One-bowl meals are where it's at. For lunch, I love to grab 3-4 random ingredients from my fridge and put them together in one big bowl. It keeps things interesting and I love experimenting with how different flavors and textures play together. I've stumbled on some pretty cool food combos with my lunch bowls - including this Honey Sriracha Chicken with Brown Rice and Broccoli.
I started making gazpacho a few Summers ago when we first got our Vitamix blender. I liked it from the first batch, but I fell in love with it once I found this recipe from chef José Andrés' wife, Patricia.
Living outside Washington, D.C., for 12 years, I am no stranger to José Andrés. Huge fan. His restaurants like Jaleo and Zaytinya were regular spots to meet friends for cocktails or dinner. When I was dating my husband/then-boyfriend, we made several trips to Jaleo when he came for visits from New York.
José's wife Patricia is from the south of Spain - the home of cold soups like Gazpacho - and this is her recipe. The sherry vinegar is a must, okay? So don't skip it. In fact, I think I keep a bottle of Sherry vinegar in the pantry just for this recipe:)
Last year, when I was traveling and doing one-day Fat Loss Cooking School workshops, I served shots of Patricia's gazpacho topped with a garnish of Trader Joe's corn salsa and a few shakes of Cholula hot sauce. Everyone loved it - and so many women thought they wouldn't.
I love recipes like this. Simple, surprising, and a little bit sentimental;)
1 green pepper, cut into large pieces
8 ounces English cucumber, peeled and cut into large chunks
10 ripe roma tomatoes (about 2 pounds' worth)
1 clove garlic
1 Tbs. sherry vinegar
2 Tbs. olive oil
1. In a blender, combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar and blend until the mixture becomes a thick liquid.
2. Taste for acidity; this will vary with the sweetness of the tomatoes. If it's not balanced enough, add a splash more vinegar. Add the olive oil, season with salt, and blend again.
3. Pour the gazpacho into a pitcher and refrigerate for at least half an hour before serving.
Ground turkey is a staple here at FLF HQ. I probably buy 2-3 pounds of it per week and like to keep a large Pyrex dish of browned ground turkey in the fridge - always ready to reheat and eat.
I learned the technique of adding vegetables, cheese, and herbs to burgers from Dorie Greenspan. I first made her Café Salle Pleyel burger years ago when I bought her cookbook, "Around My French Table." It's a burger stuffed with chopped sun-dried tomatoes, cornichons, capers, and fresh herbs. It's like an inside-out burger: the toppings are IN the burger, not on it.
Fat Loss Foodies LOVE burgers: bison, grass-fed beef, turkey, salmon - you name it. Top it with goat cheese, fresh veggies, some good mayo or mustard and wrap it in leaf lettuce and you have an awesome high-protein dinner that satisfies your burger craving. (If it's a training day and you need more carbs, or you happen upon gluten-free buns that don't taste like a kitchen sponge, you can go that route, too.)
But here's the thing: if you're making a lean ground beef or turkey burger, it's really easy for it to turn out dry and flavorless. Solution: put the toppings IN the burger, Dorie-style.
These burgers are my Fat Loss Foodie-take on Dorie's French burger. Bon appetit.
1 lb. ground turkey 93/7 lean (*TIP: Do not get ground turkey breast. Too lean = dry burgers)
1/4 c. Trader Joe's Sweet & Hot Cherry Peppers, diced
1/4 c. crumbed feta cheese
handful of fresh Italian parsley, roughly chopped
sea salt & pepper to taste
toppings: lettuce, tomato, onion, avocado, mayo, mustard, or even our Paleo Summer Slaw
1. About an hour before cooking, prepare burgers by combining all ingredients in a large bowl using clean hands. Lightly mix the ingredients in, but don't overwork or knead the meat. Shape into 4 equally-sized patties, about 1" thick. Place patties on a plate and cover with foil or saran wrap. Refrigerate at least 30 minutes.
2. Heat a large, heavy skillet (I like cast iron) over medium-high heat. Add a drizzle of avocado oil to the pan to keep your burgers from sticking.
3. Cook burgers over medium-high heat for about 5 minutes per side for medium-done burgers.
4. Serve protein-style wrapped in lettuce with your favorite toppings.