2 T. olive or coconut oil

1 small (or half a large) yellow onion, diced

1/2 large red bell pepper, diced

1 pound ground beef

1 medium sweet potato, already cooked and diced

(or sub half a can of refried beans)

1 cup of your favorite salsa (or more, to taste)

2 teaspoons taco seasoning (or more, to taste)

3/4 cup shredded cheddar or monterrey jack cheese (optional)

several 6″ tortillas

 

Dice peppers and onion, and saute in olive oil until they are soft. Leave in the pan but push them off to the side.

freezer burritos in the making

Brown the ground beef, drain excess fat if you want, and add in the taco seasoning; stir it all together till spices are distributed. Then add sweet potatoes (or beans) and salsa, and stir till evenly combined. Taste, and add salsa and/or taco seasoning till you’re happy with the flavor. Remove from heat.

Lay out several squares of waxed paper or parchment. These should be two or three inches wider than the diameter of your tortillas, and long enough to wrap around one two or three times. Lay a tortilla on each. Spoon the desired amount of filling down the center of the tortillas, in about a 2″-wide line from one edge to the other. Sprinkle with cheese, if using. Roll the burrito into a tube; no need to fold in the ends. If your filling isn’t sticky enough to hold the tortilla closed, secure it with a toothpick.

freezer burritos - roll 'em up

Then wrap the paper around it. Again, no need to fold in the ends. Repeat till filling is all used. Place wrapped burritos on a cookie sheet or other flat surface, setting them down in such a way that the weight of the burrito holds the paper in place. Then place this in the freezer till the burritos are firm.

freezer burritos, ready to go in the freezer

Then put them all into a large plastic baggie and return to the freezer.

To reheat a burrito, remove the wrapper and place seam-side-down on a plate, and microwave for 30 seconds. Then turn it over and microwave till heated through. I use the “reheat” button on my microwave; every machine is different, so experiment to find what works for you, and make a note of that. Be sure to remove the toothpick before topping with guac!

Make up a batch of these on the weekend, and you’ll have healthy, easy lunches — or dinners, or snacks — on hand for a quick, few-minute meal!

 

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beef + sweet potato freezer burritos

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7 quick easy lunches; no cooking required!

No-Cook-Lunches-veggies-in-deli-wrap

I recently made a new friend via Instagram: Jess — all the way from Australia! — who blogs about food and faith at Faith, Food and Fitness. We’re very much on the same page regarding our approach to health and nutrition, so we’ve decided to trade guest posts now and then. Here’s one of her recent posts that’s pertinent to our current weather here in the midwest U.S: no-cook lunch ideas.

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7 No-Cook Lunch Ideas

No Cook Lunches (8)1. Tuna and Mayo on Cucumber Slices with Walnuts.

No Cook Lunches (11)Or have them on apple slices.

No Cook Lunches (5)2. Deli Tuna Salad (tuna, mayo, sliced dill pickle, squeeze lime juice, 1/4 red onion diced, chopped parsley, 1 diced stalk of celery) served on Shredded Lettuce.

No Cook Lunches (3)Or wrap the deli salad in a lettuce leaf.

No Cook Lunches (10)3. Nori Sheets make the best wraps and they are so nutritious! Tuna, mashed avocado as the ‘stickiness’ of the nori roll, then add any other veg you like – shredded kale, cauliflower or broccoli rice, cucumber, capsicum, snow peas…it’s endless.  I serve mine with coconut aminos (because I like the taste).

No Cook Lunches (6)4. Avocado and grated veggies of your choice, wrapped in a few slices of deli chicken or turkey.

No Cook Lunches (9)5. If you have leftovers turkey or chicken burgers from the night before, they make a great cold lunch the next day.  Wrap it in a lettuce leaf…yum!!

No Cook Lunches (1)6. Egg Salad. All you need is cold boiled eggs, avocado, tomatoes, and bacon (leave the bacon out if you wish).  I boil a dozen eggs at the start of every week, because they come in handy for quick no-cook lunches and snacks during the week.

No Cook Lunches (4)7. And of course a good old fashioned salad! If you don’t have leftover cooked protein (like slow cooked meats), then leave it out.

