Mouth-watering filling of spinach, onion, feta and dill enrolled in tender crisp pastry! The coconut milk and almond flour crust in our creation replace the traditional Greek pie of buttered phyllo sheets achieving the same richness yet supplying good fats. Well worth the effort, spanakopita rolls are impressive for any food occasion.
Craving buffalo wings? Try our healthful dinner substitute and see if it doesn’t become an ultimate comfort food! Cauliflower tames the heat and supplies a velvety mouth-feel here. Our sauce accommodates itself nicely to baked and mashed potatoes, stuffed peppers and zucchini or steamed rice. Take time on the weekend to double and freeze a batch for busy weeknight meals at the ready.
Caulirice, without exaggeration, hits the spot! For low carb diets, replace cooked caulirice cup for cup in all your usual recipes or stir it raw into tabbouleh, salads or gluten free pizza crust. Microwaving is the easiest way to cook caulirice producing a soft moist consistency while roasting it produces a more flavourful caulirice with a firm texture.
Creamy tropical luxury sweetened with fruit will get your day off on the right foot! There’s good reason for all the buzz about chia seeds. Consume the seeds for energy and sustenance, and the micro-sprouts for nutrient density. Completely flavourless the tiny seeds absorb the taste of what you mix them with.
Bottom line, pico de gallo has the same ingredients as salsa only it is always raw. In Mexico it might also be called salsa fresca (fresh salsa), salsa cruda (raw salsa), and salsa huevona (lazy salsa). The tomatoes make or break this recipe… only fragrant, ripe tomatoes will do!