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I know there is an entire slew of humans who've already boarded the ACV bandwagon. But if you, like me, are slow to know the science behind nutritional powerhouses, let's chat a sec.
Apple Cider Vinegar--particularly the unfiltered stuff (like Braggs) is linked to dozens (or, if you believe the internets...hundreds) of remarkable benefits. An excerpt from the Braggs folks themselves...
The versatility of ACV as a powerful body cleansing agent is legendary. It’s been traced to Egyptian urns as far back as 3000 B.C. The Babylonians used it as a condiment and preservative, while Julius Caesar’s army used ACV tonic to stay healthy and fight off disease. The Greeks and Romans kept vinegar vessels for healing and flavoring. It was used in Biblical times as an antiseptic and a healing agent and is mentioned in the Bible. In Paris during the Middle Ages, it was sold from barrels by street vendors as a body deodorant, healing tonic and a health vinegar drink.
Even Christopher Columbus and his crew on his voyage to discover America in 1492 had their vinegar barrels for prevention of scurvy as did the soldiers in the American Civil War. For centuries in Japan, the feared Samurai warriors drank it for strength and power. ACV has been used for thousands of years not only for health reasons, but also as a cleansing agent to remove bacteria, germs, odors, and even stains and spots. (via Apple Cider Vinegar: Miracle Health System)
Needless to say, with so many promising body boosts, I've started adding ACV more regularly to our daily eats. And this is one of the easiest ways.
A simple salad dressing that goes on everything, tastes good on everything, and even works as a marinade. Based on my classic French-inspired Perfect Vinaigrette, this one is worth adding to every salad you've ever made ever.
ACV Salad Dressing
Learn more about this recipe on Instagram @cheekykitchen
My go-to dressing. This stuff tastes great on everything. Prep a big ol' mason jar of the stuff and keep it in the fridge for quick drizzling.
Makes 1 cup | 5 Minutes
- 1/2 cup apple cider vinegar
- 1/2 cup avocado oil or olive oil
- 3-4 garlic cloves, very finely chopped
- Salt and pepper to taste
Mix all together. Keep in fridge until ready to use.
- Add herbs. Upgrade the flavor with fresh chopped cilantro, basil, rosemary or chives.
- Add flavor. Toss in any savories (like green, sweet or purple onions ,or diced shallots) or add a small amount of fresh citrus or flavored olive oil for a flavor swap.
- Make it sweet. Add a bit of raw honey, agave or pure maple syrup, if using sweeteners, for a sweet twist.
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You know, the genesis for the entire #FoodForLife cookbook project started with breakfast.
Friend Ericka posted a picture to Facebook. Giant, swirling cinnamon bun on one plate, browned up bison burger on the second, a caption that read: "Their breakfast vs. my breakfast. I have had to cut out eggs (and nuts). They were causing a lot of inflammation in my gut and all over. Since cutting them out just this week I have noticed a huge difference in how I feel. I'm still trying to figure out breakfast since eggs were life 😫. For now it's, no dairy, no eggs, no legumes, no nightshades, no nuts, no sugar, no gluten, no grains..."
And you know me. I love me the pure food diet conjuring.
Took one read of that caption and sent Ericka an email, begging to get in on her bison-puck breakfast.
Except, actually. Not quite that.
I actually messaged her and made her promise to let me join her in her Elimination Eating (so I could actually start fitting back into my jeans after too many lazy days of beer and pasta eating), so long as I could create all new, gorgeous-pants recipes that she'd actually want to eat.
Aka: no more big, brown bison burgers for breakfast. That's just sad.
You know the rest of the story. One week later, we were in my kitchen, churning out an entire cookbook of real food, gluten-free, grain-free, sugar-free, stupid-free recipes.
And this deliciously simple little skillet is one of them.
Zucchini. Chicken sausage. Basil and flake salt and nothing but pure, simple beauty for your bellygut.
Toss the waffles, sweet ones. This simple paleo-friendly, keto-lovin' skillet will fill your soul. And keep you from aching craving all morning long.
But, who cares about the benefits? Because, at the end of the day, this skillet is so good, you'll just want to eat it for the yum.
Sausage & Squash Skillet
Learn more about this recipe on Instagram @cheekykitchen
Makes 2 skillets | 15 minutes
- 1 Tbsp coconut oil
- 2 cloves garlic, finely chopped
- 1 summer squash, diced
- 1 zucchini, diced
- 6 links nitrate-free grassfed chicken or turkey sausage
- Fresh chopped basil for garnish (optional)
- Salt and pepper to taste
In a skillet, melt coconut oil over medium-high heat. Toss in garlic, cooking until aromatics, about 30-60 seconds. Add squash, zucchini and sausage, cook until sizzling. Salt and pepper to taste. Garnish with basil, if desired.
