I admit it, I’m a mayonnaise fiend. When I typically made tuna salad in the past, I used LOTS of mayo. I love tuna salad, so I thought about how to incorporate it into my lean and green program. In addition to being a favorite food, it’s super easy to prepare ahead for a grab-and-go meal solution when taking off for work or any other busy day. Continue reading
We’ve got a new favorite veggie dish. We served this last night with scallops. The shirataki noodles add a nice touch and contrast to the crunchiness of the cabbage. The proportions of each ingredient were very much to taste, as yours should be. Do dress the slaw at least a couple of hours before eating it to allow the dressing to soften the cabbage a bit. Continue reading
We made a slaw from some shredded cabbage, red onion and red bell pepper, which we dressed with a mixture of soy, rice wine vinegar, a touch of sesame oil, siracha, garlic, Yuzu, the zest and the juice of a lemon, pepper, some green onion. Then we tossed in some sautéed Calico scallops from Groomer’s.
Salmon is a favorite fish of ours. Rich in omega-3 fatty acids, it is classified as an oily fish, which puts it on the “lean” list, meaning we get a 5-ounce portion and we add no additional fats in its prep or cooking. Leftover salmon lends itself beautifully to a cold salad — lovely on a hot summer day!
This photo shows some salmon we had grilled the night before flaked over a bed of spinach with some tomatoes and cucumbers. We tossed the salad with some balsamic vinegar (not vinaigrette) before plating it and flaking the salmon on top. No cooking, just assembly!
The hogs at South Texas Heritage Pork are raised roaming the pasture and grazing naturally. They are never confined nor fed like factory-farmed hogs and this results in extremely lean cuts of pork. We are lucky to have them nearby and to know the fabulous folks who own and run the place! They sell their products through many local restaurants and at the Pearl Farmers Market near our house every Sunday.
This meal featured five ounces of grilled pork chop served over mixed greens and tomatoes. We did use just a little bit of low-fat dressing on the greens, which typically wouldn’t be allowed with meat from the “lean” category, but since this pork is so much leaner than supermarket pork, we figured we had a little leeway.
Another favorite! This was a happy accident. We had some homemade kimchi in the fridge that needed to be downsized to a smaller container, leaving us with excess marinade that had been “percolating” for over a week. Sitting right next to that was a package of chicken breasts we had no plans for. “Hey,” I said to Brian, “do you think the kimchi marinade would be good for the chicken?” We both thought it was worth a try. Poured the marinade over the chicken and added salt to make it a brine. Let it sit for two days, then grilled it. Came out beautifully! Sliced it up and served it over a salad of chopped romaine, cucumbers & yellow bell peppers in small romaine lettuce cups. (Seasoned the salad with some low-fat honey mustard salad dressing.)