fresh limes

CAULIFLOWER TORTILLAS
Eating your two cups of veggies per lunch and supper everyday can get boring fast, but not when you have recipes like these yummy cauliflower tortillas! (Don’t forget to add your eggs in for protein count: 2 eggs= approx. 3oz)
SOURCE:  RecipeGirl.com (lightly adapted with permission from The Slim Palate Cookbook by Joshua Weissman- Copyright 2014, Victory Belt Publishing, Inc.)
Yield: 6 small tortillas
Prep Time: 30 minutes
Cook Time: 20 minutes
INGREDIENTS:
• Small head of cauliflower
• 2 large eggs
• ¼ cup chopped fresh cilantro
• juice from ½ lime (add the zest too if you want more of a lime flavor)
• salt and pepper, to taste
DIRECTIONS:
1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small “tortillas” on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
TIPS:
• You can munch these by themselves or add some taco filling and fold it like a taco to get your full supper meal.

Nutritional Information per serving (using 1/8th teaspoon salt and pepper) -Serving size: 1 tortilla- Calories: 42.9, Fat: 1.8g, Saturated Fat: .6g, Sugar: .1g, Sodium: 95.7mg, Fiber: 1.8g, Protein: 3.6g, Cholesterol: 62mg, Carbohydrates: 4.2g

4

POMEGRANATE GINGER PUNCH
yield: 9 SERVINGS
prep time: 5 MINUTES

Ingredients:
1 cup cold water
¼ cup superfine sugar
32 ounces pomegranate juice
6 ounces everclear
¼ cup lime juice (about 3 limes)
24 ounces ginger beer

Directions:

In a beverage dispenser or large pitcher, stir together the water, sugar, pomegranate juice, Everclear and lime juice; chill.
Stir in ginger beer just before serving.
Garnish with fresh limes and pomegranate arils.

Notes:
Total Proof for each 8-ounce serving = 7.84
(via My Baking Addiction)

Here’s a tip for staying on track:

Make your meals yummy! Use various spices and condiments to give them different flavors.

Don’t let them be bland, plain and boring. No one wants to stick with that…

Here I have salmon made with mustard and black pepper, steamed asparagus & the best brown rice ever!

Squeeze fresh lime juice, add purple onions, tomato, black beans & cilantro to your brown rice and thank me later😜 What’s your favorite healthy recipe?

FANCY THAT! - photography: Bobbi Lin - recipes: Matt Danzer  - Bon Appétit November 2016

Cranberry Lime Pie

key ingredients:
crust

  • 4 oz. gingersnap cookies
  • 1 cup pecans
  • 4 Tbsp. unsalted butter, melted
  • 3 Tbsp light brown sugar

filling

  • 1 12oz. package fresh (or frozen thawed) cranberries, plus 4 oz.        (about 1 ¼ cups) for serving
  • 2 ½ cups granulated sugar, divided
  • 3 large eggs
  • 2 large egg yolks
  • 1 tsp. finely grated lemon zest
  • 2 tsp. finely grated lime zest, divided
  • ½ cup fresh lime juice
  • A pinch of kosher salt
  • ¾ cup (1 ½ sticks) unsalted butter, room temperature, cut into pieces
  • Whipped cream (for serving)

JLNY agate natural grey carving set - large snake magnifying glass

“On a cold day, in a drafty room, chilled cucumber soup is about as welcome as a swarm of wasps at a bat mitzvah.” -The Wide Window by Lemony Snicket

Aunt Josephine’s Chilled Cucumber Soup 

Ingredients

  • 1 cucumber
  • ½ cup of greek yogurt
  • Zest & juice of 1 lime
  • 1 teaspoon of honey
  • ½ of one shallot
  • 1 clove of garlic
  • ¼ cup of Very Fresh Dill + some for garnish
  • 1 teaspoon of cumin
  • Mint and salt to taste

Directions

  1. This recipe doesn’t require a stove, because stoves are dangerous lest they burst into flames. But it does require a blender, into which the above esoteric ingredients will be put, and blended until smooth. 
  2. Chill the soup for at least an hour. Serve in bowls and garnish with Very Fresh Dill and lime zest. 

Vegetable C e v i c h e 🦐
Because eating anything that crawls is so out of style.
Ingredients were freshly delivered by @milkandeggscom 💓
Local ingredients. Locally made.
Word up.
Hit link in my bio and use special discount code ME20OFF to receive $20 off your first purchase.
In the meantime…
Let
Me
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Vegetable Ceviche

¾ cup red onion, finely diced
2 medium tomatoes, diced
¼ cup fresh lime juice
2 cups oyster mushrooms, diced
1 medium avocado, diced
¼ cup fresh cilantro, chopped
1 fresh jalapeno, diced
¾ tsp. sea salt
1 tbsp. hot sauce

Combine ingredients in a large mixing bowl and mix well.
#ceviche #VEGHEAD #lherbemuse

OC food questions

• How much spice can your OC handle?
• Does your OC like fresh lemons and limes?
• What is your OCs favorite soup?
• How much sugar does your OC usually add to their tea?
• Does your OC prefer fresh or cooked/prepared food?
• Does your OC prefer home-made or ready-made meals?
• What is your OC’s least favorite food?
• How much does your OC overall eat?
• What’s your OC’s opinion on fancy food restaurants?