Healthy Mexican Salad

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It has been a while since I have posted any recipes, because I just have not found anything I was that excited to share. Summer is now in full swing here in NYC and I have been searching for a perfect hearty salad recipe that I can make for a healthy and light weeknight dinner. Put your sarcastic comments aside guys, because I recently got the new Gwyneth Paltrow cookbook and I have been trying out and loving all the recipes. I have blogged about her other book in the past, and while this new one has a different focus, the recipes I have tried have been delicious and more importantly, good for you.

This book focuses on limiting sugars and glutens. I have never been one to have enough willpower to avoid a certain food group, but we all know I am not a fan of sugar and what it does to your teeth. I am fortunate not to suffer from any food allergies at this time, but I know many people who do. Gluten free eating is becoming a big food trend in this country and I have seen some amazing results in patients of mine and even family members who have eliminated it from their diets and watched their health improve for the better. If you are considering eliminating gluten from your diet, this book has some delicious and easy recipes complete with labeled meal plans to get you started.

This particular recipe is simple and ridiculously versatile. The one in the book does not contain chicken so it can be vegan, but I decided to increase the protein factor. This is also something that most people, from your meat and potatoes eater husband to your hippy vegan friends to your super picky kids would enjoy because come on; who doesn’t like Mexican food? I also modified the ingredients a bit because I hate throwing out half a can of beans just because the recipe says to use half a can. It honestly did not matter, because you can play around with this salad and it would still taste great. My favorite part about this salad and what I think makes it really unique is the Green Goddess Dressing. You can use Veganiase  (a GP fave) or a vegan style mayo. If you are curious to sample some other GP recipes before committing to buying the book, check out this delicious almond cookie recipe. I must warn you that if you venture out to the grocery story and purchase all the cookie ingredients at once, you may or may not spend over $50.

Mexican Salad

Adapted from: It’s All Good by Gwyneth Paltrow

5 cups of thinly sliced romaine lettuce (about 2 heads/hearts…whatever)

1 pint quartered cherry tomatoes

1 cubed avocado

2 grilled and cubed chicken breasts

2 ears of corn, grilled or boiled

1 can of black beans, rinsed and drained

1 bunch of scallions thinly sliced

1 bunch of cilantro coarsely chopped

Green Goddess Dressing (blender or food processor needed)

2 scallions from bunch

Handful of chopped cilantro

Jalapeño (did not use but GP does)

2/3 cup of Vegenise or vegan mayo

1/2 cup of EVOO

Juice of 2 limes

1/2 teaspoon salt

1 tablespoon raw honey

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GP recommends pureeing the dressing in a blender, I used a mini food processor and it worked well. Then you can arrange the salad in layers with dressing on top or on the side to make it look pretty, or you can just mix everything together. I am already planning to make this again very soon!

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AACD 29th Annual Scientific Session in Seattle

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Just wanted to share some photos and thoughts from the AACD meeting in Seattle last week. This was my third meeting, and I sincerely believe the best one yet. When I first attended this meeting back in 2011, I was so overwhelmed. Everyone seemed so accomplished and leagues ahead of me in terms of clinical skill and experience. While this is still true, I can now see myself getting to this point sometime in my career as well.

The highlights were full day lectures with Dr. John Kois and Dr. Frank Spear. Is there anything these two cannot accomplish? Probably not. Below is a photo from one of Dr. Spear’s presentations. The level of detail and precision that goes into matching a single anterior tooth is perfectly illustrated here, by comparing the restoration in a variety of ceramic materials.

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Seattle was a pretty cool city as well, and in terms of seafood, one of the best food travel destinations. Wild salmon, which I can rarely obtain in NYC, was widely available.  Needless to say there was seafood on the menu every single night.

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As always, it was an intense week but I am back with a renewed motivation to improve my photography and cosmetic dentistry skills. Thanks AACD!