dinner Archives • Page 2 of 2 • Ant & Anise

With a number of foods verboten in the 30-day challenge, I’ve found it’s been helpful to think less about what I can’t eat (I bet I know something that starts with “b”…) and shift my thoughts towards all the things that are included.

It’s a good thing that I like vegetables, a lot.

In particular, it’s a good thing I like salads, since the challenge has given me a renewed respect for salad. That’s right, respect for salad. It’s so often relegated to the ‘sides’ category, kind of like it’s comic relief from the main event on the plate. But salads are really fantastic in their own right, especially this time of year when the sun peeks out, and stays, a little longer. And of course, for Paleos, when there’s a sizable amount of protein included.

I particularly like them right now because it doesn’t take a lot of effort to make a great salad, so they’re helping take down the what-am-I-going-to-make-for-dinner anxiety a few notches.

And really, isn’t simpler better when it comes to great salads? Like arugula with just shaved Parmegiano-Reggiano and cracked pepper. Thick spinach leaves with sliced mushrooms and hard-boiled eggs. Ripe tomato slices with only fresh mozzarella and a chiffonade of basil. Grilled bell peppers and zucchini rounds, on their own, served warm or cold. Add some grilled chicken, salmon, beef or prawns and all the Paleo converts would be most pleased.

I’m feeling most calm now, thinking about the simplicity of salads. Maybe I’m getting the hang of this Paleo thing after all.

My Basic Vinaigrette

Yield: 1/4 cup

This vinaigrette is why you never need to buy bottled salad dressing. Homemade vinaigrette is SO much better than what you can get out of a bottle, and the ingredients are all natural. Plus it takes less than 5 minutes to put together. The key is to use fresh, good quality ingredients.

Ingredients

1 teaspoon grainy Dijon mustard
1 tablespoon white wine vinegar (see note)
2-3 tablespoons extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tablespoon fresh thyme, parsley or tarragon, finely chopped (optional)

Instructions

In a small bowl, combine the mustard and vinegar.
Add a little salt and pepper, then whisk in the olive oil with small fork. Taste and adjust for seasonings. If the vinaigrette is too tangy for your liking, whisk in a little bit more olive oil.
When you're happy with the seasoning, stir in the fresh herbs and toss over your favorite greens. Keep any extra vinaigrette covered in the fridge for up to a week.

Notes

Use a different acid (vinegar, citrus juice) depending on the type of salad you're serving: A balsamic vinegar gives a heartier vinaigrette, which pairs very well with a grilled steak salad. Fresh lime, lemon, orange or grapefruit juice are lighter and give a tropical vibe to seafood or chicken salads.

More on the Paleo diet challenge:
Why I’m doing it in the first place
My plan for the 30 days

Two whole weeks — day 14 of the Paleo Diet Challenge. I’m almost halfway through the challenge, and thought it would be a good time to reflect on the good and no-so-good parts so far. First, the good news.

I’m not hungry at all between meals. I’ve noticed that, in particular, my breakfasts (either eggs and ham, a bowl of fresh fruit, a couple mini Paleo muffins or a few slices of Paleo banana bread) are satisfying and keep me going for hours. And although the lunches I’m eating seem light (as in salad greens with some chicken or tuna), they’re substantial enough to stave off my usual mid-afternoon craving for something sweet. I’ll still maybe have a cup of tea in the late afternoon, but no cookies to go with it. What, no cookies?
I’m sleeping slightly better, and feeling better rested. This is with a regular 3:30am wake-up call from my cat, who likes to start his day outside once the birds start chirping. These days, I’m able to fall right back asleep after letting him out, and when I wake up a few hours later, I feel refreshed instead of my groggy can’t-I-have-just-another-half-hour-in-bed? state.
I feel a little healthier. This is a little more difficult to describe. Perhaps it’s feeling less puffy or bloated, which is probably from the lack of bread in my system. But the skeptic in me is wondering whether this all springs from a confirmation bias — as in, I believe eating a Paleo diet will make me feel healthier, so I feel healthier. Is this all just psychological? Maybe. My weight is exactly the same as it was on day 1. And I haven’t noticed a real change in symptoms of Hashimoto’s that I’m on the lookout for, like increased energy or less sensitivity to cold. My energy is about the same and my feet are still cold. Hmm.

For the most difficult aspects of the challenge, a couple things come to mind:

First, undoubtedly, is thinking constantly about what foods are in- or out-of-bounds. I am getting a better handle on this, but still finding it takes a lot of mental energy to figure out what I’m going to do for dinner so that we forget all about bread, potatoes and pasta.
The next most challenging thing is incorporating protein into every meal, especially when that protein can’t be cheese. It feels like I’m shopping much more often just to keep the house stocked with enough meat and fish.
Finally, eating out can be a drag. It’s striking how pervasive breads and grains are in restaurant menus and avoiding them takes some creativity, especially if you don’t want to have a salad, again.

Grilled Pork Tenderloin with Mango Salsa

Serving Size: 2

I love fruit salsas with grilled fish, chicken or pork. It adds a punch of color and flavor to your plate, and it's super simple to make.

Ingredients

1 pork tenderloin (1 to 1-1/2 pounds)
1 tablespoon olive oil
1/2 tablespoon sea salt (we use Maldon salt)

For the salsa:

2 ripe mangoes, chopped
1 orange or red bell pepper, chopped
1 clove garlic, minced (optional)
2 tablespoons red onion, finely chopped
juice of 1 lime
2 teaspoons olive oil
1 tablespoon cilantro, finely chopped
sea salt and freshly ground pepper to taste

Instructions

First, make the salsa: Place mango, bell pepper, garlic (if using), and onion in a medium bowl and mix well to combine. Squeeze the lime juice in, then the olive oil and cilantro. Season to taste with salt and pepper. Can be made a few hours ahead of time -- keep covered in the refrigerator.
Preheat your barbecue to high, around 500F.
In a shallow dish, rub the tenderloin with the 1 tablespoon of olive oil, then sprinkle with the salt. Let this stand while you make the salsa.
Place the tenderloin on the grill and sear the first side (about 4-5 minutes), then turn it over and sear the other side (another 3-4 minutes). Move the tenderloin to the top rack (or turn off the burner directly under the tenderloin), close the lid and let it continue cooking with the indirect heat for about 10 minutes.
When the tenderloin is done, remove it from the barbecue, wrap in foil, and let it sit for another 5-8 minutes. Slice crosswise and serve with a few tablespoons of the salsa.

More on the Paleo diet challenge:
Why I’m doing it in the first place
My plan for the 30 days

The Paleo Diet Challenge: Day 16

The Paleo Diet Challenge: Day 14