Curry Cauliflower with Lemon Pepper Kale

 

My love for Cauliflower and Kale has grown so much. This combination will complement any lean protein that you serve.

Ingredients

Extra Virgin Olive Oil
Curry Powder
Cauliflower
Fresh Herbs

Curry Cauliflower

1 tbsp olive oil

1/2 to 1 tsp curry powder

1 medium head of cauliflower, stems removed

1/4 tsp Himalayan or sea salt (to taste; optional

Steps

Preheat the oven to 400 degrees. Heat oil in a small skillet over medium-low heat. Add curry powder, stirring constantly, for 15 to 30 seconds or until fragrant, taking care not to burn. Remove from heat.

Combine cauliflower and curry powder in a glass baking dish. Add salt if desired; mix well. Bake, stirring gently 2-3 times, for 20 to 25 minutes or until cauliflower is tender.

Kale - Servings 2 - Prep time: 10  - Cook Time: 8 minutes

1 pound of Kale, washed, center stalks removed, and chopped

1 tbsp Lemon Pepper Seasoning

1/4 cup fresh lemon juice (about 1 lemon)

1 tbsp lemon zest

2 tbsp extra virgin olive oil

Salt and pepper to taste

Steps

Bring a cup of water in a medium saucepan over high heat to a rolling boil.

Add the Kale, cover it, and steam it for about 3-5 minutes, or until it is tender and bright green. Remove from heat and let stand for about 2-3 minutes.

Drain the Kale and place it in a large bowl. Add the lemon pepper seasoning, lemon juice, and olive oil. Toss gently, season with salt and pepper to taste, and garnish with lemon zest.

Eating Lean and Clean 2013 - Recipe #4

Black-Eyed Peas with a Healthy Twist

Prep Time: 5 minutes    Cook Time: 55 minutes    Servings: 6

Ingredients

• 3 Tbsp Olive Oil

• 4 Cloves of Garlic (minced)

• 1/2 Cup diced onions

• 4 Cups  Low Sodium Chicken Broth

• 4 cups Fresh black eyed peas, or frozen, defrosted and drained

• 1 tsp Red Pepper Flakes (optional)

• 1/4 Cup chopped scallions for garnish

Directions for this recipe

1.  In a 3 - 5 quart Dutch oven, over medium heat; add olive oil, garlic and onion. Sauté until translucent.  Then add chicken broth and bring to a boil.

2. Add black-eyed peas, reduce heat and simmer, covered, 30-40 minutes or until tender. ( Add a little water if necessary.  Then add red pepper flakes and let simmer for about 5 - 10 minutes, salt and pepper to taste.

3. Place beans in a serving dish and add chopped scallions for garnish.  Serve over steamed white or brown rice.