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Crispy Turnip Fries

Slightly adapted from allrecipes.com

Makes 5 servings

Per serving

3 vegetables

2 ½ condiments

½ fat serving

2 1/2 pounds turnips

1 tablespoon vegetable oil

1/3 cup grated Parmesan cheese

1 teaspoon garlic salt

1 teaspoon paprika

1 teaspoon onion powder

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
2. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a re-sealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
3. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Cauliflower Cakes

Makes 1 serving.

Per serving:

1 Lean

3 Green   

2 Healthy fat serving

3 condiments

1 ½ cups cauliflower
2 eggs
2 tablespoons onion
1/4 cup chopped parsley
1/4 cup shredded low fat Parmesan cheese
½ teaspoon salt
2 teaspoons olive oil

Place the cauliflower in a large pot of boiling water. Boil until it is soft. Place cauliflower into the blender for just a few seconds.  In a large bowl, combine the eggs, onions, cheese, and parsley. Then add the mashed cauliflower and mix well.

Heat olive oil in a large skillet. Add a few heaping spoonfuls of the cauliflower mixture. They’re done when both sides are golden brown.

Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.

Cilantro-Lime Cucumber Salad

 Slightly adapted  from The Food Charlatan

Makes 4 servings

Per serving

2 vegetables

2 fats

2.5 condiments

• ¼ cup jalapeno, seeded and finely diced
• 2 cloves garlic, finely minced
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons plus 2 teaspoons olive oil
• 3 ¾ cups cucumbers, very finely sliced (see photos)
• 4 tablespoons minced cilantro, to taste

Instructions

1. Dice the jalapeno and garlic and add to a medium-sized bowl.
2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the olive oil. Set aside.
3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. Add the cucumbers to the dressing and stir together.
4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

Notes

Make sure that you let the salad sit on the counter for a little while before serving if it’s been in the fridge; the olive oil solidifies slightly when it’s cold.