RAINBOW VEGGIE PLATE:

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Fall has finally hit, which means we are in search of more nurturing and comforting things to eat. We are start to cook a little more, start to introduce those delicious fall flavors, roast things and really embrace alllllll the delicious things more than ever. So what better time to ditch the beige food and embrace all the colorful things and give your metabolism a boost along the way. This dish can be a side for any lean protein shared for two or an entire meal for all those plant based foodies out there. Studies have shown that eating "rainbows" or colorful foods is amazing for your metabolism, so don't be shy, get experimental if you like, the more color the better with this one.

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INGREDIENTS:

1 1/2 cup cauliflower rice

4 rainbow carrots

20 asparagus spears

1/2 pomegranate

2 tbs tahini

Handful of fresh dill

35 g dry roasted almonds (handful )

1 pinch chilli flakes

 

HOW:

  • Pre heat the broiler on high.
  • Cut the bases off the asparagus spears and set aside
  • Peel carrots and cut into spears length ways, I would try and keep them a similar size to the asparagus, this will ensure things all cook at a similar rate.
  • Take two pans and spray lightly with coconut oil, place the asparagus in one, carrots in the other and lightly spray with coconut oil again then place under the broiler. Set a timer for 5 mins, once timer is up turn veggies over and repeat. The goal here is slightly roasted looking veggies so if they need another min or two on each side depending on the strength of your broiler.
  • While this is cooking get started on the rest of the Prep and the cauliflower mix. Start by chopping the almonds and taking the seed pods out of the pomegranate. Set these aside and now move on to the cauliflower.
  • Lightly spraying a pre heated fry pan with coconut oil, add cauliflower and chili flakes and lightly sauté for a couple of mins. Transfer to a small bowl, add the tahini, dill and stir throughly until combined.
  • Take the carrots and asparagus out from under the broiler and now you are ready to putting it all together!
  • Take the cauliflower mix and spread it about 1/2 inch thick on a plate to create a base, follow this with a layer of the carrots and the asparagus, followed by almonds, pomegranate and some fresh dill annnnnnd you've got yourself one impressive looking side for two or main meal.

 

Serves 2

Calories: 275

Fat: 17.5g

Carbs: 17g

Sugar: 11g

Protein: 10g

SMOKEY BABA GANOUSH

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Still dreaming of being back in Turkey eating ALLLL the delicious things so continuing to recreate my favourites and this one ticks all the #healthy boxes! #Paleo, #glutenfree, #vegan annnnd #sugarfree.

INGREDIENTS:
1 large eggplant
1 tsp "liquid smoke"
3 tbs tahini
1 tbs Sumac
3 cloves of Garlic (grated)
Juice of 1 Lemon
1/2 tsp Cumin
1 pinch of chilli flakes
2 tbs olive oil
1 handful of roughly chopped Parsley
1/3 cup of chopped Pumpkin seeds
1 pinch Himalayan Pink Salt

HOW:

Pre-heat the oven to 400 degrees F.

Use a fork to pierce the eggplant skin multiple times all over. Using tongs or a fork hold the Eggplant over an open flame (I use the gas jet on my stove top, ahhhh why not?!) for around 5 minutes, turning constantly, until the skin is charred.

Place the Eggplant in a baking dish and continue to cook for a further 20mins, until soft. Remove from the oven and allow to cool completely. Charring the eggplant over the flame first speeds up the cooking process and adds a charred flavour, you can opt to just roast it in the oven instead.

Cut the eggplant in half and scoop out the flesh into a large bowl. Add the tahini, sumac, 1 tbs chopped parsley, liquid smoke, salt, lemon juice, garlic, chilli flakes, cumin and pepper. Stir all ingredients in with a fork and leave to cool in the fridge.

Once cooled, transfer Baba Ganoush to a pretty presentable bowl, stir a circle with the fork in the top to make an indent. Add Olive oil drizzle, pumpkin seeds and parsley on top of "circle", add a pinch of chilli and Sumac to the middle and HOLY SHIT you are about to be transported to middle Eastern dip HEAVEN!

Serve with veggies, as a condiment for any protein or as a salad topper.