Gaby and Bjargey

Gaby and Bjargey
Two Michigan girls, who enjoy experiencing the world. Currently based in Iceland, Toned and Traveled is the go ­to travel and lifestyle blog for women who are looking for tips and advice on traveling, health and wellness, and life.
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#SoulFoodSunday: Cauliflower Pita

So I know it is Monday, but we can still celebrate #SoulFoodSunday with a mouth watering recipe – right? I know I am not the only one who wishes Monday was the new “Sunday” but I had a very long weekend up in Northern Michigan, with a dear friend of mine and ended up being stranded at my cabin last night…ugh. So anyways there I was without wifi access or any idea of what to make, so I was unable to update you on a new delicious recipe to try. I do apologize.

This weekend was fabulous. I will be honest with you, I did not watch what I ate. Let’s just say pizza, wine and donuts were on the menu – but that is what you do Up North. Trust me, it is worth it. But with a goal in my mind of losing weight (the right way) and getting more toned and lean, I decided to start Monday as the new chapter until those goals were achieved. I mean for good this time or at least until someone brings me a shake from Shake Shack but still, commitment. So here was my attempt at buh-bye to junk food and not caring and hello to healthy living once again.

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Anyways, the recipe I have for you this week is AMAZING. It was one of my favorite dishes I ate throughout my travels and luckily it was also easy to make once I got home. It is packed full of protein and super healthy. I introduce you to: Cauliflower Pitas. Here is what you will need:

Cauliflower Pitas

  1. Cauliflower (You can buy a whole head or I used the colorful, organic blend from Whole Foods.)
  2. Whole wheat pita pockets
  3. 1 spoon of Tahini
  4. Greek yogurt (I love Siggi’s Vanilla, use about 2 dollops and mix with almond milk)
  5. 1 Tomato
  6. Sliced red onion
  7. 1 clove Garlic
  8. Green shallots
  9. 1 cup quinoa

Cooking: 

  1. Cook quinoa with 2 cups of water, a little salt and olive oil
  2. On low heat, simmer garlic, onion, half of the tomato and shallots in a pan
  3. Once onions are clear, add chopped cauliflower pieces
  4. Mix the tahini, greek yogurt and almond milk together to create the sauce
  5. Throw the other half of the tomato in a blender on high until you get a red, liquid sauce
  6. Once cauliflower is soft, mix in the quinoa and sauce into pan
  7. Add a pinch of salt and pepper – A PINCH PEOPLE
  8. Stuff your pita and top it with your tomato glaze

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Trust me, this will be the best thing you eat all week. Enjoy! xo

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