All this.
(Source: etsy.com, via twohippiechic)
What should I make next, friends?
Inspire me!
Asian “taco” salad with Asian “chimichurri”
Yes, you read that right. Because my boyfriend and I are getting ready to start the GAPS diet for a month or so, I’m trying to eat all the non-GAPS food I have on hand before the weekend. Having an entire bunch of parsley, my mind goes automatically to chimichurri. But I realized that I am running low on olive oil, so I switched things up a bit. ASIAN CHIMICHURRI!
Ingredients:
1 cup parsley, packed, with stems removed
3 cloves of garlic
1/4 c. extra virgin olive oil
1/4 c. sesame oil (or sesame-chili oil, or a combination thereof)
1 small knuckle of ginger, peeled (or 1/2 t. ground ginger)
Salt, Pepper, Crushed red pepper, to taste
Procedure:
Pulse parsley, garlic and olive oil in food processor. Transfer to small bowl and stir in sesame oil and spices. Serve at room temperature. (I didn’t have cilantro on hand, but next time I make this, I may go half-and-half with the parsley and cilantro.)
Wasn’t that EASY?! I decided to use it as a dressing on an Asian-style “taco salad.” Let us proceed…
Ingredients:
1 lb. (grassfed) ground beef
1 large clove of garlic
1/2 an onion, sliced
1 red pepper, cut into inchlong strips
1 zucchini, sliced (but really, whatever veggies you like)
1 T. korean chili paste
1/4 c. fish sauce
2 T. tamari sauce or coconut aminos
1/2 c. water, divided
2 t. ground ginger
S&P to taste
1 head of romaine, chopped
Procedure:
Brown ground beef in large skillet, adding onion and garlic when almost brown. After onions and garlic soften, add the rest of the veggies, chili paste, and 1/4 c. water. After water is absorbed, add spices, fish sauce, tamari and remaining water. Allow water to evaporate. Serve over lettuce, topped with chimichurri.
ETSY SHOP… coming soon!
Featuring made-to-order fruit & nut bars, grassfed jerkies, dark chocolate truffles, fruit leathers, gourmet nut brittles, and other goodies. (As well as vintage housewares.)
Stay tuned!
Your Healthista: New Year Egg Drop Soup with Pork
This is, hands down, my new favorite recipe. I’ve already made it three times and I’m not sick of it. That’s saying a lot because usually I have a hard time eating something more than two or three times in a row.
It’s an easy recipe, but one ingredient you really can’t skimp on is this one:
Yes. Soon!
Caramelized onion tart.
Paleo, of course.
Recipe forthcoming. First I must mourn the loss of my food processor bowl, a casualty of tonight’s dinner.
Poached eggs over hash browns. TURNIP HASH BROWNS, which are surprisingly delicious. No joke, ya’ll. Best alternative browns yet.
