Happy New Year! I’m finally back home after a 2-week road trip to LA with my mom and it was so much fun. It was challenging at times to stick to the Autoimmune Protocol while traveling (my mom has rheumatoid arthritis), but it was a great learning experience for me and I’m going to share soon about how we stuck with it the whole trip so stay tuned!
In the meantime, I made this sardine salad the other day for lunch and it was so darn delicious so I want to share it with you all! If you don’t like sardines, I think this recipe can change your mind. It’s simple and yummy, and the tostones (fried plantains) really do a great job of balancing the flavors of the whole dish. The name of this salad really says it all!
If you have never had sardines before and you just don’t like it because of its appearance or smell, I highly recommend you try it! It’s actually a lot tastier than you think and it’s full of healthy Omega-3 fats, as well as heart-healthy vitamins and minerals. I consider it a superfood because it’s so nutrient dense.
Canned sardines are also a great way to incorporate high quality seafood without blowing your budget. I always suggest you buy wild-caught seafood and the canned versions are significantly cheaper than the fresh cuts of fish.
I hope you start 2017 with healthy and delicious meals like this Start-Loving-Sardines Salad. Cheers to new beginnings!
1 bunch of kale, stems removed and chopped roughly
1 tsp + 2 tbsp coconut oil or ghee
½ greenish yellow plantain, peeled and cut into ½ inch slices
½ avocado, peeled and cut into slices
Juice from ¼ lemon
Open up canned sardines and set aside.
Heat coconut oil or ghee over medium heat in a skillet.
Sauté the kale leaves in the oil stirring frequently for 1 minute. Season with salt. Pour the oil or water from the sardine can over the kale and cook for 4-5 more minutes until the liquid is evaporated and the kale leaves are wilted down.
Place the cooked kale on a plate. Lay the drained sardines on the bed of kale.
Heat 1 tbsp of coconut oil or ghee over medium heat.
Place the plantain slices in the oil and cook for 3 minutes on each side until golden in color.
Remove the plantain slices and place them on a cutting board. While still warm, use a flat bottom of a mug or a bowl to flatten each plantain slice to about ¼ inch thick.
Return the flattened plantain slices to the pan and fry for 2 minutes, 1 minute on each side. Salt both sides.
Place the fried plantains on top of the kale. Add avocado slices.
Squeeze ¼ of a lemon over everything and serve.
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I can’t believe how lacking I am on salad posts! I eat a Hugh Jass salad at least once a day and it’s one of my favorite ways to incorporate veggies into my diet. It makes sense though because the way I make salads is by putting whatever vegetables I find in the fridge and it’s difficult and almost seems pointless to write that down as a recipe.
But this roasted bell pepper and eggplant salad is different. The combination of the ingredients’ specific flavors meld together so well that it was worth posting after make it. I absolutely love the crunchiness of the toasted almonds and the smokiness of roasted bell peppers. The eggplants are a delicious, meaty addition and this salad could be eaten as a whole meal on its own or as a side to a tasty protein.
Also, I just came back from a week of traveling to Michigan for a wedding, where I had a bit too much sugar than normal combined with lack of sleep and traveling issues coming back home (which means STRESS!), and all I’m craving now is TONS of veggies to get my body back in balance. This means all the salads, meat, and low sugar for the next few days which I do not hate at all. I’m planning to triple this recipe and keep it on hand in the fridge so I can reach for it easily, and I suggest you do the same because you won’t regret it!
Beets are everywhere right now, peeps. I love this earthy root vegetable that always makes me look like I committed a murder in the kitchen. So fun. As the weather gets cooler (sorta), I love the abundance of them, and it’s fun to find different ways to eat them.
I was planning to grill some steaks a few days ago when it was hot out, and I realized that the only side dish ingredients I had left were beets and onions. My sweaty self didn’t want to turn on the oven and I was craving a salad so I decided to make a beet salad, using beets as the base, topped with bacon… because, bacon. The bacon bits add a salty, delicious crunch to it and the result was excellent, not to mention, so pretty.
If you own a mandolin, this salad will be much easier to make. If not, be prepared for a bloody mess. It’ll still taste wonderful though. Enjoy on its own or as a healthy side to a main dish!