Believe it or not, this was one of the first meals I cooked after my concussion. This whole roasted cauliflower, which is inspired by one of my favorite restaurants in NYC (ABCV), has been on my “recipe to-do list” for an incredibly long time. I was sitting on my couch with my mom when she mentioned her and my dad were going to stay over for dinner followed by her asking, “what should we order in?” As someone who loves to cook for those I love, and have always promised my dad for a home cooked meal after work one day before his commute home, I finally had the opportunity at my fingertips. It was finally time to cook my parents a delicious and impressive meal in my own kitchen. Although I had just suffered a pretty serious concussion and was still unable to turn on majority of the lights in my apartment, which also showed me how magnificently calming a dimly lit home can be, cooking was the one thing I was most definitely capable of.
With a freezer conveniently packed with Pat La Frieda lamb (you’d be amazed what you can find in my freezer), and a mother willing to grocery shop for me, it was time to create something memorable and delicious. To say this meal impressed my parents and hit the spot would be an understatement; my dad licked his plate clean and my vegan(ish) mom was sneaking in bites of my lamb. I even had an extremely satisfied Joe come home from work the next day and randomly express how amazing last night’s dinner was. Turns out I may cook my best meals while concussed? I’ll freaking take it!
Ingredients (serves 4):
- Rack of lamb (1)
- Cauliflower (1 large head)
- Lemon (2)
- Pomegranate (1)
- Cucumber (½)
- Greek yogurt (1 cup)
- Hazelnuts (½ cup)
- Golden raisins (½ cup)
- Avocado oil
- Olive oil
- Curry powder
- Tandoori blend
- Whole cumin
- Mustard powder
- Salt & pepper
- Make the seasoning for the cauliflower: combine ½ cup of avocado oil, juice of ½ lemon, curry powder, turmeric, tandoori blend, whole cumin, and salt & pepper
- Place the cauliflower on a parchment lined baking sheet and bake at 450 for 50 minutes
- While the cauliflower is baking, prepare its accouterments
- Chop the hazelnuts
- Chop the golden raisins
- Chop the parsley
- Peel the pomegranate and separate the seeds
- Prepare the tahini dressing: combine and stir 1/3 cup of tahini with ½ cup of olive oil and the juice of ½ lemon
- Prepare the tzatziki sauce:
- Chop the ½ cucumber into very thin pieces
- Mix the chopped cucumber into the yogurt with fresh dill, the juice of ½ lemon, and salt & pepper
- Rub the lamb with the curry powder, turmeric, mustard powder, and salt & pepper
- Place the lamb on a cooking rack and cook at 450 for 25 minutes or until the temp reaches around 130 degrees. Flip with about 10 minutes of cooking to go
- Remove the lamb and allow to rest for ~10 minutes
- While the lamb is resting, place the cauliflower on top of the pomegranate seeds, chopped hazelnuts, and chopped golden raisins and top with the tahini dressing and the chopped parsley
- Slice the lamb and serve alongside the roasted cauliflower head
- Gluten Free
- Dairy Free
- Soy Free
- Low FODMAP
Your guide to tackling a gluten free lifestyle!
Everyone loves bread; pizza is notoriously one of the tastiest foods out there. However, some of us, unfortunately, have celiac disease, a gluten intolerance, or have been tasked with an elimination diet. Cutting out gluten can at first be pretty depressing. How the hell am I going to attack and eliminate this beast that is such a staple in the American diet!? Fortunately, as this “lifestyle” has become more prevalent, there are a ton of great options out there in both restaurant and grocery stores. Also, that is why I am here to help; providing you with a 5-day plan of gluten free meals with corresponding recipes and a master grocery list.
