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Courtesy of Kulinaria Recetas

A simple yet impressive vegetarian dish: thick slices of cabbage roasted to caramelized perfection, paired with a bright, garlicky hummus. This makes a delicious main, side, or part of a mezze-style spread. 

Ingredients

For the roasted cabbage

• ½ large cabbage (cut into thick slices) 
• Olive oil, to taste (about 3–4 tbsp) 
• Juice of ½ lemon
• 2 tbsp Balsamic vinegar (for drizzling) 
• 1 tbsp Mustard 
• 1 tsp Maple syrup or Honey
• 3 garlic cloves
• Herbs & spices: smoked paprika, ground red pepper, thyme 
• Fresh parsley, chopped (for garnish) 

For the hummus

• About 1½ cups cooked chickpeas (approximately 1 can) 
• Olive oil (to blend and for roasting) 
• Juice of ½ lemon (plus extra from above for cabbage) 
• Salt & pepper, to taste 

Instructions

1. Preheat your oven to 200 °C (390 °F). Wash and cut the cabbage into slices about 2 cm thick. 
2. In a bowl, mix olive oil, a splash of balsamic vinegar, mustard, juice of ½ lemon, a teaspoon of honey, chopped parsley, smoked paprika, chili, thyme, salt, and pepper. Add halved garlic clove. 
3. Place the cabbage slices in a baking dish. Brush them generously with the marinade. Season with salt and pepper. Roast in the oven for about 20 minutes, until the edges begin to brown and the cabbage is tender. 
4. While the cabbage roasts, add cooked chickpeas, olive oil, lemon juice, garlic from the marinade, salt and pepper to a food processor. Blend until smooth. Adjust seasoning and add a bit of water if needed to reach your desired consistency. 
5. Once the cabbage has roasted initially, spread some of the hummus mixture on top or alongside and return to the oven for a few more minutes to meld flavors and warm through. 
6. On a platter, spread a layer of hummus, arrange the roasted cabbage on top, garnish with parsley, an extra squeeze of lemon, and a drizzle of olive oil or balsamic vinegar. Enjoy warm!

Nutrition facts per serving (300 g or 10.6 oz)

Calories 322 kcal, Fat 21.4 g, Saturated Fat 3.1 g, Carbohydrates 28.5 g, Dietary Fiber 9.4 g, Sugars 8.2 g, Protein 9.1 g, Sodium 415 mg, Calcium 112 mg, Iron 3.2 mg, Potassium 585 mg, Vitamin C 62.4 mg.

These crispy, layered eggplant stacks are a fun and satisfying way to enjoy vegetables. Filled with juicy tomato, melty cheese, and savory turkey, then coated in a crunchy crust, they’re perfect as a light main dish or hearty side. You can make them in the air fryer for extra crispiness or bake them in the oven.

Ingredients

2 medium eggplants

Salt, to taste

Olive oil (spray or drizzle)

1 tomato, sliced

Mozzarella cheese (sliced)

Turkey breast slices

2 eggs, beaten

Breadcrumbs, Corn grits, or Cornflakes, crushed

Grated Parmesan cheese

Instructions

1- Slice the eggplants into medium-thick rounds. Sprinkle with salt and let them rest for about 15–20 minutes to release excess moisture. Pat dry with paper towels.

2- Heat a lightly oiled skillet over medium heat and cook the eggplant slices for a couple of minutes on each side, just until slightly tender. Remove and set aside.

3- Assemble the layers: one slice of eggplant, a slice of tomato, a slice of cheese, another slice of eggplant, a slice of turkey breast, and finish with a final slice of eggplant.

4- Dip each stack into the beaten eggs, making sure it is well coated.

5- In a shallow bowl, mix the breadcrumbs, corn grits or crushed cornflakes with grated Parmesan. Coat each eggplant stack evenly in the mixture, pressing gently so it adheres.

6- Lightly spray or drizzle the coated stacks with olive oil.

