January 6, 2023
Cauliflower Tabbouleh
Cauliflower Tabbouleh
Ingredients
1 small to medium head of cauliflower
2 cups halved small cherry tomatoes
1/2 small red onion finely minced
1 small cucumber finely chopped
1 large handful finely chopped fresh parsley
1 handful finely chopped fresh mint, plus extra to garnish
1/2 cup pine nuts
Hemp Seeds
1/4 cup olive oil
juice of 1 lemon, plus lemon wedges to serve
Cracked pepper to taste
Method
- Cut your cauliflower into large florets and add to a food processor. Pulse until your cauliflower is a fine crumb (if you don’t have a food processor, you can use a box grater). Add your riced cauliflower to a large bowl.
- Add your chopped onion to a bowl of water to give them a milder taste, drain when ready to use.
- Put a tbsp of olive oil into a skillet over a medium low heat and add your pine nuts, toast until golden, ensuring not to burn.
- To the cauliflower add your tomatoes, cucumber, onion and herbs and toss together.
- To make the dressing whisk together olive oil, lemon juice, and salt and pepper, and pour over your cauliflower mix. Top with fresh mint leaves, toasted pine nuts.
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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