I recently ate at Laser Wolf, an Israeli restaurant in Williamsburg, Brooklyn and their Shawarma Spiced Cauliflower entree was out of bounds! It inspired me to make a copy-cat version and this is what I came up with. No doubt different from what I enjoyed at Laser Wolf, yet quite delicious in its own right.
Spiced Roasted Chickpeas
Moroccan Quinoa Veggie Bowl
I can eat this dish for any meal, any day of the week. It contains the perfect combination of ingredients in my opinion--roasted cauliflower, sweet potato and red onion along with quinoa, kale and chickpeas. All brought together in a pan sautéed with olive oil spiced with garlic, cinnamon, coriander, cumin and ginger.
Slow Cooker Apple Butter
Gluten-Free Cauliflower Fried Rice
For those who have to eat strictly gluten-free, Chinese food is off limits for the most part…unless you find the very rare dedicated gluten-free Chinese restaurant. So, when a craving hits, you have to make it yourself, like I do with this Cauliflower Fried Rice. To make it a full Chinese experience, I pair it with some great frozen egg roll/potsticker options, that cook up just like you’d get in a restaurant. Even my gluten-eating husband is impressed with the authentic flavors.
Gluten-Free Tomato Sandwich
BLT Salad with Avocado Dill Dressing
This is really four recipes in one that will add so much flavor and creativity to an endless array of meals. You’re getting 1) the salad recipe; 2) a delicious and easy preparation for making homemade croutons (you’ll never go back to store-bought); 3) an easier (and healthier) way to make crispy bacon in the oven and; 4) a versatile avocado dill dressing that goes with countless salads, while also being a tasty condiment for sandwiches and toasts.
Gluten-Free Chickpea Flatbread with Arugula and Tomato Chutney
This recipe is bursting with both nutrition and flavor from the chickpea flour, tomatoes, arugula and rich combination of Middle Eastern herbs and spices. To boot, the Tomato Chutney is a recipe unto itself. Double or even triple it, store in the fridge, and you have a condiment for burgers, toasts and sandwiches, a flavor enhancer for rices, and a topping for chicken and fish all week long.
Kale Bacon and Caramelized Onion Frittata
I’ve made this frittata recipe and variations of it countless times, with the variations being the point of this post. It’s an honor for me to tailor my recipes to my guests’ needs, as it enables me to help them to resource themselves. Knowing how to resource ourselves is important, because when our resources exceed our demands it allows us to show up as leaders with creativity rather than reactivity, and that’s the key to leading well…whether leadership to you means running an organization and/or driving social change and/or parenting and/or taking care of family and community. Yes, we resource ourselves for our own health and wellbeing…but we also do it so we can show up better for others.
Green Goddess Tuna Salad
This Green Goddess Tuna Salad is not just packed with great nutrition, it will keep you feeling full for hours to come. This is what we call satiety, and making satiating meals involves both nutrition knowledge and culinary know-how. If you love this tuna salad as much as I do, it will bring both staying power to your tummy and your recipe collection.
Sweet Potato with Peanut Butter, Chili Crisp and Scallion
When you want something fast, healthy and satisfying, this loaded sweet potato is it. The combination of flavors may seem odd, but they are oddly complementary to one another. I often bake a few sweet potatoes on Sunday so that I can make this quickly when I don’t have much time for lunch or dinner throughout the week. You can also microwave the sweet potato, but roasting caramelizes the skin and makes for a softer, sweeter end result.