We have all had hard-boiled chicken eggs. Most of us think they’re decent, maybe even great (depending on the quality of the egg in the first place). Recently, I started playing around with duck eggs and they’re a whole different league of good.
This is a variation on the original overnight oats recipe I posted when Minimal Wellness went live. Overnight oats lend themselves perfectly to tweaking and random flavor whims, so don’t be afraid to play around with ingredient combinations. As it gets cooler here in Montana, I wanted a slightly more indulgent version. So, I swapped the frozen blueberries for fresh strawberries and added in cacao nibs and a small amount of maple syrup.
One of my favorite quick-service restaurants here in Missoula makes a killer chimichurri. They use it as a condiment on top of their Brazilian-inspired rice and salad bowls. In my everyday cooking, I tend to follow a simple formula: cook lots of vegetables, a little protein (fish, eggs are most common), and occasionally some type of grain, then top with a sauce. Since I love the chimichurri at the local restaurant so much, I decided to take a stab at this traditional South and Central American staple.
Minimal Wellness launched with a small assortment of my favorite recipes, one was Broiled Halibut — this Broiled Salmon recipe is my other go-to fish choice. It really isn’t a recipe as much as it is a preparation technique. I love broiling salmon because you don’t have to worry about flipping the fish and cleanup is fast and easy — just throw away the small amount of aluminum foil, unfortunately because of the skin that’s stuck on the foil, it can’t be recycled.
Summer is the perfect time for salads and this one was my favorite this year. The massaged kale is dressed with the mint lime vinaigrette and the result is both unexpected and delicious. Going into fall, the figs, nuts, and goat cheese give it nice substance without making it heavy. It’s great served with the Grape Gazpacho for a meal when you don’t want to do any cooking.
Please let me introduce my new favorite summer dressing: mint lime vinaigrette. It’s a simple and easy, unique and flavorful dressing, that goes well with many different kinds of salad. If you have mint overtaking your yard (as I do) it’s a great way to use some of that fragrant but otherwise pesky plant. My favorite salad to make with this dressing is massaged kale, sliced figs, cashews, and goat cheese, but it was also fantastic on spinach, blueberries, and almonds, or baby greens, strawberries, and pistachios. I suspect it would be equally good with melon and feta, but I haven’t tried that combination yet.
Recently on a trip to California, my partner Joshua and I had a grape gazpacho at the de Young museum restaurant. It was so incredible, I decided to take a stab at my own version. This soup is my new hot summer night go-to. It works well because the grape isn’t overpowering and is balanced by the nuts and cucumber. But the preserved lemon is my favorite ingredient — it’s unusual and bright.
Snacks that are fun to eat, yummy, portable, and healthy are somewhat hard to find. If you want the snack to appeal to both kids and adults, the list grows even shorter. Roasted chickpeas however, fit those requirements perfectly. Chickpeas are a nutritious whole food with good amounts of protein, fiber, complex carbohydrates, and when tossed with avocado oil as you do in this recipe, monounsaturated fat.
It is increasingly clear that human health is directly tied to the health of our gut and the microbial community that resides there. Historically, we consumed a wide variety of foods with microbial activity, but in modern times, we’ve increasingly sterilized our foods and our gut health has suffered. Our lifestyles are also detrimental to gut health, with overuse of antibiotics in both humans and animals, over-sanitized homes and offices, and epidemic stress-levels.