check out all of this produce i bought yesterday! i am working on getting a little healthier, following the lead a bit by alton brown (that weird scientist-chef on food network). he lost a lot of weight on his own, made-up diet and reading about it made a lot of sense to me. the basic premise is to fill up on really healthy, nutrient-rich foods so that you don't have much room for anything else. he had 4 lists: one that listed foods he had to eat every day, one with foods he eats 3 times a week, one with foods he eats once a week, and foods he never eats:
all of this just seems really reasonable and logical to me, so im gonna try to loosely follow it. he also has a few recipes, such as this sardine-avocado tartine (or the sardicado sandwich) which i tried tonight:
- makes 4 open-faced sandwiches -
Adapted from Good Eats
2 (3.75-ounce) tins sardines in olive oil (mine were in tomato sauce; that works too)
2 tablespoons finely chopped parsley
1 tablespoon vinegar (he suggests sherry vinegar; I used apple cider vinegar)
Zest from one lemon, and the leftover (naked) lemon cut into 4 wedges
Freshly ground black pepper
4 slices good bread (I used wheat, he did sourdough)
1 ripe avocado
1. Drain the oil from 1 tin of sardines into a small bowl and set aside.
2. Drain the oil from the second tin into another small bowl and mix it with 1 tablespoon of parsley, vinegar, lemon zest, and black pepper. Add the sardines and stir. Let sit for a bit so the flavors marry.
3. Toast your bread in a normal toaster or, if you want to be all Alton-style fancy, heat the oven to the broiler setting on high and place oiled-swiped bread (using the remaining sardine oil) on the rack. Only keep them in there for 2 to 3 minutes, otherwise they will go from golden brown and crisp to charred and sad.
4. Halve the avocado and remove the pit. Smoosh the flesh in each half with a fork. Spread this green goodness evenly onto the toasted bread, then top with a nice scoop of the sardine mixture.
5. Pour any remaining sardine oil dressing on top and garnish with the remaining parsley. Season with sea salt and a nice big squeeze from the lemon wedges.i made it with tarragon instead of parsley, because i had it fresh and dont really like parsley. it was actually pretty good, and i halved the recipe, which made 2 pieces of toast, and i could only finish one and a half before i was full. i thought the sardines would be really strong but they were milder than even tuna. tip: if you halve the recipe, you only need half an avocado, half of a lemon's zest, and a little of it's juice- save the other half of the avocado (with the pit in) in a ziplock bag and squeeze a little of lemon juice over the fruit it to save it for a couple days.
i also made his spiced almonds and a fruit smoothie for breakfast tomorrow. we will see how it goes. i just like the idea of focusing on what to eat instead of what to avoid.
i am also working on de-cluttering the house. i have been watching a lot of hoarders and it has made me wonder if i am a bit of a hoarder- clutter doesn't bother me (dirtiness does, though), i leave my clean clothes on the floor most of the time, i love to shop and acquire things, there are piles of mail and things without a home on all my tables, and my guest bedroom is full of crap that i don't know where to put. its not that i want to hang onto anything, its just that i dont know where to put anything. anyway, i want to try to nip this in the bud before i end up like one of the crazy people on that show with dead cats and (needed) dentures underneath decades worth of trash. wish me luck!