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Studio: 6809 Cascade Rd SE, Suite A, Grand Rapids, MI 49546

Cauliflower Bread Buns

May 22nd, 2019 by Debbie Martilotta
Ingredients:
  • 3 cups finely riced raw cauliflower florets
  • 2 large eggs
  • 1/2 cup shredded parmesan cheese
  •  2 tbsp almond flour
  •  2 tbsp coconut flour
  •  1/2 tsp baking powder
  •  1/2 tsp dry Italian seasoning herb blend
  •  1 tsp white sesame seeds

Directions:

  1. Preheat oven to 400°F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. The mixture should be wet but not liquid.

  2. Grease the cavities of a muffin top pan. If you don’t own a muffin top pan, you can also make free-form buns on a baking sheet lined with parchment paper or a silicone baking mat.
  3. Measure out 1/2 cup lightly packed cauliflower mix. Dump onto muffin mold or onto a baking sheet and press down on the middle with the palm of your hand. If you are using muffin top pan, evenly spread the cauliflower across the mold and compact it down slightly with your knuckles or fingers so that the crumbs of the bread will be tight. If using a baking sheet, press down on the mixture with the palm of your hand and then spread and shape to form a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down the cauliflower mixture gently with your fingers or knuckles so that the crumbs of the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame seeds.
  4. Bake for 20-25 minutes or until tops are golden and cauliflower buns are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower buns and allow to cool slightly before eating.

Courtesy of Kirbies Cravings

Spicy Tuna Cakes

February 19th, 2019 by Debbie Martilotta

Ingredients

  • 3 tablespoons melted ghee, divided
  • 10 ounces canned albacore tuna packed in water, drained
  • 3 scallions, thinly sliced (about ⅓ cup)
  • 2 tablespoons finely minced fresh cilantro
  • 1⅓ cup mashed baked sweet potato
  • finely grated zest from ½ medium lemon
  • 1 tablespoon minced jalapeño pepper
  • 2 large eggs
  • ½ teaspoon red pepper flakes
    Kosher salt
  • Freshly ground black pepper
  • 3 medium lemons, cut into wedges (optional)

Instructions

1, Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
2, In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
3, Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes.
4, Season with salt and pepper to taste. I normally use 1½ teaspoons of kosher salt, but your taste may vary.
5, Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.
6, Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
7, Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out clean.
8, Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter.
9, Squeeze a lemon wedge over your tuna cake before you pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in an air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.

Heat levels can be adjusted to your taste; amp it up by subbing serrano peppers in place of jalapeño, or turn it down by cutting down on the red pepper flakes. Serve these spicy cakes for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party!

yields 12 cakes

by Michelle Tam

Curried Butternut Squash Soup

November 19th, 2018 by Debbie Martilotta

Ingredients

1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2.5 pounds butternut squash, peeled, seeded and cut into cubes
6 cups vegetable stock/broth
2 tbsp curry powder
2 tbsp honey
kosher salt, pepper

Directions

1. Heat oil over medium heat in a stockpot. Add onions and garlic and cook until soft but not browned.

2. Add butternut squash, stock, curry, and bring to a boil. Lower heat and simmer until squash is tender.

3. Remove from heat and stir in honey (optional). Purée with a hand immersion blender until smooth. Season with salt and freshly ground pepper to taste.

BUTTERY CURRY RICED CAULIFLOWER WITH CHICKEN

March 6th, 2018 by Debbie Martilotta

Fragrant and savory, this dish is perfect for our clients!

INGREDIENTS:
4 tablespoons Vital Farms Grass-Fed Pasture Raised Butter
1 pack Cece’s Veggie Noodle Co. Organic Riced Cauliflower
½ tsp turmeric
⅛ tsp cayenne
¼ tsp black pepper
⅛ tsp nutmeg
⅛ tsp cloves
2 tsp fresh ginger
½ green bell pepper, diced
4 oz. chicken breast, diced (optional)
1 tbsp lime juice
Fresh cilantro to garnish

In a medium pan, melt Vital Farms sea salted butter and stir in turmeric, cayenne, black pepper, nutmeg, cloves, ginger and a pinch of salt. Place in the diced chicken and let cook for 4 minutes. Fold in Cece’s Veggie Noodle Co. Riced Cauliflower and diced green bell pepper. Cook for an addition 4 to 6 minutes. Make sure the chicken is thoroughly cooked. Squeeze on the lime juice, garnish with cilantro, and enjoy!

You’ll find CeCe’s products locally in several stores including Meijer.

Homemade multi-seed crackers

February 9th, 2018 by Debbie Martilotta

Ingredients

  • 1 cup water
  • 1/2 cup Flax seeds whole, raw
  • 1/2 cup Chia seeds whole
  • 1/2 cup Sunflower seeds raw
  • 1/2 cup Pumpkin seeds raw
  • 1/2 teaspoon Maldon sea salt
  • Your choice of seasonings such as black pepper, chili, onion or garlic powder, oregano, rosemary, or thyme

Instructions

Preheat the oven to 350°F.

In a large bowl, mix all the ingredients together plus whatever additional seasonings you might want and stir until combined.

Let sit 10 minutes to allow the flax and chia seeds to become somewhat gelatinous.

Line a baking sheet with a piece of parchment and spray with cooking spray. Spread mixture out, pressing until the sheet is less than 1/4 inch thick.

Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is super-handy).

Carefully turn the crackers over and put them back in the oven for an additional 20-30 minutes.

Stored in an air-tight container they will stay fresh for a week.