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
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…
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.
If you follow me on Instagram (which I hope all of you do!!), then you know that whenever I am in Florida it is an absolute must that I have my favorite meal: sweet potato crusted salmon from the Food Shack. I don’t know why I never thought of doing something so brilliant, but ever since I had it a few years ago I can never get it off my mind. Finally, after 3 years of claiming I would do so, I have officially created a recipe in my kitchen for my own version and I can safely say it is BOMB. With a few extra steps, you too can be enjoying this incredibly crunchy exterior yet perfectly cooked salmon.
When it comes to snacking on Whole30, there are mixed opinions. Some believe the whole purpose of Whole30 is to break some of the unnecessary eating habits you have. However, if I’m hungry, I’m going to eat. This does not mean I’m snacking throughout the day, but by no means am I going to starve myself for a food plan (refuse to call it a diet) that I’ve decided to follow. That said, it is extremely difficult to find compliant Whole30 snacks other than fruits and vegetables. So as part of my Sunday meal prep, you better believe I’m also making some grab and go foods for the moments in between meals.
A weeknight Whole30 staple
Let me start right off the bat by saying in no way, whatsoever, is this meal replacing a delicious bowl of gluten and cheese filled spaghetti and meat sauce from your favorite Italian restaurant. Also, before the naysayers come at me about how quickly this meat sauce is made, this is not your grandmother’s Sunday sauce; this is a quick meat marinara sauce that does not take much time but still tastes delicious. Now that we’re on the same page, let me show you how to make a delicious and fast Whole30 approved dinner that you can surprisingly pull together with some potential staples lying around your kitchen (or am I the only one who regularly has zucchini and sweet potatoes on hand and ground beef in my freezer?).
The perfect meal to batch cook
When people think of Whole30 they think of lame, boring, sad salads. I get it, I thought the same thing as first. Little do these said negative people know that eating Whole30 compliant meals can actually be pretty freaking delicious. Not only delicious, but easy. This meal is so simple, includes a wide variety of ingredients that are easily interchangeable, and is the perfect meal for a batch cooking session. Cook a huge skillet of this stir-fry on a Sunday night and I promise, your hungry Whole30-doing self will thank you every day afterwards. Whether enjoying at work, while your coworkers eye you with envy mid bite of their sad salad mentioned above, or at night, sans that glass of wine that you crave so badly (sorry, I can’t help you there), it will hit the spot.