7- Cook in the air fryer at 375°F (190°C) for 12 minutes, flipping during the last 4 minutes to crisp both sides evenly.
Alternatively, bake in a preheated oven at 400°F (200°C) for about 15 minutes, or until golden and crispy.

Nutrition facts per serving (2 eggplant stacks, approximately 300 g, 10.6 oz):

Calories 360 kcal, Fat 17.2 g, Saturated Fat 6.2 g, Carbohydrates 28.6 g, Dietary Fiber 7.8 g, Sugars 9.3 g, Protein 25.0 g, Sodium 741 mg, Calcium 330 mg, Iron 2.8 mg, Potassium 1,055 mg, Vitamin C 14.5 mg.

Studies show that the average household wastes hundreds of dollars on spoiled groceries every year. That spoilage equals money that could be used on vacations, concerts or training sessions at Kinetics!

Consider this, a simple yet valuable task like organizing our refrigerators and cabinets could save us lots of money.

When our refrigerators and cabinets are not organized we buy duplicates of foods, making it more likely that the old food will go bad. This is a waste of money.

When foods are not stored in our refrigerators at the proper temperatures we don’t maintain the foods freshness and the food spoils faster than it should. This is a waste of money.

The solution, increase the performance of our refrigerators and cabinets. Place food where it lives longest and stays safest. This means understanding the temperature zones of your refrigerator and the enemies of your dry goods. Here is how we can do it:

Our refrigerators

Our fridges are not one single temperature:

• Top shelf 🡪Ready-to-eat: The temperature here is the most stable and warmest. Use it for items that are already cooked or require minimal chilling like prepared foods, cooked leftovers and herbs.
• Middle Shelf 🡪 Dairy & Eggs: This area maintains a consistent, moderate temperature. Optimal for storing eggs and dairy.
• Bottom Shelf 🡪 Raw Meat & Fish: This is the coldest part of your fridge and is mandatory for safety. Also, keeping raw food in the bottom shelf minimizes the risk of any juices dripping onto items below. Keep here raw poultry, meat, and fish on a plate or in a container to prevent dripping.
• The Door 🡪 Condiments & Drinks: The door experiences the most temperature fluctuation when we open and close the fridge, so save it for foods with natural preservatives like jams, condiments (mustard, ketchup, hot sauce), and shelf-stable drinks.
• Fruits & Veggies:
  – For produce that wilt easily (like kale, spinach, broccoli) the moisture helps them last longer. After washing and drying, keep them in a hermetic container or bag.
  – For produce that emits ethylene gas and speeds up ripening (like bananas, apples, avocados, peaches), keep them separate from non-ethylene producers!

Our cabinets

Our dry goods should be hermetically sealed to prevent them from adsorbing humidity, losing crispiness or going stale. This will also help avoid pests.

Oils and spices

Store them away from the stove or direct sunlight. Heat exposure accelerates staling, degrades the quality and flavors of oils and reduces the potency of your spices.

Embrace the FIFO Rule

First-In, First-Out: When stocking groceries, always bring the oldest items (closest to their date) to the front and put new items in the back. This ensures you use everything before it spoils.

Try these 3 additional tips to GET MORE from your kitchen this week

1. Store your produce ready-to-eat: Wash and dry your veggies before storing them. This way they will not only last longer in your fridge, but also you are far more likely to grab a fruit or prepare a fast healthy snack if they are ready-to-eat and visible.

2. “Use me!” meal prep: If you find items that are approaching their expiration date or need to be used immediately, prepare them in the moment to have them ready to use in your next meal. Chop veggies or steam them before-hand and store them in a container in the front of the shelf. Use these in your next meal instead of preparing something else from scratch.

3. Weekly “Inventory Day”: Every Sunday, before grocery shopping, do a 5-minute inventory of your fridge and pantry. Use this list to plan your meals and shopping list, ensuring you are prioritizing ingredients that need to be used up and avoid buying stuff you already have.

If you’re ready to begin your total body and kitchen transformation, reach out to us. You are one call or email away from your dreamed body and lifestyle!