This salad is normally served warm, but is just as delicious at room temperature. It’s so simple to make, just roast the cauliflower, make the dressing and blend them together!
1 head cauliflower cut into florets
1 clove garlic peeled
2 tablespoons capers
1 ½ tablespoons lemon juice
¼ cup olive oil ¼ teaspoon black pepper
¼ teaspoon salt
¼ cup fresh parsley chopped
2-3 tablespoons olive oil for roasting
1. Pre-heat the oven to 220C/425F degrees.
2. Toss the cauliflower in the tablespoons of olive oil and roast for about 20 -30 minutes under golden.
3. Meanwhile, mash the garlic.
4. Chop the capers and add to the garlic.
5. Mix with the lemon juice and olive oil. Season with the salt and pepper.
6. When the cauliflower is roasted, toss it in the dressing.
7. Sprinkle the parsley over the dish.
Eat and enjoy!
This one is becoming a favourite in my house
1/3 cup coconut flour
½ cup cacao butter or coco butter
2 Tbsp maple syrup or honey
1 tsp vanilla extract
Pinch of sea salt
2 Tbsp raw cacao (optional)
4 Tbsp coconut oil
1. Preheat the oven to 350°F. These cookies will become golden quite quickly, and this is all you are really looking for in baking them.
2. In a large bowl, cut plant butter into the coconut flour using a pastry cutter or two knives, until the butter turns pea-sized. This can also be accomplished more quickly in a food processor – pulsing several times. Cacao butter is the fattiest part of the fruit and makes up the outer lining of the inside of a single cacao bean. It is white in color and has a rich, buttery texture that resembles white chocolate in taste and appearance. Another option if you are avoiding cacao (because of caffeine or otherwise) is pure coco butter which is creamier and richer than coconut oil. You really want a butter substitute that will make the pastry slightly flakey instead of crunchy- and the plant butters achieve this.
3. Once the plant butter is cut into the flour, add in the salt, maple syrup/ honey and vanilla extract and cream into the dough until a smooth dough is created. It is important to remember that coconut flour is really absorbent, so resist the urge to add more as it will fluff up.
4. Decide how many cookies you would like (12 to 16 is about a spoonful of dough each). Roll each piece into a ball, place on a greased baking sheet, and gently flatten with the back of a fork. You can also flatten out the mound of dough with a rolling pin and cut into shapes– whatever suits you. Personally, I like more rustic cookies, but they work really well with cookie cutters as well. Simply roll out the dough and let it chill in the fridge for 10 minutes or so, then cut.
5. Bake for 6-8 minutes, watching carefully so they don’t burn. You will not believe how delicious these cookies smell. They are perfectly reminiscent of old school shortbread. At this point you may choose to make a chocolate icing for the cookies but this is optional. If using, while the cookies are baking, melt the cacao into the oil by setting on the stove top or over a double boiler for 1–2 minutes, stirring frequently. Let cool a bit, then pour the melted chocolate into an icing piping bag, a small plastic bag or you can just spoon it over the cookies when it is time. Once the cookies are baked and fully cooled, drizzle the chocolate over the cookies. Allow the chocolate to harden before enjoying!
6. Store these cookies in a tin, and note that as they have no preservatives (like sugar or whatever is in dairy butter, you will need to eat them within a few days. Which let’s be honest, should be no problem
This one is becoming a favourite in my house:
• 2 tbsp extra-virgin olive oil
• 1 lbs extra-lean ground turkey
• 1 tsp clove garlic, minced
• ½ cup onions, diced
• ½ cup yellow bell pepper, diced
• 1 ½ cup green beans, chopped
• ¾ cup homemade tomato sauce or any other sauce of your preference
• Salt and ground fresh black pepper
• A pinch of crushed red pepper
1. In a skillet, heat olive oil over medium-high heat.
2. Add ground turkey and break it up until it’s in small pieces.
3. Once the turkey is almost cooked through, add the onion and garlic. Stir occasionally and cook until onions are golden brown.
4. Add yellow peppers, green beans, and homemade tomato sauce.
5. Cover the skillet and cook until they are tender.
6. Add salt, pepper, and crushed red pepper to taste.
Serve warm and enjoy!
This recipe is so easy to make and very filling. You can add in other vegetables such as mushrooms, or peas - get creative!
I have never managed to actually use a bun with my Sloppy Joes! In this case, the sweet potato bun forms the base, with the lovely sloppy joe mix poured on top.
2 lbs. Ground Beef
2 tsp. Olive oil
1 small yellow onion, diced
1 small bell pepper, diced (any color)
3 cloves garlic, minced
1 6-ounce can tomato paste
¾ cup water
2 Tbsp. yellow mustard
1 Tbsp. apple cider vinegar
½ tsp. fish sauce (may substitute coconut aminos)
½ tsp. paprika (smoked or sweet)
1½ – 2 tsp. salt
¼ tsp. black pepper
For Sweet Potato “Buns:”
2 large sweet potatoes cut into 1/4-inch thick rounds (with peel intact)
1 tsp. olive oil
Place a large skillet over medium to medium-high heat . When the pan is hot add olive oil, onions, and peppers. Sauté, stirring occasionally, until onions start to soften (about 5-8 minutes).
Add ground beef and garlic. Break up the beef, stirring occasionally until meat is browned and almost cooked through. Drain meat if desired.
To the meat mixture, add tomato paste, water, mustard, vinegar, fish sauce, paprika, salt, and pepper. Stir well to combine. Continue to cook over medium heat (about 10 minutes) until hot and ground beef is cooked through and peppers are tender.
Taste and season with additional salt and pepper to taste. Serve immediately or store in a covered container in the fridge for up to 4 days. May also be frozen up to 3 months.
To make Sweet Potato “Buns:”
Preheat oven to 350ºF.
Line a large baking sheet (or two, depending on how many sweet potatoes you’re going to bake) with parchment paper.
Arrange sweet potato slices in a single layer on baking sheet(s). Brush with olive oil.
Bake for 25-30, flipping halfway through baking time, or until sweet potatoes are tender and lightly browned on the surface.
A hearty recipe for a lazy Sunday or for a quick weekday meal. This takes no time at all to make; which is why it is a favourite!
1 head of Kale
1 can of Cannellini Beans (white kidney beans)
3 sausage (I like to take the casing off and crumble it, but you can also just cut it into slices)
1 tablespoon Olive Oil
2 cloves of garlic, crushed
½ Spanish Onion, thinly sliced
Salt and Pepper
1. Saute garlic and onions in the olive oil
2. Add the sausage and cook until it is no longer pink
3. Add the kale and cook until it starts to wilt
4. Add the beans, cook until they are warmed through
5. Add salt and pepper to taste
If you want to turn this into more of a soup – add in some chicken/vegetable broth. Otherwise, serve in a bowl!