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

Salmon Cakes

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salmon-cakes10Ingredients:

12 oz. baked salmon, chopped

2 eggs or egg substitute

1 small onion, finely chopped

1-2 cloves garlic, minced or grated

2 tbsp. green onion, minced

1 tsp. spice blend of rosemary, sage, salt, garlic powder, onion powder

1-2 tsp. coconut flour

¼ cup coconut oil or butter

2 tsp. gluten-free mustard (optional)

Preparation:

Combine the salmon, eggs, garlic, green onions, spice blend, and mustard (optional) in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture and combine well. Form the mixture into patties. Lightly fry both sides in a frying pan coated with coconut oil.

Sweet Potato Quinoa

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Sweet Potato Medley Quinoa pic

INGREDIENTS: (serves 2)
1 cup of quinoa
1 small purple sweet potato
1 small orange sweet potato
1 pomegranate
1 avocado (cut into cubes)
2 handfuls of fresh arugula
1 tbsp. of coconut oil/coconut butter

DRESSING:
Juice 1 small lemon
Zest ½ of lemon
2 tbsp. of avocado or olive oil
1 tbsp. of apple cider vinegar
Salt & pepper to taste

 

 

DIRECTIONS:
1. In a small sauce pan, cook quinoa as usual. In another saucepan, boil sweet potatoes whole, until tender
2. While the quinoa and sweet potato are cooking, remove all seeds from pomegranate and set aside
3. Remove quinoa from heat and leave lid on to cool. Remove sweet potato and chop
4. In a large nonstick pan, heat coconut butter until melted. Add chopped sweet potato (both varieties) and cook until slightly brown & crunchy.
5. In a large bowl, add cooked quinoa and ½ of dressing and mix well. Add sweet potato, rocket, mix well, top with avocado and pomegranate and top with remaining dressing

Chicken Kebabs and Nectarine Salsa

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chicken picIngredients
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
1 teaspoon bottled minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
1 large red onion, cut into 32 (2-inch) pieces
Cooking spray
2 cups diced nectarine (about 3)
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion
2 tablespoons fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeno pepper
1/4 teaspoon kosher salt
Instructions
1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
3. Combine nectarines and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado.

Balsamic Chicken Salad

Balsamic-Chicken-Salad-webIngredients:
Baked, chopped chicken breast
Romaine lettuce Shredded carrots Red pepper
Avocado (chopped) Sunflower seeds

Balsamic Dressing
Ingredients:
2/3 cup of olive oil 1 Tbsp. of Dijon mustard 1⁄4 cup of balsamic vinegar 1 clove of minced garlic (buy minced) 1⁄4 cup water (Mix together)

Chopped Salad
Ingredients:
Lettuce
Cucumber
Red peppers
Olives Red Onion
Chicken (Mix together)

Turkey Chili

turkey chiliIngredients:
2 lbs ground turkey meat
2 chopped onions 6 cloves of minced garlic
Salt
Pepper 8 Tbsp. chili powder (or to taste)

Instructions:
Cook together in a large skillet: meat, onions, garlic, salt, pepper, and chili powder.