You’ll notice tuna mentioned a lot; that’s because we keep our cupboard stocked with it, which makes it easy to just pull some out and make a quick lunch, I also substitute tuna with sardines from time to time.

Yours in Health and Happiness

Jess xx

– See more at: http://www.paleojess.com/

P.S. If you need a good sugar-free Paleo mayo, check out my recipe for 4-ingredient mayonnaise. – Jana

10 healthy lunches: my go-to meals when cooking for one

leftovers: taco salad - an easy way to eat healthy at home

I work from home and my kids are grown, so lunch is usually just me. Before I got serious about taking good care of myself, lunch was likely to be mac ‘n cheese or leftover pizza. Healthy lunches – not! (And I wondered why I was hungry again two hours later!)

Since starting to eat low carb several years ago then experimenting with the Paleo diet and Whole30 this year, I’ve taken to heart the idea that eating healthy is a form of self respect. But let’s get real: I still don’t want to do anything too complicated when I’m just cooking for one. Here are some of my go-to strategies for eating a healthy lunch with minimal prep but maximum taste! (There are actually 12 now, with some bonus links at the end.)

10 12 Quick, Easy, Gluten-free, Paleo and Whole30-friendly, Healthy Lunches

My summer mainstay: Variations on tuna salad

easy lunch; tuna salad with tomato, avocado + peppers

I’ve done a whole post on this one already. Basically, it’s a mayo-free tuna salad with a core set of ingredients, and the flexibility to switch out whatever veggies you have on hand or that sound good to you on any given day. If you do a little veggie prep every few days — just chop up some onions, peppers, cucumbers, etc. — this becomes super easy to throw together. Another meal prep tip: keep some chopped parsley in a baggie in the freezer. It’s key to the flavor of this salad, but once you realize what a fresh flavor it adds to anything and how easy it is to keep it stocked in the freezer, you’ll want to keep it on hand all the time. I do!

Click over to the detailed post; there are lots of photos and ingredient suggestions.

Salmon cakes

healthy lunches: salmon cakes with soup

I cook salmon for dinner once a week (for example, salmon with avocado salsa, herb-crusted salmon, or ancho-crusted salmon), and whether I plan for it or it just works out that way, there’s often a little left over. A little is all you need for salmon cakes! But if you don’t have leftovers, canned salmon works fine, too.

I’ve never measured — that’s part of what makes this kind of cooking quicker! — but I’m guessing I usually start with around 1/3 to 1/2 a cup of already cooked salmon. (A little more would be fine, too.) I mash it together with one raw egg yolk, some diced onion — already prepped, from the fridge. If I have it and feel like it, I might add some diced celery and/or bell pepper, too. Stir in some cracker crumbs if you’re not gluten-averse, mashed cooked sweet potato if you are, and let that sit for a minute or two. Heat and grease a small frypan over medium heat, then form your mix into one or two patties and fry briefly on both sides, till golden-brown and delicious! Sometimes it turns out more loose and eggy, like a frittata — no worries; it’s still good!

healthy lunches: salmon cakes with zoodles

The recipe for the “zoodles” shown above is here.

Getting creative with leftovers

Think outside the box of just reheating leftovers…

A stir fry is a great way to combine and use up leftovers! For example, last night’s pork chop gets chopped up and tossed with the leftover green bean and mushroom side dish to become a stir fry:

healthy lunches: leftover pork chop

 

Turning a main dish into a salad is another approach. Leftover taco meat becomes a taco salad:

leftovers: taco salad

That “dressing” is just yogurt, salsa, and a little homemade taco seasoning I keep on hand. You can find the recipe here, but again, there’s no need to measure; just eyeball it, taste, and adjust if necessary.

