Tag Archives: #lowcarb

Easy Weeknight Meals: Roasted Cauliflower with Dates & Capers

cauliflower with dates and capers -- annumography

When friends and family ask me what I’ve been up to lately, my response is typically “Chopping vegetables.”  Though I love my improved health and reduced symptoms (and weight loss…25 pounds so far) from foregoing gluten, sugar, and dairy, I do admit that cooking almost every meal at home is seriously taking away my free time.  My me time.  So this weekend my hubby grilled a plethora of meats, and I cleaned and prepped an entire refrigerator full fruits and vegetables, in an effort to save time and have (almost-) ready-made meals on hand throughout the week.

Advanced planning aside, though, some nights I dread the clean-up more than the meal preparation itself.  Last night was one of those nights.  Since this is my first week following the autoimmune protocol, I didn’t want to skimp on yummy food just to avoid doing the dishes.

Browsing through my saved recipes on Pinterest, I re-discovered this roasted cauliflower recipe from Running with Tweezers.  Dates?  Olives?  Rosemary?  Yes, yes, and yes.  With recipes like this, how could I miss tomatoes and peppers?  But I wondered if I could be lazy get creative and simplify the recipe.  Remember, the fewer dishes, the better.

easy weeknight cauliflower -- annumography

I plopped my bag of prepped (cleaned and chopped) cauliflower in a shallow pan and tossed it with olive oil.  Right in the pan.  While the cauliflower roasted, I combined more olive oil with chopped dates, fresh rosemary, and…wait for it…capers in a small bowl.  I decided to swap the capers with the olives, because it saved some chopping time.  And I love cauliflower with capers.  Using olive oil in place of butter allowed me to eliminate the need to melt the butter in a separate pan.

After roasting the cauliflower until the edges began to crisp up a yummy golden-brown, I took it out of the oven and pushed it all toward the center of the pan.  Then I dumped the date/caper mixture right on top of that roasted goodness.  Yup, right in the pan AGAIN.  A few quick tosses, and I popped it all back in the oven for another five minutes.

easy weeknight cauliflower with dates and capers -- annumography

Then the cauliflower went straight from the pan to my plate.  Above is what I’m calling the beauty shot.  You could add salt and pepper to taste before plating, but I found the capers seasoned the dish enough to more than please my palate.  And I’m avoiding pepper in this early phase of AIP.

This dish is definitely a do-over.  One bite hits all the right flavor notes: sweetness from the dates, salt + sour from the capers, and a slight bitterness from the rosemary.  And I especially love that I only had one pan, one bowl, and a silicone spatula to clean at the end of the night.

Sharing this recipe at Sift, Stir, and Savour, Mostly Homemade MondaysEasy Green MamaReal Food Forager, and The Gluten-Free Homemaker.

cauliflower with dates and capers -- annumography

Roasted Cauliflower with Dates & Capers
Adapted from Running with Tweezers

1/2 head of cauliflower florets, cleaned and sliced to approximately 1/2″ thickness
4 T. extra virgin olive oil, divided
10 pitted dates, roughly chopped
3 T. capers, drained
1 T. fresh rosemary, roughly chopped
sea salt and black pepper, to taste if desired

Preheat oven to 375° Fahrenheit.  Combine 3 tablespoons of olive oil with the dates, capers, and rosemary in a small bowl and set aside. Toss the sliced cauliflower florets with the remaining tablespoon of olive oil in a roasting pan or rimmed baking sheet.  Place the pan in the oven and roast the cauliflower for 25 minutes, or until the edges begin to turn a golden brown.

Remove the pan from the oven and push the cauliflower together into the center of the pan.  Pour the date/caper mixture over the cauliflower and toss.  Return the pan to the oven and roast the mixture for another 5 minutes.  Remove from the oven and season with salt and pepper if desired.  Serve immediately.

Makes 2 large portion servings (or 4 servings if you put some other vegetables on that plate). 🙂

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Low Carb Mini German Apple Pancakes

Low Carb Mini German Apple Pancake - annumography

It’s been almost nine weeks, since I embarked on this new lifestyle without grains, sugars, and dairy.  Most days I would tell you that I haven’t missed a thing.  This weekend, though, I wanted doughnuts.

