Chapter Content
Okay, so, let's talk dinner, right? I've got a few really great recipes here that I think you'll love.
First up, we have Pork and Cauliflower Fried Rice. Yeah, you heard right! Cauliflower rice. So, instead of using, like, white rice, you use cauliflower rice. And, well, it's gluten-free, dairy-free and nut-free! Pretty cool, huh? This takes about thirty minutes to make, and it's for two servings.
Basically, you're swapping out that white rice for the cauliflower rice, which gives you all these awesome benefits from cruciferous veggies. Like, you get Vitamin C, K, folate, B6, and potassium.
So, you'll need like, a tablespoon plus a teaspoon of tamari, a tablespoon of rice wine vinegar... plus more, you know, for serving, of course. A tablespoon of almond butter. Three cloves of minced garlic. Half a pound of ground pork, and, uh, salt and pepper, naturally. Two cups of diced cremini mushrooms, three cups of fresh cauliflower rice – which is about ten ounces. One diced carrot, half a medium diced red onion, two cups of chopped kale, two large eggs, beaten and like, lightly seasoned, and two scallions, sliced thin.
Alright, here's how you make it, basically. You whisk together the tamari, vinegar, almond butter, and garlic in a small bowl. Set that aside. Then, heat up a large skillet over medium-high heat, toss in the ground pork, and cook it up, breaking it up with a wooden spoon, for like five to seven minutes, until it's all golden brown. Season with, well, salt and pepper. Duh. Add the mushrooms and cook for about four to five minutes, until they're tender and golden brown. After that, you add the cauliflower rice, carrot, onion, kale, and that tamari-vinegar mixture. Cook for two to three minutes, until, like, tender-crisp.
Then, make a little well in the middle of the skillet – you know, create some space – and add the beaten eggs. Scramble them gently for two to three minutes, or until they're just set, and then mix them in with the cauliflower rice mixture. Take it off the heat. Garnish with sliced scallions and a little extra vinegar to taste, and you're golden!
Okay, next up, Seared Wild Salmon with Chive Salsa and Creamy Cauliflower and Celery Root Puree. Sounds fancy, right? But it's actually not too hard. It's gluten-free, dairy-free, soy-free and nut-free, so... pretty much good for everyone, I guess. This one's even quicker – only twenty minutes, and it's for two servings.
Wild salmon is, like, amazing for you. It's a great source of omega-3s, and if you get wild salmon instead of farmed, you get even more of the good stuff because of what they eat in the wild.
So, you'll need two wild salmon fillets, about six to eight ounces each, with the skin on, salt and pepper, a tablespoon of avocado oil, and then the ingredients for the chive salsa, which are three tablespoons of sliced chives, a quarter cup of finely diced tomatoes, a tablespoon of fresh lime juice, half a teaspoon of extra virgin olive oil, and, you guessed it, salt and pepper. You'll also need a third of the Creamy Cauliflower and Celery Root Puree recipe, which I'll probably talk about later.
Here's the gist of it. Pat the salmon fillets dry and season them with salt and pepper. Heat the avocado oil in a skillet over medium-high heat, until it's shimmering, but not smoking, okay? Add the fillets, skin-side down, and sear them for three to four minutes, without touching them, until the skin is nice and brown. Flip the salmon and cook for another two to three minutes, or until it's just cooked through. Take it off the heat.
While the salmon is cooking, you can make the salsa. Just mix the chives, tomatoes, lime juice, olive oil, salt, and pepper in a small bowl.
To serve, spoon some of that cauliflower puree onto each plate, place the salmon on top, skin-side up, and then divide the salsa between the plates. Easy peasy.
Then there is Mushroom and Creamy Cauliflower Bake. Gluten-free and dairy-free! This one takes a bit longer, like an hour and a half, and it serves four to six people. So, it's good for a little family meal or something. Instead of using mashed potatoes, I use that Creamy Cauliflower and Celery Root Puree again, which is like, just as good but with more fiber and stuff. Using low-carb swaps is an easy way to manage your blood sugar.
You'll need two tablespoons of olive oil, eight ounces of sliced mixed wild mushrooms, one sliced large onion, one mashed black garlic clove, a tablespoon of red miso, pepper, three cups of chicken or vegetable stock, one cup of brown lentils, a quarter teaspoon of dried thyme, sea salt, half a cup of chopped walnuts, two cups of baby spinach, and the Creamy Cauliflower and Celery Root Puree.
First, preheat the oven to 400 degrees. Heat the olive oil in an oven-safe pan over medium-high heat. Add the mushrooms and cook for four to five minutes, until they're tender and browned. Lower the heat to medium. Add the onion and cook, stirring, for eight to ten minutes, until golden brown and fragrant.
