food concepts
* = recipe below
SALAD STRUCTURES
. >ELEMENTS
. . . . >PROTEINS
- cooked and COOLED OFF quinoa
- tofu – baked crunchy w cornstarch, scrambled w chili crisp, marinated & roasted into steaks, etc
- bbq marinated pan seared tempeh cubes
- chickpeas (crispy or just drained and rinsed)
- edamame
- any kind of bean
- shredded rotisserie chicken (cold, marinated if u want)
- chunked up cookout/popeyes chicken fingers
- oven roasted honey miso salmon chunks…
- broiled shrimp u dump spicy on – 6 mins from frozen you just can’t beat that
- turkey bacon fried CRISPY
- i don’t eat red meat so idk about other stuff
- etc
. . . . >WET SOLIDS
- citrus supremes – grapefruit, clementine, satsuma, etc
- cherry tomatoes cut in HALF!!!
- apples, pears, plums, berries, fruits of any kind
- roasted roots – beets, carrots, sweet potatoes, etc
- etc
. . . . >SPECIAL SLOPS
- chili vin*
- lemon dijon vin*
- honey mustard drizzle*
- red wine/apple cider/balsamic vinegar
- GOOD EVOO
- sesame oil
- pomegranate molasses
- etc
. . . . >CHEESES IF U DARE
- valbreso from al taiba is the best cheese. it costs $1 billion it is sheeps milk feta in brine
- crumbled goat cheese
- parmesan (i prefer big chunky shavings to sprinkles)
- little tiny cubes of extra sharp white cheddar
- HARD aged gouda with the tyrosine crystals, chunked into shards
- kefir cheese from al taiba
- boursin if you want
- etc
. . . . >CRUNCH
- fried shallots
- pistachios/peanuts/nut of choice
- roasted pepitas
- toasted panko
- red cabbage
- grated carrot
- sesame seeds
- crispy rice
- radicchio
- pomegranate seeds
- etc
. . . . >THAT SPECIAL SOMETHING…
- sumac
- za’atar
- charred green onions
- fresh herbs chopped little style
- citrus zest
- charmoula
- big chunky sea salt & fresh cracked pepper
- etc
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FOODS I MAKE A LOT
>COTTAGE CHEESE PANCAKES
. . . . >TOPPING SUGGESTIONS
- coconut flakes
- drizzle of sweetened condensed milk
- hot honey
- lemon curd
- whipped cream
- nutella
- frozen raspberry + balsamic reduction
- stewed cinnamon apples
>GREEK YOGURT CHOCOLATE BANANA BREAD
- 350° for 50-60 mins in a 9×5″ loaf pan
>CHICKEN MEATBALLS
- 400° for 18-22 mins
- sometimes i add diff seasoning and make them Moroccan meatball style and serve them over pearled couscous with labneh, zhoug, and garlic sauce from al taiba on top
- make a bunch and eat them cold as post gym protein balls like a yucky little animal
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AFOREMENTIONED SLOPS
>CHILI VIN SAUCE
- this is good on everything
- mandolin a cucumber & grate some carrots and dump this sauce on top
- make a gorgeous cold rice noodle & vegetable bowl and dump this sauce on top
- marinade cold tofu or shredded chicken or hard boiled eggs in this
>example cold noodle bowl w chili slop in there
.
>SPECIAL HONEY MUSTARD
- my old coworker gave me this recipe
- u can water it down and use it as salad dressing even