I just made the best salad ever. I honestly can’t stop drooling over it. It’s THAT good. So if you are looking for a side dish which would complement your weekend grilled specials, look nowhere else. I’ve got you covered with the Broccoli And Pumpkin Salad (Paleo, Whole30, Low Crab, Vegan). Also, there is actually no raw vegetable in this salad. So it doesn’t have that over healthy (and super boring) feel. But it’s crispy, fun and savoury. And it’s so much easier to digest. Honestly, you just have to try it. And don’t tell me if you don’t like it. Because it’s good. I know it 🙂
Have you tried Chicken Larb, the traditional Thai chicken salad yet? If not, you definitely should. Because it’s an embodiment of freshness in a dish. It will awaken your senses with it’s tangy, yet savoury taste, leaving your lips pleasantly tingly from the chilli and your belly nicely full. Close your eyes and transfer yourself to the busy street stalls of Thailand.
If you are following the food scene a little, you probably just couldn’t not notice that food in a bowl is a thing lately. It’s everywhere. All over the social media. Buddha bowls, breakfast bowls, vegan bowls… You can put pretty much anything in a bowl and give it a fancy name as long as it looks pretty. And that’s what kinda sets me off. It started as beautiful and inspiring nourishing meals. What’s left now in most of the cases is the beautiful. Good looking – for the picture. Nourishing? Not so much.
Anyway, I didn’t want to turn this post into a negative thought on this trend (even though I have my doubts). Because there are still typical bowl meals I enjoy very much. And this is also a post about a bowl, right? But the thing is those all have something in common, no matter the style or cuisine. They are healthy, combining ALL the important macronutrients in one meal – good source of protein and fat and reasonable portion of carbohydrates (from vegetables or fruits). Like this Beef Burrito Bowl (Paleo, Whole30, Low Carb) I’m sharing today. Continue reading
It’s been really hot here in Australia the last few weeks, which means that even somebody like me is eating lots of salads lately. To make a point here. I used to hate salads. Because all I could imagine under that expression was raw vegetable with boring vinegar dressing. I always liked vegetables, don’t get me wrong, I just hated this combination. But then I found out that salad doesn’t necessarily have to be just raw carrot, cucumber and tomato. That you can make a more interesting dressing than vinegar. And it won’t make you to gain 10 kilos by eating one tablespoon… So I started playing with the ingredients a little and found my favourite ways how to make a salad an enjoyable dish which doesn’t need company of garlic bread to be good. Like this Chicken Salad With Apples And Cranberries (Paleo, Whole30).
See few of my tips bellow.
I’ve decided to do another round of Whole30 a couple of days ago. No, not because of the new year – new me. I don’t really believe in this stuff. Even though I do have few plans and resolutions including food for this year, I am pretty happy with the eating habits I adopted during the first round of my Whole30 and after and don’t need any big changes in my diet. But I think that January still is a great month for Whole30 after indulging a little more and moving a little less over the holidays. And I’m super excited about it because my husband decided to do this round with me, seeing the great impact it had on me last year. So wish us good luck and hopefully we will finish these 30 days together.
Today I’m going to share a recipe for another delicious Christmas-worthy side dish with you. Roasted Pumpkin Salad With Tarragon, which also happens to be Paleo, Whole30 friendly and Low Carb. How good is that? And did you know that pumpkin is a great substitute for almost any potato dishes? I can’t really have white potatoes as they don’t agree with my stomach. And I don’t like to eat sweet potatoes frequently because of the many carbohydrates in them. But I would have pumpkin almost every day. No joke. It’s definitely one of my favourite vegetables. What is your veggie pick? Anyway, back to the Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb). Not only pumpkin makes it lower in carbs than potatoes would, but it’s also more nutrient and makes the taste of the salad satisfyingly on the edge of savoury and sweet.
It’s still such warm weather here in Australia which for me means lots of BBQ and lighter meals. That’s why I made the Sticky Ginger Chicken Wings yesterday (we were so hungry that I just wasn’t able to make pictures, but I will be definitely making the wings soon again) and this Asian Style Coleslaw on a side. At least the salad is served cold so I could snap a couple pics before dinner.