Easy Peasy Sweet and Nutty Hummus

With Roasted Beets and Cauliflower

Naturally Gluten Free, Hearty, and Healthy

It's roasting season. You guys have no idea how happy that makes me. I love the way the house smells with roasting Fall/Winter veggies permeating the air. This colorful little dip packs a ton of flavor and even more nutrition. High in fiber, antioxidants, vitamin c, and even contains anti-inflammatory benefits! This hummus is bean free. Which is great because with as many benefits as beans have they do pack a hefty amount of calories per serving. What excites me most about this dip is that is is incredibly versatile. I have merely scratched the surface with its flavor potential, so feel free to play around with different herbs and toppings. My lemon basil combination gives it a nice bright fresh flavor but you could easily kick up the spice factor with some cayenne or sriracha, or even garlic it out with some sweet roasted garlic. Can be served with fresh veggies (for gluten free version) or chips/crackers of your choice. 

This serving was meant for 6-8 people (Yielding about 2 1/2 cups):

-1/2 of a medium head of cauliflower

-1  1/2 med-large red beets

-2 Tbsp of Tahini sauce (I used the Trader Joe's "sauce" version. It's cheap and quick. Can use regular tahini   and add in extra lemon juice and garlic)

-Juice of 1/2 a lemon

-1/4 cup of olive oil (or for less calories: 2Tbsp olive oil 2 Tbsp water)

-About a 1/2 cup of fresh basil (can omit if you don't have handy)

-About 2 tsp. of onion powder

-Couple tsp of lemon zest (optional)

-Salt/ Pepper to taste

-Cayenne/ Paprika (optional to taste)

-Medium clove of garlic (optional to taste)

Preheat oven to 425 degrees. Peel beets and remove excess roots and stem. (Leaves/stem can be juiced for nutritional benefits!) Slice beets into 1 inch thick rounds. Break apart cauliflower florets into finger food sized pieces. Arrange beets and cauliflower florets on a sheet pan and coat in olive oil. Use about 1 tbsp. Salt and pepper liberally and toss. Once evenly distributed cover sheet pan with foil and place in oven. Roast for 25-30 min with foil on. Remove foil and roast for an addition 5-10 min. Make sure to rotate veggies so they don't burn to pan. Cook until fork tender with some roasting char visible.

While veggies are roasting, to your blender/food processor (I used my Ninja and it worked beautifully), add fresh basil, tahini, lemon juice, onion powder, and other seasonings of choice. When veggies are ready to be added, pour in olive oil or oil/water blend slowly incorporating over top of veggies in blender. May need more or less liquid based on size of veggies used! Blend until smooth. Consistency should be just like that of a hummus: thick and hearty but still smooth!

Garnish with lemon zest and/or fresh basil sprig. Serve and devour!!

Calories for this batch totaling: 580 calories (when oil/water blend used!) That's under 100 calories per person when serving 6. Giving each person over 6 Tbsp of hummus for under 100 calories compared to the average serving of hummus being 2 Tbsp for around 120 calories. Yeah I'd say it's a good trade-off. Enjoy!!!

Sweet and Nutty Pad Thai (without the guilt...)

Shirataki Pad Thai with Shrimp and Veggies

FINALLY. Pad Thai that won't ruin your diet. Shirataki noodles to the rescue once again. Shirataki noodles work best in Asian dishes because of the dominant sauce flavors which help to cover the natural earthiness of the noodle. That being said, I ventured to make a pad thai dish that wouldn't set me back almost 800 calories. Success! Shirataki noodles mirror the springy texture of the pad thai noodles and are only 40 calories a bag (8oz). I generally use 1 bag per serving... 

Ingredients:

-1/2 cup of crushed lightly salted roasted Peanuts

-1 1/2 Tbsp of Jam (I used my Aunt's homemade jalapeno blackberry jam) 

-1/2 cup chopped Scallions (save a little bit for garnish when plating)

-1 1/2 to 2 tsp of chopped Garlic

-Shirataki noodles (1 bag per person)

-1 egg per person (Can use less if preferred)

-Veggies of your choice (about a cup per person)

-Protein of your choice, I used shrimp(about 4 oz. per person)

-1 1/2 Tbsp of Brown Sugar

-About a 1/4 cup of Tamari

- About an 1/8 cup of Rice Wine Vinegar

-2 Limes (Use one for sauce and marinade and 1 for garnish wedges)

-Sriracha (to taste)

-Coconut oil (or any other oil you have on hand)

The most important step in this Pad Thai is thoroughly rinsing and boiling the shirataki noodles. Get that started first while you prepare the sauce. Let them boil a good 6-8 min. and you can throw in your veggies at the end (last 1-2 min. or so) to blanch them before tossing them in the sauce. 

