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Vegan Buffalo Cauliflower with Sweet Potato Noodles

Vegan Buffalo Cauliflower with Sweet Potato Noodles

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

rotw1

Ingredients

  • 1 medium head of cauliflower, chopped into florets (about 8 cups)
  • salt and pepper, to taste
  • olive oil cooking spray
  • 3 tablespoons coconut oil
  • ¼ cup raw cashews, soaked in water for at least 2 hours
  • vegetable broth, if needed
  • 2 large sweet potatoes, peeled, Blade B, noodles trimmed
  • 1 tablespoon chopped parsley, to garnish
  • For the buffalo pasta sauce:
  • 3-4 tablespoons hot sauce (I use Tessemae’s)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • salt, to taste

Instructions

  1. Preheat the oven to 400 degrees. Arrange the cauliflower on a baking sheet, season with salt, pepper and coat lightly with cooking spray. Roast for 20-25 minutes or until beginning to brown.
  2. On another baking sheet, lay out the sweet potatoes and coat lightly with cooking spray and season with salt and pepper. Roast for 17-20 minutes or until cooked through, but still al dente (taste test.)
  3. While the cauliflower and sweet potato roasts, puree the cashews in a high-speed blender or food processor until creamy. Set aside.
  4. In a medium pot over medium heat, melt the coconut oil. Add the coconut oil to the cashew cream along with the other ingredients for the buffalo sauce and puree again until creamy. If needed, add in vegetable broth until reached a sauce-like consistency (not runny, but not too thick.) Cover and set aside, to keep warm.
  5. In a large mixing bowl, toss together the cauliflower florets with half of the buffalo sauce mixture, keeping the remaining sauce in the pot. Spread the cauliflower back out on the baking sheet and cook for 5 more minutes or until sauce begins to bubble.
  6. Plate the sweet potato noodles and top with cauliflower florets. Stir the buffalo sauce and then drizzle over plates. Serve immediately, garnished with parsley.

Spiralized Paleo Eggs Benedict with Roasted Sweet Potato Noodles, Avocado and Chipotle Hollandaise

Spiralized Paleo Eggs Benedict with Roasted Sweet Potato Noodles, Avocado and Chipotle Hollandaise

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 3

rotw1

Ingredients

  • 1 large sweet potato, Blade C, noodles trimmed
  • olive oil cooking spray
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 avocado, insides cubed
  • 3 large eggs
  • 1 tablespoon chopped cilantro
  • For the sauce:
  • 2 eggs yolks
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • 1 chipotle pepper + 1 teaspoon of adobo sauce (from canned chipotles in adobo sauce)
  • 3 tablespoons melted coconut oil

Instructions

  1. Preheat the oven to 425 degrees. Place the sweet potato noodles on a baking sheet, lightly coat with cooking spray and season with garlic powder, salt and pepper. Sprinkle over with the avocado cubes and then roast for 10-13 minutes or until the sweet potato noodles are cooked to your preference.
  2. Meanwhile, place the egg yolks, lemon juice, se salt, chipotle pepper and sauce in a blender and blend for about 10 seconds. Then, set the blender on medium and slowly pour in the coconut oil to thicken. Once thickened, set aside.
  3. After the hollandaise sauce is made, fill a medium saucepan halfway with water and bring to a steady simmer. Crack the eggs individually into a ramekin or small bowl. Then, create a gentle whirpool in the simmering water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Let cook for three minutes. Remove with a slotted spoon and gently rest on a paper towel lined plate.
  4. Once the sweet potato noodles and avocado are done, place like a “nest” on three plates. Top each with poached (or fried, if you don’t feel like poaching!) egg and drizzle with hollandaise sauce. Serve immediately, garnished with cilantro.

Vegan Creamy Ginger-Coconut Kale Zucchini Spaghetti

Vegan Creamy Ginger-Coconut Kale Zucchini Spaghetti

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6

1 zucchini + 1/4 cup of dressing

rotw1

Ingredients

  • 1/2 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 1/2 tablespoons fresh ginger, peeled and minced
  • 1 15 ounce can lite coconut milk
  • 2 teaspoons lemon juice
  • red pepper flakes, to taste
  • kosher salt and freshly ground pepper, to taste
  • 3 cups chopped kale
  • 1/4 cup packed fresh basil
  • ¼ cup raw cashews
  • 6 medium zucchinis, Blade C, noodles trimmed
  • 3/4 cup defrosted green peas

Instructions

  1. In a large pot over medium heat, add in the olive oil. Once heated, add the garlic and ginger and cook for 1-2 minutes or until fragrant.
  2. Add in the coconut milk, lemon juice, red pepper flakes and season with salt and pepper. Stir to combine and then add in the kale. Cover and cook until the greens have wilted, about 5 minutes.
  3. Transfer the kale mixture to a high-speed blender and add in the basil and cashews. Blend until smooth and creamy and set aside.
  4. Wipe down the pot and place back over medium heat. Add in the zucchini noodles and peas and toss for 3-4 minutes or until cooked to al dente or your preference. Once cooked, divide into bowls and top with green sauce. Serve immediately.

