A good friend of mine and rockstar blogger, Leanne, just got married! I’m beyond excited for her and so honored to be guest posting over on Healthful Pursuit while she’s away enjoying her honeymoon.
When Leanne emailed me about guest posting she mentioned that the recipe needed to be gluten-free, dairy-free and peanut-free. I started brainstorming and ultimately got inspired from a meal at Kuba Kuba, a local Cuban restaurant here in Richmond. You see, the tostones at Kuba Kuba are ridiculously delicious, but definitely not the healthiest of options. With this little dilemma in mind, I decided to experiment with plantains to create something lighter with similar flavors.
Not to toot my own horn (okay, maybe I am) but I have to say, the plantain salad recipe I came up with is pretty darn delicious. It combines coconut oil sautéed plantains with black beans, veggies and a naturally sweetened dressing. Hello, yum!
Side note: I don’t know why the heck I waited this long to try experimenting with plantains. They’re freaking awesome. Seriously. Plain plantains sautéed in a little coconut oil + sriracha = my new best friend. I might start eating that combo every day. So yeah, this definitely won’t be the last time you see plantains here on EBF.
As an added bonus, Leanne mentions in the post that this recipe is approved for the Ramp Up & Wind Down of the Vibrant Life Cleanse Program (<–affiliate link) that she JUST released. Curious about the cleanse? It’s a program for people that are ready to take better care of themselves and activate their most radiant self. It offers everything you could ever want to know about juicing and cleansing, 3, 7 and 9 day cleanse options as well as 55 original paleo, vegan and gluten-free recipes (with amazing photos to boot!).
I already have a copy of the program and love it. If you’re interested at all, you can learn more here.
Woo-hoo for blue skies this morning! After such a soggy weekend (and running the Monument Ave. 10K in the rain), I need a little sunshine and warmth in my life. It’s supposed to be in the 60’s this afternoon and I can’t wait.
Did you have a good weekend? Isaac was in New Jersey visiting drinking beer with his brother so I filled my time with health and fitness related stuff — an awesome cycle class at Tidal Wheel on Friday evening, the 10K and brunch with friends on Saturday morning and a doTerra essential oils party on Saturday evening. I left the party amazed at all the different uses for essential oils. I can’t wait to try some myself!
The race on Saturday went well. I met up with Isaac’s sister and we ran together, which worked out perfectly. Unfortunately my intentions of training for the 10K didn’t pan out this year (dang you, cold weather) so my time was far from amazing but it was still really fun. Fun until Sunday morning when I woke up a little sore and in dire need of some stretching. Which leads me to my last weekend event: yoga on Sunday afternoon.
Okay now that I’ve updated you on the weekend, I have an amazing, springy recipe to share!
This cauliflower salad has the power to win over cauliflower haters. I know that’s a bold statement but seriously — it’s sooogood.
I love all things roasted cauliflower so I knew I was going to enjoy this salad… and I did! Isaac, on the other hand, isn’t usually a huge fan of sweet components in salad so I was worried he wouldn’t love it because of the dates. Per the usual with worrying, it was unnecessary — after one bite he couldn’t stop raving about how good the salad was. Score!
I wish I could take credit for coming up with the flavor combination but the original recipe is from Food & Wine. My version includes a few EBF tweaks — less oil, no almonds, maple syrup instead of honey (to make it vegan) and a slight change in the spices.
Overall, the salad turned out beautifully. It’s nutritious, filling and works great as a light lunch or dinner. I could also see it being an awesome dish to bring to a potluck — you know, the one that everyone loves and then asks you for the recipe. The best part? You won’t have to write down the recipe, you can just send them here.
Pre-heat oven to 425°. In a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and let cool.
Place cauliflower, oil and spices (cumin, cinnamon, garlic powder, cayenne, salt and pepper) into a large bowl and toss. Spread mixture on a large baking sheet or stone and roast for 20 minutes or until the cauliflower has browned and become tender. Be sure to toss the cauliflower at least once while roasting.
In a bowl, whisk the tahini with the lemon juice, maple syrup, and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Add roasted cauliflower into the bowl. Then and add your dates, red onion and spinach. Toss the salad a bit, plate and serve.
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