The recipe for my zero waste golden beets with greens dish is up now on Greenpointers!
I am often asked about cutting down on sugar - "Don't you miss eating 'fill in the blank'!?". The truth is, while I did deal with cravings at first, as my body got into balance, I stopped craving super sweet things all together. In fact, I have found that what used to be pleasurably sweet is often unbearably sweet for me now. My palate has completely changed.
With that said, there is one item that I do sometimes find myself day dreaming about, and it's one that I enjoyed every morning from the time I was around 5 or 6 years old.
My morning muffin (with tea) was such a ritual for me, and a hard one to break. A few weeks ago, I found myself thinking about muffins again, and decided to come up with an updated version- one that was way more nutrient dense and actually kept me full.
As you might have seen on Instagram, this muffin top eventually morphed into a pretty excellent hamburger bun.
- 1 medium cauliflower
- 2 eggs
- 5 tablespoons almond meal
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- almond butter for drizzle (optional)
- Heat oven to 400F
- Remove leaves and stem and chop cauliflower into florets
- In batches pulse the florets in a food processor until they resemble rice
- Combine rice with other ingredients and mix together.
- Divide into 5-6 balls and place on parchment paper covered baking sheet
- Bake for 40-45 minutes
- Broil on high for 5 minutes if you prefer more crispiness
BUNS: The sweeter spices worked just fine for me in the bun capacity, but if you are looking for more of a savory creation from the start, you could swap in cayenne, garlic powder and sea salt. To reheat as buns, I sliced in half and put in the toaster oven at 350 for 5 minutes which led to ultimate crispiness :)
One of my absolute favorite simple snacks is root vegetable fries. Root vegetables are super nutrient dense, and make for a crispy and delicious batch of fries with little effort.
I have used this recipe for turnip, rutabaga, parsnip, carrot, celery & parsley root fries. If you manage to save some for later, you can simply pop them in the toaster oven at 350 degrees for 5 minutes to crisp up just like new.
- heat the oven to 375 degrees
- clean root, if using rutabaga or celery root peel the outer layer
- chop into fry size pieces- the thiner the pieces, the crispier the fries will be
- mix in a bowl with other ingredients
- place on a parchment paper lined baking sheet
- bake for 20-30 minutes, or until very crispy
- 1/2 pound root vegetable of your choice (smaller batches make for crispier fries)
- 4 tablespoons organic cold pressed olive oil
- 1/2 tablespoon sea salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon turmeric (optional)