Tag Archives: NY1

Cooling off with a Brussel Sprouts, Blueberry, Avocado Salad

On yet another super hot day, I finished a workout and wanted a cool, healthy lunch.  A cold soup or a salad seemed like the perfect idea and thankfully I had some super powerful ingredients in the fridge.  Out came the brussel sprouts, blueberries and avocados to create the perfect chilled salad with a middle eastern flair.

Not only was this an easy salad to assemble, it also hit all the right notes of spice, sweet and tart rolled into one.

Chilled Brussel Sprouts, Blueberries and Avocado Salad

A perfect salad that is ready in under 10 minutes!
Total Time10 mins
Course: Salad
Cuisine: Mediterranean
Servings: 2

Ingredients

  • 6 Brussels Sprouts thinly sliced
  • .5 Avocado cut into cubes
  • 1 cup Blueberries
  • 2 tbsps Extra virgin olive oil
  • 1 tsp Berbere
  • 1 tsp Pomegranate molasses
  • .5 tsp kosher salt

Instructions

  • Place the brussel sprouts, avocado, blueberries in a bowl.  
  • Whisk the berbere, salt, pomegranate molasses and olive oil.  
  • Pour on the salad, toss and serve. 
  • Makes two servings.

If you have a favorite chilled salad recipe using any of these ingredients, we’d love to hear!

Cheers to a sweet indulgence that breaks no “keto” rules

Yesterday afternoon, my husband and I were at Saravana Bhavan for lunch.  Me hankering for my favorite combination platter, him scanning for his keto friendly options.  And when my plate came with sheera (a cream of wheat dessert), he was not a happy camper.  It was like a three-year-old who wanted to have the same dessert, but his disciplined nature would not allow him to!

Back home, I kept hearing the little groans of wanting a similar dessert.  So, with the ingredients in our pantry and fridge, I whipped up these almond dessert cups.  He loved them and of course, I was happy that they were ready in about 20 minutes (minus the refrigeration time, if you prefer it cold).

Ingredients:

1.5 cups milk (I used 2% since that’s what I had at home)

.5 cup heavy cream

1.5 cups almond flour

1 cup allulose (you could use erythritol)

1 tsp cardamom powder

2 tsp sliced almonds (plus a few more for decorating)

4 tsp ghee

How To:

Pour the milk and heavy cream into a heavy bottom pan and warm the mixture ever so slightly over a low flame.

Turn off the stove, sprinkle the almond flour, allulose, and cardamom powder into the milk/cream mixture and mix thoroughly with a wooden spoon or spatula.

Turn the stove back on, add the ghee and keep stirring the mixture at medium heat till it thickens and is the consistency of thick glue (about 15 minutes).

Turn off the stove and portion the dessert into six little cups and top with the remaining almonds.

Enjoy!

PS.  You can have it warm or serve it cold after sticking it in the fridge for an hour.

 

Crave the fries, skip the high carbs

It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks.  Yes, I’m continuing my love fest with Kohlrabi.  These fries are so easy and ready in 25 minutes with hardly any work involved.  Our fries disappeared within nanoseconds of appearing on the table.

Ingredients:

1 kohlrabi, peeled and sliced into french fry size sticks

1 tbsp olive oil

Salt to taste

Paprika or hot chilly powder to taste

How To:

Preheat over to 420 degrees Fahrenheit.

Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.

Spread in a single layer on a baking sheet and stick it in the oven.

At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.

Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.

Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.

Enjoy!