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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Happy first day of Fall, all! It’s true that I want to hold on to summer forever, but I do love me some Fall produce like pumpkin, squash, apples and pears so I’ll accept the cooler weather (as if I have a choice…). But before starting the craze of all the Fall-appropriate recipes, I want to share a seriously delicious breakfast recipe with you all.
I’m not sure if you’ve ever had collard wraps before, but it’s one of my favorite gluten-free and low-carb hacks. You basically use a raw collard green leaf as a substitute for a tortilla to make any kind of wrap you want. Collard green leaves are flexible, doesn’t tear easily, and soft enough to chew raw, making it a perfect vehicle to roll up some delicious sandwich or burrito fillings in.
In order to use it as wrap, the best thing to do is lay it flat to shave off the stem that’s sticking out so it’s the same thickness as the leaf. Then, you just add the fillings, fold the sides, then roll it up like a tortilla. Sound simple, right? It really is!
One thing I sure do miss eating is a breakfast burrito, especially living in California. This collard wrap version is made with everyone’s favorite breakfast items, eggs and bacon, and plenty of veggies to make it a healthy, sugar-free breakfast. If you don’t love all the ingredients I added, feel free to leave them out or switch it up with the flavors and ingredients you like. This recipe is easily customizable, so you can change it up with whatever fillings that you are into or have on hand!
Lay down the collard green leaves face down, and use a sharp knife to shave down the stems so it is the same thickness as the leaves (See picture in the post). Cut off the part of the stem that extends past the leaves. Set aside.
Preheat a skillet to medium heat.
Cook the chopped bacon on the skillet for about 5 minutes until they turn crispy, then transfer to a dish.
Leave 2 tsp of bacon fat in the pan, and set the rest aside.
Raise the heat to medium high, and cook the onions and the bell pepper in the bacon fat until they are softened, about 6-7 minutes. Season with salt and pepper and combine well with the cooked bacon.
In a small bowl, whisk the eggs with non-dairy milk, nutritional yeast, salt, and pepper.
Lower the heat to medium low and heat 2 tsp of the reserved bacon fat in the skillet (you can use butter or ghee, if there isn't enough).
Pour the eggs into the pan, and stir and scramble until cooked, about 3-4 minutes.
Assemble the wrap: Lay down a collard leaf, and place ½ of the bacon, onion, and bell pepper mixture on the middle of the leaf. Layer with ½ of scrambled eggs, ½ of diced tomato, and ½ of diced avocado. Season with hot sauce, if using. Fold the sides up to tuck, then start rolling like a regular tortilla. Finish by plating with the end of the leaf on the bottom of the wrap, so the roll holds together. Repeat with the other leaf and the rest of the prepared ingredients
True story: I would be completely fine if I had to eat a burger every single day for the rest of my life. I feel like I say that about a lot of foods (I LOVE FOOD, OKAY?!) but I absolutely can’t get enough of a high quality, juicy burger in all forms. It’s so versatile with endless options of toppings and I love the toasty flavor of a hot, fresh-off-grill burger.
This version of bison burger comes with everyone’s favorite combination: bacon, lettuce, avocado, and tomatoes. It sounds so simple but the flavors are definitely not! There’s saltiness and crunchiness from the bacon, creaminess from the avocado, and the refreshing taste of the tomatoes and lettuce. Honestly… it’s the perfect combo and I’m obsessed. This recipe is also RESTART sugar-detox friendly and a easy, healthy addition to a busy weeknight dinner. Hope you enjoy!