This is the perfect meal for larger crowd. Delicious roasted cauliflower and tomatoes sauce makes for a great combination of healthy goodness. The best part is, it could be made ahead to give the flavors some time to meld together before enjoying.
Preheat oven to 450°. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into ⅓
inch thick slices. Toss all of it, including the bits that have fallen away, with 2 tbsp. of the olive oil, the Moroccan spice, salt, and pepper. Place on baking sheet in an even layer.
Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375°.
Oil a 1 ½ to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, Thyme in Tuscany spice and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
Set aside 2 tbsp. of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on parsley or chives.
Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.
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Earlier in the summer I planted four eggplant plants and now I'm searching high a low for all the yummy ways to cook them. It turns out this is not a very difficult task since eggplant goes great with so many recipes. It has the ability to take on the delicious flavors of Thai, Indian and Mediterranean as evidenced in this delicious recipe. The addition of the crunchy chick peas add interest to the dish, but the dates, almonds and carrots also add a nice depth of flavor. What ties this recipe together is the addition of my Healthy On You® Moroccan Spice Blend -simply delish!
PREPARATION: For the roasted crunch chick peas: toss the chick pease in 1 tbsp. of the olive oil to coat. Then add the moroccan Spice blend. Place contents on a baking sheet and bake for 25 minutes on 425° until crispy
Next, prepare the eggplant: Lay the eggplants on a lined baking sheet, score the flesh with a sharp knife (make small slashes). In a separate bowl: add the oil, preserved lemons and the Moroccan Spice blend. Combine well and top the eggplants. Bake at 375° for 30 minutes.
For the Farro Salad: Add the olive oil to a large non-stick pan over medium heat. When the oil is hot, add the carrots and lightly saute for 5 minutes. Add a tbsp. of water and then add the dates and harissa. Stir well, being careful not to burn the the dates. Add more water if the mixture begins to dry out. continue to cook until the carrots are soft.
Place the cooked farro in a bowl, add the lemon juice almonds, carrot/date/harissa/ mixture and chickpeas and toss well then add in the mint. Top the mixture on top of the roasted eggplants and garnish with chopped parsley. Enjoy!
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A new lighter, healthier version of one of our favorite comfort foods is on the Healthy On You® menu. I love meatloaf but the classic version uses ground beef and/or pork which is laden with fat. It's really great when you can take a delicious favorite like this and convert it to a healthier version of itself that is equally delicious. The addition of the Moroccan flavors makes this meatloaf unique and flavorful. Shredded vegetables help bring moisture to the dish which is sometimes difficult to achieve with lean meats. This yummy version will be your new favorite spin on this popular american staple. Note that you can sub in lean ground buffalo or lamb for the ground turkey.
Preheat oven to 350 °F. Coat a rimmed baking sheet with cooking spray. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, for 3 minutes. Add kale and continue stirring. When the kale begins to soften, add the garlic and continue stirring for an additional 2 minutes. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.
In a bowl, whisk together the egg, bread crumbs, carrots, potatoes, and parsley. Add turkey and gently but thoroughly mix with your hands or a spoon to combine.
Place the mixture into an oiled 9-by-5-inch loaf pan, Coat the top with olive oil spray, sprinkle with breadcrumbs and cover with foil.
Bake until an instant-read thermometer inserted into the center registers at least 140 °F, about 45 minutes, uncover and let the top bake for 10 more minutes. Let stand for 10 minutes before slicing.
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A seasonal and delicious twist on our favorite snack food! I prepared this last night in our fall inspired Healthy On You cooking class and it was a big hit. The subtle, yet sweet flavor of the butternut squash adds a delightful surprise to this lovely dip. Add garnishes like minced parsley, pepitas, pinenuts, and a generous splash of your favorite olive oil. It's easy and a great way to introduce fall to your friends and family!
Psst...don't forget the Healthy On You Moroccan Spice Blend garnished as pictured. Thank you ladies!!
Makes one generous sized bowl of dip
1 cup fresh butternut squash, peeled and cubed
1 15oz. can of organic chick peas drained and rinsed
4 cloves garlic, skin on
4 cloves garlic, peeled + minced
4 tbsp. fresh lemon juice
⅓ cup Tahini
¼ cup olive oil, plus more for roasting garlic & squash
¼ cup water
Sea salt + pepper to taste (tsp each)
½ cup fresh parsley, chopped (reserve some for garnishing)
¼ tsp ground cinnamon
1 tbsp. Healthy On You Moroccan Spice Blend + more for garnishing
Pre-heat your oven to 400°. In a a small bowl using your olive oil sprayer, coat the squash and skin-on garlic and toss with a pinch of salt and pepper. Place on a small baking sheet and roast in the over for 25 minutes until the squash is fork tender. Remove from oven and set aside.
Using your blender, add the chick peas, and all the ingredients except the parsley and blend until smooth. If its too thick, add a little more water to the blender. Then add most of the parley and continue to blend for 20 seconds.
Chill the mixture in the refrigerator and when ready, scoop into the prettiest bowl, and garnish with the pepitas/pine nuts, olive oil, HOY Moroccan Seasoning and remaining parsley. Enjoy!!
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.