Add the black garlic, miso, pepper, and half a cup of broth. Scrape up the browned bits from the bottom of the pan and mix well. Simmer for three to four minutes, until about half the liquid is gone.
Add the lentils, thyme, and remaining broth. Season with salt and more pepper if needed. Bring to a simmer, cover, and cook for 25 to 30 minutes, or until the lentils are tender and most of the liquid is absorbed. Remove from the heat, add the walnuts, and mix in the spinach until it just wilts.
Smooth the Creamy Cauliflower and Celery Root Puree over the top. Bake for 25 to 30 minutes, or until golden brown. Serve hot.
Okay, let's see... Spiced Turkey and Mushroom Lettuce Wraps. Yeah, these are great! Gluten-free and nut-free and soy-free. Only takes about thirty minutes, and it serves three.
So, instead of using, like, regular wraps made with white flour, these use lettuce leaves, which is way healthier. And the ground turkey gives you a good amount of protein.
You need a tablespoon of olive oil, a quarter teaspoon each of ground cumin, cinnamon, and allspice, a quarter teaspoon of crushed red pepper flakes, one medium diced red onion, three minced garlic cloves, a teaspoon of grated ginger, three cups of chopped cremini mushrooms, three-quarters of a teaspoon of salt, and more for taste. And, of course, pepper. One medium chopped tomato, a pound of ground turkey, a tablespoon of plain yogurt, half a cup of chopped cilantro, a quarter cup of chopped mint, a tablespoon of red wine vinegar, one head of butter lettuce, and a quarter cup of crumbled feta cheese for garnish.
Heat the olive oil in a skillet over medium heat. Add the spices and cook for about fifteen seconds, until they smell good. Add three-quarters of the onion – save the rest for garnish – garlic, and ginger. Cook for two to three minutes, until the onion softens.
Add the mushrooms, a quarter teaspoon of salt, and pepper. Cook for five to six minutes, until the mushrooms brown and soften. Add the tomato and mix well.
Raise the heat to medium-high and add the turkey. Season with the remaining salt. Cook for six to eight minutes, until the turkey is cooked, breaking it up with a spoon. Take it off the heat.
Add the yogurt, cilantro, mint, and vinegar and mix well. Serve with the lettuce leaves for wrapping, and garnish with cilantro, red onion, and feta.
Next one is Tofu Masala with Toasted Cashews and Cucumber-Mint Raita. This is gluten-free and soy-free. Takes about an hour, and serves two or three. Spices like cumin and turmeric are good for you, so you'll be doing yourself a favor with this meal.
You'll need the ingredients for the Cucumber-Mint Raita, which are half a cup of yogurt, half a cup of grated cucumber, a quarter teaspoon of salt, an eighth teaspoon of cumin, two tablespoons of chopped mint, and two teaspoons of lemon juice.
Then for the Turmeric Tofu, you'll need a tablespoon of coconut oil, a fourteen-ounce package of extra-firm tofu, pepper, a quarter teaspoon of turmeric, and a quarter teaspoon of salt.
And finally, for the Masala Sauce, you'll need a tablespoon of butter, half a teaspoon each of cumin and coriander, a teaspoon of salt, pepper, one sliced large yellow onion, a teaspoon of grated ginger, three minced garlic cloves, one sliced serrano chili, a can of diced tomatoes, half a cup of coconut milk, half a teaspoon of garam masala, a quarter cup of raw cashews, cauliflower rice, and cilantro for garnish.
First, make the raita: mix the yogurt, cucumber, salt, cumin, mint, and lemon juice in a small bowl. Taste and adjust the seasoning. Cover and refrigerate.
Then prepare the tofu. Heat the coconut oil in a pan over medium-high heat. Add the tofu and fry for four to five minutes, until golden on all sides. Season with pepper, turmeric, and salt. Remove the tofu to a plate.
Make the sauce: melt the butter in the same pan over medium heat. Add the cumin, coriander, salt, and pepper and cook for fifteen to thirty seconds, until fragrant. Add the onion, ginger, garlic, and chili and cook for eight to ten minutes, until the onion is tender and golden brown. Take it off the heat and let it cool a bit.
Add the onion mixture to a blender with the tomatoes, coconut milk, and garam masala. Blend until smooth.
Return the sauce to the pan. Cook for four to five minutes over medium heat, until bubbling and fragrant. Taste and adjust the seasonings. Add the tofu and simmer for three to four minutes, until the tofu is coated and flavorful and the sauce is slightly thickened.
Toast the cashews in a small skillet over medium-low heat for three to four minutes, until golden.
Serve with cauliflower rice, raita, toasted cashews, and cilantro for garnish.
