Roasted Lamb and Full Cauliflower

How to wow a crowd

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!

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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
  • Tahini
  • Olive oil
  • Parsley
  • Dill
  • Curry powder
  • Turmeric
  • Tandoori blend
  • Whole cumin
  • Mustard powder
  • Salt & pepper

Directions:

  1. 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
  2. Place the cauliflower on a parchment lined baking sheet and bake at 450 for 50 minutes
  3. While the cauliflower is baking, prepare its accouterments
    1. Chop the hazelnuts
    2. Chop the golden raisins
    3. Chop the parsley
    4. Peel the pomegranate and separate the seeds
  4. Prepare the tahini dressing: combine and stir 1/3 cup of tahini with ½ cup of olive oil and the juice of ½ lemon
  5. Prepare the tzatziki sauce:
    1. Chop the ½ cucumber into very thin pieces
    2. Mix the chopped cucumber into the yogurt with fresh dill, the juice of ½ lemon, and salt & pepper
  6. Rub the lamb with the curry powder, turmeric, mustard powder, and salt & pepper
  7. 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
  8. Remove the lamb and allow to rest for ~10 minutes
  9. 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
  10. Slice the lamb and serve alongside the roasted cauliflower head

Allergen Information:

  • Gluten Free
  • Dairy Free
  • Soy Free
  • Low FODMAP
  • Whole30
  • Paleo

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One Sheet Pan Salmon & Vegetables

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…

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Vegan & Gluten Free Carrot Cake Muffins

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.

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Whole30 Five Day Meal Plan

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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My Thoughts on Doing Whole30 the Second Time Around

How Whole30 was so Different the Second Time

About exactly one year ago I embarked on my first Whole30 challenge; overwhelmed, intimidated, curious, and weirdly excited. What initially began as a way to hopefully get some answers to some gastrointestinal issues, turned into a much more insightful experience. I learned a lot about myself and my eating habits, specifically that I had a full-blown granola addiction and that I was consuming more sugar than I liked to admit. As outlined in the piece I wrote for Mindbodygreen, I learned that meal prep is an absolute must, you may not need alcohol as much as you think you do, you must listen to your body, and some other important lessons. Fast forward to a year later and I was ready to tackle the Whole30 challenge for the second time around, expecting it to be not too different than the first run. However, now after completing this second go, I am surprised to look back and assess how different these two sets of thirty days were for me.  What was so drastically different? Continue reading “My Thoughts on Doing Whole30 the Second Time Around”

Sweet Potato Crusted Salmon with a Veggie-Packed Salad

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.

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Dining Out on Whole30

A list of Whole 30 approved dishes around NYC

For all of those reading this partaking in Whole30 – way to go! Whether you are on your first day or last, congratulations. It is an accomplishment just to commit to beginning this venture! As I discussed in length over on Mindbodygreen, the number one mistake people make on Whole30 is not being prepared. It can be an incredibly overwhelming and daunting experience and always being prepared is essential to successfully finishing the thirty days. This concept of preparation includes meal prepping and batch cooking, always having snacks on hand, and calling restaurants beforehand to discuss menu ingredients and ordering options. To focus on the latter, I have created a list of restaurants where I have been able to enjoy Whole30 approved meals. This by no means that these are the only restaurants in NYC where you can do this, or that every item on their menu is approved, but hopefully it can be a resource for anyone on Whole30 who is looking to dine out. Let’s face it, cooking all your meals for thirty straight days is basically impossible and every once and awhile it’s nice to put on pants and eat dinner somewhere other than your couch. I will be continuously adding to this list, but for now here are some of my finds.

If you have any restaurants you are looking to try while on Whole30 but unsure what youd be able to order, please send me a DM on Instagram or leave a comment on this post and I will report back with approved dishes!

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