Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead.
If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice.
Here is how I made it:
1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly.
2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too.
3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking.
4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well.
5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY!
If you make this, be sure to let me know on SHREDHAPPENS!
ENJOY!
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#salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes
If someone made this exact same statement -- but replaced "Muslim" with "Jew" -- their career would not only be instantly and permanently destroyed, but their families, banks, communities and employers would be relentlessly hounded until they were denounced, disowned and banned.
THIS IS ABSOLUTELY INSANE
THE SAME PERSON WHO BUILT A MULTI-TRILLION DOLLAR COMPANY JUST CALLED THE NEXT BIG WAVE AFTER AI
RIGHT NOW HE’S CALLING:
$IBM AT $233.43
$IONQ AT $39.72
$QBTS AT $19.40
$INFQ AT $11.11
"QUANTUM COMPUTING IS WHERE AI WAS 5 YEARS AGO" - $GOOGL CEO
STEAK FAJITA SALAD with
CILANTRO-LIME DRESSING
What you'll need for the salad:
Romaine (or green leaf)
Flank steak (or skirt steak)
Tomatoes
Bell peppers (I used red, orange & yellow)
White onion
Avocado
Chili powder
Smoked paprika
Cumin
Garlic powder
Onion powder
Dried oregano
Salt
Black pepper
Cotija cheese, for garnish (optional) Tortilla chips, for garnish (optional)
What you'll need for the dressing:
Olive oil
Lime juice
Cilantro
Garlic
Honey
Salt
Red pepper flakes
🎥 kalefornia_kravings | IG
💥HIGH PROTEIN EGG SALAD
1 serving: 540 cals, 44g protein
2 servings: 270 cals, 22g protein
As always, divide this up into whatever size serving that works for you. This high protein egg salad is as easy as it gets, and so good. And, no cottage cheese today. I added some mashed peas and mixed up greek yogurt and mayo, and this combo was SO good.
If you dont want bell pepper as your base, you can always use lettuce or your favorite bread… sour dough or a warm pita would be amazing.
Here is how I made it:
1..Make your eggs. I used 5 eggs here. I drop them in boiling water for 7.5-8 mins right out of the fridge, dunk them in an ice bath for a few seconds to stop the cooking, and peel and cut them in half. Add them to a big bowl.
2.Finely dice 1/4 to 1/3 of a red onion and add it to the bowl.
https://t.co/bPmyaVafsQ up, let’s mash up 1/2 cup of peas with a fork. You can also process these in your food processor if easier.
4.For some bursts of freshness, I added 2 tbsp of herbs, you can use cilantro, parsley, or mint here, or a combination. And add 3 tbsp of capers or finely diced pickles for some brine.
5.Dress it up with 2 tbsp mayo and 5 tbsp greek yogurt. This adds some more protein and keeps the fat/calories down. And add 1 tbsp dijon mustard.
6.Season with a couple pinches of salt and pepper, and for a little flavor add 1 tsp of onion powder.
7.Mash everything up. Now, if you want it chunkier, mash a little less, but if you want it creamy and well incorporated, mash a bit more.
8.Give it a taste and adjust. You can also add spices, everything bagel, or chili crisp to top it up.
If you make it, be sure to let me know on SHREDHAPPENS
ENJOY!
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#healthyrecipes #goodmoodfood #keto #ketorecipes #lowcarbrecipes
Born in Detroit to Egyptian immigrant parents, Dr. Abdul El-Sayed is a Rhodes Scholar with two doctorates who became Detroit's youngest-ever health director at age 30 before going on to teach epidemiology at Columbia University.
Calling him a "radical Islamist" makes you look stupid, not him.
It’s only been a few hours since the first viable Muslim
Senate candidate won a primary and his GOP opponent is already running ads featuring Osama bin Laden and 9/11.
The Islamophobia over the next few months is gonna be vicious.