You know that delicious ginger-y/miso-y/carrot-y salad dressing you order with your salad at Japanese steak houses? And likely ask for extra? This is that. Simple, fresh, clean, and oh-so tasty. Put it on your salad, marinate your chicken in it, drizzle it over a grain bowl...it's surprisingly versatile.
These are my low carb sandwich saving grace. On a training day, I'm all about filling a couple slices of the good stuff with meats and cheeses and spreads (Ezekiel's sesame and cinnamon raisin loaves are my jam); but on a non-training/recovery day, I usually scale down the carbs in favor of fueling up on yummy fats.
Planting 5 basil plants may have been a little aggressive. After Landon and I decided to up our "adulthood" this summer, we spent what felt like 7 hours on a Sunday at a gardening center to try our hand in the domestic sport. Neither of us know jack about gardening, but it seems to be working in our favor so far, because our herbs are freakin' prolific. At some point during our haj to the gardening mecca of Lowe's, we convinced ourselves that we needed a shit ton of basil. I'm a fan of pesto, putting it in green smoothies, sprinkling it over Italian dishes, etc...so 5 sounded like the right number.
Kenzie Swanhart, author of 3 cookbooks (Paleo in 28, Spiralize It! and Clean Eating Bowls) and mastermind behind the popular blog, Cave Girl in the City, has done it again! Kenzie was kind enough to share a review copy of her upcoming book, Weeknight Cooking for Two, with me and I'm here to share one of its awesome recipes with you before it hits the shelves on July 18th.
One of my very least favorite things about making mayonnaise with a blender is the whole "very slowly pour in the oil in a super thin stream" part. It's far too meticulous for my liking. "It's so easy", they say..."it's fool proof!" Yeah. I call bullshit. Unless you have the patience to thinly pour out a cup of oil into a running blender for like thirty minutes, it's neither easy nor fool proof. I might just be incredibly challenged, but it's always a toss up whether or not I'm going to get that thick, glorious mayo consistency.
I've been on an unnatural mayonnaise binge as of late. My immersion blender make fresh, shitty-ingredient-free mayo a 30-second breeze, so I keep it in the fridge at all times to slather on whatever (sidebar: mayo + my thick cut fries is the dopest combination). For some reason, I've just been craving it with pretty much everything....almost positive that last week I had egg salad for breakfast, chicken salad for lunch and tuna salad for dinner like 5/7 days. I was going through a jar of mayo in less than 5 days which is definitely overkill, but IDGAF.
Almond milk is pretty great, but what about its other nutty cousins? I'm talkin' cashew milk, hazelnut milk, macadamia nut milk, pistachio milk, walnut milk, etc. Little did you know you can milk ALL the nuts! [I'm embarrassed to admit that that is not the perviest thing I've ever said]. This walnut milk gives me all the feels. It tastes like Cinnamon Toast Crunch and is delicious any which way. I use it mostly as a coffee creamer or a smoothie base, but feel free to enjoy a glass of it all by itself!
Chicken tenders made paleo are rullll easy. Chicken + egg + nut flour. Easy peasy. BUT what if you got super crazy and added shredded coconut to the floury mix? Magical things happen, that's what. These tenders are flaky and juicy and are just as delicious reheated in the toaster oven the next day. If you don't have a toaster oven, no offense, that's just dumb. Every home should be equipped with one. They are WAY better for reheating purposes than any microwave...at least when we're talkin' about reheating meats and such. I suppose if you are toaster ovenless, though, you can reheat for just a few minutes in the oven at 350 or so.