Spice Cake Faux-Meal

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This recipe was inspired by a carrot cake oatmeal posted by Sukkari Life, the sudden bloom of PSLs (yes, we get Pumpkin Spice Lattes here in Doha), and the wishful thinking October brings for lower temperatures (it was only 97F today).

And … it has a vegetable + a fruit, so it’s a healthy breakfast!

Gluten-free, low carb, paleo, Whole30 (with substitutions), vegetarian, vegan (with substations)

Spice Cake Faux-Meal

2 Tbsp. chia seeds
2 Tbsp. unsweetened coconut flakes
2 Tbsp. flaxseed meal
3 Tbsp. grated carrot
3 Tbsp. unsweetened apple sauce
1/2 tsp. ground coriander
1/2 tsp. ground nutmeg
1.5 tsp. ground cinnamon
1 tsp. ground ginger
2 tsp. butter (sub if vegan)
1 c. your favorite milk (I used hazelnut)
Pinch salt
Pecan halves
Pepitas
1 Tbsp. tahini
1 tsp. date molasses (sub if Keto or Whole30)

Sautée the carrot in the butter over medium heat until soft or just browning.

Add a generous pinch salt and stir.

Add the applesauce, chia, coconut, flaxseed meal and milk. Stir to combine.

Bring up to a bubble and add the spices. Stir.

When the mixture has been cooking a minute or two and has thickened, cut the heat. Let sit a minute or two.

Scoop into a bowl and top with the nuts, tahini and date molasses (if using).

Serves 1 for breakfast

East of the Border Bowl

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This meal is straight out of that twilight time between sleeping and awake – at 3 am – and I’m glad it turned out so well! Korean food and Mexican totally don’t sound like complementary flavors, but this dish works. And it’s delicious.

gluten-free, paleo, keto

East of the Border Bowl

1 spaghetti squash
1 Tbsp. garlic ginger paste
Big handful parsley, chopped
2 Tbsp. coconut aminos or soy sauce
1 Tbsp. sesame oil
2 cloves garlic, minced
1 lb. ground chicken
1 packet (4 Tbsp.) your favorite taco seasoning blend (check your labels!)
1/2 onion, chopped
1 Tbsp. neutral oil
1 red pepper, thinly sliced
2 scallions, sliced
2-4 Tbsp. gochujiang tahini sauce 

Cook your spaghetti squash until soft, using your favorite method. Shred and reserve half.

Dump half into a large pan over medium-high heat with the sesame oil. Fry until just beginning to brown. Add the soy sauce and stir. Add the parsley and half the garlic and cook, stirring 1-2 minutes or until fully incorporated. Add the rest of the garlic, toss, pull from the heat and set aside.

Put your pan back on the heat and add the Tablespoon neutral oil. Add the chicken and onion and break up with a spoon. Add half the seasoning and work to brown, breaking the chicken up as you go. Add the rest of the seasoning in thirds and cook until browned.

To assemble the bowls, split the squash between two, top with chicken, and arrange the peppers and scallions. Each bowl gets 1-2 Tbsp. sauce.

Serves 2 (bowl) with 2 servings leftover chicken