Took a walk on the treadmill at a nice clip with increasing incline.
September 8, 2018
Took a walk on the treadmill at a nice clip with increasing incline.
Low Carb Paleo Falafel
Mmmmm … falafel. Theoretically. I’ve been eating paleo or some variation for so long, I barely remember what falafel tastes like – and feel like most of them that I’ve had (except for the very few I’ve taken bites of over here) are kind of dry and tasteless. Joyless.
These could use a touch of work on the wetness side – I suspect an extra egg in the batter would do it – but they’re good. Flavorful, they hold together pretty well, and with the sauce drizzles: yuuuuummmmmmm.
gluten-free, paleo, low-carb, vegetarian, vegan
Low Carb Paleo Falafel
Based on Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl by Paleo Gluten Free Eats
Falafel
2 cups cauliflower rice
1 cup onion
1/2 cup fresh cilantro
1/2 cup fresh flat leaf parsley
1 large egg
1 Tbsp. arrowroot powder
1/2 cup coconut flour
1 tsp. mango powder (or sumac or lemon powder)
2 tsp. cayenne
1 Tbsp. turmeric
1 Tbsp. cumin
1 Tbsp. zaatar
1 tsp. lemon juice
2 tsp. sea salt
1 tsp. black pepper
4 – 5 cloves garlic
Tahini Sauce
1/4 cup tahini
1/4 cup neutral oil (like avocado oil)
1/4 cup water
2 Tbsp. lemon juice
1 date (or 1 tsp. date molasses)
2 cloves garlic
1/2 tsp. sea salt
Extras
Neutral oil for baking
Pomegranate molasses (check your labels for sugar!)
Zaatar
Preheat your oven to 200C (about 400F). Line a baking tray with foil.
Pulse all falafel items except cauliflower rice in a large food processor until a paste forms. Dump into a large bowl. Add the cauliflower and stir with your hands to combine thoroughly.
Form into golf ball sized balls and place onto the baking tray. Drizzle with a little neutral oil and bake 20 mins. Flip and bake an additional 15 – 20 minutes, or until browned nicely.
Drizzle with the tahini sauce and pomegranate molasses. Dust liberally with zaatar and serve.
Serves 4 for dinner or makes a nice party platter
September 7, 2018
Miami, or Doha?
September 6, 2018
This is what we’re working with this morning: level 75 clinger.
I think she’s figured out what the suitcases mean.
September 5, 2018
Progress
Roadworks with soon-to-be opened (hopefully) Metro station, the convention center, and tower buildings in back.
September 4, 2018
Boooooooo! Nothing to see here – got so wrapped up catching up with girlfriends that I completely forgot to snap a picture today!
September 3, 2018
Feathered bears take over the W
September 2, 2018
Low Carb Broccoli Chicken Salad
This salad is great as a side for a potluck, is even better when it sits for awhile, and can be easily made vegetarian/vegan/Keto/allergen-friendly.
Gluten-free, paleo, Whole30, Keto, vegetarian, vegan
Low Carb Broccoli Chicken Salad
2-3 cups broccoli, chopped
1/4 head (about 1 cup) red cabbage, chopped
1 shallot, minced
2 cloves garlic, minced
1 scallion, sliced
Almonds – mix of slivered raw and smoked, chopped
Dressing
1/4 cup orange juice
2 teaspoons almond butter
2 teaspoons white miso (can sub if strict paleo)
2 Tablespoons neutral oil
Optional Toppers
Shredded rotisserie chicken
Your favorite raisins
Chop and steam your broccoli until crisp-tender. Drain and set aside to cool.
While the broccoli is cooling, prep all ingredients, adding all but the dressing and toppers to a large bowl. Add the broccoli.
Whisk the dressing and pour over the bowl.
Toss (I massage in with my hands). Hit with salt & pepper.
To serve, top with your desired extras.
As written, serves 2-4 for dinner
September 1, 2018
My little problem solver.
Gastography 