I prefer to cook my protein separately as to ensure adequate cook time without burning the sauce. I marinated my shrimp in a bit of tamari, squeeze of lime, and sriracha and threw it in a lightly oiled pan on medium to high heat. About 2 min. on each side til they turned pink all the way through and got a nice sear on one side. Don't overcook shrimp as it will still need to be incorporated into the sauce pan and can easily become tough and chewy! 

If you have a wok... awesome, here's your chance to whip it out. Get about 2 tbsp of oil (coconut oil is the best) in the pan and heat up on low to medium. Dissolve sugar and jam, then incorporate garlic, scallions and chopped nuts. Use Tamari to deglaze the pan (aka prevent the sugar from burning to the bottom) Add the rice wine vinegar and sriracha (based on heat preference) and stir everything well. Consistency should be relatively thick not too runny. Add the noodles and coat thoroughly. Make a well in the center of the pan, turn up the heat to medium/high and quick fry the eggs (scrambling in the pan). If you prefer, you can cook the eggs separately and fold them in after. Toss in the veggies and coat thoroughly. Make sure veggies are cooked to your liking before you add the protein. Lastly, add the protein, squeeze the other lime half, toss and plate. Garnish with scallions, sprinkled peanuts, and lime wedges. Yesssss. 

The Way To a Man's Heart....

"Steak and Potatoes" 

Ahi Tuna Steaks with Cauliflower Mash and Vegan Cabernet Mushroom Gravy 

Men are simple creatures (no offense guys), and there is no better way to win over your man than to make him a "man's meal". It's a simple dish, but there is nothing simple about the satisfying reactions you will get from it. As you all may or may not know, I am pescatarian. So my take on this meal is done with hearty Ahi tuna steaks which will be just as juicy, filling and flavorful, but half the calories and no saturated fat. As for the mash, cauliflower cuts your calories into less than half of what a potato based mash would give you. It's also a great way to get some extra fiber! And the rich and creamy vegan mushroom gravy has no cholesterol or heavy fats of any kind. Bet you he'll be following you around like a lost little puppy after you feed him this one...

Ingredients:
-Frozen or fresh Ahi tuna steaks. 6-8 oz. filets per person.
-1 head of cauliflower (you will want to yield about a cup per person of processed cauliflower)
-1 container of whole crimini mushrooms (or portobello) about 10 oz.
-About a tbsp of plain almond milk (unsweetened) per cup of cauliflower
-1-2 Tbsp of parmesan (optional) (or 1 wedge of laughing cow swiss cheese or 1 tbsp of cream cheese/ neufchatel) Leave out to make the mash vegan!
-2 Tbsp of Cabernet
-1 Tbsp of balsamic vinegar
-1 1/2 Tbsp of cornstarch
-1-2 tsp of fresh or dried rosemary (can use an italian herb blend)
-Olive Oil, Salt, Pepper, minced garlic or powdered, lemon juice, truffle oil

Prep:
-Marinate the tuna filets with drizzle of truffle oil and/or olive oil, salt, pepper, minced garlic (about a tsp per filet) I also added a sprinkle of dried italian herbs that included rosemary, mustard, thyme, etc. If filets are frozen, let thaw fully before pan searing them.
-Steam cauliflower until soft and nearly squishy. (I used cauliflower "rice" leftovers so it was already processed into small rice-like pieces.)
-Chop mushrooms and add to a  low-medium heat pan and sautee with olive oil, garlic (to taste), salt/pepper. After infusing the garlic for 1-2 min add in balsamic and cabernet and bring to a simmer.
-After a few minutes transfer mushrooms and some  of the sauce into a blender or food processor and blend until smooth.
-In a separate cup or bowl add 1 1/2 tbsp of cornstarch to a tbsp of water and dissolve. Add to gravy pan and stir until it thickens.
-Add back in the blended mushrooms and whisk until evenly incorporated. If necessary, add more water to reach right consistency. Make sure to taste seasonings after you have diluted it with water/cornstarch!
-Blend cauliflower, almond milk, salt, pepper, rosemary, garlic, and cheese (if desired) until smooth. Can incorporate a drizzle of olive oil to help blend.
-Bring a pan up to high heat and spray or coat pan with oil. When filets are fully thawed and marinated, add to the pan and sear on each side for about a minute or until golden on outside. Best when golden on outside and medium rare to rare on inside.

Plate filet and garnish with a touch of truffle oil and rosemary; serve with warm "mash and gravy", and a green side (I did a simple citrus kale salad to balance the sweetness of the gravy).

I'm drooling all over again... have fun!