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.
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.
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.
The f**k is jackfruit? Well I just used it in a recipe and I still don't really know what it is, but I saw it as a featured new product in Trader Joe's so I grabbed a can of it. The nice, bearded hipster working at trusty ol' TJ's told me that jackfruit isn't actually sweet or fruity, and that it's often used in vegan cooking as a meat replacement. He then suggested I try it for a meat-free Taco Tuesday.
Well it's been a hot minute since I've given you something delicious to feast on, but I'm not sorry because I've just come back from the most glorious vacation in Italy. Since it's no longer acceptable for me to east pasta twice a day, drink wine like I'm hooked up to a steady IV, or pound pastries and chocolate with a morning cappuccino, I'm pretty much in denial. A big ole' group of Amato's, plus a few other street urchins (otherwise referred to as our significant others), flew back to the motherland to celebrate our Nonna's 90th birthday. My god that woman has aged well. I'm telling you...that laid back, cheese-filled Italian way of life is basically a real-time Fountain of Youth.
It's been more than a week since I've given you a recipe - apologies. I've just been busy memorializing the death of my youth...which some would call "celebrating my 26th birthday." I fully acknowledge that anyone reading this over the age of 26 probably wants to punch me in the face, but I'm not really writing about the number. I'm more so calling attention to the shifts that seem to start around the 26 year mark. They aren't necessarily bad, they're basically just qualities that my 22 year-old self would roll her eyes and scoff at. Turning 26 is like trading in your fun, old Jeep Wrangler for a sub-compact Toyota Camry. Bear with me.
I love my Instant Pot. I've said it before, but this thing is magic. Being able to make a full blown, one pot meal in bulk in a swift 30 minutes by basically just pressing a button makes life so much easier. Join me in the pursuit of witchcraft and make this asian-inspired tenderloin. It's about as easy, healthy and delicious as pork tenderloin gets. No fuss. Just marinade, toss it in the pot and let your IP do its thang.
I just love a prideful Italian...it doesn't matter if you're first gen or if your father's mother's second cousin lived in Italy for one summer "back in the day" - any connection to Italy means that you've, at some point or another, bragged to someone (who, let's be clear, probably wasn't impressed) that your bloodstream is largely comprised of tomato sauce and pecorino. I'll unapologetically lump myself into the crowd who loves claiming the Italian heritage.