Roasted Eggplant and Garlic Dip

September 1, 2017
by Joyce Blonskij
0 comments

Makes 18 Servings

Ingredients:
* 4.5 cups eggplant
* 6 cloves garlic
* ¼ cup parsley
* 1 ½ cup tahini
* ¼ cup olive oil
* 1 tablespoon lemon zest
* 2 teaspoons lemon juice

Directions:
Preheat oven to 400 degrees. Scoop out eggplant flesh and cut into cubes, leaving eggplant skin whole and uncooked. Place eggplant chunks on a greased baking sheet with garlic and roast for 30 minutes. Allow the eggplant to cool slightly.
While it’s still warm, place in a food processor fitted with blade attachment and pulse with the tahini, parsley, olive oil and the juice and zest of one lemon until desired smoothness. Serve with the salad of your choice!

Makes 18 servings

Each serving has:
* ½ green
* ½ condiment
* 2 healthy fats

Enjoy!

Joyce Blonskij, Independent Certified OPTAVIA Coach™

7840 Madison Ave., Suite # 107 Fair Oaks, CA  95628

Cell: (916) 812-2378

If you’d like to know more about our Optimal Health & Wellness programs email me at: joyce@healthcoachjb.com

For more easy and delicious Lean & Green Recipes click here: http://skinnyandrich.tsfl.com/?page=recipes-corner&type=all

Cilantro Lime Cauliflower Rice – Recipe

Cilantro Lime Cauliflower Rice
Makes 4 servings and per serving you receive:
· 3 greens
· ¾ healthy fat
· 3 condiments

(Recipe: The Optimal Weight 5&1 Plan®)

Ingredients
· 1 medium head (about 24oz) cauliflower, rinsed
· 1 tbsp. extra-virgin olive oil
· 2 garlic cloves
· 2 tbsp. scallions, diced – white onion
· ¼ tsp. kosher salt and ½ tsp. pepper, to taste
· 4 tbsp. lime juice
· 1/4 cup fresh chopped cilantro
Directions:
Remove the core and let the cauliflower dry completely. (Or you can buy it already riced, which is what I do.) Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Heat a large sauté pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft. (I added 4 small chopped mushrooms – optional).
Raise the heat to medium-high. Add the cauliflower “rice” to the sauté pan.
Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
Season with salt and pepper to taste.
Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

 Enjoy A Healthy Recipe With Your Family!

Joyce Blonskij, Independent Certified OPTAVIA Coach™

joyce@healthcoachjb.com

Your healthier life is waiting. All you have to do is take the first step.