Monday, May 23, 2011
Mama Melina's Tropicale Salad
A couple of weeks ago I went to Mama Melina's for lunch with the girls. I wouldn't recommend going here if you're trying to avoid gluten and cheese, it took all of the will power I could muster to stop myself from ordering a heaping plate of pasta. I was pleasantly suprised at how good a Hawaiian inspired dish could be at an Italian restaurant. Funny. This salad was very easy to recreate at home, I combined romaine lettuce, hearts of palm, pineapple, corn and chicken and made a quick dressing using olive oil and lime juice. Perfect for the sunny weather we're starting to see in Seattle!
Tuesday, May 17, 2011
Curried Cauliflower
Sometimes after a long day at work, a tough workout or any other excuse I can think of I don't feel like making myself dinner. This inevitably leads me straight to prepared food section at Whole Foods. Last week I dished myself up a generous portion of their curried cauliflower and though delicious, it was dripping with oil. Yuck. Nom Nom Paleo had a easy sounding Roasted Curried Cauliflower recipe, I tried it out this week with astounding success. Yum!
Ingredients:
Directions: Preheat over to 450 degrees. In a large bowl toss the cauliflower, coconut oil, curry powder, salt and pepper. Place the cauliflower on a foil lined baking sheet and cover tightly with another piece of foil. Roast for 15 minutes, remove the top piece of foil and continue roasting for an additional 20 minutes. If you have time I would suggest flipping the florets every so often. Plate and serve with lemon juice. Enjoy!
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| Right before going in the oven |
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| This is actually really good for breakfast! |
Ingredients:
- 1 head of cauliflower, cut into bite sized florets
- Melted coconut oil
- 2 tablespoons curry powder (I used Penzey's Maharajah Curry Powder)
- Salt and pepper to taste
- Half a lemon or several tablespoons of lemon juice
Directions: Preheat over to 450 degrees. In a large bowl toss the cauliflower, coconut oil, curry powder, salt and pepper. Place the cauliflower on a foil lined baking sheet and cover tightly with another piece of foil. Roast for 15 minutes, remove the top piece of foil and continue roasting for an additional 20 minutes. If you have time I would suggest flipping the florets every so often. Plate and serve with lemon juice. Enjoy!
Monday, May 16, 2011
Dessert!
Not eating refined sugar presents a bit of a problem when you're craving dessert. I found these two recipes on The Kitchn and am dying to try them!
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| Chocolate Avocado Mousse via The Kitchn |
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| Banana Ice Cream via The Kitchn |
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