PREP TIME 30 MINS • COOK TIME 10-15 MINS • SERVINGS 4
1 cup fine almond meal, store-bought* or homemade
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1 tablespoon chopped fresh herbs of your choice (see Chef Note)
black pepper to taste
1 egg, beaten
CHEF NOTE Fresh chives and rosemary are good choices for these crackers.
Preheat the oven to 350°F.
In a mixing bowl, use a fork to combine the almond meal, salt, onion powder, granulated garlic, herbs, and pepper. Add the egg to the dry ingredients and combine with the fork until it forms a crumbly texture. Gather the dough into a ball, wrap it in a sheet of plastic wrap, and refrigerate for 20 to 30 minutes.
Remove the dough from the refrigerator, place it between 2 sheets of parchment paper, and roll it out gently with a rolling pin.
Use a knife or cookie cutter to make cracker shapes of your choice. Place the shapes on a baking sheet and bake for 10 to 15 minutes or until golden brown.
Allow the crackers to cool before serving with your favorite toppings.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4194-4199). Victory Belt Publishing. Kindle Edition.
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Wednesday, October 1, 2014
crumb-topped brussels sprouts
PREP TIME 15 MINS • COOK TIME 40 MINS • SERVINGS 4
2 to 3 tablespoons coconut oil or bacon fat, melted
1 small head red or green cabbage, sliced into 1-inch-thick wedges
2 dozen Brussels sprouts, trimmed and cut in half lengthwise
1/2 teaspoon sea salt
1/2 teaspoon black pepper
FOR THE TOPPING
1/4 cup ground almonds or almond meal, store-bought* or homemade
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Preheat the oven to 375°F.
Pour a thin layer of the coconut oil or bacon fat in the bottom of a 9-inch-square baking dish, reserving the rest.
Arrange the cabbage and Brussels sprouts in the dish, sprinkle on the salt and pepper, then pour the remaining oil or fat over the top of the vegetables.
In a small bowl, combine the topping ingredients and set aside.
Bake the vegetables for 30 minutes, then remove from the oven and sprinkle the topping evenly over the veggies.
Bake for an additional 10 minutes or until the topping is lightly browned and the vegetables are tender.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4152-4157). Victory Belt Publishing. Kindle Edition.
2 to 3 tablespoons coconut oil or bacon fat, melted
1 small head red or green cabbage, sliced into 1-inch-thick wedges
2 dozen Brussels sprouts, trimmed and cut in half lengthwise
1/2 teaspoon sea salt
1/2 teaspoon black pepper
FOR THE TOPPING
1/4 cup ground almonds or almond meal, store-bought* or homemade
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Preheat the oven to 375°F.
Pour a thin layer of the coconut oil or bacon fat in the bottom of a 9-inch-square baking dish, reserving the rest.
Arrange the cabbage and Brussels sprouts in the dish, sprinkle on the salt and pepper, then pour the remaining oil or fat over the top of the vegetables.
In a small bowl, combine the topping ingredients and set aside.
Bake the vegetables for 30 minutes, then remove from the oven and sprinkle the topping evenly over the veggies.
Bake for an additional 10 minutes or until the topping is lightly browned and the vegetables are tender.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4152-4157). Victory Belt Publishing. Kindle Edition.
creamy herb mashed cauliflower
PREP TIME 5 MINS • COOK TIME 15 MINS • SERVINGS 4
1 large head cauliflower
2 tablespoons unsalted butter or coconut oil
2 tablespoons extra-virgin olive oil
1/2 teaspoon fresh rosemary, or up to 1 teaspoon other fresh herb of your choice
sea salt and black pepper to taste
Cut the cauliflower into 2- to 3-inch pieces. Set up a pot with 1 inch of water and a steamer basket. Bring to a boil, covered, over high heat. Steam the cauliflower until it is fork-tender, then place it in a food processor along with the butter or coconut oil, olive oil, rosemary or other herb, salt, and pepper. Purée until smooth and creamy.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4091-4094). Victory Belt Publishing. Kindle Edition.
