Following my last blog I wanted to share a salad that embodies the essence of the Mediterranean diet: Salad Niçoise. This is the most famous of all French salads. Its name comes from the city of Nice, on the Côte d’Azur in Provence, France. This French recipe employs tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes. Essentially it is similar to our American Cobb salad except for fish, beans and potatoes instead of chicken, bacon and avocado.
I was flicking through one of my favorite Asian cookbooks the other day and came across a recipe I hadn’t tried before – Hong Kong Lamb with Green Onions Cong Bao Yang Roll. It is a recipe from Madhur Jaffrey’s Far Eastern Cookery. Seeing that I wrote a recent blog about why Americans should eat more lamb, I decided to try it this evening and it was so good that I wanted to share.Continue reading
Corned beef and cabbage has become known as the traditional St. Patrick’s Day meal, at least on the American side of the Atlantic. Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle. According to the Smithsonian, more Irish people ate bacon as a traditional meal than beef, partly because cows were considered symbols of wealth in Gaelic Ireland and were not usually killed for their meat.
I have been one of the lucky few. However, not so much for others this week finding themselves without power, water and safe drinking water in perishingly cold weather for several days. Eating becomes a survival imperative rather than a culinary experience under such testing circumstances. Shopping for food – whether it involves selecting ingredients or dining out – is a factor of what you can find rather than what you set out to get. And what you cook is limited to what’s in the pantry and what you manage to lay your hands on in the grocery store. Even with the experience and lessons learned from seasonal hurricanes I don’t think any of us anticipated how challenging this week would be. But with the benefit of hindsight here are some healthy no-cook meals I may try to plan in advance next time.
Have you ever wondered how they make that delicious green sauce that goes with Mexican spicy shrimp tacos? For me, that is the motivation for preparing this dish. It’s not that I’m not into shrimp. It’s because to me the green sauce is what makes the meal distinctive. I have sat and pondered the mystery of the green sauce many times and have concluded that it means different things to different people. For some it’s a green salsa while for others a creamy avocado topping. After much experimentation I finally found the recipe I was looking for – a garlic cilantro lime sauce using sour cream or greek yogurt as its base.
If you’re thinking about how to make Mother’s Day unique this year, consider mixing mom a special Mother’s Day Mocktail that she will never forget. Try a recipe suggested below using one of Just Made’s unique fruit and vegetable juice blends, or create something unique using individual ingredients you know she will love.
Buff-alo Almond Crusted Tenders Recipe
At Healthy Gourmet, we often like to take American classics that lack the balanced nutrition factor, and tweak them to increase the benefits, and decrease calories. Our Buff-alo tenders are one of these popular items on our menu, here’s how we make it great.
We have substituted processed wheat flour with almond flour, made gut-friendly Greek yogurt ranch that’s better than the original (controversial stuff here). And added our goes-great-on-everything BUFF-alo sauce made from 3 ingredient hot sauce, grass-fed ghee (clarified butter), and coconut aminos, a soy-free soy sauce substitute.
- Lower Carb
- Gluten and Soy Free
- Gut friendly Greek yogurt
- Protein + flavor packed
- No preservatives, nothing artificial