Wow—yesterday I published a post about blog + life changes; it was kind of intense and made my nearing adventures feel SO real. I'm following that post with something a little more casual, a recipe for a healthy post-workout salad. Thank you so much for all of your positive feedback, kind comments and support. Means the world to me. After months of having writer's block, my words are flowing again so I'm just going to run with it and talk a bit about my recent diet changes + share my favorite easy recipe. I've recently adjusted my diet in an attempt to change my body composition. To be honest, I'm pretty sure the high-fat diet I've been following for the past couple of years hasn't been the best for me. It totally works for some people, but we are all individual human beings with unique backgrounds and needs. Along with Hashimoto's impacting my metabolism, I really don't think eating loads of avocado and bacon has done me any favors in terms of maintaining a lean physique. I've been experimenting with balancing my macros and adding more carbohydrates into my diet and less fat (shout out to Sarah of Primal Bites for helping me make dietary adjustments!) Now, don't think I'm going back to eating low-fat or anything of the sort, rather just adjusting the balance of my diet to be 35% carbohydrate, 35% protein and 30% fat. I was eating closer to 60% fat, 30% protein, 10% carbohydrate. Yeah, super crazy low on the carbohydrate front and very high in fat. I'm super into bio-hacking and so I enjoy playing with my diet and lifestyle to see how I can feel my best.
I've also adopted a new workout routine, which I'm psyched about and will fill you guys in on soon. Adjusting my diet and workout routine has given me new inspiration for creating delicious and healthy meals. Today I'm sharing one of my favorite salads I've been making and eating non-stop the past few weeks after I get home from the gym. For those of you who are AIP, this recipe is perfectly compliant other than the dressing, which contains mustard. Maybe just leave it out if you want? Although if you can tolerate mustard, I highly recommend. Fun fact: I developed a legitimate obsession with dijon mustard while I was in Copenhagen. Now I have at least five different brands of dijon in my refrigerator at all times and eat it with everything. This is my favorite dijon , and this is a close second. ALSO, figs! This salad calls for figs because they are delicious, in seasons, and I absolutely had to have a fig recipe before we say goodbye to them until next year. If you want to make this salad when figs are out of season, just use whatever seasonal fruit is available!
- 100 grams romaine (3-4 cups)
- 6 ounces frozen langostine - this ends up being a heaping 1/2 when they are cooked(I get these frozen from trader joe's! They are delicious and taste like mini lobster tails. They are a very low-fat protein.)
- 1/2 cup cucumber, diced
- 1/2 cup figs, quartered
- 3 tablespoons onion, diced
- 2-3 tablespoons basil
- Char's Dressing:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon dijon mustard
- generous pinch sea salt
- Start by prepping the langostines. They come frozen. Measure out six ounces (I LOVE using a food scale—[url href="http://amzn.to/1P0TvVD" target="_blank"]I highly recommend this one![/url]) Heat a [url href="http://amzn.to/1UWeWZK" target="_blank"]cast-iron skillet[/url] and then add the frozen langostines to the pan. They will give off liquid so you don't need to use oil. Let them cook until they are cooked through (about 5 minutes.) Once cooked through, remove from heat and set aside.
- Next, prep dressing by combining ingredients in a jar and then shake to combine. Place all salad ingredients in a large bowl and toss with dressing. Once langostines have cooled a bit, add to salad and toss one more time. Serve.