nutmegananne Posted January 1, 2013 Share Posted January 1, 2013 ****So I'm going to be doing my second Whole30. I think a big part of my success in staying on track the first time around was trying to incorporate a lot of variety in my food, both finding new ways to fix things, as well as trying new-to-me food items. It was really pretty fun. I'm already planning the same this time around, so I thought it might be helpful to share some of my ideas and discoveries. I guess this forum will be the best place for me to post. Please let me know if these are helpful to you ******** Hearts of Palm: I think this is an underrated veggie! I first had it in a salad last year some time at a restaurant, and enjoyed the unique addition to the salad. I found several varieties easily at Whole Foods, both canned and bottled. Haven't looked anywhere else yet. Last night I chopped some up in a veggie salad at dinner, but as I put the rest in the fridge I wondered what else might be good to do with them. A quick google search gave me three new ideas: --putting them in a charcuterie plate alongside things like olives, and W30-comp prosciutto, etc. --grilling them (you could use this recipe as a template - use ghee instead of butter, and skip the cheddar - http://www.paleo-project.com/twofaced-hearts-of-palm/) --pureed in a dip (http://cupcakesomg.blogspot.com/2012/06/twofaced-heart-of-palm.html) I would skip the pork rinds and dip celery, carrot sticks, cucumber spears I'm going to probably try the dip today. I'll try to report back with a review How bout it? Do you use hearts of palm? Do you have any unique ideas for it? Please share!! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted January 1, 2013 Moderators Share Posted January 1, 2013 Thanks for the ideas! My use is not unique, but I do like hearts of palms... http://www.wholelife...hearts-of-palm/ Link to comment Share on other sites More sharing options...
nutmegananne Posted January 2, 2013 Author Share Posted January 2, 2013 Thanks, Tom!!! I might have to try that, too!! BTW, I made the dip yesterday, and it was very, very good!! It had a definite hummus-like consistency and even taste (although still different). If you enjoy hummus, you'd probably like this. I will definitely be making this again. Link to comment Share on other sites More sharing options...
1Maryann Posted January 3, 2013 Share Posted January 3, 2013 In a skillet, I combine olive oil, garlic, a squeeze of lemon, a couple of sun-dried tomatoes, a few leaves of baby spinach, and a handful of sliced hearts of palm. Simmer to blend flavors, maybe add capers. Terrific as a simmer sauce for chicken or fish, or as a topping on baked or broiled chicken or fish. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.