1 cup sun-dried tomatoes
4 heaping cups of cauliflower “cous cous”
2 cloves of garlic, minced
1 tablespoon grape seed oil
1 cup thinly sliced leeks
sea salt and fresh cracked black pepper
- Soak sun-dried tomatoes in water to rehydrate
- Pulse cauliflower in food processor until it takes on the consistency and texture of cous cous
- Sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes
- Drain and chop sundried tomatoes into small pieces and add to skillet. continue to cook until the leeks are soft
- Add cauliflower “cous cous” and cook until warmed through and softened (don’t overcook or it will get mushy)
- Season with sea salt and fresh cracked black pepper to taste
2 large (preferably organic) eggs
a tiny pinch of fine grain sea salt
a few tablespoons of chopped chives
a dollop of pesto
a bit of goat cheese or feta
a small handful of mixed salad greens
- Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color.
- In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.
- Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute.
- Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet.
- Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens.
- Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal.
- Season with a bit more salt if needed and serve garnished with a few chopped chives.
Chicken Shawarma Salad
1 lb / 453 gr free-range organic chicken breast, cut into 3-inch strips
2 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon fine grain sea salt
3 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
6 cups / 3.5 oz / 100 gr spring greens
1 cup / 5.3 oz / 150 gr cherry tomatoes, halved
2 handfuls torn fresh basil leaves
1 avocado, sliced
2 large handfuls fresh basil leaves
1 clove garlic, smashed
½ teaspoon fine grain sea salt
2 tablespoons fresh lemon juice
5 tablespoons olive oil
In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.
- In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade.
- Cover or seal and marinate in the refrigerator for at least 20 minutes (marinate overnight for fullest flavor.)
- When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat.
- Add a tiny bit of olive oil, add the chicken and cook until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear.
- In the meantime make the vinaigrette. In a food processor (or small blender), process the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined. Set aside.
- To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the tomatoes, basil, and avocado.
- Drizzle the bowl with the basil-lemon vinaigrette.
½ cup quinoa, rinsed
1 cup water
1½ cup parsley leaves, chopped
2 tbsp mint leaves, chopped
4 spring onions, chopped
1 small cucumber, chopped
1 small punnet cherry tomatoes, quartered
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 lemons, juiced
- 1 tbsp tamari
- Dash of cayenne pepper
- Pinch of sea salt & cracked black pepper
- In a small saucepan, simmer quinoa and water until the quinoa absorbs all the water.
- In a large bowl, combine parsley, mint, spring onion, cucumber and tomatoes.
- Allow quinoa to cool a little and then add it to the salad bowl. Mix well.
- In a small bowl, combine dressing ingredients. Dress salad immediately before serving.
Avocado and Quinoa Stuffed Acorn Squash
- 3-4 small acorn squash, sliced in half
- 2 tablespoons olive oil
- 1 medium onion
- 2-3 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 4-oz. can of green chiles
- 1.5 cups cooked quinoa
- 1 can black beans, drained and rinsed
- ¼ cup chopped scallions
- ¼ cup toasted pepitas
- ¼ cup feta cheese, optional
- 2 avocados, diced
- a few squeezes of lime
- salt & pepper
- Preheat oven to 400 degrees F.
- Cut acorn squash in half and scoop out the insides. Drizzle with olive oil and sprinkle with salt and pepper. Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash. If it’s taking too long to become tender, flip it upside down for a portion of the roasting time).
- Meanwhile, heat oil in a large skillet over medium heat. Add the onion and a few pinches of salt and pepper. Cook the onion until translucent, then add the garlic, cumin, coriander and stir. Add the green chiles and stir again, then add the quinoa, black beans, scallions, pepitas, feta cheese, a squeeze of lime and a more salt and pepper, to taste.
- Remove skillet from the heat, let it cool, then stir in the diced avocado. Taste and adjust seasonings.
- Scoop the filling into the acorn squashes halves. (note: if you’re not scooping the filling into the squashes right away, scoop the mixture out of the pan and into a bowl and set aside.