½ cup raw unsalted almonds
1 garlic clove
½ tsp sea salt
3 Tbsp Extra Virgin Olive Oil
2 seasoned skinless chicken breasts
1 cup spinach and/or kale
-Roast almonds at 350 for 10-15 minutes.
-Make a coarse paste with the first four ingredients in a food processor.
-Rub onto chicken breasts.
-Roast in 425° until cooked through, about 15-18 minutes.
-Slice and serve on baby spinach or sautéed kale w/ lemon wedges.
1 head large cauliflower, greens removed
2 TBSP. extra virgin olive oil
1/2-1 tsp. himalayan sea salt, to taste
*Garlic, black pepper, additional spices (optional)
-Cut cauliflower head into bite size pieces. Steam florets until very soft, or until a fork can pierce the florets easily.
-Place steamed cauliflower into food processor. Add olive oil, salt, and any other additional spices.
-Process cauliflower for 30 seconds, or until thoroughly pureed. Adjust seasonings accordingly.
-Reheat in a casserole dish in the oven at 350° for 20 minutes (optional step but gives a really great texture to the cauliflower).