I took liberties with the traditional niçoise salad. This new version has salmon instead of tuna, avocado instead of potatoes, and a ton of kale. The resulting salad is absolutely delicious, satisfying, and paleo and keto-friendly. Although there are disagreements about what can claim to be a niçoise salad, this one is a big stretch, but it has a similar flavor profile with the boiled eggs, capers, kalamata olives, balsamic vinegar, and avocado oil, so I’m going with it.
There is a lot of confusion about the best way to achieve and maintain a healthy weight long-term. Many think of weight status through the flawed traditional calories-in, calories-out framework. However, I’ve found that learning to interpret and properly respond to our internal hunger and satiety cues is a far more successful and maintainable approach.
I’ve decided to start posting complete meal ideas, using several different Minimal Wellness recipes. This idea was born out of the interactions I’ve had with clients who seem to value the meal planning resources and suggestions I provide. So, without further ado, here is the first official Minimal Wellness Meal: Coconut Crusted Halibut with Curried Brassicas and Pineapple Chutney. This meal is gluten-free, paleo, keto-friendly, added-sugar free, and oh so delicious. It’s JFM’s new favorite.
Although we eat a primarily plant-based diet in our house, we do eat a fair amount of fish. On average we eat 1-3 servings of fish per week from various sources — our favorites are wild Alaskan salmon and halibut. My standby recipes are broiled salmon and halibut, but I recently decided to start experimenting with other preparation techniques and developed this Coconut Crusted Halibut recipe. It’s still straightforward to make, but the flavor profile and texture is more exciting than the simple broiled version.
We eat a ton of vegetables in our house and are particularly fond of those from the brassica family: kale, brussels sprouts, broccoli, cauliflower, cabbage and bok choy. This group of vegetables, sometimes called cruciferous veggies, are not only delicious and versatile, they’re loaded with micronutrients and antioxidants, and are considered some of the healthiest foods on the planet. This recipe uses curry powder and coconut milk, resulting in a creamy and subtly spiced version of these delicious vegetables.
What’s sweet, spicy, and finger-licking good? Chutney! Unfortunately, most commercially available chutney’s are loaded with added sugar, as was every recipe I could find online. This simply didn’t make sense to me — with so much fruit there shouldn’t be a need for additional sugar. Turns out I was right, this pineapple chutney has no added sugar and it’s dang close to perfect.
I’m a minimalist, but in the scope of my life, that’s a relatively new development. I’ve always had a less is more mindset, but it wasn’t until the fall of 2014 that I deliberately began minimizing — clearing physical and mental space for the priorities that I’d rededicated myself to: positive relationships, vibrant health, and continual growth. After several months of decluttering, I decided to play The Minimalist’s 30-Day Minimalism Game. The game was fun and it forced me to critically evaluate what material possessions Ella and I had, and what we truly needed.
Over the years I’ve been asked countless times how to reduce carbohydrate or sugar cravings. The simple answer is: Eat. Fewer. Carbs.
I’m not being flip or dismissive, but eating fewer carbs the only way to drastically reduce or eliminate sugar cravings. Of course there are other issues that can effect cravings for sweets, but changing the composition of your diet is the central action required.
Yea, you read that right, breakfast nachos. They’re a thing in our house. Unlike traditional nachos, the base for this healthy version are sweet potato “chips” and the cheese is optional. I toss the sweet potato chips into a bowl with a bunch of cilantro pistachio pesto, and top them with caramelized onions, kale, black beans, a fried or over easy egg or two, some melty cheese, avocado mousse, cilantro, and hot sauce — obviously.
Have you ever wondered how restaurants prepare elaborate meals so quickly? It’s because to one degree or another they all implement a technique called batch cooking and the concept translates well to home cooking, saving you time and effort. Batch cooking is preparing a quantity of food ahead of the time you intend to use it — perhaps on a Sunday afternoon for the coming week. You can batch cook entire meals, meal components, and snacks.