You either love sushi or you hate it. Some people can’t handle raw fish. Some can’t take the helping of rice, veggies, and fish all at one. Well, these are cooked, light and palatable so that even the pickiest of eaters will be lunging for the chop sticks.
Ingredients: .67 ounces of salmon (makes about 10 rolls), 1 cucumber, quarter chopped onion, bunch of grated carrots, whole avocado, grated ginger, soy sauce
Rolls: Cut edges off cucumber. Peel layers of cucumber. Each roll should be about 2-3 “sheets”. For a thicker product, make sure to apply pressure on peeler.
Salmon: Season with garlic powder, onion powder, sesame oil, pepper, and salt. Bake at 350 for 30 mins.
To form rolls, layer veggies and salmon. Roll forward. If cucumbers unravel, use avocado as adhesive.
We have paired it with leftover caulirice, but it will also go well over greens. For moisture, add a dash of soy sauce. The rolls are refreshing and filling. And they will keep you from throwing a dish at the wall out of frustration from keeping a stagnant diet. And who wouldn’t want to prevent that? 😛
Cauliflower is another vegetable that can be the answer to your carb cravings. If you can get passed its rather, uh, flatulent odor while it’s being prepared, cauliflower is able to be manipulated into a variety of forms that can serve as a base for any dish.
Ingredients: Medium size cauliflower head, 2 garlic cloves, one quarter white onion, bunch of carrot sticks, salt & pepper, Food processor
Ground chicken, orangic sweet and sour sauce, 1 egg, 2 tablespoons breadcrumbs
Caulirice: cut the cauliflower head into florets. Chop onion, garlic cloves, and carrots and add to cauliflower. The cauliflower is a bit bland without anything added to it, so the garlic and onion offer great flavor. Season with salt and pepper. A medium size head should be processed in two loads. Do NOT add any liquid. Mashed cauliflower is another conversation for another time 😜. Place in microwave safe dish. Cook for 8-10 mins.
Meatballs: combine all ingredients (using about 3 tablespoons of S&S sauce) in large bowl and mix. For the breadcrumbs, we used an end piece of Ezekiel bread to keep it safe. Shape into medium size balls. Bake for 30 mins at 350. Broil for 2 mins if desired. Serve with extra sauce on the side.
This dish is yet another example of a balanced meal that does not slack in the taste department. One you master it, Caulirice will be your go to fake starch.
As I’ve said before, even the most delicious of meals can get boring day in, day out. But, any protein can be spun a different way (#leftoverremix). And given the good feedback that was received for the Avocado Egg Salad, as well as the leftover roasted chicken, Avocado Chicken Salad just seemed like the perfect thing to share. First, every last morsole of chicken has been picked from the bones. I have spared the photo of the chicken carcass (very visceral and Game of Thronesy). Next, the shredded chicken has been seasoned with lemon juice, salt and pepper. For the cream factor, about 3/4 of a very large haas avocado was used. Also, to give it a little bit of a twist, yellow mustard and a pinch of hot sauce has been added, as well as onion and about 2 teaspoons of chia seeds. While chia seeds don’t exactly add any flavor, they do give a bit of extra moisture. When diluted in liquid, the seeds omit a gel (don’t freak out, you won’t even notice it) that is beneficial for your digestive tract. Why not include that in your meal?
Also, if you’re looking to avoid carbs, the chicken salad can work well as a dip with carrots or zucchini.
Happy Easter! Easter has to be one of the top, if not the most, sugar saturated holidays. Peeps, Cadbury Eggs, Reese’s…the list of the artificially sweetened treats goes on and on. It seems like it’s unavoidable. But, there are ways to indulge in a healthy way. That’s where these little delights come in.
Yields: 12 muffins
Tools Needed: 6 cup muffin tin, Food Processor or mixer
Ingredients: 2 cups Whole Wheat Flour, 1/2 cup Coconut Oil, 2 cups Organic Sugar, 1 Egg, 2 Large Carrots, 1 teaspoon Baking Powder, 3 teaspoons of Cinnamon, 1 teaspoon Nutmeg, 1 teaspoon Ginger, 1 teaspoon Salt, 1/4 cup of Almond Milk
Batter: Mix together dry ingredients. Cut carrots in 1 inch segments. Boil until soft (about 20 minutes). After giving the carrots a few minutes to cool, place them in processor with oil and almond milk until smooth. Add carrot/oil with dry ingredient mixture and mix in egg until no lumps remain.
Bake: Spoon mixture into tins. Do NOT exceed the levels of each tin. The muffins will, of course, rise. Bake for about 30 minutes at 360°. Let cool for 10 minutes.
These muffins are flavorful, filling, and anything but dry. Not only do they make a great desert, but also a quick go-to for breakfast during a busy week.