Quote:
Originally Posted by robin532
Hi Liz! If you have time, can you share your Lunch recipe (meaning do you mix all that together) and what the Zucchini apple chips are? I've done the zucchini in the microwave that tastes like baked apples (yum) but wasnt' sure if this is something different. Thanks! Love your meal ideas each day.
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For lunch today, I had leftover Cauliflower Puree and leftover Cauliflower 'Rice' with Leeks that I mixed in with my IP Potato Puree, I added extra chicken broth for 'soup' consistency.
Here's the recipe for my lunch and each 'leftover' I used:
Potato Puree with Leftover Cauliflowers & Leeks
1. Microwave 1 cup Chicken Broth or water for 2 minutes (hot, not boiling)
2. Add in Potato Puree packet and mix with fork
3. Add in 3 spoonfuls Cauliflower & Celery Puree (leftovers)
4. Add in 3 spoonfuls Cauliflower Rice w/Leaks (leftovers)
5. Mix it together with fork, add extra broth or water to get desired 'soup' consistency.
While I made my breakfast smoothie I let it cool before I sealed up my bowl on my way out to work. Having leftovers/prepared veggies on hand makes it MUCH easier to get things done. I like to make extra big batches of my dinner veggies. It literally took me 3 minutes to make this, including 'cooking time'.
Roasted Cauliflower & Celery Puree:
^^Note, cauliflower is a more 'starchy' veggie, so I usually add a few stalks of celery to the puree since it's more of a 'free' veggie, the celery taste is mild (like celeriac/celery root, no surprise) and I actually prefer it. You can omit the celery and it's closer to a mashed potato taste.
1 Head Cauliflower
3-4 stalks Celery (optional)
4-5 cloves Garlic in the skin (I am a garlic fiend)
Chicken Stock, sea salt, black pepper, paprika, spices.
1. Loosely chop cauliflower & celery and place on an aluminum foil lined cookie sheet along with the garlic cloves and lightly spray with EVOO.
2. Bake at 350 ~20-25 minutes until cauliflower starts to brown.
3. (Easily) Peel garlic from the skin into a blender - add in the roasted cauliflower & celery & blend until smooth ~1-2 minutes. Be careful blending hot stuff, take the 'stopper' off your blender top to avoid 'explosions'.
4. I add in sea salt, black pepper, paprika, and chicken broth to get the taste & consistency I like.
Cauliflower Rice with Leeks
1 Head Cauliflower
1-2 Leek Leaves
3 small Garlic Cloves
Sea Salt, Black Pepper
1. Grate cauliflower using a cheese grater into rice-size chunks, dice up leek leaves in small chive-size bits. Mince garlic and mix all together.
2. Place in a dry skillet over medium heat and let it cook ~10-15 minutes, stirring occasionally.
3. Add spices to taste.
Zucchini Apple Chips
I'm trying a new method today with the WF Apple Butter - wish me luck!
1 Zucchini
WF Apple Butter
Apple Pie Spice
1 packet Stevia
1. I use my mandoline to slice up a zucchini into thin 'chips' (the thinner the crispier they turn out)
2. Microwave/melt ~1-2tbsp WF Apple Butter and toss/coat the zucchini chips, then spread in a single layer on an aluminum foil lined cookie sheet. (You can also just spray with EVOO, which is what I usually do).
3. Sprinkle with Apple Pie Spice & 1 Stevia packet.
4. Bake at 350 for ~20 minutes.
What are you eating today, WEDNESDAY June 6
