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RECIPES
Cauliflower and Zucchini Salad
1 lg. head cauliflower
3 Tbsp. lemon juice
2 cloves garlic, minced
½ tsp. red pepper flakes
4 Tbsp. olive oil
1 med. zucchini, spiralized
4 Tbsp. apple cider vinegar
salt
1. Steam the cauliflower until tender, 5–10 minutes. Move the cauliflower to
a cutting board to cool, and then cut into bite-size pieces.
2. In a large bowl, whisk together the garlic, olive oil, vinegar, lemon juice
and red pepper flakes.
3. Add the cauliflower and zucchini and toss well. Salt to taste and
refrigerate until ready to serve.
Serves 4–6
Broccoli with Bacon
3 heads broccoli
6 strips bacon, chopped
½ cup water
1 small onion, diced
½ tsp. red pepper flakes
5 cloves garlic, minced
salt & pepper, to taste
1. Chop the broccoli florets into bite-size pieces, and spiralize the stems
into noodles.
2. In a Dutch oven, over medium/high heat, cook the bacon.
3. Stir in the onion and garlic and cook another 2 minutes.
4. Reduce the heat to medium and add the broccoli, water, pepper flakes
and salt & pepper. Stir well and cover.
5. Cook for 5–7 minutes, stir and serve.
Serves 4