A desperate, “what’s in the fridge” day was the birth of my antipasto salad:

quick-easy-antipasto-salad-600x600

 

Lettuce wraps are another great template for lunch. Leftover hamburger or crumbled sausage can make an impromptu gyro wrap, if you have some cukes and tomatoes on hand:

quick easy lunch: gyro wrap - paleo, gluten free

 

My winter mainstay: soup

Some day I’m going to do a whole post (and maybe a cooking class) on my soup method, but here are just a few examples of the kind of easy-to-throw-together soups I make almost every day, once the weather turns cool. If you have some broth, some prepped veggies in the fridge, and little leftover meat, it’s not hard to turn them into a wide variety of healthy lunches, like…

Simple chicken soup:

healthy lunches: chicken soup

Sausage, spinach, broth, and marinara make for a minestrone-inspired soup. (Forgive the filter; I was an instagram newb!)

minestrone

Leftover french onion soup from one day’s restaurant lunch + half a large burger patty from the next day’s restaurant lunch + a little diced squash + chopped spinach = one quick, easy, hearty soup.

 easy lunch: onion soup + burger

And one day, I was lucky enough to have a little leftover steak; threw it in at the last moment so as not to overcook it. The green blob is from a Wholly Guacamole mini — another thing I keep on hand for easy lunches. (This photo makes me hungry again!)

easy lunch: leftover steak soup

Some cooked, crumbled sausage, chicken bone broth, and assorted veggies; I don’t know what you call this soup, but it’s delicious!

easy soup: sausage and veggies

Sausage and sauerkraut

I know not everyone likes sauerkraut, but if you do, keeping a jar on hand in the fridge along with some healthy sausages or hot dogs can be a great, super-quick lunch option! Sauerkraut has tons of Vitamin C, and may be beneficial to gut health.

Just slice the meat, fry it till slightly browned, add the sauerkraut and cook till heated through. Additions are optional.

In the pic on the left, I used gourmet, uncured, sugar-free hot dogs. I added some diced apple with the sliced meat, so that the apples cooked till slightly tender. Another day, I was using chicken and apple sausage, and added some chopped avocado right at the end. Both days I added a sprinkling of celery seeds and black pepper, but there’s plenty of flavor without them!

easy lunch: sausage + sauerkraut

I hope I’ve inspired you to think beyond reheated as-is leftovers and the usual boxed or canned options, to create some healthy lunches of your own!

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10 easy healthy lunches

Dairy-free Ranch Dressing (Dump Ranch)

Dairy-free Ranch dressing - dump ranch

If you’re not avoiding dairy, my Buttermilk Ranch Dressing recipe is a delicious option. If, however, you have a milk allergy, living the Paleo diet, or doing a Whole30, this Dairy-free Ranch Dressing is a fantastic alternative. And in fact, I think I might just like it better than the traditional recipe!

This was inspired by and is a slight variation on what the blogging duo Whole Sisters call “Dump Ranch.” As in, you just dump it all in a blender and mix!

Made with the lesser amount of coconut milk, it makes an addictive veggie dip…

veggie tray with dairy-free ranch dressing

 

I’ve added it to one of my variations on tuna salad

tuna salad with ranch dressing

 

It’s also great drizzled over fresh summer tomatoes, sprinkled with bacon!

paleo-dinner-bacon-pork-chop-asparagus-tomatoes-600x430

 

And schmeared on a burger!

burger with ranch dressing

 

I don’t have a pic but it’s aMAZing drizzled over hot broccoli! It melts quickly, blending the flavors into every tiny crevice. Yum!

I’m sure it’ll be great on salad, too; just haven’t got to that yet!

Here’s my spin on it…

Dairy-free Ranch Dressing or Dip

(aka, “Dump Ranch”)

• 1 & 1/4 c. mayonnaise

— (OR 1 c. light olive oil, 1 egg, 1 T. lemon juice and 1/4 t. salt)

• 2 tablespoons red wine vinegar (or other light-colored vinegar)

• 1 teaspoon black pepper

• 1 teaspoon granulated onion or onion powder

• 3/4 teaspoon salt

• 3/4 teaspoon granulated garlic or garlic powder

• 1/2 cup full-fat coconut milk, or other milk of your choice (1/4 c. for dip)

• 1 handful fresh or frozen parsley, coarsely chopped

• from 1 pinch up to 1/8 t.  dill, fresh or dried (adjust according to your love for dill)

• optional: snipped fresh chives and or fresh basil to taste

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Note: Do NOT use less vinegar. I tried that once, and the mixture did not emulsify.

