Ingredients 1 head cauliflower, large (7" - 8" wide) 1/4 cup egg whites 1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded 1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley 1/4 tsp freshly ground black pepper Pinch of salt Marinara sauce for dipping
MEDITERRANEAN QUINOA SALAD: Bring 1 cup quinoa to a boil over low heat in 1 1/2 cups water. Cover and simmer 15-20 minutes. Remove from heat and add 2 diced tomatoes, 1 cup diced bell peppers, 1 cup diced cucumber, 1 cup chopped kalamata olives, 1/4 cup chopped green onion. Toss together with LEMON OREGANO DRESSING: 1/4 cup olive oil, 2 tbsp honey, lemon juice, 2 tbsp chopped fresh oregano, 1/2 tsp salt and pepper.
Spicy Butternut Squash Skillet (Vegetarian) *1/2 butternut squash *1 cup of quinoa, cooked (=about 1 1/2-2 cups after cooking) *1/4 cup cilantro chopped *1/4 cup onion diced *2 cloves of garlic *2 tbsp extra virgin olive oil *sriracha to taste (I used about 1/4 cup) *1 cup of organic corn *1 cup of black beans * 1 tablespoon cumin * 1 tablespoon chile powder
VEGGIE QUICHE (crustless) 3 handfuls of fresh spinach, 1 medium size onion, 2 cloves of garlic, 3-4 eggs, about 2 cups of broccoli, olive oil, and salt & pepper. Saute veggies pour eggs over bake at 350 15-20 minutes