V VG GF DF SF
Adding in extra vegetables can be challenging. Flavor, time, and accessibility are all legitimate factors in deciding on what food will be featured at your next meal.
Incorporating plenty of fresh, whole foods are essential to healing your gut.
Many times, alternative choices are filled with sugar and other inflammatory ingredients that stress out the gut.
Easy solution: This delicious, easy-to-prepare Pine Nut & Tahini Vegetable Plate.
Cruciferous veggies like cauliflower are packed with nutrients and fiber, which allows healthy gut bugs to thrive.
Plus the creamy texture of tahini offers satisfaction in every bite.
Altogether, the perfect vegetarian side dish or quick leftover meal!
1 head cauliflower, florets
1 avocado, diced
1 bag shredded Brussel sprouts
2 tbs tahini
¼ cup pine nuts
1 cup shiitake mushrooms, chopped
2 tbs avocado oil
Preheat oven to 375 degrees, on a sheet pan place cauliflower florets, drizzle with 1 tbs avocado oil. Roast for 20-25 minutes or until golden brown.
In a medium-sized skillet, add remaining oil. Saute shredded Brussel sprouts and mushrooms for 5-10 minutes or until soft.
Toss in pine nuts, sea salt, and pepper.
Once cauliflower is finished, mix in with Brussel sprouts. Transfer to serving bowl and drizzle tahini. Then top with avocado slices.
GF DF SF
Summer is a wonderful time to embrace foods that cool the body down and refresh the taste buds. Plus, using the oven and stove top can be a burden when the last thing you want to do is experience more heat.
For those absolutely scorching days, my go-to is ceviche. No heat required to prepare. The combination of the delicious flavor, easy preparation, and tons of vegetables make it an easy meal for the family.
Another reason I love this dish: I can incorporate plenty of gut-friendly vegetables like jicama, onion, and arugula. In addition, cilantro is an herb that naturally detoxes and cleanses the systems of the body.
Pair this with a few gluten-free and grain-free chips for an extra crunch and easy finger food!
1 lb wild-caught halibut, cubed
1 medium avocado, cubed
½ cup green olives, pitted & chopped
½ red onion, diced
⅓ cup cilantro, chopped
1 jalapeno, diced
1 small jicama, chopped
1 orange, freshly juiced
7 limes, freshly juiced
2 cups arugula
¼ cup olive oil
Sea salt and pepper
In a large glass bowl, mix halibut with the orange and lime juice. Cover and allow to sit in the refrigerator for four hours.
Prior to serving, toss with jicama, jalapeno, cilantro, red onion, olives, and avocado. Finish with sea salt and pepper to taste.
In a separate medium bowl, massage arugula with olive oil, sea salt, and pepper.
Serve ceviche on a bed of arugula and choice of Siete tortilla chips or Simple Mills crackers.