Monthly Archives: November 2018

Zucchini Avocado Tomato Salad

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Zucchini Avocado Tomato Salad

Zucchini Avocado Tomato Salad

Ingredients

  • For the sauce:
  • 1 lime, juiced
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons chopped cilantro
  • 1 teaspoon minced jalapeno
  • 1 small clove of garlic, minced
  • water to thin, if needed
  • salt and pepper
  • For the rest:
  • 2 teaspoons olive oil
  • 1 medium ear of corn, kernels shaved off
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 1 cup halved cherry tomatoes

Instructions

  1. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.
  3. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  5. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.
  6. Divide the dressed noodles into two to three plates and top with corn and tomatoes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 364Total Fat 31gSaturated Fat 4gSodium 57mgCarbohydrates 26gSugar 5gProtein 4g

Almond Flour Bread

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Almond Flour Bread

Almond Flour Bread

Ingredients

  • 1 cup almond flour
  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1 tsp sea salt
  • 2 tsp active dry yeast
  • 1 ½ tbsp very finely ground chia seed
  • 2 tbsp organic psyllium husk powder
  • 1 ¼ cup filtered water
  • 2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
  • 1 egg

Instructions

  1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
  3. Heat water to 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let it stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
  5. Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
  7. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
  9. Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour.
  11. Preheat the oven at 425 °F. Place a pizza stone (or cooking sheet) in oven to preheat.
  13. Divide dough into two balls. Place dough balls on a square of parchment paper or a cutting board. Dip your hands in water and shape into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
  15. Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. PLEASE NOTE – baking time can vary – the measure of doneness is an internal temperature of 205-210 °F.
  17. Let it cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cooled, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.

Notes

Thank you to Dr. Eric Berg and wife for this recipe.

Nutrition Information

Serving Size

10 servings
Amount Per Serving Calories 131Total Fat 7gSaturated Fat 1gSodium 214mgCarbohydrates 16gSugar 1gProtein 3g