People often ask me what I eat. The short answer is meat, eggs, fish, vegetables, small amounts of fruit, high fat dairy and nuts. Since this list is so short, it’s hard to imagine that it can be exciting at all. Trust me, it can be – if you are creative. It all starts at the grocery store – if you buy the right ingredients, you’ll have them on hand when you want to experiment. And of course, since everything is fresh, you’ll have to make stuff before your ingredients spoil. I like to check the bottom tray in the fridge every couple of days to find those veggies I bought at the market and then promptly forgot about. I’ll often plan an entire meal around a couple of zucchini or some strange eggplant that looked interesting. I’ll include a couple pictures of some meals I’ve made. These are lunches, so I’ve just grabbed what I can from the fridge, put it on a plate, and I’ll pick at it while I feed the kids. The only trick is having the ingredients on hand.
Here are some recipes and links to recipes that I use quite often.
Blue Cheese Dressing
3/4 cup mayo
1/4 cup half and half or heavy whipping cream
3/4 cup sour cream
2 cloves crushed garlic
1-2 tablespoons white or apple cider vinegar
4 tablespoons fresh parsley
6 oz. crumbled blue cheese
1/4 teaspoon fresh white pepper
1 tsp. salt
Mix all ingredients together and chill. Will keep in the fridge for at least a week and gets even better as flavors develop.
Cocoa and Coconut Snacks – brought to you by www.marksdailyapple.com. I use these like little energy bars. Double the coffee for an extra kick. Or, omit the coffee and cocoa all together for a kid-friendly treat. They pack well in lunches and make a great quick snack. Remember, the dates might add sweetness, but they also add carbs.
Thai-Inspired Salad of Awesome – Anyone who has ever gone out to a restaurant with me knows that I’m often disappointed with what I get. That’s because I eat like this at home all the time. This is a fantastic salad creation for when you’ve got some extra time on your hands. Plus, check out the top 10 salad recipes at www.marksdailyapple.com. If you don’t like some of the ingredients, substitute them or leave them out all together. A salad is like art. Make it your own.
Salad Dressings: a really basic rule of thumb for dressings is 1 part acid, 1 part oil. You can vary it a little according to your own personal tastes. The acid would be your vinegar – balsamic, apple cider, rice vinegar – it’s up to you. You can also use lemon or citrus juice together with your vinegar or on it’s own. Add some herbs, garlic, salt and pepper, hot sauce, mustard, honey, whatever you like. You’ll discover how easy it is to make an amazing dressing. Use the highest quality ingredients you can find, especially for the extra-virgin olive oil, and you won’t be disappointed. By the way, this is also a fantastic recipe for a marinade. When I’m feeling like Mexican food, I’ll often make a Mexican inspired salad. The dressing is two parts EVOO, one part lime juice and one part salsa. Add some cheese, corn chips (if you must), avocado and olives and you’ve got a great meal.