Because I absolutely adore Marks Daily Apple- check out this Friday's success story here.
Yes, I ate collard greens for breakfast and they were fabulous. My friend Lucy made them with organic collards she got from the local farmers market. Isn't she the best!
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| Breakfast: 2 scrambled eggs cooked in 1/2 tbsp bacon fat & 1/2 cup collards cooked in homemade chicken stoke and vinegar. |
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| Snack: 2 celery stalks with almond butter. |
Sadly, this was the last of the tikka masala. On a happy note, now we are going to make Korma! Stay tuned for that recipe. ;)
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| Lunch: about 1/2 cup of chicken & cauliflower tikka masala & 3/4 cup of brussels sprouts, walnuts, apple cider vinegar & raw honey. |
My husband had to go out of town for a little while today because his best friend had a baby!! So that means he was going to be home late. I like us to eat together so I ate this big bowl of collards to hold me over until dinner.
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| Snack: 1 cup collard greens. |
You wanna see the baby don't you? ;)
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| My husband Matt & baby Mattie. |
While I was waiting on Matt I went to the local fish market here that sits right on the Gulf. I picked up some ahi tuna, white tuna (escolar), (and some shrimp that didn't get cooked tonight). This was the first time we have used coconut oil and it turned out pretty fantastic.
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| The ahi tuna was pan seared with coconut oil |
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| This dressing includes all the ingredients in the picture below & was used as a marinade for the white tuna. |
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| Ingredients for marinade/dressing: tamari, raw honey, rice vinegar & sesame oil. I believe some onion powder and garlic made it in there too. |
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| I sliced up some cucumber and the marinade above was poured over it & I peeled a couple cuties. |
And this is Matt's masterpiece. :) He sprinkled some crushed macadamia nuts over the top. I can't even explained to you in words how heavenly this was. The tuna just melts in your mouth like butter and the citrus gave it just enough sweetness. Perfection!
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| Dinner: Crudo of escolar & ahi tuna with a toasted sesame vinaigrette & shaved macadamia nuts. |
That dish looks beautiful and so flavourful. I'd like to make something like that :D
ReplyDeleteI've never had tuna outside a can before, and I've never had collard greens! Putting those on the list!
Well I was raised in the so I grew up on collards. Usually we would put them in a huge crock pot an let them cook all day. And oh my gosh you haven't lived until you've had raw fish! ;) it's a completely different experience.
DeleteI will definitely give both a try some time! :)
DeleteAm probably displaying me non-American-ness here, but what in the world are collard greens? Looks like silverbeet...?
ReplyDeletehaha I'm going to copy this from wikipedia as it tends to describe things better than I do: Collard greens are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species as cabbage and broccoli.They are classified in the same cultivar group as kale and spring greens, to which they are genetically similar. The name "collard" is a shortened form of the word "colewort" (cabbage plant).Collard greens are a staple vegetable of Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens". They are generally eaten year-round in the South. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, smoked turkey drumsticks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black, white, or crushed red pepper....wow that is long!
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