Don’t you want to crawl through your screen and eat this?!? Did you know it’s literally ALL (almost) veggies…?! What‼️
I love teaching ‘healthy gourmet’ dishes-ones that honor both my Italian Culinary School roots and my Crohn’s disease. Restaurant worthy but loaded with nutrients that make you FEEL GOOD.
Dad, husband, and busy mom approved✔️
Try it out, see how it feels!
Recipe:
- 1 bag of frozen cauliflower rice
- 1 butternut squash, chopped 1in dice
- 1 can chickpeas, drained
- 1 clove of minced garlic
- 1 cup of Dino kale, chopped
- 1/4 cup shredded Parmesan
- 1 cup lemon herb sauce (recipe👇)
Directions:
Preheat oven to 425 degrees. Roast squash with a drizzle of olive oil, salt, pepper, rosemary, and garlic powder for ~40 minutes or until crispy and tender.
Roast chickpeas on a sheet tray for ~20 minutes with olive oil, salt, pepper, and curry powder.
Meanwhile, cook cauliflower rice on stovetop in a medium pot with 2 tbsp of water over medium heat until thawed (5 minutes). Add a minced garlic clove and chopped kale. Cook for 5 minutes. Add the cooked squash, chickpeas, and Parmesan. Season with salt and pepper.
To make the lemon herb sauce
In a food processor, blend together zest and juice of 1 lemon, 1 cup of fresh herbs (I used half basil, half parsley), 2 garlic cloves, 1/3 cup olive oil, 4 ice cubes, salt/pepper. Blend.
Garnish bowls with a generous drizzle of sauce and extra goat/Parmesan cheese if you’re feeling wild. I was.
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