I dabbled in the paleo "lifestyle" for a solid few months before the summer, but it wasn't until we returned from our trip to Puerto Vallarta in July that the hubby was sold on it too. He sat by the pool, sipping on cucumber margaritas, devouring lobster burritos and fries, and read The Paleo Diet for Athletes under a cabana for days. Oh, the irony of staying at a luxury, all-inclusive resort and planning a paleo lifestyle for when you return home to detox. But the book was a life-changer in so many ways.
We came back from the trip and got down to business buying fresh herbs, new spices, grass-fed meat and fish that could feed an army, farmer's market produce, coconut everything, and so much more. We've had so much fun trying new things (hello, okra! Chinese eggplant! Gray oyster mushrooms! GOAT!)
So for as long as I can make it last, I thought it'd be fun to start a "paleo sometimes" series. We're realistic about doing this thing, and about the fact that we live in one of the greatest cities ever for foodies like us. So for the sake of keeping our sanity, keeping cravings under control, and still enjoying the best of what the San Francisco restaurant scene has to offer, I'm calling our new diet paleo sometimes. We still eat out once or twice a week and allow ourselves a splurge here and there. Life's too short to say goodbye to french fries forever.
On tonight's menu was fish burgers, Chinese eggplant... and this easy, summery, deliciously made-up recipe that I didn't think to get a photo of until the leftovers were put away.
Thai Summer Salad
1/2 bag of Trader Joe's Broccoli Slaw
As much fresh mint, fresh cilantro, and parsley as you want.
Juice of one lime
1 teaspoon of melted coconut oil
A few pieces of chopped pickled ginger
1 can of bamboo shoots
1 cup of tomatoes
I used a mortar and pestle (because they're fun) to mix the mint, cilantro, parsley, lime juice, and ginger... and then just added the mixture to all the other ingredients. It was so flavorful, fresh, and super healthy!