If you have a stick blender / immersion blender, just blend everything together in the carafe till well mixed. (Chop the basil coarsely before adding. I use one large leaf.)

I use this stick blender and the carafe that came with it, and this works great. I don’t bother to bring the egg to room temperature.

If you don’t have a blender, use already-made mayo, mince the herbs fine, then just whisk everything till well blended.

Refrigerate for one hour at least, if possible. Four is better. Taste, and adjust seasonings if needed.

Makes about 16 oz of dressing, or 14 oz of dip. Lasts in fridge up to one week. (But it’ll probably be long gone before then!)

(Stick blender link goes to my Amazon store; I get 4% – which doesn’t affect your price at all. I only list products that I actually use and love.)

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Dairy-free Ranch dressing - dump ranch

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Very veggie tuna salad

easy lunch; tuna salad with tomato, avocado + peppers

Making healthy food more convenient is the way to kick the convenience food habit! But I can’t deal with the kind of meal prep that requires having 12 different casseroles in the freezer to drop in the slow cooker. What works for me is having a lot of different ingredients and meal components chopped and/or cooked, so they’re ready to be thrown together at a moment’s notice, for quick, easy meals — not just dinner, but also super easy lunches, since I work from home.

Lately, I’ve been on a tuna salad kick. It’s a perfect lunch for summer – no cooking needed! I do sometimes do the super-simple version of throwing a packet of tuna, a bit of homemade mayo, and some lemon pepper together and eating it on romaine hearts. Might even throw in some chopped celery and/or pickle, if I feel like a little something extra. But lately, I’ve been doing variations on a tuna salad dressed with oil and vinegar, rather than mayo. And this is a great way to work in lots of veggies, too!

This would work great for a lunch to pack for work, school, or a picnic, too.

The core recipe is:

1  2-to-3 oz. package of tuna

about 1/2 c. of diced onion (but you can eyeball* it)

1 T. of lemon juice or rice vinegar

2 to 3 T. of olive oil (use 2 if the tuna is packed in oil; 3 if it’s packed in water)

1/4 c. chopped parsley – again; just eyeball* it

1/4 to 1/2 avocado

1/2 t. kosher salt (or 1/4 t. regular salt)

1/4 t. fresh ground black pepper – or more to taste

a pinch or two of dill – optional

*”Eyeball it” = just throw in an amount that looks to you like it would fill a measuring cup of that particular measurement. If you’re not comfortable doing that straight away, measure it out and pay attention to what that looks like, and remember it for next time. This saves you the few seconds of getting out a measuring cup. (And saves some space in the dishwasher.)

This is where my meal prep comes in handy. I always keep a container of already-diced yellow onion in the fridge, and a container of already-chopped parsley in the freezer. I squeeze fresh lemons every few days and keep a bottle of that in the fridge. If you’re cool with the pre-squeezed stuff that comes in a bottle, I won’t judge! I also keep tuna packets in the fridge, so the tuna is already cold when I add it to the other salad stuff. When I buy a bunch of parsley, I chop it all and put it in a baggie in the fridge. It stays a nice green and is super easy to grab what you need and toss it into any dish.

Avocado is something that’s best cut up at the last minute, but thanks to the acid in the dressing, the avocado won’t turn too brown if you need to hold this for a few hours.

Then add the other veggies of your choice, and stir it all together gently. It’s best if you can let it chill for a couple hours or so, but I rarely think ahead that far! Whenever you’re ready to eat it, taste it first and adjust the seasoning if necessary. Add more salt if it’s just overall bland; more lemon/vinegar and/or pepper if it needs more zing!

Here are some of my variations…

easy lunch; tuna salad with tomato, avocado + peppers

This has been my standby combo for years: to the basic core recipe, I add some chopped bell pepper — also something I keep ready in the fridge — and some chopped tomato. (Tomatoes should always be kept at room temp for best flavor, so those can’t be stashed in the fridge.) Measurements aren’t important; just add it till it looks like an amount you’ll like.

