Page 24 - Florida Sentinel 10-7-16 Online Edition

Recipes
Faux Fried Rice
Total Time: 30 minutes • Serves: 4
1 medium head of cauliflower
4 tablespoons ghee
1/2 teaspoon garlic powder
1/2 teaspoon of each: sea salt and pepper 1 large carrot, shredded
1 medium onion, diced 4 eggs
1/4 cup coconut aminos
Directions: Chop cauliflower into small florets and add to vitamix. Blend until consistency of rice pieces is achieved.
In a large skillet over medium heat, add 2 tablespoons ghee and cauliflower. Add garlic, salt, and pepper and cook for 5 minutes.
Add carrot and onion and cook until softened.
Add remaining ghee and eggs. Stir to scramble them and chop finely. Stir in coconut aminos and serve.
Black Bean Burgers
Burgers are a favorite, but if you’re trying to cut back on your meat intake, your options are limited. That’s not the case with this Black Bean Burger recipe. Because they’re made with fiber-rich black beans, these burgers will keep you full for hours. They’re also packed with quinoa, coconut and almond flours plus flaxseed meal, so they’re gluten-free with no icky fillers.
Total Time: about 45 • Serves: 6–7
Two 14-ounce cans black beans, drained
1/2 red onion, sliced
2 carrots, chopped
1 red bell pepper, chopped 2 jalapeno peppers, sliced lengthwise
1 cup cilantro, chopped
1 teaspoon sea salt 1 teaspoon pepper
Directions: Preheat oven to 350 F.
Preheat oven to 350 F. In a food processor, blend the onion, car- rots, bell pepper, jalapenos and cilantro on high for 2–3 minutes.
Add the black beans, salt, pepper, spices, flaxseed meal and flours and mix on high for another 2–3 minutes.
Transfer the mixture to a large mixing bowl.
With your hands, form round patties 1/8 inch thick and about 3–4 inches wide.
Add more almond flour to thicken if necessary.
In a medium-sized skillet over medium heat, melt the coconut oil.
Cook the burgers for 8 minutes on each side, until they are browned.
Transfer burgers to a baking sheet lined with parchment paper and bake for an additional 20 minutes, flipping the burgers at 10 minutes.
Top with your favorite burger toppings and enjoy on a gluten- free bun or lettuce wrap.
1/2 teaspoon chili powder 1/2 teaspoon cumin
1/8 teaspoon smoked pa- prika
1/4 cup ground flaxseed meal
1/2 cup quinoa flour
1/4 cup coconut flour
1/4 cup almond flour 1/2 teaspoon coconut oil
Avocado Grilled Cheese
Grilled cheeses are pretty darn awesome. But I’m not talking about the processed yellow cheese sandwiches of your youth. This Avocado Grilled Cheese is a totally delicious, grown-up version.
Total Time: 15 minutes Serves: Makes 2–3 sandwiches
2 ripe avocados
2 garlic cloves, smashed and peeled
1 teaspoon lemon juice
1⁄3 cup feta cheese crumbles 6–7 chicken tenders, cooked & shredded
3 ounces shaved Pecorino Romano
1 medium tomato, sliced
4 slices gluten-free bread 1–2 tablespoons butter
Directions: Heat a large skillet over medium heat.
In a mixing bowl add avocados, garlic and lemon juice, mix- ing until well combined.
Add butter to skillet and once melted, add bread.
Build sandwich in skillet: on one side add feta cheese and
chicken, on other side, add shaved pecorino and tomatoes. Remove each sandwich half to a plate after 3–5 minutes,
once bread is golden brown on bottom.
Place avocado spread on one side of grilled cheese. Carefully
and quickly bring two sandwich halves together to form your grilled cheese.
Pizza Casserole
Pizza casserole: That doesn’t sound too healthy when you first hear it. But if you’re a pizza fan, you’re going to really love this low- carb meal. It’s made with spaghetti squash, a vegetable that’s packed with fiber and vitamin C.
Total Time: 45 minutes Serves: 4
1 pound ground chicken, turkey or beef
1 onion, diced
6 garlic cloves, minced Sea salt to taste
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
4 cups cooked spaghetti squash
2 cups pizza sauce
2 eggs
1/2 cup pecorino cheese, grated
Directions: BPreheat oven to 400 degrees F.
In a skillet over medium-high heat, sauté meat, onions and garlic.
Drain off excess fat and add in seasonings.
Transfer ingredients to a bowl and add in spaghetti squash, sauce, eggs and half the cheese.
Transfer mixture to a greased 9x13 pan. Top with remaining cheese and bake for 30 minutes.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 7, 2016