Okay, let's move on. We have, uh, Hearts of Palm "Crab Cakes" with Rainbow Slaw. Gluten-free and soy-free. Takes about an hour, and serves four, two cakes per person. These are like, a cheaper option than real crab cakes. And they've got protein and fiber without the processed carbs.
For the Rainbow Slaw, you'll need one large carrot, one medium beet, one Granny Smith apple, half a medium red onion, the juice of half a lemon, and salt.
For the Yogurt-Caper Dipping Sauce, you'll need one cup of Greek yogurt, two tablespoons of sauerkraut, one tablespoon of capers, one tablespoon of Dijon mustard, the juice of half a lemon, and salt.
For the Hearts of Palm "Crab Cakes", you'll need two cans of hearts of palm, one cup of chickpea flour, two beaten large eggs, one finely diced celery rib, half a diced red bell pepper, half a diced medium red onion, a quarter cup of chopped parsley, two tablespoons of ground flaxseeds, a teaspoon of Old Bay Seasoning, half a teaspoon of garlic powder, a quarter teaspoon of salt, and coconut oil for frying.
Make the slaw: cut the carrot, beet, and apple into matchsticks. Mix the shredded vegetables and onion with the lemon juice and salt. Refrigerate.
Make the dipping sauce: mix the yogurt, sauerkraut, capers, mustard, and lemon juice. Season with salt if needed. Refrigerate.
Make the "crab cakes": combine the hearts of palm, chickpea flour, eggs, celery, bell pepper, onion, parsley, flaxseeds, Old Bay Seasoning, garlic powder, and salt in a large bowl.
Heat coconut oil in a skillet over medium heat. Drop the batter into the skillet, forming medium patties, and cook for three to four minutes on each side, until golden brown and crispy.
Serve hot with the rainbow slaw and dipping sauce.
Then, there is Cheesy Cauliflower Rice Bowl. This one is gluten-free and dairy-free, takes forty minutes and serves four. The "cheesy" sauce gets its flavor from miso and nutritional yeast, which is, like, a deactivated yeast with a cheesy flavor. It is also a source of vitamin B and protein!
You will need: a can of black beans, two medium diced tomatoes, half a cup of diced red onion, half a cup of chopped cilantro, the juice of one lime, salt, and pepper.
For the "Cheesy" Sauce, you'll need two cups of chopped cauliflower, one chopped medium carrot, half a chopped small yellow onion, half a cup of coconut milk, a quarter cup of nutritional yeast, a teaspoon of Dijon mustard, a teaspoon of apple cider vinegar, three-quarters of a teaspoon of salt, and half a teaspoon of red miso.
You will also need: cauliflower rice, avocado, and sliced almonds.
Mix the black beans, tomatoes, red onion, cilantro, and lime juice in a large bowl. Season with salt and pepper.
Make the "cheesy" sauce: Steam the cauliflower, carrot, and onion for ten to twelve minutes, until tender.
Drain the vegetables and add to a food processor or blender. Add the coconut milk, nutritional yeast, mustard, vinegar, salt, and miso and blend until smooth.
Toss the cauliflower rice with the black bean mixture and divide among four bowls. Top with avocado, almonds, and "cheesy" sauce.
And, last but not least, Pesto Zucchini Noodles with Walnut Gremolata. Gluten-free and soy-free, takes thirty-five minutes and serves four. The zucchini noodles stand in for pasta here, which is a lot better for you.
For the Zucchini Noodles, you'll need six medium zucchini and salt.
For the Walnut Gremolata, you'll need a quarter cup each of chopped walnuts and sun-dried tomatoes, a tablespoon of chopped basil, the zest of one lemon, salt, and pepper.
For the Basil-Arugula Pesto, you'll need half a cup each of basil and arugula, a quarter cup of chopped walnuts and grated parmesan, one garlic clove, a quarter cup of olive oil, the juice of one lemon, half a teaspoon of salt, and a quarter teaspoon of pepper.
You will also need olive oil, grape tomatoes, and arugula.
Make the zucchini noodles: spiralize the zucchini. Place the noodles in a colander and season with salt. Let them sit for at least ten minutes to release excess moisture.
Make the gremolata: combine the walnuts, sun-dried tomatoes, basil, and lemon zest. Season with salt and pepper.
Make the pesto: combine the basil, arugula, walnuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until smooth.
Heat olive oil in a large skillet over medium-high heat. Add the tomatoes and cook for four to five minutes, until blistering. Add the zucchini noodles and arugula and cook for two to three minutes, until tender-crisp. Season with salt and pepper. Remove from heat and toss with pesto.
Divide the zucchini noodles among four plates. Top with gremolata and Parmesan.
So, yeah, those are some pretty awesome dinner ideas! I hope you try them out! Let me know what you think!