Lordy...it's been topping 110 degrees here for the last couple days! Blistering! And, on pain of being stoned by all my friends back east, I am going to bravely complain that it's been damn humid too! Ha! Yeah, yeah...I know...nothing compared to you guys. But that's why I CHOOSE to live in Southern California - Hate! Hate! Hate! the humidity!
But enough whining...once again, I am sporting the supremely happy tummy. I'm glad my tummy is happy tonight. After 400 meters of walking lunges yesterday and then teaching two back to back Xbiking classes this morning, just about every part of my body below said tummy is filing a formal complaint. So I was put on notice that I better step up my game and put some prime paleo grub into the engine or all hell would break lose. But I didn't wanna cook. And I definitely didn't want to even crack that back door and venture out to grill. Hell NO! So I threw stuff in a bowl and took a bite. And it was so good, that I knew I had to write down the exact combo and share with you guys. Now, keep in mind that I did not INTEND to post my dinner today, so it's not the most photogenic dish in the world. But, man oh man, it was some TASTY grub! And that's really all that matters! It's the food equivalent of personality over looks!
****************** Real fast first, I have to introduce you to another one of my favorite new finds this summer. It's those adorable little on the vine tomatoes in the bowl - and they are featured prominently in the following recipe. They've started carrying them at Costco and I am head-over-heels in love with them. Perfect blend of sweetness and acidity. Firm, not mealy at all. And they have the staying power of John Holmes! I'm serious! Those things will stay fresh, on my counter for almost two weeks (which only happens when I make Costco runs too close together and forget that I already had some). Plus, they're so damn cute! And quartering them is all you need to do for just about anything you use them in! So less prep also! And no, that picture isn't from tonight. That was a couple weeks ago. Caught Ian having thirds of the cucumber salad that night. I love my kids!
And without further ado....
Jen's 'Too Damn Hot' Salad
First off, I took a beautiful hunk of mahi mahi (the fish of the week here! I bought a bag of individually wrapped steaks at Costco and they are divine!) and patted freshly minced garlic, sea salt, crushed red pepper, and coarsely ground black pepper on one side. I heated up the skillet, threw in a little dab of coconut oil and seared that puppy good. Before I flipped the fillet, I put some all natural seasoning salt I had gotten as a gift from a Pampered Chef friend. Once it was flipped, I squeezed 1/2 a lemon over it and left it to get nice and brown on the second side. Then I turned down the heat and finished cooking it through.
While that was going on, I threw all this yummy veggie goodness in a bowl: about 5 of those beautiful tomatoes, quartered; 1/4 of a red bell pepper and some red onions, both thinly sliced; about 1/2 cucumber, chopped up nicely...let's see..some shredded napa cabbage, a crapload of cilantro (the only measurement of cilantro used in my kitchen), and 1/2 of a small avocado, diced.
In a separate bowl I mixed the juice of 1 lemon, more minced garlic, a dollop of dijon, and about 1/4 tsp each of chile powder (the Indian kind), tumeric, fenugreek, and cumin. Mixed well, poured over the veggies and mixed well. Threw the mahi on top and we were good to go!
There you have it. Less than ten minutes from conception to chewing! And I can't think of anything better than fresh veggies and lean meats and fishes when it's this hot outside, can you! All natural refreshment! And now that I've gotten it posted - I'm off to enjoy some raspberries for dessert. Enjoy you guys!