Tag Archives: 21dsd

Brazilian Diced Tomato Salad (Vinagrete)

So far this year, a high-fat, low-carb diet has been my modus operandi; it’s great for mental clarity, has eliminated hunger, and helped me a lot with losing weight. All of this has been awesome, but it has also meant going without many salads. It is much easier to focus on low carbs by avoiding them altogether, but that isn’t always the best solution for health and performance. As I’ve started running more, and dipped my toe in the water of racing, it has become apparent that my diet warrants some modifications.

This vinagrete was such a great surprise, and reminiscent of a pico de gallo. Even though spring is avoiding us here in the Washington, D.C., area, the mix of fresh tomatoes, cucumber, oil, vinegar, and herbs is refreshing and simple. It is great on top of your favorite protein (meat, fish, chicken) or on its own as a side salad. We bet it’s great over scrambled eggs, too.

However you choose to enjoy this vegetarian/vegan dish, we know you’ll love it.

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Taco-Inspired Chicken Salad

Chicken salads have become a staple in our house ever since we started purchasing shredded chicken breast from Costco from their rotisserie chickens. It’s not perfectly “paleo,” but it’s pretty close and saves us a lot of time in an otherwise busy environment. We quickly chop up the chicken and accessories, make some homemade mayonnaise, season, and we have food for several meals. After a few chicken salads in a row, we wanted to mix things up beyond our standard. We found a curry chicken salad recipe in a keto cookbook and we wanted to try another variation.

This recipe has a mild heat to it, but is by no means a scorcher. If you’d like some more heat, consider adding chopped up jalapeño as a garnish or adding additional hot sauce to your individual serving. Put this on your menu for next week’s taco Tuesday and you won’t be disappointed.

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Mushroom, Asparagus and Bacon Quiche

Breakfast foods are delicious, and there’s no reason to limit them to first thing in the morning or the occasional weekend brunch. For this quiche, we used a tool essential in making a cheesecake—a springform pan. This allowed us to make a bacon crust, which was amazing. We will definitely use this trick again in the future and mix up the ingredients as we go.

One word for the wise, having made this: You might want to line the springform pan with parchment paper before layering in the bacon crust. We did not do that and it turned out OK; but we think it would have been a smoother experience. We had a little leakage onto the baking sheet that we placed underneath the pan, and the quiche did stick somewhat to the bottom of the pan. If we had thought to use the parchment paper, that may have been avoided. It’s not a deal-breaker by any means, but it would have made a positive difference for cleanup. This was so good, even our 9-month-old ate it. Yes, he even ate the mushrooms and asparagus (in fact, Heather claims they were his favorite part). I’m still not sure I believe it.

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Caesar Marinated Chicken Thighs

Over the past 6 weeks, Heather and I have been trying to focus more on eating real food and making straightforward recipes. There’s something about having an eight-month-old at home, and working on sleep training, that makes one want to minimize any extra work outside the essentials. In that vein, we’ve always been a big fan of batch cooking, and sheets of chicken thighs (or other cuts of chicken) have always been a standard. In a pinch, we’ll bake chicken thighs with just salt and pepper, but usually we prefer more flavor.

Last year we cooked up a delicious, mayonnaise based Caesar dressing that knocked our socks off. We figured it would make a good marinade as well, and we were right. This adds a nice flavor and a thin crust to the thighs that take the flavor up a level. You can eat these on their own, or slice them up and add them to a chicken Caesar salad! However you choose to eat them, you won’t be disappointed.

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Sheet Pan Chicken, Artichoke, and Olive Bake

We’re nearing the end of January, and like many others, we’ve refocused on healthy eating habits this month. Although we spent the past few days on the west coast for a work meeting, that didn’t get in the way of eating within our game plan. It’s been busy at work for both of us, so easy recipes have been really important.

This sheet pan bake is a big hit for us because it took so little time to get together and it was ready to eat within an hour. As you look to plan your food for the week, we hope you’ll add it to the shopping list. We were able to pick up everything we needed from our local Costco, although you could easily do the same thing at the grocery store.

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