1 large head cauliflower
2 tablespoons unsalted butter or coconut oil
2 tablespoons extra-virgin olive oil
1/2 teaspoon fresh rosemary, or up to 1 teaspoon other fresh herb of your choice
sea salt and black pepper to taste
Cut the cauliflower into 2- to 3-inch pieces. Set up a pot with 1 inch of water and a steamer basket. Bring to a boil, covered, over high heat. Steam the cauliflower until it is fork-tender, then place it in a food processor along with the butter or coconut oil, olive oil, rosemary or other herb, salt, and pepper. Purée until smooth and creamy.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4091-4094). Victory Belt Publishing. Kindle Edition.
pesto spaghetti squash
PREP TIME 15 MINS • COOK TIME 40-50 MINS • SERVINGS 4
1 spaghetti squash (4 to 5 pounds)
sea salt and black pepper to taste
FOR THE PESTO
1/2 cup shelled pistachios, macadamia nuts, walnuts, pecans, or pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil
sea salt and black pepper to taste
1 bunch fresh cilantro or basil
Preheat the oven to 375°F.
Cut the spaghetti squash in half lengthwise and remove the seeds and inner membranes, then sprinkle liberally with salt and pepper. Place the squash halves facedown on a baking sheet. Roast for approximately 40 minutes or until the skin gives when you press on it and the “noodles” inside release easily from the skin.
Combine the nuts, garlic, olive oil, salt, and pepper in a food processor, and blend until smooth. Add the cilantro or basil and continue to blend until smooth. Taste for seasoning and add more salt and pepper if needed.
While the squash is warm, use a fork to remove the noodles, then toss with the pesto.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Location 4081). Victory Belt Publishing. Kindle Edition.
1 spaghetti squash (4 to 5 pounds)
sea salt and black pepper to taste
FOR THE PESTO
1/2 cup shelled pistachios, macadamia nuts, walnuts, pecans, or pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil
sea salt and black pepper to taste
1 bunch fresh cilantro or basil
Preheat the oven to 375°F.
Cut the spaghetti squash in half lengthwise and remove the seeds and inner membranes, then sprinkle liberally with salt and pepper. Place the squash halves facedown on a baking sheet. Roast for approximately 40 minutes or until the skin gives when you press on it and the “noodles” inside release easily from the skin.
Combine the nuts, garlic, olive oil, salt, and pepper in a food processor, and blend until smooth. Add the cilantro or basil and continue to blend until smooth. Taste for seasoning and add more salt and pepper if needed.
While the squash is warm, use a fork to remove the noodles, then toss with the pesto.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Location 4081). Victory Belt Publishing. Kindle Edition.
basic cilantro cauli-rice
PREP TIME 15 MINS • COOK TIME 5 MINS • SERVINGS 4
1 head cauliflower
1 tablespoon coconut oil or bacon fat
sea salt and black pepper to taste
1/4 cup finely chopped fresh cilantro leaves
OPTIONAL ADD-INS FOR COLOR & VARIETY
as pictured
1/4 cup minced red onion
1/4 cup minced yellow bell pepper
1 tablespoon coconut oil or bacon fat
Remove the outer leaves and stem from the cauliflower, and chop it into large chunks. Shred the cauliflower using a box grater or food processor.
If adding red onion and yellow bell pepper, sauté the onion and pepper in the 1 tablespoon of coconut oil or bacon fat in a small skillet over medium heat for about 5 minutes or until they become soft and have golden brown edges.
In a large skillet over medium heat, melt the coconut oil or bacon fat, and place the shredded cauliflower in the skillet. Add salt and pepper to taste. Sauté for about 5 minutes or until the cauliflower begins to become translucent, stirring gently to ensure that it cooks through.
Stir in the optional add-ins (if using), place the cooked cauliflower in a serving bowl, and toss with the chopped cilantro before serving.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3978-3989). Victory Belt Publishing. Kindle Edition.
1 head cauliflower
1 tablespoon coconut oil or bacon fat
sea salt and black pepper to taste
1/4 cup finely chopped fresh cilantro leaves
OPTIONAL ADD-INS FOR COLOR & VARIETY
as pictured
1/4 cup minced red onion
1/4 cup minced yellow bell pepper
1 tablespoon coconut oil or bacon fat
Remove the outer leaves and stem from the cauliflower, and chop it into large chunks. Shred the cauliflower using a box grater or food processor.