Knowing that giving in to these cravings would only make me sick for the next two days, I resisted the temptation to hop in the car and head to Long’s.  But just barely, until I remembered pinning these German Apple Pancakes from the Civilized Caveman.  (Umm, yeah.  That’s a lot of links in one paragraph…but they are worth it, trust me.)

Low Carb Mini German Apple Pancakes - annumography

And so are these mini German pancakes.  Even though I set off our fire alarm five times while they were baking, because I forgot to place a pan under my muffin tin to catch any potential drips.  No joke.  They were even worth the scrubbing I gave my stove afterward.

Typically I forego all sugars – even the non-refined ones – while I am healing.  For this recipe, however, I decided to leave the two teaspoons of maple syrup in the batter.  Since I planned to bake these in a muffin tin, I doubted that 2 teaspoons divided by 12 would have any negative impacts on my health.  It’s all about moderation, right?  So I eliminated the two tablespoons of honey in the apples.  I instead used a combination of organic Fuji and local, organic Gingergold apples; I found these to be sweet enough for my taste.

To enhance the flavors, I added a 1/2 teaspoon of sea salt to the batter.  I also reduced the number of eggs to five and used apple cider vinegar in place of the lemon juice.  Why?  Because I only had five eggs and no lemons in the fridge when my craving struck.  You could increase the number of eggs to six and use the juice of half a lemon, but I was happy with my results.  All of that vinegary flavor cooks off, I promise.  And yes, I am headed to the market to restock my fridge today.  Lemons and eggs are ESSENTIAL to my quality of life.

One more tip.  When I added the melted coconut oil to the cold-from-the-fridge almond milk and eggs, the coconut oil hardened into chunks too large to whisk into a smooth consistency.  Never fear.  My immersion blender made quick work of breaking down the solidified coconut oil, and whipped together the other ingredients into a lovely smooth batter.  If you don’t have an immersion blender, I recommended whipping the batter ingredients with a stand mixer or blender.  Or you could allow the almond milk and eggs to come to room temperature before adding the melted coconut oil.

Sharing this recipe on: Nourising Treasures, Easy Green Mama, Real Food Forager, The Gluten-Free Homemaker, Allergy Free Wednesday.

Low Carb Mini German Apple Pancake - annumography

Low Carb Mini German Apple Pancakes
Adapted from Civilized Caveman

Coconut oil spray
5 eggs
1 c. unsweetened almond milk
4 T. coconut oil, divided
2 t. vanilla
2 t. Grade B maple syrup
1/4 c. coconut flour
1/2 t. baking soda
1/2 t. sea salt
1 1/4 t. nutmeg, divided
1 t. cinnamon
1 T. apple cider vinegar
2 medium apples, diced

Preheat oven to 425° Fahrenheit.  Place a rimmed baking sheet in the oven and allow to preheat as well.  Spray a 12-cup muffin pan with coconut oil spray and set aside.

Whisk eggs, almond milk, 2 T. melted coconut oil, vanilla, and maple syrup in a large bowl with an immersion blender (see notes above).  In a smaller bowl, combine coconut flour, baking soda, sea salt, and 1/4 t. nutmeg.  Add the dry ingredients to the egg mixture and whisk or blend until you have smooth batter.

Melt the remaining 2 T. coconut oil in a medium pan.  Add remaining 1 t. nutmeg, cinnamon, and apple cider vinegar, and cook for 1 minute.  Add the apples and saute until the apples just begin to soften.

Divide the apples evenly among the muffin pan cups.  Top the apples with the egg mixture; the cups will be almost full.  Place the muffin pan on the rimmed baking sheet in the oven.  Bake for 20 minutes at 425°.  Reduce the heat to 375° and bake for another 20 minutes.

Remove from oven and allow to cool for 5 minutes before removing from pan.

Makes 6 servings (2 mini German pancakes per serving)

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