Low-Carb Berbere-spiced broccoli cheese “flatbread” with Tahini sauce

xolvp9yIngredients for the sauce: 

  • 1/2 cup tahini paste
  • 2/3 cup full fat Greek yogurt
  • 2 cloves of garlic – smashed and then minced
  • two hand-fulls of flatleaf parsley – finely chopped
  • two hand-fulls of mint leaves – finely chopped
  • 1/4 cup fresh lemon juice
  • grated zest of 1 lemon
  • 1 tsp pomegranate molasses (optional)
  • 2 Tbs high quality extra virgin olive oil
  • 1/2 cup+ water

Ingredients for the flatbread:

  • 1 x 15oz bag of riced broccoli (you can also use cauliflower or any other riced veggie blend or rice your own with a food processor and a few pulses)
  • 2-3 cloves garlic – smashed and then minced
  • 1 cup + 2 Tbs shredded mozarella
  • 2 large eggs
  • salt and pepper to taste
  • scant 1/2 tsp berbere spice mix (you can buy this online here at World Spice)

Directions:

  1. Mix all the ingredients for the sauce, except for the water in a bowl. Add the water, a little at a time, until you have a thick sauce with a pour-able consistency. You may need to add a bit more water depending on the thickness of your tahini paste and other ingredients.
  2. Preheat your oven to 425F.
  3. Add your riced broccoli into a large microwave-safe bowl. Cover it and heat on high for around 6-7 minutes or until the broccoli is tender. Give it a few stirs to start cooling it down. Add the garlic, and berbere and stir. Once it has cooled a bit add the shredded cheese. Stir to incorporate and then add the eggs and stir the mixture again.
  4. Onto a large baking sheet, lined with parchment paper, add your broccoli mixture. Use a large spatula to spread it around. I like to keep mine on the thinner side (a little less than 1/4″ thick) as it helps to give it a nice dry consistency when it is done. Bake for 25 minutes on a middle rack. Give it a check and rotate it after 17 minutes.
  5. Cut it up into your desired shape. I find a pizza cutter works well. Serve with tahini.
  6. This recipe also works well as a low-carb wrap bread. I find it pairs well with my Israeli Chicken Meatballs.

 

 

Israeli Chicken Meatballs with Creamy Garlic and Sumac Sauce

anmimic1I love, love, love this recipe. So often chicken turns out dry. So often, when we’re trying to avoid starches (breading), meatballs have this dry, grainy texture. Not with this recipe. Plus, it is packed with flavor. Then there’s the ridiculously delicious sauce. As wonderful as the meatballs are, and they are, the sauce is the shining star of this dish. With a base of sour cream and thick greek yogurt, it too can be a healthy addition to any diet (even a low cab one) if you use it in moderation.  Continue reading

Porcini-dusted White Fish with Grilled Bok Choy

 

A delicious spring meal for a warm day.

 

 

Did you know that bok choy is good grilled? Do you ever get bored of mild-flavored white fish or don’t know what to do with it to give it more flavor? Have you ever tried Asian mushroom powder and marveled at its ability to add balanced flavor to vegetarian foods but been scared off because the list of ingredients on the packaging is very vague. I know I have, but I’d like to convince you that it is very easy to make your own at home. In fact, this whole meal is incredibly simple to make at home. Give it a try, you’ll be glad you did. Continue reading

Spiced Savory Zucchini Flat-Cakes

 

This is a little something that I made up. Since my body is still being really cranky (inflammation and pain) with grains and starchy food, I’ve had to start experimenting with non-starchy veg. This has been my go-to for something fairly quick to turn out of the oven. Spiced with Indian and Middle-Eastern spices, it is a treat for the palette. What makes me even happier – it is filling without adding a lot of calories or starch to the diet. Continue reading

Green Eggs – Adding Some Color to a February Morning

Green Eggs

 

I have been such a bad food blogger recently. Shame on me for being so neglectful. Last summer I was diagnosed with Thyroid disease. I was very sick and had to do some diet changes. Unfortunately, my particular Thyroid disorder went along with Insulin issues. For the time being, I have had to give up almost all sugar and starch. As you can imagine, this doesn’t relate very well to what most people would consider gourmet (even healthy gourmet) food.

I am doing better these days but my diet is still very limited. I will try to start posting food recipes again but most of the upcoming recipes will be very low on starches and sugars and will likely have a higher fat content than my previous recipes.

On to the good stuff now… Continue reading

Beef Pho – Getting Back to Basics

Vietnamese Comfort Food

Pho was one of the first meals I remember eating (besides baby food). I have memories of my mother standing at the stove, skimming the foam off the broth of a big pot of pho. Most of the time, she made chicken pho (pho ga), but on special occasions she would tackle the tedious task of preparing beef pho (pho bo) from scratch. Every family recipe is different and is passed on from generation to generation; with little amendments here and there as daughters and sons make it their own. Continue reading