This dish can be made as an appetizer or a main meal. I served it as a main meal, but if you make the cakes smaller they will make great finger food!
Camera man and I went to our friends house this past weekend and had a wonderful meal. The most memorable part of the dinner was the appetizer; a twist on the traditional tomato mozzarella.
4 peaches (one for dressing)
big mozzarella ball
fresh lemon zest
2 tbs honey
fresh lemon zest
1/2 c lime juice
3/4 tsp cumin
3/4 tsp chili powder
1.5 tbs tequila
salt to taste
place in magic bullet or blender and mix away until smooth!
slice your other three peaches 1/4 inch thick
slice mozzarella a little thinner than the peaches
Coat each peach-slice with dressing and then place on grill on medium to high heat for about 3-5 minutes on each side or until grill marks appear.
When peaches are ready, plate immediately. Place one peach followed by a slice of mozzarella followed by a peach followed by mozzarella and then top off with a peach. In the end it will be 3 slices of peach and 2 slices mozzarella! You can drizzle a little more dressing on the top.
Dish will be warm and delicious. The mozarella will melt just a little from the heat of the peaches! ENJOY!!!
My neck has been acting funky lately so while the peaches were grilling I grabbed my friends foam roller (who also happens to be an amazing trainer) and she taught me how to foam roll my neck against a wall!
You want to place the foam roller on your neck and walk your feet out away from the wall so that your body weight pushes against the foam roller and puts some nice pressure on your neck muscles. I loved this! It felt so good!
In other news....I posted my 100th video to YouTube!!!! In order to celebrate I did 100 repetitions of all the exercises in the video. It sounds more intimidating than it is... I promise! Give it a shot and let me how you did. Thank you for all your continued support!
Need a last minute appetizer idea? Or a snack for during the week? Or a main dinner dish? This can act as all three! Check this out. Easy to make, quick and a healthy option.
Easy to make. Tastes Delicious. What more could you want?
My friend Liz sent me an awesome cauliflower recipe from Linda Wanger's blog. I read through the ingredient list and realized I had everything but my Almond milk had gone bad... gross! So I nixed the almond milk and changed up the recipe.
1 head of cauliflower
water - I did not measure but I would say it was about 1 cup (while you are blending the cauliflower if it still feels too thick add more water)
2 oz of goat cheese (Linda's recipe asked for 4 oz but I did not have 4 oz)
pepper and garlic powder to taste
I followed Linda's suggestion and cooked my cauliflower her way and it worked out great:
"I’m all about speed and ease so this is my shortcut to steaming veggies. Fill a pot or saucepan with water about 1 inch deep. Add 1/2tsp sea salt and bring to a boil. Add chopped vegetables and cook until soft, about 3-6 mins depending on the vegetable. Drain the excess water and you’re done!"
After the Cauliflower was steamed I let it sit in a strainer for about 4 minutes just to cool off a bit. I then placed the cooked cauliflower in a blender, added some water and blended away. I added the goat cheese, pepper and garlic powder and blended some more. The goat cheese melted nicely because the cauliflower was still a little hot!
The end result was yummy, but I do have to say the cauliflower has a strong taste. The taste was not a cauliflower taste, it is hard to explain. More like a garlic taste that you can't get our of your mouth. I am not sure if this taste was so strong because I did not put much dairy? Next time I will try it with the almond milk to see if it dulls the strength of the cauliflower.
*If I were to make this again I would add something to make it a bit more creamy, whether it be almond milk or a cheese wedge!
How do you make mashed cauliflower?