This salad couldn’t be easier, and because it borrows the classic flavors of a BLT sandwich, what’s not to love?! Trust me: you won’t miss the bread. My hubs who’s usually all “meh” over salads even likes it! And because there’s no bread, this salad is gluten-free, grain-free, sugar-free, low-carb, Paleo, and Whole30 compliant. (Assuming you use compliant mayo and bacon.)
You could also add chopped cooked chicken to this and call it a one-dish meal!
This started out just being a homemade stir-fry sauce, but I’ve found that the leftover stir-fry makes a great broth bowl (curry optional), and the sauce also works for that addictive stuff known as “crack slaw.” You could, of course, also use it in a meatless main dish or veggie side dish. And made with tamari or coconut aminos, it’s gluten-free!
You might want to make a small batch, first, to figure out how you want to adapt it to your taste; feel free to improvise on my recipe! Then make a larger batch to keep on hand in the fridge for easy, throw-together meals.
Bahn Mi is a Vietnamese sandwich with French influence. Traditionally served on a baguette, spread with mayo and sometimes pate (those are the French parts), then topped with pork or other meats (I love to use leftover pork tenderloin), cucumber, jalapeno, cilantro, and pickled carrots and/or radish. It may be hard to imagine that all these varying flavors would come together in a harmonious whole, but trust me — they do!
This sort-of-Greek salad was inspired by a gyro wrap: it has all the contents of a gyro, minus the pita wrap, with a modified tzatziki dressing. Gyro is a Greek dish featuring meat cooked on a vertical rotisserie, and usually served wrapped in pita bread, with cucumber, tomato, onion, and tzatziki sauce. Tzatziki is traditionally made using yogurt, cucumber, garlic, and dill, mint, or parsley. Sometimes they’re also served with french fries stuffed inside.
This crustless quiche makes an easy primal/low-carb/gluten-free breakfast! It’s also a great way to use up leftover cooked meats and vegetables. And sneak some veggies into your diet. (It’s Paleo except for the sour cream/yogurt.)
It also reheats beautifully. One thing I don’t like about a lot of make-ahead-and-reheat egg dishes is they get kind of tough in the microwave. Not so with this recipe!
This recipe originally comes from Pinch of Yum, and it instantly became one of my favorite easy dips/sauces.
What makes it magic? It’s easy, it’s healthy, it’s versatile, it’s delicious!
Use it as a veggie or cracker dip. Smear it on just-cooked fish, chicken, or burgers. Use the thinner version to drizzle over fresh tomatoes, or roasted vegetables. I bet it would be amazing blended into twice-baked potatoes — or twice-baked cauliflower!
I love fish tacos because:
- They taste great!
- They’re easy to prep ahead of time, leaving you just a couple easy things to do at the last minute.
- They’re so customizable. Depending on what ingredients you provide, they can be gluten-free, dairy-free, Paleo, Whole30, nightshade-free — pretty much whatever! If you have a vegetarian in the crowd, they can even leave off the fish and still have a nice variety of flavors to fill their taco with.
Find my original post here. It explains how to make the spicy crema sauce, and how to prep and set things up for a fish taco bar — great for a party, or a big picky family!
Homemade sausage may sound daunting, but it’s really amazingly simple! To make bulk or fresh sausage (as opposed to link or smoked sausage), you just buy ground pork, chicken, or turkey, add some spices, herbs, and maybe a little something else; mix it all together, let it chill for a while, and then freeze or cook it. It ain’t rocket science!