Ingredients
• 1 cup almond milk • 1 cup corn meal or flour of choice • 1/2 - 1 cup buffalo sauce (I used Wing Time) • 1 head cauliflower, cut up into bite sized pieces • 2 tsp. garlic powder • 1/4 tsp. salt • 1/4 cup hemp hearts (for ranch dip) • 1/8 cup + 2 Tbsp. almond or other dairy-free milk (for ranch dip) • 1 Tbsp. nutritional yeast (for ranch dip) • 1 - 2 tsp. apple cider vinegar, to taste (for ranch dip) • 2 Tbsp. fresh lemon juice (for ranch dip) • 1 garlic clove, peeled (for ranch dip) • 1/4 tsp. kosher salt (for ranch dip) Instructions 1 Preheat oven to 400 degrees F 2 Line a large baking sheet with parchment paper. 3 Combine the almond milk, corn meal or flour, garlic powder and salt in a bowl. Whisk together until all clumps are gone. 4 Coat the cauliflower pieces with the cornmeal mixture and place on baking sheet. 5 Bake at 400 degrees F for 20 minutes 6 While the cauliflower is baking, combine ingredients for vegan ranch dipping sauce in a blender and blend until smooth and creamy. 7 When cauliflower is done, remove from oven and place pieces into a large mixing bowl with desired amount of buffalo sauce. Toss gently until each piece is well covered. 8 Serve with your home-made vegan ranch and celery sticks.
0 Comments
INGREDIENTS
Board Certified Holistic Nutritionist www.jolenegoring.com INGREDIENTS
Salad
INSTRUCTIONS
Jolene Goring Board Certified Holistic Nutritionist www.jolenegoring.com Purple carrots make the most beautiful (and healthy) dippers.... ditch the chips and use these easy carrot chips to scoop up your favorite dip (hummus and guacamole are my faves!)
Simply slice carrots at an angle, use thinner slices for more delicate chips, and thicker slices for more hardy scoopers. No need to bake, these taste delicious just as nature made them! Today I’m sharing a healthy recipe that’s a great way to eat more spinach—and we all know how that turned out for Popeye :-) Frittatas make a great dinner, so don’t limit this as a breakfast food. The key to making a low fat, high protein frittata is to replace most of the eggs with egg whites, as this recipe calls for.
Servings: 4 Here’s what you need...
Jolene Goring Board Certified Holistic Nutritionist www.jolenegoring.com Looking for a super simple recipe that combines sweet, salty, crunchy, creamy all in one? This Celery Toast recipe sounds really strange, but is incredibly delicious – and you can’t beat the simplicity!
Recipe:
Jolene Goring Board Certified Holistic Nutritionist www.jolenegoring.com Prep and Cook Time:15 miinutes
Ingredients:
Today I’m sharing a delicious way to satisfy your sweet tooth. These homemade protein bars are quick to make, about 20 minutes from start to end, and they make a healthy on-the-go snack. You may want to make a double batch and store extras in the freezer!
Don’t let your sweet tooth sabotage your results. Stick with high protein, wholesome sweets like these homemade protein bars instead of processed, sugary items. Servings: 8 bars Here’s what you need...
Wondering what to do with local, organic fresh grown fruit? Let’s turn it into a guilt-free cobbler! Most cobbler recipes are laden with extra sugar and fattening crusts, but not this recipe. I used peaches, but feel free to substitute with apples or pears. Traditional cobblers and pies are filled with fat and sugar – this recipe is much lighter, but will satisfy your sweet tooth just as well. Servings: 1 Here’s what you need... • 1 sweet, ripe peach (or apple or pear) • coconut cooking spray • 1 teaspoon agave nectar • pinch of sea salt • pinch of freshly ground cinnamon 1 Wash, peel and pit the peach. Chop into bite-sized pieces. 2 Pre-heat a skillet over medium-high heat. Spray lightly with coconut cooking spray. 3 Sauté the peach pieces for about a minute, then add the agave nectar, salt and cinnamon. Continue to sauté for another few minutes until it turns a deep golden color. 4 Serve and enjoy immediately! The recipe is so simple it’s almost too good to be true!
Ingredients: 1 head cauliflower 1.5 TBSP avocado oil or sunflower oil 5 crushed garlic cloves 2 green onions 1 TBSP nutritional yeast or parmesan cheese 2 TBSP butter 1/2 c buttermilk 1 TBSP thyme 1/2 tsp sea salt or himalayan salt black pepper to taste Chop the cauliflower and steam for 5 Min. While the cauliflower steams, press or crush the garlic and let it sit (this gives the most nutritional benefits) Heat the oil over medium heat in a frying pan(don’t use olive oil because it’s not heat stable). Chop the green onion, separating the greens from the white part. Add the garlic and the whites from the green onion to the frying pan, cook for 2 minutes until the onion is soft and fragrant. Add all of the ingredients to the food processor (including steamed cauliflower), and process on high until smooth and creamy. Top with green onions and extra salt and pepper (my favorite is truffle salt!) |
"Hey there :) I'm Jolene Goring, a Board Certified Holistic Nutritionist. My favorite part of getting my weekly organic box, is trying new fruits and veggies that I might not otherwise buy! Every week I create easy recipes featuring the organic produce in our weekly boxes. I love sharing delicious food ideas- and you can be sure that the recipes are not only tasty, but completely healthy too!" www.jolenegoring.com
Archives
December 2016
|