I went on a weekend cruise to the Bahamas (Hurricane Sandy, and all!) and came back feeling not so great after eating God-knows-what! Feeling like I was in serious need of some kind of detox, I cleaned out my fridge of its veggies and made a Zucchini Ribbon Salad for dinner accompanied with a piece of grilled fish. Here is another easy weeknight dinner idea...
This serves one.
- In the bottom of a salad bowl, I whisked together 1/2 tablespoon of red wine vinegar, 1/2 tablespoon olive oil, 1 teaspoon each of yellow mustard and Greek yogurt, about 1/2 teaspoon of agave and a pinch of salt and pepper. (I made this in larger quantities when I make cole slaw.)
- I used a vegetable peeler to cut a medium zucchini into ribbons, then added the ribbons to the bowl. I added chopped bell pepper, cucumber, tomato, corn kernels (thawed), and some fresh cilantro (my fave!), and tossed it together.
- I grilled a piece of tilapia that I seasoned with salt and pepper, and ate it along with the salad.
Simple, fresh, delish...
Get a load of my lunch! A Quiche Lorraine and Salad at Buena Vista Deli in Miami's Design District. I don't know how they did it but the first bite of that salad tasted like Marseille's 12 years ago. Some things, no matter how simple, are just that memorable.
A shot of my Deli Lane Omelet with leeks, brie cheese, and mushrooms. Not sure what's in that whole wheat toast but it's so nutty, slightly sweet and fluffy... tastes more like
My good friend Hector tried to convince me to go out for pizza but I opted to be good and make my own dinner... Beef and broccoli it was.
I steamed the broccoli in the microwave for 2 minutes while I cooked the steak on medium high for 3-4 minutes on each side. I transferred the steak to a cutting board to let it rest, then sautéed the broccoli in the hot pan with a little agave and red pepper flakes until browned.
Then I thinly sliced the steak on an angle and voila.. dinner! It would have been great over brown rice or noodles but I'm watching the carbs at night... Tonight! Faster, healthier and much tastier than takeout!
Oops, I did it again! I opted out of eating the lunch I brought from home and bought lunch somewhere instead. Today it was too pretty not to share. I hit up the salad bar at The Fresh Market and could not stop myself from piling up all of this colorful and healthful goodness on my plate... or take-out container ;) I'll be eating my original lunch for dinner tonight...
Green beans!!! Love that they are on sale this time of year. I tossed them in a little olive oil, agave, red pepper flakes, salt and pepper, and roasted them at 425 degrees for about 20 minutes.
To enjoy a good Sunday brunch with friends.
Delicious brunch at Morgan's Miami with my awesome friend Denis Erminy!
First course -- yes, you can have a more-than-one-course meal when you are keeping it simple - butternut squash soup spiced with chipotle and cinnamon and garnished with cilantro.
Followed by broiled salmon - crispy crust, moist and tender beneath - and ready in just 10 mins. Set broiler to highest setting, place tray in the middle of the over, season fish with salt, pepper, drizzle of olive oil and broil 10 mins or until cooked.
Served over a fresh salad - hydroponic lettuce (I'm obsessed!), tomatoes, corn, and a dressing made of red wine vinegar, agave, mustard, a dollop of Greek yogurt, drizzle of olive oil, and salt and pepper.
Most nights, instead of just cooking for one, I make double and take the other half to work for lunch. Tonight I made pork chops seasoned with curry powder, salt and pepper, and cooked in a little coconut oil on med-high for 3-4 mins on each side. On the side, instant brown rice (hey, it's quick and tasty!) with a bit of frozen corn and fresh cilantro.. It all came together in less than 15 mins. Looking forward to lunch tomorrow!
Pork chops are lean and inexpensive, and like chicken, can be made so many different ways..
One for now, one for later... I might chop the chops and call it a rice bowl for lunch.
Love me some Brussels sprouts.. I roasted these this morning at 425 for about 25 mins, seasoned with salt and pepper, red pepper flakes and a drop (really, a tiny drop!) of agave on each. Voila... Sweet and spicy sprouts. Added a fried egg for protein and runny yolk goodness - got the idea from a local restaurant in Miami. I'll be having the same for lunch tomorrow.