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Guaranteed easiest clean up
We have a general rule in our apartment that if one person cooks, the other cleans. Since I typically am doing the former, Joe is often times the person manning the sink after we finish up our meal. With the constant flow of recipe testing that goes down in our kitchen, I am often questioned how it is possible that I dirtied so many dishes. If you have ever tried to create a recipe, or you are like me and decide to somehow use every bowl, plate, or fork in your cabinets, you get what a shitshow your kitchen can look like after the fact. In order to avoid this situation, and really just make Joe a happier human, I started creating “one sheet pan” dinners. The main requirement of these meals: once done cooking, the only dirty dish (other than those you ate on) is the baking sheet. These recipes are proving to be delicious and, not surprisingly, incredibly easy. I now know what Joe is going to request for every dinner from here on out…
This is a pic from after this morning’s run. It was, for me, a slow-paced 2.5 miles. A run I typically would’ve considered a “waste of time”. But not this time! This photo and run exemplify so much more than the time or distance will ever show; it is my first time feeling like myself and finally being able to run in over 30 days. One month ago, I was hit by a car while crossing the street. It still sounds crazy to say out loud (or type) – how the hell does that happen!? For those of you thinking to yourself, “by crossing the street while fixated on your phone without realizing a car is coming”, I hear you. However, I was not on my phone. In fact, I had the walk sign and I still looked both ways before crossing the street. Turns out, unfortunately, you can’t control everyone else around you. After spending many more hours than I would’ve liked in emergency rooms over the two days following the accident, I was fortunately released with a healthy physical body but a bit of a bruised-up brain; diagnosed with a concussion. As someone who unfortunately has had her fair share of concussions (this whole failed attempt at a back h andspring on cement floor in 6th grade really seems to keep biting me in the ass), I thought I knew what was ahead of me. A bit of light sensitivity and nausea and a few days of headaches. I thought to myself, “okay, so you have to stay inside the rest of the weekend and just relax, you can do that.” Boy was I in for a surprise.
The foolproof way of eating cake for breakfast
I’m back on my muffin kick and I’m not mad about it! Every Easter (and now somehow almost every holiday) I am responsible for one thing in my family’s household: carrot cake. Each year I’ve slowly evolved it into a healthier and healthier version without anyone noticing a difference in taste. In fact, each year my sister becomes more and more obsessed. Since my family will be traveling for the first time on this year’s Easter, I needed to find a way to make this carrot cake breakfast approved so that my family (aka sister) could enjoy her favorite creation of mine throughout the week. My solution: carrot cake muffins. Oh yea, that just happen to be vegan, gluten/grain/dairy free, sweetened only by maple syrup, and BOMB DOT COM.
The best vegan dessert I’ve ever had
This past Sunday I found myself cooking up a storm in my kitchen for majority of the day (putting all the finishing touches on my Whole30 5-day meal plan) and when it was all said and done and I sat down on the couch to unwind, I immediately began daydreaming of new dessert creations. With a few hours to spare before dinner and a running imagination that just wouldn’t sit still and relax, I got up, went back into my kitchen, and assessed what ingredients I had on hand. After realizing I had majority of my favorite things (banana, almond butter, tahini, and chocolate chips), I decided to combine them into the best vehicle possible: a skillet cookie. Being that I am currently dairy & gluten free and that eggs right now don’t seem to be working too well with my stomach, I slowly realized when I popped this baby in the oven that this recipe is actually vegan. While I spent a few minutes questioning who the heck I have become, none of that mattered once I took a bite of this baby. Plus, I happened to have just purchased a pint of Van Leeuwen vegan ice cream (chocolate and mint chip) so I knew I was just about to elevate this to the best (and first?) fully vegan dessert I probably have ever had.
Your guide to tackling a week on Whole30!
I am SO incredibly excited to share something with you all that I have been working on for over the past few weeks. As you all probably know by now, I just recently completed Whole30. In my pieces on both my blog and Mindbodygreen, I make it very clear that my number one tip on how to survive Whole30 is meal prepping. Many people respond to this statement saying they don’t know how to meal prep because they don’t know what to make, they don’t have the recipes, or they are overwhelmed in a grocery store trying to make sure they buy the correct amount of food. Well, friends, I am here to help. Behold, my five day Whole30 Meal Plan. This pamphlet contains a meal plan schedule for Monday-Friday with individual recipes for each meal and, most importantly, an organized master grocery list.
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