Jerked Cauliflower Salad


  • 1/4 cup homemade or store bought jerk paste
  • 1 head cauliflower (cut into bite size florets)
  • 1 mango (skin removed and flesh removed from seed) sliced thinly
  • 1/4 cup cashews toasted
  • 1 bunch scallions (cut into 1 inch pieces and stems removed)
  • 3 cups baby kale or spinach


  • 1/4 cup olive oil
  • Juice and zest of 2 limes
  • 1 tbsp honey
  • salt and pepper


  1. Preheat oven to 400
  2. Toss cauliflower, jerk paste and scallions and roast on a parchment lined baking tray until cauliflower starts to brown and soften (roughly 10min). Cool to room temp
  3. To make the vinaigrette: Add all ingredients together and stir with a will separate but just whisk last second before dressing the salad
  4. Toss all remaining ingredients plus cauliflower with the vinaigrette and serve.


Gluten Free Pancake Recipe


  • 1 ¼ cup Buttermilk (or 2%)
  • 2 Eggs
  • ½ cup Sweet White Rice Flour
  • ¼ cup Brown Rice Flour
  • ¼ cup Potato Starch
  • 1 tbsp Sorgum Flour
  • 1 tbsp Tapioca Flour
  • Pinch Xanthan Gum
  • Pinch Salt
  • ¾ tsp Baking Powder
  • ½ tsp Baking Soda
  • Butter for cooking
  • Maple Syrup


  • Preheat pan to medium Heat
  • Mix all dry ingredients together
  • Separate Eggs and place whites in a separate bowl and whisk until stiff
  • Place flour, egg yolks and milk into a bowl and gently mix together
  • Fold in whipped egg whites
  • Preheat griddle.
  • Rub griddle with butter. Pour out 2-3 oz pancake batter. Cook for 2-3 minutes. Flip over. Cook an additional 3 minutes and serve.

Quinoa and broccoli salad

  • 1 cup of quinoa
  • 1/4 cup toasted shaved or slivered almonds
  • 1 pieces roasted red pepper (jarred packed in olive oil) and cut into thin strips
  • 1 small red onion (skin removed and cut into 8 wedges)


  • 1 head broccoli
  • 1 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 3 tbsp olive oil
  • salt and pepper

Lemony chimichurri:

  • 2 lemons (zest and juice)
  • 1/4 cup of red wine vinegar
  • 1 small bunch parsley (leaves only)
  • 1 small bunch mint (leaves only)
  • 1 small bunch cilantro (leaves only)
  • 1 small bunch basil (leaves only)
  • 1 red finger chili
  • 3 cloves garlic
  • 1/2 cup of olive oil
  • Salt and pepper


  1. Preheat oven to 400
  2. Cut broccoli into bite size florets (cut top portion of stem in to 1/4" coins optionally) and toss with the red onion, cumin, coriander, olive oil, and salt and pepper. Place on a baking tray lined with parchment paper and roast in the oven (roughly 10 min.) until the broccoli starts to darken in areas. Let cool to room temp
  3. For the lemony chimichurri: Place all the ingredients into a food processor until a loose herb puree in formed, but not chopped too finely
  4. Cook quinoa as per the package instructions and allow to cool to room temperature

To assemble salad:

  1. Cut the roasted red onion down into thinner slices, toss with the broccoli, peppers/ quinoa/and as much vinaigrette as needed. Top the salad with toasted almonds.