Nutty Veggies

As someone who has digestive issues when eating most cooked fats, I need to be intentional regarding my fat intake. I cook with little oil and only lean meats and dairy to avoid any stomach discomfort. Another problem with fat is that's it's very calorie dense. It's hard to make sure you're eating enough fats while still keeping the volume of the meal filling. Introducing these "Nutty Veggies". It's essentially a bowl of low calorie veggies, mixed with high calorie nut butter. I've gone with almond butter here today, but anything will work, such as peanut, cashew, pistachio, sunflower seed, tahini, etc. These massive bowls are a fantastic source of healthy fats, which helps with blood sugar, hormone production, absorption of fat soluble vitamins (vitamin, vitamin D, vitamin E, and vitamin K), and brain health. Moreover, the nuts provide ample amounts of fiber, complex starches, protein, vitamin E, copper, iron, magnesium, manganese, phosphorus, and zinc. The cabbage and cauliflower provide vitamin C, vitamin K, and choline. The nutritional yeast adds additional B vitamins, particularly vitamin B12 (as well as B1, B2, and B3), something lacking without any animal source foods like meat or dairy. Overall, this seemingly odd collection of foods makes an extremely balanced and satiating meal!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add a 1 lb (454 g) bag of frozen cauliflower to a medium glass bowl. Cover with a plate, and microwave for 10 minutes. Season with 1 tbsp (15 g) apple cider vinegar, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder, 1/2 tsp (1.5 g) turmeric, 1/2 tsp (1.5 g) black pepper, and 1/4 tsp (1.5 g) potassium chloride. Set aside, and repeat 5 more times.

Step 2

Meanwhile, finely cut your cabbage.

Step 3

Prepare 6 large meal prep containers. Add a base of 1/2 lb (226 g) of cabbage to each bowl. Top each bowl with a batch of your steamed cauliflower

Step 4

Finally, top each bowl with 2 tbsp + 1 tsp (75 g) nut butter, 2 tbsp (30 g) red wine vinegar, 2 tbsp (30 g) dijon mustard, and 1 tbsp (5 g) nutritional yeast. Store in the fridge for up to 1 week.

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