If adding red onion and yellow bell pepper, sauté the onion and pepper in the 1 tablespoon of coconut oil or bacon fat in a small skillet over medium heat for about 5 minutes or until they become soft and have golden brown edges.
In a large skillet over medium heat, melt the coconut oil or bacon fat, and place the shredded cauliflower in the skillet. Add salt and pepper to taste. Sauté for about 5 minutes or until the cauliflower begins to become translucent, stirring gently to ensure that it cooks through.
Stir in the optional add-ins (if using), place the cooked cauliflower in a serving bowl, and toss with the chopped cilantro before serving.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3978-3989). Victory Belt Publishing. Kindle Edition.
fresh cabbage & bok choy slaw
PREP TIME 15 MINS • SERVINGS 4
2 tablespoons raw tahini (ground sesame paste)
juice of 2 limes
1/4 cup cold-pressed sesame oil
1/4 teaspoon minced or grated garlic
4 cups finely sliced red cabbage (1 medium head)
1 cup finely sliced bok choy
sea salt and black pepper to taste
1/4 cup chopped green onions (scallions), for garnish
1 tablespoon white sesame seeds, for garnish
In a large mixing bowl, whisk together the tahini, lime juice, sesame oil, and garlic. Add the sliced cabbage and boy choy to the bowl and toss to combine. Season with salt and pepper.
Garnish with the green onions and sesame seeds. Serve chilled or at room temperature.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3966-3970). Victory Belt Publishing. Kindle Edition.
2 tablespoons raw tahini (ground sesame paste)
juice of 2 limes
1/4 cup cold-pressed sesame oil
1/4 teaspoon minced or grated garlic
4 cups finely sliced red cabbage (1 medium head)
1 cup finely sliced bok choy
sea salt and black pepper to taste
1/4 cup chopped green onions (scallions), for garnish
1 tablespoon white sesame seeds, for garnish
In a large mixing bowl, whisk together the tahini, lime juice, sesame oil, and garlic. Add the sliced cabbage and boy choy to the bowl and toss to combine. Season with salt and pepper.
Garnish with the green onions and sesame seeds. Serve chilled or at room temperature.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3966-3970). Victory Belt Publishing. Kindle Edition.
broccoli & bacon salad with creamy balsamic dressing
4 slices bacon
1 large head broccoli
1/4 cup Healthy Homemade Mayonnaise
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
sea salt and black pepper to taste
Slice the bacon crosswise into 1/4-inch strips and cook it in a skillet over medium heat until crispy. Remove the bacon from the pan and set it on paper towels to drain. Reserve the bacon fat for another use.
Chop the broccoli into large florets. Steam the broccoli in a basket over 1 inch of boiling water until it’s bright green but not overdone, about 5 minutes. Place the steamed broccoli in a large bowl of ice water to “shock” it—this will keep it from cooking further and maintain its bright color. Drain in a colander. In a small mixing bowl, whisk together the mayonnaise, vinegar, shallot, salt, and pepper.
In a serving bowl, toss the broccoli with the dressing, then garnish with the bacon strips. Serve at room temperature.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3932-3934). Victory Belt Publishing. Kindle Edition.
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1 large head broccoli
1/4 cup Healthy Homemade Mayonnaise
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
sea salt and black pepper to taste
Slice the bacon crosswise into 1/4-inch strips and cook it in a skillet over medium heat until crispy. Remove the bacon from the pan and set it on paper towels to drain. Reserve the bacon fat for another use.
Chop the broccoli into large florets. Steam the broccoli in a basket over 1 inch of boiling water until it’s bright green but not overdone, about 5 minutes. Place the steamed broccoli in a large bowl of ice water to “shock” it—this will keep it from cooking further and maintain its bright color. Drain in a colander. In a small mixing bowl, whisk together the mayonnaise, vinegar, shallot, salt, and pepper.
In a serving bowl, toss the broccoli with the dressing, then garnish with the bacon strips. Serve at room temperature.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3932-3934). Victory Belt Publishing. Kindle Edition.
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