Need a simple healthy people pleaser? This dish is bursting with flavor... garlic, lemon, and herbs... Yum! Cauliflower is a cruciferous vegetable containing vitamins, minerals, and chemical structures known as glucosinolates. Glucosinolates break down into several biologically active compounds that are being studied for possible anticancer effects. Instead of empty calorie white pasta or a starchy potato, consider cauliflower!
1 lb shrimp, peeled and deveined
1 head of cauliflower, chopped into 1” pieces
2-3 tbsp olive oil
2 garlic cloves
1 tbsp chopped fresh parsley
Juice of 1 lemon + zest 1⁄2 lemon
Salt and cracked pepper
Heat oven to 400 degrees. On a sheet pan, drizzle 1 tbsp olive oil over chopped cauliflower, toss and season with salt and pepper. Roast for 30 minutes, until fork tender. Place roasted cauliflower in a bowl. Mash cauliflower until consistency of mashed potatoes. Add lemon zest, 1 tbsp olive oil and juice of 1 lemon.
Heat wok or sauté pan to medium heat. Place 1 tbsp olive oil in pan. Add minced garlic and sauté for about 1 minute. Add shrimp and sauté for about 3-4 minutes (until cooked through). Add fresh parsley until combined.
Serve hot shrimp over cauliflower mash. Garnish with fresh parsley. Pair with a side salad for a filling, yet light dinner. Makes 2 servings.
Tip: Squeeze fresh lemon juice over roasted cauliflower and skip the mashing step. So easy and same flavor!
I was exposed to the acai bowl at a recent trip to Hawaii and now OBSESSED and determined to make my own. The antioxidant-rich acai berry comes from the acai palm tree, which is native to Central and South America. Açai bowls are simply frozen açai pulp topped with anything your heart desires, and eaten like a big bowl of ice cream… but with health benefits. You can find acai pulp at Whole Foods- the brand I prefer is SAMBAZON. With the recipe below, you can pump up the protein with almonds, walnuts, or chia seeds.
1 acai pulp packet
1/2 cup almond milk
Toppings- blueberries, strawberries, unsweetened coconut, sliced bananas, and granola
Honey drizzle (optional)
Combine frozen acai pulp, banana, and almond milk in a blender. Blend until smooth and pour into a bowl. Top with your favorite toppings and honey drizzle.
TIP: Blend spinach into your acai bowl for a veggie boost!
The salad bar is a must at every Whole Foods trip. Why? Because they usually have these little green falafel patties on the menu that are ridiculously delicious. I'll build the salad with some spring greens, falafel patties, and then top with some feta cheese, hummus, roasted red pepper, and olives for a Mediterranean approach. This is such a great lunch option, and I didn't want to rely on a salad bar anymore, so I found a recipe below (adapted from The Minimalist Baker).
4 cups baby spinach
1 15.5 ounce can chickpeas, rinsed and drained
3 medium to large cloves garlic, chopped
1 Tbsp tahini (sesame seed paste)
Juice of 1 lemon
1/4 tsp cumin
Sea salt and black pepper
3-4 Tbsp whole wheat flour
2-3 Tbsp olive oil for cooking
Add baby spinach, chickpeas, garlic, tahini, lemon juice, cumin, whole wheat flour and a pinch each salt and pepper to a food processor and pulse to combine. Taste and adjust seasonings as needed. Heat a large skillet over medium to medium-high heat and add 1 Tbsp oil at a time to coat pan. Make your falafel patties as you pan fry them- about 4 at at time at 3-4 minutes on each side. Place on paper towels to absorb excess oil. Store in the fridge, layered with parchment paper in an airtight container, for several days or even freeze to keep longer.
TIP: This makes an easy pre-packed lunch option. Prep on Sunday for a M-F work week!