My summer of salads on Paleo
Just at the end of October last year, there was one word everywhere. Paleo. People were talking about it, people were on it, I was reading about it and boy are there so many blogs about it. A friend was in my ear about it and her sales technique was rather effective; “You can eat meat, chicken, seafood, fruit, vegies, nuts and seeds. But no wheat, added sugar, carbs or dairy.” Seemed simple enough and it was. In the 6 week lead up to a day dedicated to my love of pudding, custard, ham, turkey, mince pies and basically the kitchen sink, Mr ELG and I committed to the Paleo diet. If you’ve read any of my past posts, you will know I am not one to diet (apart from the 21 day wonder diet pre wedding). Food is just too damn good to give up which is why I believe this Paleo diet does wonders for me and Mr ELG. By Christmas day, I was minus six kilos and Mr ELG was looking damn fine having shed 12 kilos.
I am proud to say that Christmas day lived up to all of my foodie fantasies and travels thereafter took me to Melbourne where I was eating fresh grilled lobster and sipping champagne on new year’s eve, to Main Ridge where I was plucking plump strawberries off the vine, to Balnarring where I was chowing down dried fig and gorgonzola pizza at Ciao Bella and finally to the Portsea pub where a glass of Paringa Estate Pinot Noir made me ever so thankful that I was lapping up my summer days; living to eat.
So this week I am back to the grind, back to the rat race and back to Paleo. The silly season is over and the coast is clear, free from dangling carrots of snacking here and sipping there. It’s by no means a new year’s resolution because again I have no patience for those goals but I am resolute to be fit, be free, know tone and have boundless energy to run after a soon-to-be-terrible-two year old.
And so today and tonight has been coloured by my summer of salads. Sticking to the rules and guided by the refreshed energy of a new year; I feel like a kid with pack of pencils about to colour in way outside the lines.
Armed with a fridge full of fresh food, these are the last two salads I have whipped up from scratch getting rave reviews from Mr ELG and having him go back for seconds. And lastly, I hope you’re also enjoying a fabulous summer; living to eat!
1 packham pear (chopped), 1 handful walnuts (chopped), 1/4 cup cornichons, 1/2 Spanish onion (finely sliced), 1/2 Lebanese cucumber (chopped), 2 cups rocket leaves, 1 handful grape tomatoes, 2 shallots (finely sliced), 1 x 300g chicken breast (poached and sliced), 1 handful continental parsley (chopped). Mix a dressing together of a good lug of extra virgin oil, juice of 1/2 lemon, 1 heaped Tbsp of Dijon mustard.
Combine all ingredients and enjoy the lunchtime crunch. Serves 2.
A salad for tea and throw in a barramundi too
2 x 250g barramundi fillets, 1 lemongrass stalk (white bit chopped), 1 handful coriander (chopped), 2 garlic cloves (crushed), 1 tsp fish sauce, 1 Tbsp Tamari sauce, juice of 1/2 lime, 1 Tbsp olive oil. Combine all ingredients in a zip-lock bag and marinate for 30 minutes.
1 mango (diced), 1/2 red capsicum (thinly sliced), 2 cups baby spinach leaves, 1 handful grape tomatoes, 1 shallot (thinly sliced), 1 Tbsp sesame seeds, 1 Tbsp Tamari sauce, 1 Tbsp lime juice, 1 Tbsp extra virgin olive oil. Combine all ingredients.
Pan fry barramundi for a couple of minutes on each side. Skin should be crisp and caramelised. Serve with salad and sprinkle some extra sesame seeds on your barra before serving.