Moroccan Lentil Salad with Cauliflower Couscous
(Original recipe was an arugula cashew pesto but since I eat so much arugula in my daily diet, I omitted the arugula and just made the cashew pesto instead. The recipe called for 2 cups tightly packed arugula)
Blueberry Lemon Cornmeal Scones
Pg. 59 - Karel's new favorite pre-workout snack!
Ingredients1 cup stone-ground cornmeal
1 cup all-purpose flour
1 cup sugar
2 tsp baking powder
1 /2 tsp fine sea salt
1 stick (8 tbsp) cold unsalted butter cut into cubes
1/3 cup whole milk Greek yogurt (I used 0% Greek yogurt as it was what I had in the fridge)
1 tsp vanilla extract
Finely grated zest of 2 lemons
1 cup frozen blueberries
1. Position rack in the middle of the oven. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
3. Using a pastry blender or your fingers, work the butter into the flour mixture until it's the size of peas.
4. In a separate bowl, whisk together the eggs, yogurt, vanilla and lemon zest. Add to the dry ingredients and stir until combined. Fold in blueberries. The dough will be thick and sticky.
5. Drop the batter in large spoonfuls onto the baking sheet in the shape of a triangle. Place 2 inches apart on baking sheet.
Bake until lightly browns on bottoms, 15-20 minutes. Transfer to a rack and cool.