BYE CAULIFLOWER! Sherri’s personal nutritionist Dr. Ro brings fall’s healthy food trends to live your best life!
For more information visit https://everythingro.com.
RECIPES:
1.OUT: High calorie, high-fat carb-rich French Fries
IN: Halloumi Fries These fries have all the crunch and crisp of French Fries but with a twist! Add Romesco, marinara, or Prego (cheat version tomato sauce) and you’ve got the perfect on trend snack!
Recipe: HALLOUMI “FRIES”
16 ounces halloumi cheese
½ cup all-purpose flour
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon dried oregano
2 to 3 tablespoons sunflower or avocado oil, for frying
1 /2 cup prepared Romesco Sauce Or 1/2 cup Prego all natural tomato sauce For Dipping
Small bunch fresh parsley, chopped, to garnish
Note:
***If you can’t find Halloumi Cheese, substitute String Cheese
Directions
1. Preheat the oven to 400°F.
2. MAKE THE ROASTED TOMATO DIP!
ROASTED TOMATO DIP
17½ ounces cherry tomatoes
10 garlic cloves
2 tablespoons extra-virgin olive oil
½ teaspoon chili powder
½ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
Directions:
In a mixing bowl, combine the tomatoes, garlic, olive oil, chili powder, salt and pepper. Toss until coated, then transfer to a baking dish.
3. Place the dish in the preheated oven and roast until the tomatoes are charred on the top, 25 to 30 minutes.
4. MAKE THE HALLOUMI “FRIES”: Meanwhile, cut the halloumi cheese into ½-inch-thick sticks.
5. In a bowl or a shallow dish, mix the flour, paprika, onion powder and oregano until well combined. Add a few pieces of the halloumi cheese at a time and lightly, but evenly, coat them with the flour mixture. Shake to remove any excess flour.
6. In a large skillet over medium heat, heat the oil. Add the halloumi “fries” and cook until golden on all sides, about 5 minutes total. (Use a pair of tongs to turn them so they cook on all sides.) To get a crispy exterior, don’t overcrowd skillet; work in batches of 8 to 10.
Transfer the “fries” to a paper-towel-lined plate to absorb any excess oil.
7. When the roasted tomatoes are done, transfer all the contents, including the juices, to a blender. Blend until the mixture resembles a chunky dip. Taste the dip and adjust the seasoning to taste.
NOTE: It’s perfectly fine to use a prepared pasta sauce or Romesco Sauce to save time. Both options are DELICIOUS!
8. To serve, arrange the halloumi “fries” on a large platter and place the dip in the middle. Sprinkle with the parsley.
2.
Out: Potato Chips
IN: Zucchini Chips (lower calories, lower carb, minutes to make, a refreshing Upgrade to your fav potato chips
Ingredients:
2-4 small, firm Zucchini Squash
Extra virgin Olive Oil Spray
1/4 cup dry, grated (not shredded) parmesan cheese
1-1/2 tsp. fine sea salt
1/4 tsp. Black pepper
1/2 tsp. garlic powder
*1/2 tsp chili powder (optional for heat)
Directions:
Pre-heat oven to 425 degrees.
Line a cookie sheet with parchment paper.
Cut zucchini into thin round slices, an 1/8 of an inch thick. Salt the zucchini.
Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This helps to extract some of the excess water from the squash.
Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining ¼ teaspoon of sea salt, black pepper, garlic powder, and grated Parmesan.
Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes.
Enjoy them while they’re hot!
3.
OUT: Fried or Scrambled Eggs in Olive oil… Yawn!
IN: Pesto Eggs! A refreshingly healthy take on a tired old favorite… Add basil pesto to pan, then scramble or fry away! Get the calorie reducing benefit of sneakily using less oil (the pesto is olive oil based and contains heart-protecting garlic and ).
Recipe: Pesto Eggs
Pre-heat small pan,
Add 1-2 tablespoons of pesto into pre-heated pan, fold in to 2 eggs, Scramble eggs over medium-high heat. Scramble (or fry) eggs to your desired consistency.
4.
OUT: Cauliflower everything!
IN: No-cook Pesto Zucchini Pappardelle! It’s amaze balls! Keeping with the pesto and Zucchini…
Save some pesto to put dinner on the table in under 15 minutes with this dish! The basil contains antioxidants that protect against free radicals that lead to heart disease, cancer, type 2 diabetes, and arthritis.
Recipe: Zucchini Pesto Pappardelle
Ingredients:
For the pesto sauce:
4-6 medium Zucchini Squash
2 cups tightly packed fresh basil leaves
½ cup pine nuts
1 to 2 cloves garlic, roughly chopped (to taste)
1/3 cup extra-virgin olive oil
½ teaspoon Sea salt
freshly ground pepper, to taste
1 ½ tablespoons lemon juice
3 tablespoons Parmesan cheese
Vegans use *** nutritional yeast
Pulse in food processor until your pesto has a slightly coarse consistency.
Zucchini Pappardelle Ingredients:
4-6 medium zucchini
For the zucchini pappardelle:
With a vegetable peeler or a mandolin, start at the top of the zucchini laying the peeler flat against the surface and slice downward to reveal large ribbons of “pasta”. Work around the zucchini, making thin slices until you get down to the seeds and stop.
Save the center of the zucchini for soup.
Toss zucchini ribbons in the pesto, save some pesto to garnish the dish along with a few basil leaves and a couple of twisted lemon slices and ENJOY!
5.
OUT: Oat and Nut Milks
IN: Seed Milk (Hemp Seed milk or Sunflower Seed Milk) richer in protein and rich heart- protecting good fats Omega 3 and Omega 6 fats + Vitamin E to nourish your skin and hair. Seed Milk for the WIN!
Kick Sugar Cravings Smoothie Recipe:
1/4 c coconut water
1/4 c hempseed or Sunflower-seed milk
1TBS apple cider vinegar
1 tsp. Vanilla extract
1/4 c cup Greek Yogurt
1/2 large apple, chopped
3/4 c ice
Blend in blender until smooth.
Makes 2 servings.
Bonus:
Let’s end with a Fall Cocktail!
OUT: Tequila Shots (they’re so 2020)
IN: Mezcal Spritzers!
Mezcal is all the rage popping up on restaurant menus everywhere! Unlike tequila, Mezcal doesn’t contain added sugar and is a smokey, smooth Mexican liquor made from the Agave Plant. It is appreciated for it’s smokey flavor that finishes with hints of peach and apricot.
For Spritzer:
Add 1 shot of Mezcal liquor to seltzer with lime and lemon slices.
Recipe:
A Fall Fave this year is to add thinly sliced apple to a shot, add splash of apple juice or cider, and top with cinnamon for flavors of Fall.
Recipe: Mezcal Mule
Mix 1 shot of Mezcal with fresh Lime juice,
1 shot of Domaine De Canton ginger liquor, add 4 ozs. Ginger Beer, top with Fresh Mint leaves or pour over muddled mint leaves
