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.
This salad dressing is brought to you in an attempt to recreate my favorite dressings from one of Charlotte's gourmet salad joints. I'm pleased to egotistically announce that mine is better. And probably better for you too...you never know what kind of vegetable oils or sugars are loaded into restaurant salad dressings.
Sushi grade tuna is just about the best form of seafood everrrrr (assuming your fish is ACTUALLY sushi grade...meaning it's fresh as hell). "Sushi grade" is a vague term - if you plan to eat your tuna raw, you'll just want to check with the vendor to make sure it was caught fresh that day. The tuna that inspired this recipe came fresh from Holden Beach in North Carolina, caught locally. Otherwise, I will seek out my sushi grade tuna from the local farmer's market or Whole Foods.
Because I can't get enough seafood in my life apparently, this omelette had to happen. Also, let me just call myself out here on the front end, no this isn't strict paleo. I SEE the cream cheese in the ingredients list and I am fully aware that cream cheese ain't paleo. So for all of you nay sayers who like to passive aggressively call out us paleo rule breakers, I'm one step ahead of you.
As a follow up to my Magical Seafood Rub, this guac-stacked salmon just had to happen. I hope you eat as much of this as I do...or maybe I hope you don't...I ate so much seafood in one week after creating that rub that I was probably close to contracting gout. No joke. Salmon rubbed in magic like 8 times in 3 days. THAT'S how much I love this stuff.
As I've gotten into the tradition of Taco Tuesdays, I decided to go Tacoless Tuesday this week. Not to fear though...I didn't skimp on any of the good stuff. Let's get real - most of the allure of tacos is what you stuff inside. I love a good paleo tortilla, but I love taco fixings paired with just about anything. For example, I loved this barbacoa stuffed inside an acorn squash! Leftovers were pretty good over a salad too. AND for breakfast.
I bring to you all a very special guest post today, courtesy of Tess from Hold the Grain. Tess is pretty much a clean eating rock star and has the most insane recipes on her blog. She's one of my favorite bloggers and Instagram users, as she shares great recipes that not only feature real, whole food, but that are also easy to follow and assemble.
Since the name of this blog hails bacon as the world's greatest gift, I thought it was time to go ahead and post a recipe that features this oh-so special obsession of mine.
I don't have much of a preface to this recipe...other than it's awesome. If you're not a spicy tuna person, you can substitute the horseradish for mayonnaise. Feel free to adapt as you see fit!