“In my experience, clients that are in treatment for eating disorders such as bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.”
This dish is great served hot, but also makes a fabulous cold salad. Garlic, zucchini, red onion, chick peas, goat cheese and oregano make a really satisfying dish.
Chickpeas are a great source of protein. They also contain folic acid, iron, copper, zinc and magnesium.
I used cauliflower rice, instead of white rice to cut back on the carbohydrates. This recipe can be made with quinoa, rice or orzo, if you prefer. I grated a medium head of cauliflower in my food processor with the grater attachment. This can also be done with a regular grater. Microwave it in a covered dish for six minutes, no need to add any water.
Based on a recipe by Rachael Ray, this is a quick + easy weeknight dinner. I served this with shrimp cocktail. My favorite shrimp and cocktail sauce are both Trader Joe’s brand. Absolutely delicious!
Mediterranean “Rice” Salad
4 cups organic cauliflower rice
1 medium organic zucchini, diced
salt + pepper
1/2 cup organic red onion, chopped
3 cloves thinly sliced organic garlic
1 can of organic chickpeas (15 oz)
1/2 cup fresh parsley, chopped
1/4 cup fresh oregano
3 oz organic goat cheese cheese, crumbled
In a medium skillet, saute zucchini, onion, garlic, salt and pepper in coconut oil. Cook til tender (about 6 minutes).
Add chickpeas, cook til warm.
Next, add cauliflower rice, parsley, oregano and crumbled goat cheese. Gently stir to combine.
Prior to serving, top with additional goat cheese, if desired.
Makes 4 servings.
Nutritional Breakdown (per serving)
5 g of fat
8 g protein
17 g carbs
7 g fiber