Try These Twists:
- Add Bacon
- Try Ground Beef
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I don't really like tuna. Wellll, clarification: a big hunk of seared albacore, pink in the middle, served atop spicy greens? Sign me up. But a can of metallic chunky stuff, with that fishy aroma that sticks like a bad batch of Jean Nate perfume? Gah. No. Never.
This has been my general approach to grocery shopping. Chicken? Check. Beef? Check. Tuna? Pass. Though my tots will, from time to time, be willing to choke down a tuna sammy, they're uncommon in our casa. Because fingers and garbage cans and kitchen counters that smell like fish are just a mongo no-no in my book.
So, imagine my surprise to discover: that fishy, aluminum smell and savor isn't a sign of tuna. It's just the sign of meh tuna. Stuff canned for unpicky consumers. Stuff stuck into a tin and set on store shelves without a second thought.
But it's not the sign of a proper, premium tuna.
Did you know this? Not all tuna tastes fishy. In fact, truly good tuna tastes downright light and tender. Savory and rich. And as far as I can tell, there's one brand that really knocks a proper canned tuna out of the...well...tuna can. Takes it and makes it downright delicious. Elevates it to an experience so close to om, you have to close your eyes and yummm.
Enrobed in a golden wrapper, Genova Tuna is, hands down, the best tasting tuna I've ever ever.
It's not yo' mama's tuna.
It's not yo' soggy sandwiches tuna.
It's not yo' i-just-don't-like-tuna tuna.
It's the stuff of pure delicious. Light, flaky, wild-caught. Wonderful. One taste and you'll never want to eat another brand.
When a pack of Genova Albacore and Yellowfin Tuna arrived on my doorstep last month, I was dubious. We had our feelings about tuna, darnit! We had opinions about tuna, dagnabit!
But anyway. We opened. We whiffed. We whisked and stirred and pulled together a batch of mini tuna sliders. Only, we don't call 'em such things around these parts. After tasting Genova, we durned when and called 'em Zen Burgers because. Seriously. Om Em Gee. Bliss. Serendipity. Enlightenment of the mouth and bellygut.
Want to see my legit real, actual reaction to first-time tasting these burghas? Check out the video above. My eldest son was videomaking and you can actually hear him snort-chuckle in the background when I can't stop eating and declaring this one a win win win.
I mean, who knew? WHO KNEW canned tuna could taste this amazing?
Join me in bringing awareness to tasty tuna by snagging a can or four of your own. Check here to see if Genova is carried in a store near you, or ship an order straight to you via Amazon. Then, give this recipe a try and post a pic #tastegenova
One bite, and you'll be a believer.
4 sliders | 20 minutes
- 1 (5 oz) can Genova Albacore Tuna in Olive Oil
- 1/2 cup chopped green onions
- 1/2 cup shredded carrots
- 1" piece fresh ginger, peeled and grated
- 1 egg
- 1 Tbsp soy sauce
In a large bowl, mix together all ingredients. Press into four patties, fry in a nonstick skillet, cooking on medium-high on both sides, until patties are golden. Serve on slider buns with mayo, lettuce and sliced tomato.
This post was sponsored by Genova Seafood. I was paid for my creative work, recipe development, videography and photography. All opinions are mine.
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I love healthy food. But I don't always love eating healthy. Mostly, I crave chocolate and Trader Joe's Scandinavian Swimmers. But that is a secret I don't divulge online.
So this morning, in a fit of breakfast rage, I realized I didn't want to eat an egg or banana or smoothie. I wanted to eat chocolate.
So I made breakfast chocolate. In the blender. It's high protein, just a smidge of sugar. And it's freaking delicious. But don't take my word for it. Make chocolate. Eat breakfast. You deserve.
5-Ingredient High Protein Breakfast Chocolate
Read more behind-the-scenes story of this recipe on Instagram @cheekykitchen
4 servings | 10 minutes
- 3/4 cup creamy maple almond butter (vanilla or chocolate works, as well)
- 1 scoop plant-based chocolate protein powder
- 2 Tbsp raw cocoa powder
- 2 Tbsp chia seeds
- 1 Tbsp coconut oil, melted
- stevia (optional)
Place all ingredients in a blender. Blend until smooth. (If mixture isn't soft enough to form a thick, doughy ball, add melted coconut oil 1 tsp at a time until the right consistency). Form into a 1" high rectangle. Refrigerate or freeze until firm. Slice into 8 squares. Enjoy with coffee.
FLAVOR BOOSTERS: This simple recipes benefits from all sorts of easy add-ins. Try one of these:
- Mocha Chocolate. Add 1 Tbsp coffee grounds
- Vanilla. Add 1 Tbsp vanilla bean paste
- Double Chocolate. Fold in 2 Tbsp mini Enjoy Life! chocolate chips
- Plant-based Protein. Add 1-2 Tbsp hemp hearts to the blender.
- Crunchy Coco. Add 2 Tbsp cacao nibs to the blender.
- Sea Salt & Chocolate. Add a generous pinch of Maldon salt flakes to the blender.
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