Roasted Cauliflower & Lemon Tahini Sauce

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The vegetables in Tel Aviv were out of control good – so fresh & literally all over every menu! However, on all the menus there was an added bonus to most veg options, TAHINI! Trust me..it is a simple addition to your veggies & a MAJOR crowd pleaser!

Now on to this tasty roasted cauliflower with lemon tahini recipe…

  1. Preheat oven to 425dgrees
  2. Grab a cookie sheet & place parchment paper on it
  3. Cut up 1 head of cauliflower & toss with hemp seed oil
  4. Roast in oven for 30-45minutes (based on how crisp you want them)
  5. On the stovetop add: 3T tahini, 2 minced garlic cloves, juice from 1/2 a lemon & 1/2C water – heat on low until warm, stir & set aside

Remove cauliflower form oven, top with the lemon tahini sauce & sprinkle on sesame seeds! Enjoy!

PS. Today I used the remainder of the lemon tahini sauce as a salad dressing, SO YUM!

Nutritional Info Per Serving for Lemon Tahini Sauce (Serves 8): 40 calories – 3 grams of fat – 1.5 carbs – 1 gram of protein

Continue reading for ingredient list & original recipe…

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Happy 6th Birthday To My Baby Boy Bubby!

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The love of my life & the light of my world, Bubby (you too hub)! Seriously, I do not know where I would be without my pup by my side. He brings me to smiles all day long, comforts me, protects me & really is one of the best things in my life.

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Happy Happy Birthday Bubby! To another 6 years 🙂

  1. Preheat oven to 350degrees
  2. Mix : 1C whole wheat flour, 1t baking soda, 1/4C raw tahini (or PB), 1/4C veggie oil, 1/3C honey, 1C shredded carrots & 1 egg
  3. Scoop mixture into pre greased bread pan & bake for 25-30minutes or until toothpick comes out clean
  4. After the cake has cooled take a knife & shape it into a dog bone form
  5. Slab on tahini & sprinkle on crushed mini dog treats

No calorie counting on birthdays allowed, enjoy it Bub!

Turmeric Spiced Eggplant with Quinoa Rice Mix & Tahini Sauce

_MG_2130My love of eggplant sure is coming around fast! The eggplant lasagna I made not too long ago was 2 thumbs up & this dish is the same! The turmeric/cinnamon blend adds such a wonderful taste to this dish & blends perfectly with the tahini sauce! Melt in my mouth good – hope you enjoy!

  1. Preheat oven to 320degrees & spray cooking sheet with oil
  2. Cut the eggplants in half lengthways, then make a few incisions into the cut side of each eggplant half, being careful not to cut through the skin – repeat at the opposite angle to create a diamond shape pattern
  3. Place eggplants, center-side up on the cookie sheet
  4. In a small bowl whisk: 1/4C EVOO, 1T ground turmeric, 1t cinnamon & 1/8t salt
  5. Brush turmeric mixture on to each side of the eggplant (let it soak up & use all of the mix)
  6. Place in oven for 30-40minutes, until flesh is soft & browned
  7. Follow directions for boxed quinoa/brown rice mix  (I seasoned mine with juice from half a lemon, 1t dried basil, 1/4C chopped flat leaf parsley, 1t red pepper flakes & added 1/4C crushed raw hazelnuts)
  8. While everything is cooking whip up the tahini sauce: 2T raw tahini, 1T EVOO, 1T water, half a lemon juiced & S/P to taste

To serve, plate the eggplant, spoon on quinoa mix, drizzle tahini sauce & top with a dash of cinnamon – so delicious! I had a leftover eggplant half & diced it up, added it to my salad today…so yum!!

Nutritional Info Per Serving (Serves 4): 480 calories – 26 grams of fat – 58 carbs – 9 grams of protein 

For ingredient list & original recipe continue reading…

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