In practical terms, following this program means that we will only be eating food prepared at home for the next month. So I need to step up my game!
Over the summer our good friend made a delicious spread of paleo appetizers, including roasted cauliflower hummus, and I have been thinking about it ever since. Because I was in the mood for raw veggies--and ranch dressing is off the menu--I decided to build our entire lunch box around this delicious dip.
I found this recipe for cauliflower hummus online, which gave me an idea of the ingredient ratios, and I based my seasoning profile for the kefta on another recipe I found after a quick google search.
Lamb & Beef Kefta
2 lbs ground lamb
2 lbs ground beef
2 tablespoons dried parsley
2 tablespoons dehydrated onion flakes
1 teaspoon cinnamon
Large pinch of salt
Black pepper to taste
Mix all ingredients in a large bowl until completely combined. Divide into 10 equal portions, and then divide each again twice, for a total of 40 equally sized portions. Roll into elongated meatballs of equal thickness. Arrange on a baking sheet and bake at 400 degrees for 20 minutes.
Don't you want to have this in your lunch box? |
Cal | Fat | Carb | Protein | |
L&B Kefta | 432 | 30* | 0 | 35 |
"Hummus" | 118 | 10 | 6 | 4 |
Veggies | 31 | 0 | 6 | 3 |
Total | 580 | 40* | 12 | 41 |
*The fat content of the Kefta is a little misleading. A large portion of the fat is left in the pan after cooking, but I am not quite sure how to capture that here.
Roasted Cauliflower "Hummus"
1 head of cauliflower
1/2 cup tahini, well mixed
4 tablespoons olive oil
2 tablespoons lemon juice
salt
pepper
paprika
Wash and break-down cauliflower into equal sized pieces. Toss with 1 tablespoon olive oil and a few shakes of salt and pepper. Arrange on a baking sheet and bake at 400 degrees until browned (and softened). About 25 minutes. Remove from oven and let cool. In a food processor, puree cauliflower, tahini, olive oil and lemon juice until it has the consistency of a thick paste. Shake in salt, pepper, and paprika, to taste, and continue mixing until completely combined.
Note: this is my first attempt at this recipe and, while it tastes amazing, I think I can do better. I will continue my research and update this post if I decide I like different ingredient ratios.
Update: I re-worked the hummus and posted the much-improved recipe here. Enjoy!
Roasted Cauliflower "Hummus"
1 head of cauliflower
1/2 cup tahini, well mixed
4 tablespoons olive oil
2 tablespoons lemon juice
salt
pepper
paprika
Wash and break-down cauliflower into equal sized pieces. Toss with 1 tablespoon olive oil and a few shakes of salt and pepper. Arrange on a baking sheet and bake at 400 degrees until browned (and softened). About 25 minutes. Remove from oven and let cool. In a food processor, puree cauliflower, tahini, olive oil and lemon juice until it has the consistency of a thick paste. Shake in salt, pepper, and paprika, to taste, and continue mixing until completely combined.
Note: this is my first attempt at this recipe and, while it tastes amazing, I think I can do better. I will continue my research and update this post if I decide I like different ingredient ratios.
Update: I re-worked the hummus and posted the much-improved recipe here. Enjoy!
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