Nom Nom Paleo

Watercress With Seared Prosciutto + Peaches

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Watercress With Seared Prosciutto + Peaches by Michelle Tam

Heads up: A ten-minute meal comin’ your way!

I’m not kidding—this dish takes NO. TIME. AT. ALL.

Prosciutto-wrapped peaches on a bed of bitter greens is a classic Italian starter that I used to order every time I spotted it on a summer menu…’til it finally dawned on me that this dead-simple recipe can be made at home for pennies on the dollar. Yeah, I can be dense sometimes. It took this old dog a decade to learn this peachy new trick, but hey: better late than never, right?

Once ripe peaches made their first appearance of the year at the local farmers’ market, I started making this savory, sweet, and assertive summer salad on a regular basis. Can you blame me?

Watercress With Seared Prosciutto + Peaches by Michelle Tam

Most recipes call for grilling the porky peaches, but I’ve found that searing ’em in a skillet is a much easier and faster method. (In fact, it takes longer to fire up the barbecue than it does to prepare and eat this gorgeous hot-weather salad using a skillet.) 

Plus, I’ve replaced the usual bed of arugula with watercress. Why? ’Cause she’s the new Queen Bee of the vegetable aisle (that’s right: move over, kale), and I’ve been doing my darnedest to incorporate this nutrient-packed powerhouse into my diet. The warm peaches wilt the watercress slightly, making each mouthful  a kaleidoscope of flavors and textures.

What do you say? Ready to try your hand at my favorite summer salad?

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A Day of Paleo Eats With Minimal Cooking

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Today I was too lazy to cook, so my day of eats consisted of thrown-together leftover proteins ‘n veggies from my fridge and a semi-Paleo lunch out.

For breakfast, I nuked myself another beef donburi with leftover carne asada, cauliflower “rice,” and winter squash puree.

After a full morning at the Children’s Discovery Museum of San Jose, our family noshed at International Kabob House. The menu explicitly states “PLEASE NO SUBSTITUTIONS,” so we didn’t even bother asking to swap out the rice, pita, or tabbouleh salad. We knew we’d just have to pick around the carbs.

Fitbomb and I shared a lamb souvlaki…

…and kabob house combo.

The food was tasty but there were tons of carby land mines to eat around. If you’re in the neighborhood, and want to give International Kabob House a try, get a gift certificate for 80% off. You have until the end of the year to get the disccount - just enter promo code: CLEARANCE.

For dinner, I made some salads with leftover carnitas, salad greens, shredded carrots, shredded red cabbage, tomatoes, cucumbers, and avocados.

Fitbomb dressed his salad with some salsa verde and I drizzled some extra virgin olive oil and aged balsamic vinegar on mine.

I gotta make sure I have more leftovers in my fridge — but that would mean more cooking. Bloody hell.