Peanut Chaat

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😀 Hello! Hope you all are well! The last time I posted was January 8 – where does the time go, my friends? Wish I could find it,😛
So, what do I have to share today? Well, it’s a delicious and easy salad based on Peanut Chaat, an Indian peanut salad. I’ve taken quite a few liberties with the traditional recipe. For one, the salad is usually made with boiled peanuts, but I subbed in unsalted dry-roasted peanuts. Also, I added avocado, simply because it was in the fridge and needed to be used. Finally, I used parsley and mint, rather than cilantro and mint. I love cilantro in this recipe, but I didn’t have any, so parsley it was! Simple, delicious, flavorful – my kind of salad!

Peanut Chat

 

  • ¼ cup dry roasted unsalted peanuts
  • ¼ Haas avocado, diced
  • 1 Roma tomato, diced
  • ½ cup diced cucumber
  • 1 jalapeno pepper, diced (seeded or not, your choice)
  • 3 mint leaves, minced
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • ¼ – ½ teaspoon garlic powder
  • Salt, to taste
  • Mix all ingredients together – devour!

 

 

Serves 1
Calories: 362; Fat: 31 g; Sodium: 10 mg; Potassium: 660 mg; Total carbohydrates: 17 g; Fiber: 5 g; Protein: 9 g

Grain-free Granola

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 So, granola – I love granola, but haven’t eaten it in so, so long! Too many carbs, too much sugar….But, I needed some new breakfast options.  You see, I’m eating plant-based.  Why, you ask?  Well, I’m trying to avoid a statin prescription, trying to lose more weight, and trying to reverse my type-II diabetes.  The hardest part?  Giving up the cream in my coffee, but I’ve done it.  No dairy for the past 15 days – I began tapering myself off in December.
a8c2c-granola005The transition has been smooth, for the most part, with breakfast being my Achilles heel.  No eggs, no cheese, and remember, no gluten.  Oh, and I watch my carb intake.  Yes, I’m attempting to do this while keeping my carbs low.  Not ketogenically low, but lower than the average American eater.  After searching for some alternatives, I saw many grain-free granola recipes.  I thought, why not?
4913e-granola017Here’s the great thing about the recipe, if you’re not eating low-carb, just substitute real honey for my sugar-free honey, oatmeal for the TVP, and toss in some dried fruit.  As much as I wanted to add dried fruit, I didn’t have any no-sugar added blueberries or cranberries.

The husband likes the granola, but would prefer it in bar form.  I love it!  I’ve been a happy plant-eater every morning, eating a bowl of granola and unsweetened almond milk for breakfast.

Grain-free Granola, my way
2 cups pecans, coarsely chopped
2 cup slivered almonds
1 cup unsweetened coconut flakes
1 cup TVP, optional (do not rehydrate)
1/3 cup coconut oil, melted
1/2 cup Swerve or Xylitol *
1/4 cup sugar-free honey or 1/4 cup sugar-free English Toffee syrup
1-2 teaspoons ground cinnamon (I used 2)
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 tablespoon chia seeds mixed with 3 tablespoons water
1/2 – 1 teaspoon salt or to taste

Preheat oven to 300 degrees.
Line a cookie sheet with parchment paper; set aside.
Combine the chia seeds and water in a small bowl; stir and set aside for 10-15 minutes.
Combine melted coconut oil with the honey or sugar-free syrup, cinnamon, vanilla extract, maple extract, chia gel, and salt – stir well.
Add remaining ingredients, one at a time, mixing well after each addition.
Once the ingredients are all well-moistened, spread onto prepared pan.
Place in oven or 30 minutes, remove, toss with a spatula, and return to oven, tossing every 15 minutes until desired color is achieved.  This took about an hour for me.
Allow to cool before storing in a sealed container.
Keeps for a week in the pantry, longer if kept in the refrigerator.

*Dog owners be aware!

***If you’re adding dried fruit, do so after you remove the granola from the oven.

 

Roasted Cauliflower

To me, most things taste good with a bit of caramelization, and they taste even better with a lot of caramelization – hash browns, burgers, steak, chicken, and in this instance, vegetables, specifically, cauliflower.  When you take a bite, it’s crunchy, it’s tender, it’s sweet, and it’s savory – a perfect mix of flavors and textures.  Roasting vegetables is one of the easiest and tastiest methods for making a delicious side dish. I roast broccoli, cabbage, green beans, and okra. For the cauliflower, I’ve started to add lemon juice to the mix; I love the extra punch of flavor.

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Roasted Cauliflower
1 medium-large head cauliflower
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder, optional
1/2 teaspoon salt
1/2-1 teaspoon black pepper

Preheat oven to 450 degrees.
Prepare a sheet pan with a piece of parchment.
Trim core from cauliflower and then cut cauliflower into florets.
In a bowl, combine cauliflower, olive oil, lemon juice, garlic powder, salt and pepper.
Stir or shake well, all pieces should be well-coated with the oil.
Pour onto prepared sheet pan.
Roast for 35-40 minutes, flipping pieces over as they brown.
Remove from oven when cauliflower is well-browned and tender.
Serve immediately.
Enjoy!