Cauliflower Steaks with Tomato Sauce & Micro-greens

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Cauliflower Steaks with Tomato Sauce & MicrogreensCauliflower Steaks with Tomato Sauce & Micro-greens

INGREDIENTS:

  • 2 
large heads cauliflower (25 to 30 oz each)
  • 3 tbsp olive oil + additional for drizzling
  • 2 tsp smoked paprika, divided
  • ½ tsp ground black pepper
  • 1/4 tsp sea salt + additional as needed
  • 11/2-2 cups unsalted tomato sauce
  • 1/2 cup microgreens, for garnish
  • 2 tbsp unsalted pine  nuts, toasted
  • 1 tsp sesame seeds, toasted

INSTRUCTIONS:

  1. Preheat oven to 425˚F. Line a large rimmed baking sheet with foil.
  2. Trim stems of cauliflower heads so that cauliflower sits flat upright. Cut each cauliflower vertically into two ¾-inch-thick steaks, making 4 steaks total. (Reserve remaining cauliflower for another use.) Arrange on prepared baking sheet.
  3. In a small bowl, stir together oil, 1 tsp paprika, pepper and salt; brush half of mixture over cauliflower. Roast for 10 minutes. Turn and brush with remaining oil mixture; roast until tender and golden brown, about 25 minutes.
  4. Meanwhile, in a small saucepan, combine tomato sauce, remaining 1 tsp smoked paprika and additional salt as needed; heat on low until warmed. Place 1 cauliflower steak on each plate and garnish with microgreens, pine nuts and sesame seeds. Drizzle each with additional oil.

PER SERVING (1 steak with sauce and garnishes): Calories: 220, Total Fat: 18 g, Sat. Fat: 2 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 3 g, Carbs: 15 g, Fiber: 5.5 g, Sugars: 7 g, Protein: 5 g, Sodium: 678 mg, Cholesterol: 0 mg

Shrimp Lettuce Wraps

shrimp-salad-lettuce-wrapsIngredients:

1 lb. small shrimp

½ tsp garlic powder

½ tsp onion powder

¼ tsp grated ginger

2 tbsp. coconut oil

1 head butter lettuce

1 bunch of cilantro, chopped

1 avocado slice

2 tbsp. chopped green onions

Sea salt & black pepper to taste

Preparation:

Toss the shrimp in a mixing bowl with the garlic powder, onion powder, ginger, sea salt, and black pepper. In a skillet over medium high, melt the coconut oil, and place the shrimp in the skillet. Cook for approximately 5 minutes, or until shrimp is saturated with the spices. Serve in lettuce cups and top with sliced avocado, cilantro, and chopped green onions.

 

Zucchini Noodles with Bolognese Sauce

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zucchini pasta

Ingredients:

For the Noodles:

6 medium zucchini, spiralized

1-2 Tbsp olive oil

1 clove garlic, minced

For the Bolognese Sauce:

1 Tbsp olive oil

1 onion, chopped

1 stalk celery, chopped

3 cloves garlic, minced

1 lb. ground turkey or ground beef

1 (28 oz) can crushed tomatoes

1 (6 oz) can tomato paste

1/2 cup dry red wine

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. salt

1/4 tsp. black pepper

2 bay leaves

Fresh basil, chopped as garnish

Instructions:

  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt to help with this.
  2. Drizzle olive oil in a large saucepan over medium-high heat and saute onion, celery and garlic until fragrant, about 3 minutes. Add ground turkey (or beef) and cook until crumbled and brown, draining excess liquid as necessary.
  3. Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.
  4. For the zoodles, drizzle olive oil in a large skillet over medium-high heat and saute garlic until fragrant. Add zucchini noodles and cook for about 1 to 2 minutes until tender. *If you didn’t already add salt while the water was getting soaked up feel free to sprinkle a little on them now for flavor.
  5. Top zucchini noodles with the bolognese sauce, serve and enjoy!

Sugar Snap Pea and Carrot Soba Noodles

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sugar-snap-pea-and-carrot-soba-noodlesIngredients:

Soba
  • 6 ounces soba noodles
  • 2 cups frozen organic edamame
  • 10 ounces (about 3 cups) sugar snap peas or snow peas
  • 6 medium-sized carrots, peeled
  • ½ cup chopped fresh cilantro (about 2 handfuls)
  • ¼ cup sesame seeds
Ginger-sesame sauce
  • ¼ cup reduced-sodium tamari or soy sauce
  • 2 tablespoons quality peanut oil or extra-virgin olive oil
  • 1 small lime, juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon white miso*
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon chili garlic sauce or sriracha
 Instructions:
  1. To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
  2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
  3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
  4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
  5. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

Tilapia with Tomato-Olive Sauce

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tilapiaIngredients:

  • 1 1/4 pounds tilapia
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pint grape or cherry tomatoes, halved if large
  • 1/4 cup dry white wine
  • 3 cloves garlic, finely chopped
  • 3 tablespoons olive tapenade

Instructions:

Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.