It’s been raining here non-stop. Like 20 days or so of what seems like constant water works. Every once in a while the sun will peak out, just long enough to remind us that other people are enjoying their summers on the beach while we are stuck indoors. Our county has called a state of emergency as homes are flooded, some neighborhoods are evacuating, and roads are impassable. There are catfish swimming in the streets. It’s wild. It’s much worse than normal right now, but the flooding happens every summer. And every summer we are told not to drive through standing wate and warned of the dangers, yet people keep doing it. It’s been comical to scroll through facebook or watch the local news just to see footage of people trying to drive through an intersection and end up floating their cars. We make bets on if they will float or not. Hey, we need something to keep us occupied. But really, I just don’t get it. Our road flooded last week. I turned around and went home. I wasn’t happy to miss hockey, but it’s sure better than ruining my car.
Aside from making bets on which cars are going to float, this inside time means there has been a lot of cooking, a lot of netflix, and a lot of coloring. Hubby and I bought adult coloring books and have been really enjoying acting like kids again, crayons and all. It’s great stress relief and has kept us laughing while being cooped inside. I took advantage of the time today and did all of our meal prep for the work week. 4 days of breakfasts, lunches, snacks, and dinner sides are cooked & stored in serving size dishes for easy grab and go. The only thing left to prepare are dinner proteins, which I much prefer to do fresh. I’ve never really been the meal prep type, but it really makes things so much easier for sticking to a restricted diet. I’ve managed to finally get out all the foods on my allergy/intolerance testing and am *almost* fully transitioned to AIP. The only food I am really struggling to get rid of is egg yolks/mayo. There are AIP mayos, but most of them use some form of coconut which I can’t have. I’ve been without it for a couple months now and tried a reintroduction last week which didn’t go well. I’m convinced it was a fluke, so I’m planning to trying to reintroduce it again soon. If anyone has good resources for AIP & coconut free, please hook me up! I will love you forever.
Since we didn’t want to brave the rain for a farmer’s market stop, we did our shopping at Whole Foods this week. I was able to grab some super fragrant fresh dill and it found it’s way into pretty much every dish I prepped today. It smells. so. good. They also had every color of cauliflower you could imagine. I enjoy regular cauliflower, but when it’s popping with color it’s so much more fun! The orange kind of reminded me of the sun, so that’s what we picked.
Speaking of the sun, it was kind enough to poke out shortly after this cauliflower came out of the oven, so it’s what’s on the blog today! I forgot how much I appreciated natural light.
This paleo/AIP & gluten free dish is a great make ahead option as it reheats well. The lemon really helps it to pop and paired with the dill it makes a refreshing but filling side.
Roasted Cauliflower with Dill & Prosciutto (Paleo, GF, DF, AIP)
- 1 head cauliflower, cut into florets
- 1/2 cup onion, diced
- 2 TBS garlic, diced
- 2 TBS fresh dill, chopped
- 1.5 TBS melted coconut oil, lard, tallow, palm oil, or ghee (not AIP)
- 1 TBS lemon juice
- 3 pieces of prosciutto, diced
- himalayan pink salt, to taste
- 1-2 TBS lemon zest *optional
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Toss cauliflower, onion, garlic, dill, cooking fat, and lemon juice in a large bowl until cauliflower is well coated.
- Spread on baking sheet in a single layer.
- Top with chopped prosciutto. Salt to taste.
- Bake for 20-25 minutes until fork tender. Garnish with lemon zest (optional).
Be careful not to over salt as the prosciutto will help salt the dish.
Courses Vegetable, Side Dish