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raw broccoli and grape salad

March 9, 2014
somethin' on the side, the underwear diet
1 Comment

Served alongside crispy avocado fries, and adapted from this recipe for Broccoli Carpaccio with Grapes and Watercress, from Food & Wine magazine. Bright, tangy, crisp. Got leftovers? Just stir it all together and the broccoli will soften slightly and make for a great lunch the next day.

For the dressing:
3/4 cup plain nonfat yogurt (not Greek–you want it to be thin enough to drizzle)
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste

For the salad:
1 head broccoli, cut into florets
1 cup seedless red grapes
1 1/2 tablespoons pumpkin seeds
1 1/2 tablespoons sunflower seeds

1. To make the dressing, combine all ingredients and set aside.
2. For the salad, thinly slice broccoli florets and arrange on 4 plates or a large platter.
3. Cut half of the grapes in half, and then divide among the plates, or scatter on top of the platter.
4. Sprinkle the salad with seeds, and then drizzle with the dressing.

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avocado fries with chipotle aioli

March 6, 2014
appeteaser, the main event, the underwear diet
3 Comments

The ultimate healthy TV dinner. I served this with a raw broccoli and grape salad (recipe to follow).

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2 avocados, sliced
1 cup all-purpose flour (can use gluten-free all-purpose flour)
Kosher salt and freshly ground black pepper
3 eggs
1 1/2 cups panko breadcrumbs (substitute with gluten-free to make it, well, gluten-free)
1/4 cup mayonnaise
1/2 cup plain, non-fat yogurt (or Greek yogurt)
3 chipotles in adobo, roughly chopped, plus 2 tablespoons adobo sauce (feel free to scale down or up, depending on how spicy you like it; this makes it pretty spicy but not overpowering)

1. Preheat oven to 400 degrees F.
2. Set up a breading station: Combine flour with salt and pepper and place on a plate. Beat the eggs in a bowl and season with salt and pepper. Combine breadcrumbs with salt and pepper and place on another plate.
3. Dredge the avocado slices in flour, then shake off excess and dip in the egg mixture. Allow excess egg to drip off before dipping in the breadcrumbs.
4. Place breaded avocado slices on a baking sheet.
5. Bake in oven for 15-20 minutes, or until golden brown and crispy.
6. Make the aioli by combining mayonnaise, yogurt, chipotles, and adobo sauce. Season with salt, to taste.

Generously serves 2 hungry people.

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Notes: Very tasty, but next time try a shallow fry in oil, which will lend tremendous flavor to the breadcrumbs.