this is the best diet, ever!
i’m on as close as i can get to the d-word.
the d-word being DIET.
it all started when even my stretch pants were starting to feel a bit snug. actually, that’s not true. it all really started when i decided it was a good idea to eat 9 cookies for lunch instead of eating something more sensible…I did that one day and then it was a slippery slope from there…soon it was happening all the time.
for those of you new to sprinklefingers (hi! how are you? thanks for joining me!), i own a bakery. and i’m currently in the middle of opening a new shop with a new menu…which means i’m constantly in the test kitchen…which means i’m constantly testing my creations…which means even my stretch pants don’t fit.
so, i’m on a d-word. it’s not that bad, really. here’s how my version of a d-word works:
i eat whatever i want or need (for work!) to eat each day.
typically this includes:
- oatmeal for breakfast, (sometimes this oatmeal is mixed with maple syrup and whole milk and baked, but at least it’s oatmeal, right?)
- several handfuls of chocolate pistoles. (I’m still not convinced Felchlin is the right chocolate, so i keep trying others.)
- a piece of fruit. (sometimes this fruit is coated in butter and sugar and baked into pastry.)
- some kind of lunch. (sometimes cookies. sometimes a salami sandwich. sometimes a granola bar. sometimes just a coffee.)
- test kitchen results: if it’s delicious i never eat less than two of whatever it is i’ve made. if it’s simply good and not delicious, i’ll just eat one. (yesterday i made peanut butter & jelly oatmeal cream pies and i ate two of them.)
and then - and this is where the d-word comes in - i have:
a salad for dinner.
but not just any salad. a delicious salad overflowing with roasted or shaved veggies, specially-selected cheeses (just a touch), a bit of fruit and a splash of homemade dressing.
use the following guide to create your own salad fit for the d-word!
salad for dinner salad
first you need vegetables:
shaved carrots, zucchini & beets: wash the carrots, zucchini & beets and then, using a sharp vegetable peeler, shave off their outer layer THEN shave them into paper-thin ribbons. shorter ribbons are more manageable when eating, but longer ribbons are fun to wind around your fork.
roasted vegetables: preheat your oven to 400. fill a rimmed sheet tray with your favorite washed vegetables. try these: brussels sprouts (halved), asparagus, green beans, snap peas, fingerling potatoes (halved), mushrooms, onions - really, whatever looks good at the market will make the perfect addition to your salad. once your selections are on the sheet tray, drizzle them with a touch of olive oil and sprinkle on some salt & pepper. roast the veggies for about 20 minutes and check on them - keep them in the oven until they reach your desired state of roasted-veggie-ness.
then there’s cheese:
cheese: lately i’ve been stuck on two cheeses: an 8 month manchego and cave-aged gruyere. i shave cheeses just like i do carrots - then thin ribbons of cheese get layered into the salad…delicious!
how ‘bout some fruit?
fruit: we liked diced apple or thinly sliced strawberries. apple goes well with gruyere and the manchego is delicious with strawberries.
let’s get dressed!
dressing: lately we’ve only been using olive oil and quality balsamic vinegar. plus some salt & pepper. (see below for more on dressing.)
putting your salad together:
this step relies heavily upon your taste. i would never add the entire sheet tray of roasted vegetables to a salad - i’d just add a bit and then refrigerate the rest for tomorrow’s salad - so, really, the amounts of all the salad components are totally up to you.
- find your favorite salad serving bowl and in it place a layer of greens (or spinach!) or a combination of both.
- on top of the lettuces, add your selection of shaved vegetables. then add some of roasted vegetables, the cheese and the fruit.
- once all of the components are in your serving bowl, drizzle a bit of olive oil over everything, and then add a few splashes of good balsamic vinegar. top with a bit of salt & pepper and perhaps a squeeze of a lemon or orange, then give everything a really good mix. taste a few leaves of lettuce - does the dressing taste right? if not, adjust: add a bit more vinegar or a drizzle more of oil.
we have been eating some version of this salad every night for weeks now.
wait. that’s a lie. we’ve been eating salad for dinner for weeks - until last night when the salad was joined by a bottle of champagne and some country pâté. we didn’t really cheat on our d-word, we simply felt like getting a little fancy. and i swear to you, it’s back to just salad tonight.
ps: yes, we drink bubbly from champagne saucers. so fancy!