Indian-Spiced Cod and Garbanzo Bean Salad

Indian-Spiced Cod and Garbanzo Bean Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

rotw1

Ingredients

  • For the fish:
  • 2 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon ground ginger
  • salt and pepper, to taste
  • 4 tablespoons lemon juice
  • 4 cod filets or other flaky white fish
  • For the salad:
  • 1 large seedless cucumber
  • 1 large carrot (about 1 lb)
  • 1 small red onion
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 1.5 cups quartered grape tomatoes
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1.5 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ground pepper, to taste

Instructions

  1. Preheat the oven to 450 degrees.
  2. In a small bowl, combine the cumin, coriander, ginger, salt, pepper and lemon juice. Place the fish in a shallow dish and pour over the spice mixture and toss around gently to coat. Bake the fish for 15 minutes or until fish flakes when forked.
  3. Meanwhile, spiralize the cucumber (Blade C), carrot (Blade C) and onion (Blade A). Pat dry the cucumber noodles thoroughly. In a large bowl, combine the garbanzo beans, tomatoes, cucumber, carrots and onion.
  4. In a screw-top jar or dressing shaker, combined the lemon zest, lemon juice, oil, cumin, curry powder, salt and pepper. Shake well.
  5. Pour the dressing over the bean mixture and toss gently to coat. Refrigerate until ready to serve alongside fish.

Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Sage Sauce

Parsnip Noodles with Leftover Christmas Ham and Butternut Squash-Sage Sauce

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 3

rotw1

Ingredients

  • 1/2 tablespoon olive oil
  • 6 sage leaves
  • 1.5 cups cubed butternut squash
  • 1 large shallot, minced
  • 2 garlic cloves, pressed
  • pinch of red pepper flakes (less than ¼ teaspoon)
  • freshly ground sea salt and pepper, to taste
  • 2 cups chicken broth
  • 3 large parsnips (or 4-5 small ones)
  • 3/4 cup cubed leftover Christmas ham (or cubed pancetta)

Instructions

  1. Heat the oil in a large pot over medium heat. Once the oil heats, add the sage and cook until crispy. Set the sage aside on a paper-towel lined plate.
  2. Immediately add in the butternut squash, onion, garlic and red pepper flakes to the pot and season with salt and pepper. Cook for 5-7 minutes or until onion is translucent. Pour in the broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the squash is softened, 15-20 minutes.
  3. While the squash cooks, peel and spiralize the parsnips. Set aside.
  4. Once the squash mixture is softened and easily pierced with a fork, transfer to a high-speed blender. Wipe down the pot and set aside. Blend the squash mixture until smooth, about 1 minute. Taste and season with salt and pepper to your preference. If the mixture is too thick, add in vegetable broth.
  5. If not using leftover Christmas ham: Set the pot down over medium heat and once heated, add in the ham or pancetta and cook for 5 minutes or until cooked through and starting to brown on edges. Then, add in the parsnip noodles, cover and toss to cook for 5 more minutes or until al dente. Then, add in the squash sauce and toss altogether to warm sauce. Crumble the sage on top and serve immediately.
  6. If using leftover Christmas ham: Set the pot down over medium heat and once heated, add in the ham, squash sauce and parsnip noodles, toss and cook for 5-7 minutes or until noodles al dente. Crumble the fried sage on top and serve immediately.

Basque Chicken with Red Potato Noodles

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 3

rotw4

 

Ingredients

  • 1 lb skinless, boneless chicken thighs or breasts, cut into 2” pieces
  • salt and pepper, to taste
  • ½ tablespoon extra virgin olive oil
  • ½ yellow onion, thinly sliced
  • 1 small red bell pepper, thinly sliced into strips
  • ¼ teaspoon paprika
  • 1 garlic clove, minced
  • 1 cup grape tomatoes, roughly chopped, seeds discarded
  • 1 large red potato, Blade C
  • ½ cup chicken broth, low sodium
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fresh thyme
  • 1/2 cup small pimiento-stuffed olives (about 8)
  • 1.5 tablespoons freshly minced parsley, to garnish

Instructions

  1. Season the chicken with salt and pepper. In a large Dutch oven or deep skillet, heat the oil over medium-high. Add in the chicken and cook for about 5 minutes or until lightly browned, turning occasionally to evenly cook.
  2. Add in the onion, pepper and paprika, cooking 2-3 minutes or until crisp-tender. Then, add in the garlic, tomatoes, broth, red pepper flakes, thyme and season with salt. Bring to a boil and then reduce heat to a simmer, cooking covered for 5 minutes and then uncover, add in the potato noodles, toss to combine evenly and then cook another 10 minutes or until chicken is tender and potato noodles are cooked through.
  3. Stir in the olives, garnish with parsley and serve. I transferred mine to a cast-iron skillet for presentation, but you can divide immediately into plates or serve in the Dutch oven/pot.

