The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.
1 cabbage head
1 Tbsp 24% vinegar
1 Tbsp water
2 Tbsp mild olive oil
Salt & pepper
Mix the vinegar, water and olive oil with the seasoning in a bowl.
Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
Toss well and leave for a while, preferably over night.
We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.
It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.
Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.
This Saturday we had a short, but interesting, trip planned over the lunch hours, so we had brunch again.
Cecilia picked up some sheep’s yoghurt at the supermarket this week and we have really enjoyed them. Not the least in the ice cream we made earlier this week. For the brunch we sliced some melon and put that together with blueberries and desiccated coconut on top of the sheep yoghurt.
We of course also made ourselves a cup of coffee in the french press, as is our usual weekend morning routine. While waiting for the coffee water to come to a boil we fried an egg each and enjoyed that together with some seed crackers and butter.
It has actually worked quite well for us to have breakfast/brunch for the past few days. Before, we have felt a loss of energy when breaking the fast that early, but for some reason that has not been the case these brunch days.
One other thing that we realised was how much we have missed yoghurt. Before starting with paleo, Magnus had yoghurt every single morning. None of us has thought about that we have missed it before, but it was really nice to have it again for the first time in a long while. That said, we won’t go back to eating yoghurt every single day again. Not only for the boringness of repetition, but we are also not very keen on going back to having breakfast every single day.
Of all vegetables cabbage must be the easiest one to cook and there are so many different ways of cooking it as well. Steaming, roasting, frying, etc. and all produce really wonderful flavours. It was time again for some oven roasted cabbage and fennel.
Keeping it simple we chopped the cabbage and fennel and seasoned them with black pepper and some fresh basil. Then placed it in the oven at 160 °C.
We roasted it in the oven for about 30 minutes. Since we had some leftover chuck steak from the other day we simply heated some of that and fried an egg.
Served with some rucola, olive oil, coconut vinegar and a click of butter and we had a tasty and extremely simple dinner, which we enjoyed with a glass of cold kombucha.