Cauliflower Rice with Pineapple And Green Onions

This recipe was inspired by Nom Nom Palio. It is so delicious you will almost forget it’s made with Cauliflower. You can buy cauloflower rice at TJ’s or make your own hy pulsing cauliflower florets in a food processor. 

Ingredients:
2 tbsp coconut oil
1 small onion, finely chopped
16 oz cauloflower rice
1/2 c coconut milk (I use TJ’s lite version in a can)
1 c pinapple chopped into small
pieces
1 c green onions, sliced thin
Salt and pepper to taste

In a large skillet with a lid, heat the coconut oil over medium heat, add onions and a pinch of salt and cook until onions are translucent. Add cauliflower and coconut milk, stir and cover until coconut milk is absorbed. Remove from heat and stir in pineapple and green onions. 

Serves 4 – 6

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Frittata Proscuitto Cups

These are inspired by Nom Nom Paleo, a great breakfast treat that is Whole 30 friendly.

Ingredients:
2 tbsp olive oil
½ medium onion, finely diced
3 cloves of garlic, minced
1 lb cremini mushrooms, chopped
10 oz spinach, chopped
8 large eggs
¼ c coconut milk
2 tbsp coconut flour
8 cherry tomotoes, halced
8 slices Prosciutto
Salt and pepper

Preheat oven to 375°F and spary a muffin tin with coconut oil or olive oil.

In a large skillet, heat oil over medium add onions and soften, about 8 min. Add garlic and mushrooms and cook until brown. Add spinach, and stir till wilted. Remove from heat.

Whisk eggs, coconut milk and coconut flour until smooth. Stir in cooled mushroom mixture. 

Place 1 slice of prosuitto in each muffin cup, fill with egg mixture top with tomoates.

Bake 15 – 20 minutes until the eggs are set.

Serves 6.

*I prepare the mixture ahead of time and store in a container in the fridge and bake in the morning so the Proscuitto stays crispy and eggs not rubbery. 

Stuffed Eggplant with Lamb


This is from Ottolenghi’s Jerusalem – it is so good! Warning in comes together really quickly, but takes about 2 hours total time.

Ingredients:
4 eggplants, split in half
3 tbsp olive oil
1 1/2 tsp cumin
1 tbsp cinnamon
1 1/2 tbsp paprika
2 onions, sliced thin
1 lb ground lamb
7 tbsp pine nuts
2 tsp tomato paste
2/3 c water
1 1/2 tbsp lemon juice
1 tsp tamarind
4 cinnamon sticks
Salt and pepper

Preheat oven to 425.

Place eggplants skin side down in a roasting pan, that fits snugly. Brush or spray with olive oil, season with salt and pepper. Cook for 20 minutes, and cool slightly. 

Combine cumin, paprika and cinnamon in a bowl.

In a large frying pan, heat 2 tbsp oil over medium heat and cook onions and 1/2 the spice mixture until soft. Add lamb, tomato paste, 1 tsp salt and pepper. Cook until meat is cooked. Stir in pine nuts.

Combine water, lemon, tamarind and spices. Pour over eggplant, fill with meat and tightly cover.

Reduce oven to 375. Cook for 1 hour 30 minutes basting ever 30 min and recovering.

Serves 4.

Heirloom Tomato Salad


So, so tasty!

Ingredients:
1 plump vanilla bean
1 lime
2 TBSP olive oil
Sea salt
3 large heirloom tomatoes
Salt and pepper

Slice the vanilla bean in half and scrape out the seeds and place in a small jar. Juice the lime, add to the jar with a pinch of salt and olive oil. Shake to blend. Refrigerate over night.

Slice tomatoes, drizzle with dressing, season with salt and pepper.

Serves 2 – 4.

Shaved Fennel Salad


This is wonderful light and refreshing salad!

Ingredients:
3 tbsp lemon juice
4 small fennel bulbs, and fronds
1/2 c parsley, minced
2 tbsp olive oil
Salt and pepper to taste
4 oz firm sheeps milk cheese, grated

Fill a 6 cup container with 1 quart of cold water and the lemon juice. Slice the fennel very thin on a mandoline and place in the water. Chill until ready to use.

Drain the fennel and toss with enough olive oil to coat and salt. Arrange on a plate, top with parsley, fennel fronds and cheese.

Serves 4 – 6.

Strawberry Tomato Soup


This combo may sound weird, but it is oh so good. Make sure it is really cold when you serve it.

Ingredients:
1 lb strawberries, hulled
1 lb tomaotes, cored
1 tsp salt
Balsmic vinegar or glaze

Combine strawberries, tomatoes and salt in a blender and puree for 3 minutes. Store in a airtight container in the fridge for at least 3 hours.

When ready to serve, laddel into bowls and swirl with balsamic.

Serves 4.