My friend Gemma introduced me to Sizzler. This was her salad ‘fix’ and I’ve started to take it on also. Continue reading
So I spent last Saturday doing the typical errands you do on payday: hair do, eye lash extension, pedicure and GF shopping. Whilst walking up from Take Care on Soi 19, I strolled past Chez Charlie. Now, this was not the first time I had walked by this little French bistro and thought it charming. Continue reading
I make this when I know I have a tough couple of days to get through, or when I’m getting ready for 10km runs. Recipe from Thug Kitchen. Just be smart and remember to use your gluten free pasta (or brown rice).
Roast some veggies with olive oil and season. I cooked the beets for a few minutes, then added pumpkin, then onions and asparagus. Then I let the veg cool for a few minutes and plated up with some salad. Drizzle a bit of balsamic vinegar (oil and seasoning from the veg comes through). Simple and delicious!
Unfortunately, my CSA delivered THREE MORE AVOCADOS this week! Oh sad day! I used to eat oodles of guacamole in my university days because it was so simple to make – mash the avocado, mash some garlic and add a crapload of lime. Done.
One person can only eat so much guacamole. Ok, I can do this. Avocados are good for me!
Some would say that I am an educated, understanding person. So I took to google and found this.
Did you know that the Aztec word for our beloved little fruits is ‘testicle tree?’ Hmmm…. still not convinced.
My friend Mel tells me that I have to eat more protein. I think she’s concerned. According to that website, avocados have the highest protein content of any fruit. DAMN.
Let’s go back to my Spinach post…. my most creative options are garlic and salt.
Get your salad sorted out. I used whatever green things were in the fridge. Cut up that huge avocado and hid it under the lettuce leaves. Gently sauteed some asparagus. Seasoned all of it with some salt and pepper. I threw feta on top to make it look interesting.
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- garlic (I’m talking like 3 huge cloves to get that spicy garlic going)
- 1/2 an onion
- 1tsp rosemary
I threw it in my little food processor and voila!
Popeye didn’t have me fooled. Spinach tastes awful! I don’t remember anyone trying to feed me spinach on a regular basis, but every once in a while spinach would appear and I would hate it! Now it’s showing up in my CSA box!
I am a vegetarian, ergo I am supposed to love spinach. Yeh, still not a fan! I know there’s a bunch of reasons to love it though – you’ve got the antioxidant stuff, calcium, vitamin C blah blah blah. It still tastes like a dog’s bumhole.
Convinced I must eat it (looks like I’ll get it every week from my CSA), I am determined to hide it so that I won’t notice it in my foods.
Here’s 5 ways to hide spinach:
1. Morning smoothie – I like to mix it up, depending on what’s available in the shop and my fridge. Usually I go tropical, with bananas, mango, kiwi, passion fruit and pineapple. Not bad. Spinach hides well with the kiwi (and I pretend the kiwi makes it garbage can green).
2. Spaghetti sauce – very simple to do. When your gluten free noodles are cooking, throw a bunch of spinach leaves into the water and strain. Then just slosh in your spaghetti sauce. The tomato and Parmesan covers the taste and I pretend that my salad leaves accidentally got mixed in with the pasta.
3. Hide it in a salad – ’nuff said.
4. Hide it in curries and stir-frys – Since I live in Thailand, I pretend it’s Thai basil or bok choi.
5. Add salt and garlic – Ok so you’re starting to realise that I’m a bit of a child and like to hide my food. Well, this option is no exception. I made a rustic mash potato – sweet potato, crunchy carrots and cauliflower (rustic meaning that it is not pureed like your great-grandmother’s peas).
Then sautée your unsavoury greens (my mom used to make brussel sprouts with pistachio and then sprinkle bacon on top). I used spinach, amaranth and garlic. Season with salt and pepper. Near the end, I added chopped pistachio and topped with some feta cheese.
Take some fresh mango, throw it in the blender with olive oil, small amount of rice vinegar, some salt, chilli and a touch of honey.