Recipe of the Week - Sample 3
| 1 min read
Medically reviewed by Julie Edgar, AAA 1-B
Serving Amount
Ingredients
4 bunches broccolini
2 tbsp olive oil
Salt and pepper to taste
1⁄4 cup almonds, shaved or slivered
1 lemon, quartered
1 garlic clove, smashed and minced
1⁄3 cup tahini (well-stirred)
2 tbsp lemon juice
4 tbsp ice-cold water
Salt and pepper to taste
Instructions
Step 1
On a foil-lined baking sheet, drizzle olive oil over broccolini. Add salt and pepper to taste. Place on top rack under the broiler for about 7 minutes or until the florets are lightly charred.
Step 2
Meanwhile, make the tahini sauce. In a food processor or blender, add all ingredients except water. Add 1 tablespoon of ice-cold water at a time, blending in-between, until you have reached desired consistency for dipping.
Step 3
Drizzle each serving with a tablespoon of tahini sauce and 2 tablespoons of slivered almonds. Serve with a lemon wedge.
Serving Amount
Ingredients
11⁄4 cup flour (whole wheat preferred)
11⁄2 tsp baking powder
1⁄4 tsp salt
1⁄2 cup unsweetened shredded coconut, plus more for sprinkling prior to baking
3⁄4 tsp ground cardamom
3⁄4 tsp cinnamon
1⁄4 tsp ground ginger
1⁄4 tsp allspice
1 cup mashed frozen banana (from about 2–3 bananas)
1 zucchini, finely grated, drained
1⁄3 cup canola oil
1⁄4 cup maple syrup
1 large egg, room temp
1 tsp vanilla extract
Instructions
Step 1
If using frozen bananas, defrost and remove excess water, then mash.
Step 2
Preheat the oven to 350 degrees F. Spray muffin tin with canola oil or other desired oil.
Step 3
Using a towel, press excess moisture out of grated zucchini
Step 4
In a large bowl, whisk wet ingredients (canola oil, maple syrup, vanilla, banana, zucchini and egg).
Step 5
In a separate bowl, combine dry ingredients, them add to wet ingredients.
Step 6
Add batter to the muffin tin to 2/3 fullness. Top by sprinkling coconut flakes.
Step 7
Bake for 20-25 minutes, or until a toothpick comes out clean.
Serving Amount
Ingredients
12 ounce bag frozen riced cauliflower
2 garlic cloves, minced
1⁄2 yellow onion, finely chopped
1 tbsp olive oil
1⁄2 cup shredded carrots, finely chopped
1⁄2 cup frozen peas
Salt and pepper to taste
Instructions
Step 1
Heat a large, non-stick skillet over high heat. Once hot, add frozen cauliflower and stir frequently to allow excess moisture to leave, about 7 minutes.
Step 2
Meanwhile, in a separate saucepan, heat oil over medium-low heat. Add garlic, onions, peas and carrots until garlic is golden and fragrant and carrots are soft, about 5 minutes.
Step 3
Turn skillet with cauliflower down to medium heat. Add oil mixture of garlic, onions, peas and carrots and stir until well combined. Serve with a main dish or stir in a protein for a stir fry.