Lately, I’ve been trying to live without nightshades — a family of plants including potatoes, tomatoes, and all peppers except black pepper. (Not because these veggies are bad for you! But some people have a sensitivity to them, and I’m experimenting to see if they have any impact on how I feel.) So here are a few nightshade-free tuna salad variations.

nightshade-free tuna salad

Here, I used diced cucumber to replace the crispy texture of the bell pepper, and pine nuts to fill the role of the sweetness of the tomatoes. It turned out quite nice!

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tuna salad with ranch dressing

And here’s another slight variation on that: still with cucumbers, but I’ve also got some diced celery, chopped celery leaves, and homemade paleo Ranch dressing added to the mix. Oh, and half a hard-boiled egg — another thing to keep on hand, if you like them.

.

mayo-free tuna salad variation

Another alternative for those avoiding tomatoes: blueberries! I know, it sounds weird, right? But don’t knock it till you’ve tried it! The blubes have a sweet-slightly-tart flavor that makes an excellent sub for tomatoes.

Pretty easy lunches, huh? I hope this gives you some inspiration: with some of your favorite pre-diced veggies in your fridge and a couple other staples on hand, you can mix up any number of variations of your own favorite salad, and it really just takes a few minutes.

These could serve two people for a light lunch; especially if you serve something else with it. I must confess, though, that most days, I polish it all off on my own!

easy lunch - all gone!

 

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Strawberry poppy seed dressing (sugar-free)

poppy-seed-dressing-salad-cu-600x330

 

I’ve always loved poppy seed dressing, but once I went sugar free, it had to be a very occasional treat. It takes a lot of sugar to balance the onion, and I tried making sugar-free poppy seed dressing, but I found that substituting Splenda ruined the dressing’s ability to cling to the greens. (Back when I ate Splenda.)

Then a few weeks ago, I saw a photo of strawberry poppy seed dressing and it hit me: use the sweetness of strawberries, and you won’t need sugar at all!

sugar-free poppy seed dressing - strawberries make it sweet! #paleo #whole30

This dressing is so easy to make, it’s no trouble for everyday. And it’s so pretty, it can be a star player on a brunch or luncheon table. Especially perfect for a bridal shower, Mother’s Day — or any spring or summer party, really.

I left the onions out of the dressing; with onions in the salad, and with the strawberries bringing the flavor and body to the dressing, they’re not so needed in the dressing.

And yes, this salad is Paleo and Whole30 compliant! Let’s just talk about all the healthiness packed into the salad: spinach, strawberries, olive oil, oranges, pecans – super foods, all! If I weren’t avoiding dairy, I would totally throw some feta cheese in there, too. (Or goat cheese, if you like. Which I don’t.)

sugar-free strawberry poppy seed dressing on spinach salad #paleo #whole30

Sugar-free poppy seed dressing and spinach salad

makes enough for 4 – 6 salads

 

1/2 c. chopped strawberries

2 T. light olive oil, or other light-flavored oil

1 T. mayo (homemade, if ya got it)

1 to 2 T. white balsamic vinegar (or red wine vinegar)

pinch salt

1 t. poppy seeds

 

Strawberries may be fresh or frozen. If using frozen, chop and measure while still partially frozen, but allow to thaw before blending.

sugar-free poppy seed dressing; paleo, whole30Combine all ingredients except for poppy seeds in a blender container, using only 1 T. of vinegar to start with. Blend till smooth. Taste, and add 1 t. of vinegar at a time until it’s as tangy as you want it. (Remember, being spread out on the spinach will make it a bit milder.)

Pour into a jar for storage, then add poppy seeds and stir.

Chill till ready to use. Can be served immediately, but tastes best the next day.

for four salads:
6 – 8 oz. baby spinach
1/4 small red onion
2 navel oranges or cara cara oranges
chopped pecans, to taste

Tear the spinach into bite-size pieces, and cut the onion into thin, short slices.

Cut the tops and bottoms off the oranges, then slice the peel and pith off of them. (To see what I mean, watch 0:20 – 1:30 of this video: how to peel an orange.) Then tear the sections apart, and cut into pieces that will fit neatly on a fork.