Lemon-Oregano Salmon and Leek Parsnip Pasta

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 1

rotw3

Ingredients

  • 4oz skinless salmon filet
  • extra virgin olive oil, to drizzle (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 pinch dried oregano flakes
  • salt and pepper, to taste
  • 2 medium parsnips
  • 1 leek stalk
  • 1 small garlic clove
  • 2 teaspoons extra virgin olive oil
  • 1 pinch red pepper flakes
  • salt and pepper, to taste
  • 2 tablespoons vegetable broth
  • 2 teaspoons freshly chopped parsley, to garnish
  • 1 lemon wedge, for serving

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and place salmon in the middle. Drizzle with olive oil (optional) and then splash over the lemon juice. Season with oregano, salt and pepper and bake for 20-25 minutes or until salmon flakes easily with a fork.
  2. While salmon is baking, spiralize your parsnip with Blade C and set aside. Slice the leek thinly and set aside. Mince the garlic and set aside.
  3. Ten minutes before salmon is done, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, leeks and red pepper flakes. Let cook for 1-2 minutes or until leeks soften. Add in the parsnip pasta, vegetable broth and cover and cook for 5-7 minutes or until parsnips are cooked through.
  4. Once salmon is done, flake with a fork to break into pieces. Add to the skillet with the parsnip noodles, toss and transfer to a plate. Serve with lemon wedge.

Miso-Ginger Glazed Taro Noodles and Shrimp with Scallions and Pea Shoots

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

Servings: 2

rotw2

Ingredients

  • For the miso-sauce:
  • 2 tablespoons white miso paste
  • 1 tablespoon low sodium soy sauce or tamari sauce
  • 1.5 teaspoon freshly minced ginger
  • 2 tablespoons rice wine vinegar
  • 1.25 tablespoon honey
  • 1.5 tablespoon water + more to thin if needed
  • For the rest:
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • ½ cup diced scallions
  • 2 medium taro roots, peeled, Blade C, noodles trimmed
  • 12 medium shrimp, defrosted, deshelled, deveined
  • 2 cups pea shoots (or watercress, if you can’t find pea shoots)
  • salt and pepper, to taste
  • cilantro leaves, to garnish

Instructions

  1. Fill a medium pot halfway with water and bring to a boil. Once boiling, add in the taro and cook for 5 minutes or until almost cooked fully. Drain and set aside.
  2. Combine all of the ingredients for the miso-sauce into a food processor and pulse until creamy. Taste and adjust to your preferences. Set aside.
  3. Season the shrimp with salt and pepper and set aside.
  4. Place a large skillet over medium heat and add in the oil. Once oil heats, add in the garlic and scallions and let cook for 2-3 minutes or until scallions soften.
  5. Add in the taro noodles, pour in the miso sauce, toss to combine and then add in the shrimp. Cover the skillet and cook for 3-5 minutes or until tarot noodles soften and the shrimp are opaque and cooked through.
  6. Prepare your plates. Fill each plate with 1 cup of pea shoots and top with even amounts of the taro and shrimp noodles. Garnish with cilantro and serve.

 

Spicy Asian Chicken Turnip Noodle Soup

Spicy Asian Chicken Turnip Noodle Soup

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Servings: 3

rotw1

 

Ingredients

  • 1 12 -ounce chicken breast (with bones), skin discarded
  • 6 cups low-sodium chicken broth
  • 2 cups of water
  • 1 red bell pepper
  • 5 scallions
  • 2 teaspoons red curry paste
  • 2 large turnips
  • ¼ cup cilantro leaves
  • 1 lime, cut into wedges for serving

Instructions

  1. Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
  2. Lower the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
  3. While the chicken is cooking, deseed and then thinly slice the red bell pepper and slice the scallions on an angle. Then, peel the turnips, spiralize them using Blade C and trim them for ease of serving. Set all aside.
  4. Then, shred the chicken and set aside, returning only the bones back into the simmering broth and raise the heat to bring to a boil. Then, let cook uncovered and reduce down by about one-third, about 10-15 minutes.
  5. Once reduced, strain the broth by scooping out the bones with a slotted spoon. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Then, stir in the shredded chicken and scallions.
  6. Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.

Spicy Garlic Potato Noodles, Chorizo, Parsley and White Beans

Spicy Garlic Potato Noodles, Chorizo, Parsley and White Beans

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4rotw14

Ingredients

  • 2 chorizo links, decased, sliced into ½” thick chunks
  • 1/2 tablespoon extra virgin olive oil
  • 1 large garlic clove, sliced thinly
  • 1 large potato, peeled, Blade C, noodles trimmed
  • 1 pinch cayenne powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • salt and pepper, to taste
  • 1 cup white beans (cannellini, Great Northern)
  • ¼ cup whole parsley leaves

Instructions

  1. Place a large skillet over medium heat and coat with cooking spray. Once heated, add in the chorizo and cook for 5 minutes or until cooked through. Transfer to a plate and set aside.
  2. Place the skillet back over medium heat and add in the olive oil, garlic and potato noodles. Season with cayenne, paprika, chili powder, salt, and pepper, toss and cover and cook, uncovering occasionally to toss, for 5-7 minutes or until noodles are cooked through.
  3. Once cooked, add in the white beans, parsley, chorizo, toss and let cook uncovered for 1 minute or until beans are heated through.
  4. Transfer to a serving platter.