Ever since my amazing exchange in Madrid, I have been trying to revert from a life out of balance back into a life with balance. This has involved a 9-5 job that I love, a true understanding of the importance of fitness on the mind, body and soul, and of course healthy (yet satisfyingly delicious) food. I have been trying to cook and eat sans unnecessary carbohydrates and I have noticed a major difference in how I feel. You don’t notice until after you stop eating carbs with every meal that you don’t always need them. Yes, sometimes a delicious yummy piece of warm fresh bread with olive oil and balsamic, a satisfying plate of pasta, or a big panini sandwich are things in life that should most definitely be enjoyed. But the key word here is sometimes. I grew up eating what I considered to be full, balanced meals. My perspective on this has changed. Let me give you an example. A classic meal that my family would have in the summertime was: salad, steak, and lots of potatoes loaded up with sour cream. I would often be over-full after these meals. I can remember many a “Mommy, I’m too full to do the dishes.” Not that that was a bad thing. I hated dishes. Still do. That will never change. But what HAS changed is what I now consider to be a “full” meal. I have come to realize that the potatoes in my family’s classic summertime meal were just a filler. A filler with empty nutrients. A nice big steak salad with all the good proteins and fats is plenty enough. This same logic can be applied to many fillers: white rice, white bread, fries etc. With this in mind, I have been trying to cook sans filler. Tonight, for example, I enjoyed a very delicious dinner with my dad. No fillers.
1 or 2 lamb kebabs (pre-skewered if you’re short on time)
Handful of asparagus
Salt and pepper
Turn your oven setting to Broil. Place the kebabs and a handful of cherry tomatoes on a tray lined with aluminum foil. Transfer to oven (a bbq would be better, but unfortunately I don’t have one at my apartment, which actually makes me very sad). While these broil, set a pot of water to boil. After breaking off the bottom parts of your asparagus, place them into the pot. Once they turn a bright green colour, instantly plunge them into cold water. I like my asparagus a little more crispy so I always fry them on very low heat after. Make sure to not over-cook. Now, place a big handful of arugula on the corner of your plate and top with crumbled goat cheese, a few olives, and the roasted tomatoes. Drizzle with balsamic vinegar. Once ready, place the asparagus and kebabs on your plate. Garnish with a small spoonful of tzaziki sauce.
You should find that even without the filler carbs, you will be satisfyingly full.