I really wanted to call this “faux chicken salad,” but I feel like anything “faux” these days equates to tofu, and that is not what this is. It’s filled with flavor, and had the richness and texture of chicken salad!
Avocado Salad with Microgreens
2 ripe avocados, diced
Roughly a 1/4 cup diced white onion
2 TBSP Sir Kensington’s original mayo
Small handful of microgreens
Himalayan sea salt
Cracked black pepper
Mix together, and enjoy a filling, rich, healthy alternative to the traditional soy/chemical filled chicken/tuna/egg salads out there.
Carnitas happen to be one of my favorite meats, so I bought a giant pork butt over the weekend, and made them in the crockpot yesterday. I put about 1/2 cup coconut aminos, 2 loosely chopped white onions, a bunch of whole garlic cloves, about 6 bay leaves, sea salt, black pepper, juice of 1 lemon, juice and zest of one orange. I brought it to a boil, then turned it down and let it simmer all day for about 8 hours. I flipped 1/2 way through. Then I pulled it out and shredded it, saved the bone to make more bone broth, and bottled the broth to drink (NOM!). Didn’t waste a thing.
I have limes, cilantro, diced white onion and avocados on hand. In addition, I eat carnitas plain, on top of salads, with overeasy eggs, etc.! Now we have meat for the entire week!
Not sure this qualifies as “lasagna” since I didn’t add cheese, but that’s what it looked and tasted like.
I simply layered thinly sliced eggplant, white onion rings, black olives, mushrooms, artichoke hearts, pepperoncini, and organic marinara. In between each layer I put a couple dollops of grassfed ghee, garlic, sea salt and fresh cracked pepper. Then I baked for about 40 minutes at 375 degrees.
One of my favorite flavor combinations: bacon, Brussels sprouts, onion and apple. I could eat varying kinds of hashes all day long.
Bacon Brussels Apple Hash
1 pkg “ends and pieces” bacon (Trader Joes)
1 bag shredded Brussels sprouts (Trader Joes)
1 white onion, loosely chopped
1 apple, diced (mine was soft, not one you’d want to eat by itself)
Grassfed garlic butter
2 Pastured eggs
Start cooking the ends and pieces in a deep sauté pan, continue cooking until bacon is cooked to your liking (I cooked a little longer because I prefer crispier bacon). Add the onion, and sprinkle with salt/pepp, continuing to sauté on med heat. Once the onions start to turn transparent, add the entire bag of shredded sprouts and toss. Once the hash is almost entirely cooked, toss in the apple just to warm, so it doesn’t get mushy and turn to low heat.
In a small sauté pan, melt a cube of grassfed garlic and herb butter, and crack two pastured eggs into the butter (LOOK AT THE COLOR OF THE YOLKS, OMG). Cook to your desired yolk texture. Pair with hash. Mmmm. Leftovers for lunch today!
Saturday, I was craving a salad (that’s a thing), so I got my lettuce out, put it in a bowl and thought I saw something funny. Although the lettuce appeared just fine, it had a light gray mold on it. I tossed it, and was sad.
Then I was inspired to still make a cold salad with vegetables on hand. What I ended up with was fabulous, and, incredibly easy. I’m always looking for veggie change-ups.
Chilled Cauliflower Salad
1 head or medium bag of frozen cauliflower, steamed
1/2 can of fresh cured green olives
1/2 cup loosely chopped flat leaf parsley
1/4 cup diced white onion
1 cup halved cherry tomatoes
1/4 diced orange bell pepper
1/4 cup garlic feta cheese (totally optional, had some that needed to be used, but otherwise wouldn’t have added dairy)
Light dusting of garlic powder
Drizzle of olive oil
Mix everything up and serve 🙂 I just ate the leftovers for lunch and it tastes even better!