March Recipes

  Oven Roasted Cauliflower with Turmeric and Garlic

Oven Roasted Cauliflower with Turmeric and Garlic

Ingredients
1 head cauliflower, cut into florets
4 TBSP olive oil
2-3 cloves fresh garlic, chopped or minced
1 ½ teaspoon turmeric
1 jalapeño, finely diced
1/3 tsp black pepper

Directions
Preheat oven to 425 degrees F. Whisk together the olive oil, jalapeño, garlic, black pepper and turmeric in a small bowl. Pour into a gallon-sized resealable zipper storage bag. Next, add to the bag the chopped cauliflower to the bag. Shake gently, ensuring that the florets are well-coated. 

Place coated cauliflower in a medium baking dish, single layer. Roast until lightly golden brown and just tender, 25 to 30 minutes. Check halfway through cooking and turn or flip florets if necessary. Serve warm, as a side dish or add your favorite protein to make it a main dish.

Tumeric Tea

Tumeric Tea

Ingredients

• 2/3 cup hot water
• 1/3 cup steamed almond milk (or you can use cold/room temperature)
• Juice of 1/2 fresh lemon
• 1 tsp turmeric
• ½ tsp honey (optional)

Place 1 teaspoon fresh-ground turmeric in a mug or double-walled cup. Heat water to just before boiling. Pour hot water into mug and stir. Add steamed almond milk, lemon and honey (optional) and stir again. Let steep two minutes and drink.

Western Scramble

Western Scramble

Ingredients
1 16-ounce package firm tofu (OR four eggs beaten)
1 TBSP extra virgin olive oil
1/2 cup diced white onion
3/4 cup finely chopped red pepper
1/2 cup finely chopped jalapeño pepper (or other pepper of your choice)
1/4 tsp coriander
1/2 tsp cumin
1/2 tsp of fresh minced garlic OR 1/4 tsp garlic powder
Ground black pepper and kosher salt to taste
1 1/4 tsp ground turmeric
3 TBSP chopped green onions (about 2)
1/2 avocado, sliced

About Coach Fatimat

Personal Training Group training and Holistic Weight Management
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