Preparation: 15 minutes Cook: 10 minutes Servings: 5 servings Difficulty Level: Easy Ingredients 1 medium head (about 24 oz) cauliflower, rinsed 1 tbsp extra-virgin olive oil 2 garlic cloves 2 scallions, diced kosher salt and pepper, to taste 1-1/2 limes 1/4 cup fresh chopped cilantro   Method: Remove the core and let the cauliflower dry completely. Coarsely chop into … Continue reading CILANTRO LIME CAULIFLOWER “RICE”


Sweet Potato Toast

Preparation: 5 minutes Cook: 5 minutes Servings: 1 serving Difficulty Level: Easy Ingredients 2 slices (about 1/4-inch-thick) sweet potato, cut lengthwise (about 1/3 of a sweet potato) 2 tablespoons peanut butter 1/2 banana, cut into rounds Method To slice sweet potato, cut off one end of the potato and stand it up on a cutting board so you can … Continue reading Sweet Potato Toast

Baked Quinoa-Crusted Chicken Recipe

Preparation: 15 minutes Cook: 20 minutes Servings: 4-6 Difficulty Level: Medium Ingredients: Chicken 4 boneless, skinless chicken breasts Seasoning 1 1/2 cups cooked quinoa (toasted) 2/3 cup Romano cheese, or Parmesan cheese, grated 3/4 tsp garlic powder 1 1/2 tsp dried basil salt and pepper Crust: 1 egg 1/2 cup all-purpose flour, or alternative flour (i.e almond flour, coconut flour etc.) … Continue reading Baked Quinoa-Crusted Chicken Recipe

Coconut chicken salad with mint and lime

Preparation: 30 minutes Cook: 30 minutes Servings: 4 Difficulty Level: Medium Ingredients: Chicken 400ml coconut milk 3 tbsp fish sauce 4 x 200g chicken breasts Salad 250g green beans, topped, not tailed 2 small Lebanese cucumbers Dressing 2 tsp sugar ½ tsp salt 2 tbsp lime or lemon juice good handful coriander sprigs good handful Asian basil leaves good handful mint leaves ½ green chilli, julienned 2 tbsp salted … Continue reading Coconut chicken salad with mint and lime