Cauliflower Hummus, It’s Paleo and Oh so delicious!

Our staff Certified Nutritionist Justice De La Torre is back with an AMAZING recipe for Cauliflower Hummus in this weeks blog.  Justice is a strong proponent of the Paleo way of eating.  The Paleo diet, if you don’t know, is simply a diet that consists of eating as humans did in the Paleolithic era.  This means eliminating legumes of all sorts, including peanuts, which funnily enough are considered legumes, cereal grains, refined sugar, potatoes, processed foods, salt and dairy.  A lot of people mistake the paleo diet with the Low Carb diet, but the low carb diet never excluded legumes and dairy.  So there you go.  This recipe for Cauliflower hummus is so yummy.  My daughter had a taste of this Cauliflower hummus, and kept coming back for more, and more, and more!

Here’s what you need:
1 small head of Cauliflower
1/2 cup of Tahini paste
2 cloves of Garlic
1 Tablespoon of Lemon juice
2 teaspoons of cumin
Sea Salt to taste
2 tablespoons of Olive oil
Dash of red pepper flakes

Directions:
Steam your Cauliflower until you can pierce it with a fork easily.

In a separate pan, add oil, toss in your cloves of garlic and heat until you can smell the garlic, 10-30 seconds.

Add the heated garlic and the tahini to a blender and blend for 1 minute.

Add the rest of the ingredients to the blender and blend until smooth.

Let the mixture cool to room temperature, and enjoy with grilled meat, or veggie sticks, or both!

What is your favorite kind of hummus?

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Lemon, Garlic and Thyme Chicken Kabobs

I love it when the weather is nice enough to cook outside on the grill. For me, it means that I can embrace the lazy girl within, because my husband is charged with cooking anything that goes on the grill! All I have to do is marinate the meat and I’m done! Who wouldn’t love that?! This dish is super easy, and equally as delicious!! You can use whatever cut of meat that you like. We grilled veggies to go along with these, and I made my Lemon & garlic potatoes to go with this. It made for a nice way to end a hot summer day!

Here’s what you need:
1lb of skinless chicken cut and cubed
1tablespoon of garlic paste
1teaspoon of thyme
Juice of half a large lemon
2 tablespoons of olive oil

Direction:
In a large bowl add the lemon juice, garlic, thyme and olive oil

Cut and cube the chicken, add to a large bowl and season with sea salt and pepper, then add the lemon, garlic and thyme marinade and mix well
Place the cubed meat onto metal skewers or soaked wooden skewers
Place on the grill and cook until chicken is done, about 15 minutes. Remove from skewers and enjoy!  What is your favorite meat to put on the grill?

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Salmon cakes with a yogurt lime sauce

This is one my favorite meals. It’s super easy to make, and it is so delicious. I’ve made this with canned salmon, several times, and it always turns out yummy. However, when I make this with fresh salmon, as I did tonight, it is over the top amazing!! If you want to make this with fresh salmon, it will add about 10-15 minutes to your cooking time. But it’s worth it! This recipe is gluten free, I use coconut flour, but feel free to use any flour that you’d like.

Here’s what you need:
1lb of fresh Salmon, or 16 ounces of canned wild caught Salmon, drained completely.
2 Tbsp of fresh cilantro
2 Tbsp of fresh parsley
2 eggs
1/2 cup of sliced green onions/ or 1/2 of one small onion chopped finely
2-4 cloves garlic, minced I used 4…we love garlic
1 tsp sea salt 
1/4 tsp red pepper flakes
1/2 tsp ground cumin
3-5 TBS coconut flour This is a grain-free flour. You could also use 1/4-1/2 cup bread crumbs.
Olive oil/ butter/ safflower oil for browning the cakes

For the yogurt sauce you need
1 6 ounce cup of plain yogurt.  You can substitute with creme fraiche, or sour cream. 
1 large clove garlic, minced
2 Tbsp chopped fresh cilantro
juice of 1 lime
1/4 tsp coarse salt

Directions:
Lightly season the salmon fillet and bake in the oven @ 400 degrees for 10-12 minutes. It doesn’t have to be completely cooked through because you’re going to brown it on the stove later. Remove from oven and let cool until you can handle it without burning your self.

While your Salmon is cooling, in a small bowl add yogurt, chopped cilantro, lime juice, and minced garlic clove. Mix together, and refrigerate until, your ready to use it:
Once cooled, remove the skin from the Salmon and flake:


Add cumin, cilantro, parsley, garlic, onion, red pepper flakes, and salt to the salmon:



In a separate bowl beat eggs, then add them to the Salmon and herbs:


Mix well, then add coconut flour one tablespoon at a time. You may not need all 5 tablespoons, just depends on how moist your eggs are, so stop once the mixture comes together. If your using canned Salmon you will probably only need 4 tablespoons. If your mixture is too wet to form patties, then add more flour. should look like this:


Now your ready to form patties:


Heat your skillet and add oil. Place cakes into skillet and let brown, about 3-4 minutes on each side.

Remove from skillet and serve with a nice dollop of the yogurt sauce and enjoy!


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