I am still on a mission to give you delicious, healthy recipes as we become more and more tempted by this Holiday seasons mind field of indulgent eats. Frosted snowman, gingerbread houses, and orange chocolates that you break up against the wall…..AHHHHH I shake my fist at you delicious sugary treats of Christmas.
Treating yourself is fine but lets stay focused on healthy eating in between cookie binges. Here is a super flavorful high protein low carb dish that I just had for lunch…and let me say its crazy good!
Basically I deconstructed a Nicoise salad and placed the ingredients on top of a baked Portobello mushroom cap. Mmmm. Oh and I also wrote a recipe for my Olive Oil mayonnaise that I make in big batches every week. I use pasture raised egg yolks and organic cold expeller pressed Extra Virgin Olive Oil.
A little note that olive oil mayonnaise is going to taste a bit different than your regular storebought mayo, it will tatse more like well olive oil! Why olive oil and not a light flavored vegetable oil? I am always combatting inflammation and I like to keep hydrogenated, processed, refined vegetable oils aways from my everyday food. Industrialized refined oils are the cause of many of Americas health issues (especially silent inflammation which makes weight loss close to impossible). Is it a coincidence that obesity, diabetes, and heart disease numbers in this country are at an all time high while the consumption of vegetable based oils are also at an all time high? I think not. 100 years ago we did not consume this amount of omega 6 filled vegetable oils. We ate real food like lard, eggs, and butter which contain naturally occurring Omega 3 fats, fat soluble vitamins like D, K, & A, and CLA.
The optimal ratio would be 4:1 or 2:1 (Omega 3:Omega 6). While olive oil doesn’t contain any omega 3’s a cold pressed olive oil has great monounsaturated fats, phenols and vitamin E preserved when they are not introduced to heat. (monounsaturated fats may lower your total cholesterol and low-density lipoprotein cholesterol levels.) This type of olive oil is best when used in cold preparations. I use grass-fed ghee or coconut oil for high heat cooking NOT my beautiful cold pressed olive oil.
It may take a bit of getting used to flavor wise when cooking with traditional fats like ghee, grass-fed lard, and olive oil mayo but this is REAL food and REAL food will keep you healthy, energized, lean and mean! If you are concerned about your Omega 3 ratio balance I would encourage you to supplement with Cod liver oil or a high quality fish oil like this one.
Nicoise Salads on Portabello Caps
Paleo - Gluten Free - Grain Free - Low Carb - Soy Free - Dairy Free
- 4 Large Portobello Caps
- 1 Tbl Olive Oil/Ghee
- 4 Sprigs Thyme (optional)
- 1 Cup Pitted Kalamata Olives
- 1 Tbl Drained Capers
- 1 tsp Anchovy Paste or 2 Anchovy Fillets
- Zest of 1 lemon
- 2 Tbl Lemon Juice
- 2 Tbl Chopped Parsley
- 2 Tbl Extra Virgin Olive Oil
- 1 Garlic Clove Finely Minced
- 2 Cans High Quality Tuna Drained (Recommended Brand: Wild Planet Line Caught Albacore)
- 1/4 Cup Olive Oil Mayonaise (homemade recipe here)
- 1 Tbl Dijon or Grain Mustard
- 1 Tbl Lemon Juice
- 6 String Beans, Steamed and Each Cut into Four 1-inch Pieces
- 1 Large Tomato Cut into 4 1/2'' slices
- Chopped Parsley
- Preheat the oven to 400F
- Wipe the mushrooms with a paper towel or kitchen towel to remove any dirt. Gently scrape out the scales inside of the cap using a spoon.
- Lay the caps on a sheet pan and drizzle with olive oil and thyme leaves.
- Bake for 15-20 minutes or until browned and softened.
- In the bowl of a food processor blend the olives, capers, anchovies, lemon juice, lemon zest, olive oil, parsley, and garlic until it is a somewhat smooth spread. I leave mine with a little texture.
- Set aside.
- Drain the tuna and place in a large mixing bowl.
- In a small bowl whisk together the tuna, mustards, and lemon juice.
- Pour the mayo/mustard mixture over the tuna and mix well.
- Place the cooled portabello caps onto a serving plate and spread 1 heaping tablespoon of the tapenade onto the mushroom cap.
- Place one slice of the tomato on top of the tapenade.
- Divide the tuna into four portions and mound the tuna on top of the tomato pressing it into the tomato so it doesn't fall over.
- Spoon a little more tapenade on top of the tune and place 4 pieces of the steamed string beans on top.
- Garnish with chopped parsley.
- The tuna, string beans, and tapenade can all be made ahead of time and can be assembled right before serving.
Adapted from From Giada DeLaurentis Nicoise Salad Pizzettes