A Friendly Nudge
...because we all could use a little encouragement!
My approach to food has changed quite a bit over the past few years. I’m a lot less rigid than I used to be, but my quart of Blue Bell ice cream and a sleeve of thin mint Girl Scout cookies days are still permanently behind me.
Today, I’ll buy a loaf of sourdough bread on occasion, but it rarely ever gets finished before much of it becomes too stale to slice. And soon I’ll be posting a great chocolate cherry mug cake that feels pretty decadent. Back in my keto days, those excursions would have felt like mutiny.
My goal is to make sure I’m getting enough protein throughout the day and to focus on minimally processed foods that most of our great grandparents would recognize– things like meat, fish, eggs, vegetables, fruit, unsweetened dairy.
If I’m going to make something like this week’s remoulade sauce, I want to use it like a condiment to enhance flavor and not overshadow the other ingredients.
Enough talking about it, let’s make some delicious food!
Air Fryer Celery Root and Remoulade Sauce
Ingredients
One large celery root or celeriac root - peeled and sliced into french fries
1 tbsp prepared horseradish
Juice from ½ lemon
Handful of italian parsley chopped
1 cup mayonnaise
2 tbsp whole grain mustard
1 fat pinch of cayenne pepper (I didn’t have cayenne and used tres ochos chili powder
1 scallion chopped
1 tsp worcestershire sauce
1 tsp smoked paprika
1-2 garlic cloves minced
1 tbsp Louisiana-style hot sauce
2 tsp capers rinsed and chopped
Fat pinch of salt
This is a longer list of ingredients than normal, but this will be a fun one to play around with. Going forward I’ll probably skip the measurements and eyeball the quantities, but that makes it challenging for someone making this for the first time.
We’re literally just dumping everything but the celery root into the mayo and combining.
The celery root will get sprayed or tossed with some olive oil or avocado oil and fried in your air fryer.
I’ve already used this batch of remoulade sauce on a reuben sandwich and tonight we’re seeing how it plays with grilled salmon. The remoulade sauce will definitely be teaming up with some chicken and fish dishes in the future. I think it would also play well with asparagus and artichokes.
I love discovering new sauces because they’re a great way to add variety to your meals. And when you make them yourself you get to avoid the mystery ingredients that frequently show up in bottled sauces.
Enjoy!
Now let’s build a workout that’ll help you get stronger and improve your balance and mobility.