You want to know why I’m hooked on the minimalist diet lifestyle? Sit tight, because this isn’t your usual diet rant.
First of all, let’s get one thing straight. This isn’t about deprivation. It’s about cutting the crap. Most diets preach restriction, cutting out your favorite foods, shrinking portions to the size of a kid’s lunch, making food another battlefield in your daily life. Minimalist diet is none of that.
I travel a lot, every day is fast-paced–business meetings, kickboxing, you name it. Can you even imagine keeping up with a complicated diet amidst all that? But that’s where the minimalist diet shines. Simplicity is its essence. You stick to basics, you eat clean, you watch the pounds drop off. No frills, no gimmicks, no counting every single calorie. I’ve got no time for that.
We all understand that minimalist living is about decluttering, stripping down to the basics, investing in quality, not quantity. Now, apply that concept to your food. It’s about focusing on nutrient-dense, unprocessed, real foods – lean proteins, fruits, vegetables, whole grains, and healthy fats.
This isn’t a fad, it’s a lifestyle. When you strip your diet down to its bare bones, you’re not just losing weight – you’re detoxing your body, boosting your immune system, and improving your overall health. My energy levels are through the roof. And let’s be honest, we all want to look good naked and this diet might just be your ticket.
Done right, you’re not skimping on taste either. Grilled salmon with a squeeze of lemon, fresh crunchy vegetables, perfectly ripe fruits straight from the farmers market – tell me that doesn’t sound delicious.
This whole journey started as an experiment—a challenge, if you will. I’m here to tell you, it’s one of the best decisions I ever made. This lifestyle declutters much more than my kitchen. It declutters my mind.
Shut down the noise. Cut the crap. Choose quality over quantity. Trust me, your body will thank you. You’ll be full of energy, mentally sharp and believe me, you’ll look like a million bucks. Live simply. Eat mindfully. That’s it. That’s why I’m head over heels with the minimalist diet lifestyle. Still not convinced? Well, my friend, the proof is in the abs. See it for yourself.
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Seared salmon on rice
doused with scallion-ginger oil sauce, rice vinegar, toasted sesame seeds, and more scallions. A super easy weeknight dinner especially if you made the scallion-ginger sauce ahead of time!
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Scallion-ginger oil sauce: Heat about 1 cup of neutral oil in a small saucepan. In a large heat-proof sturdy glass bowl, add in some minced ginger, a few stalks of sliced scallion, along with a tsp. fish sauce / soy sauce or more to taste, and a scant amount of ground Szechuan peppercorn or white pepper. You want some headspace so the hot oil doesn’t bubble over. When oil is shimmering and slightly smoking, carefully pour the hot oil over the scallion-ginger mixture. Things should sizzle + bubble dramatically, so use a bowl that is bigger than you think you need. Stir gently and mix well. Use right away or let cool to room temp, cover and refrigerate. You’ll have a lot of sauce left over--try to use it up in about 2-3 weeks.
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Salmon: Cut 1 lb. of salmon into ½ inch slices. You should have about 6-8 pieces. In a hot cast iron pan (or nonstick pan), add some neutral oil and sear the salmon slices (in batches if necessary as you don’t want to crowd the pan), about 2-3 min on one side, flip and cook for about 30 sec-1 min on the other side. Salmon is sliced à la @thedaleyplate--a genius way to quickly and evenly cook the usually thick fillet. Also maximizes the seared surface area for more flavor!
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To serve: Place salmon over hot rice, spoon on scallion-ginger oil sauce + rice vinegar, scatter on more scallion + toasted sesame seeds. Salt + pepper to taste. Serve with more scallion sauce + rice vinegar at the table.
Source: @foodminimalist
Seared eggplants with a nutty spicy sesame sauce-dip.
Cut a few small eggplants in half, score a criss-cross pattern and generously salt the cut side to draw out extra moisture–it’ll help to make the eggplants sear better.
For the sesame sauce: mix Asian sesame paste* with preferred amounts of rice vinegar, soy sauce, crushed raw garlic, chili crisp, and toasted sesame oil. Thin with a splash of water if needed.
Gently squeeze out excess moisture from the eggplants and drizzle with avocado oil on both sides. In a super hot cast iron pan over med-high heat, sear them in batches until golden and tender, about 3-4 min on each side. Transfer to a serving plate, top with scallions, Thai basil, and Thai chili (bird’s eye) pepper. Fresh mint would be nice too. Serve with sauce and enjoy as an appetizer or light meal.
*Asian sesame paste is different from tahini. The former is made from toasted white sesame seeds and has a rich nutty flavor while the latter is made with raw hulled sesame seeds and is much milder. Both are delicious in their respective uses.
Su chili crisp, black sesame oil, and stone-ground white sesame paste from @yunhaishop
Tender baby Japanese eggplants from @assawagafarm
Source: @foodminimalist
Fresh shiitake stir-fried with shallot in avocado oil
then finished with soy sauce and butter at the end. Fried eggs on the side. Can eat on repeat for breakfast, lunch, and dinner.
Source: @foodminimalist
Steamed cod loin seasoned with soy sauce,
citrusy sansho pepper and toasted sesame oil. Side of cucumber with a savory and tangy Japanese carrot ginger miso dressing.
Dressing is basically carrot, ginger and shallot blitzed in a food processor along with equal parts of white miso, sesame oil, water, and rice vinegar. If the mixture seems to be too thick, thin it out with a splash of water or neutral-tasting oil like avocado or grapeseed oil (*not* olive oil!)
Cod loin from @newdealfishmarket
Source: @foodminimalist