Aren’t they pretty in the sunlight?

orange segments for spinach salad

Assemble the salads ahead of time, or let guests build their own. If making ahead of time, the spinach and onions may be stored together in the same bowl. The acid from the oranges and the salt in the dressing would begin to break the spinach down, so don’t store them together. Pecans might get soggy, so keep them separate as well.

spinach salad with sugar free poppy seed dressing #paleo #whole30

 

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sugar-free poppy seed dressing, sweetened with strawberries, on spinach salad. Paleo, whole30

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Easy-peasy appetizer: salami & mango

paleo or whole30 appetizer: salami & mango

This is a super-easy appetizer, perfect for any casual get-together. And you don’t have to be doing Paleo or Whole30 to love it!

We have some great friends we’ve known for ages, and we have a collective birthday dinner every April. We’ve done this every year, starting before we all had kids — more than 24 years ago!

Usually we go out, but sometimes we pull together a collective gourmet meal, and with the hubs and I doing Whole30 this month, eating at home is always easier than eating out, so we invited everyone over.

We all chipped in on some pricey but oh-so-amazing steaks from Whole Foods, which my hubs grilled up to absolute perfection. I made a spinach salad with strawberry poppy seed dressing. Joni brought a dish of baked asparagus with tomatoes and sundried tomatoes — sprinkled with Parmesan for the rest of them, served without for us Whole30-ers. And I didn’t miss the cheese at all; it was delish! Cindy brought a tasty selection of fresh fruit for dessert; I made some banana ice cream to go with it. (The Kitchn has a recipe that just uses bananas, but I added some coconut milk and a splash of vanilla. Toasted pecans were a nice topper, too.)

For the appetizer, I threw together this incredibly simple dish. It sounds like a weird combo, I know — I got a skeptical look from at least one person when I described them — but the combination of the salty salami and the sweet mango just works! 

Here’s how you do it.

First, cut the cheeks off a mango. I find the kind with yellow skin is usually smoother than the red/green skinned kind. They’re sometimes called “champagne mangos.” Whatever.

This video shows how to cut a mango; you just need to watch from 0:39 to 1:14 –

Then, leaving the skin on, cut very thin slices diagonally, not cutting through the skin, as shown in the video. He used a spoon to scoop them out; I use a knife.

paleo appetizer: slicing the mango

You want your slices really thin; about 1/16″ of an inch. 1/8″ will be too thick, because it’ll be harder to get the salami to stay folded.

Then taking one salami slice at a time, add a couple slices of mango, put a small smear of guacamole or smashed avocado next to it — this is the glue the holds it together — then fold it over.

paleo appetizer: salami assembly

Repeat with the remaining slices. You should be able to get about a dozen pieces out of one mango, maybe more.

Alternatively, you can just lay out slices of salami and mango and let people assemble their own, skipping the guacamole, if you want. Easier yet!

To make sure this is Whole30 compliant, look for sugar-free salami if possible, with minimal processing and chemicals.

It makes a beautiful plate, and the contrast of flavors is quite happy! It would also be at home on a brunch or luncheon table. And it’s so super-simple, I sometimes have it for an afternoon snack. Try it; I think you’ll be hooked, too!

paleo or whole30 appetizer: salami & mango

Eggs on avocado toast – easy, clean-eating breakfast or lunch!

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The moment I saw the photo on Pinterest of Simple Poached Egg and Avocado Toast at Pinch of Yum, I was hungry for this combo! But I thought it would be even better with a sprinkling of crispy bacon on top. Especially since I had some already-cooked bacon in the fridge. (Because of this: the best and easiest way to cook bacon.)
Better with bacon? Yep: I was right! The contrast of crispy whole-wheat toast, creamy mashed avocado, warm/runny egg yolk and crunchy bacon = heaven!
Poached eggs are a little challenging; her method makes them a bit simpler, but you could also just fry your eggs. My avocado was a bit too firm, so I added a bit of mayo to it. And then a dash of garlic salt, just cuz. Sprinkled on some fresh ground black pepper and a wee bit of thyme — totally optional, but pretty!
Now I wish I were going to be home for lunch tomorrow, because I am already hungry for it again!
Diet-friendly? Almost paleo (full-on paleo if you skip the bread); gluten free if you use gluten free bread for the toast; clean eating if the bacon passes muster; South Beach / low carb for maintenance level.