Erewhon Copy-Cat Combo Plate

We all absolutely love an Erewhon combo plate for lunch. But do we love the price? Not particularly. I was craving my go to Combo plate today for lunch, and realized that I had all the ingredients in my fridge already. So decided not to be lazy and just make it myself. I either love to get the roasted salmon or the turmeric chicken tendies. But I had chicken in my fridge so that’s what I made. And I decided to use coconut to bread mine instead of breadcrumbs. But you could use either. And now, if you don’t have a erewhon nearby where you live or even in the same city or same country, you can make your own with these recipes!

Recipes below:

Kale, White bean & Avocado Salad

The classic salad that is so easy to prep at home. Plus, what’s even better is it can be prepped days ahead and kept in the fridge (without the avocado), as kale holds up so well. However, I like to make my own version of their dressing as I wanted to add an extra dose of goodness with the apple cider vinegar for an extra anti inflammatory element which will make your skin and your gut glow. It’s also a little more tangy, which I love, and is totally delicious!

Recipe:

1 bunch organic lacinato (Dino) kale (stalks removed and chopped)

1 can white beans (cannellini is best)

2 tbsp hemp seeds

¼ cup sunflower seeds

¼ cup pumpkin seeds

1 organic avocado, diced

Dressing -

2 tbsp organic Dijon mustard

2 cloves garlic, crushed

1/3 cup apple cider vinegar

Juice of 1 lemon

1 tbsp organic honey

¾ cup of extra virgin olive oil

Maldon sea salt/ black pepper to taste

Add all the dressing ingredients to a bowl minus the olive oil.

Drizzle the olive oil in slowly whilst whisking to emulsify and thicken. Taste to check seasoning. You can always add a little more olive oil in the same way if it’s slightly too tangy for you.

Buffalo Cauliflower (GF DF)

1 head cauliflower cut in to florets

1 cup GF flour

2 tsp paprika

1 tsp garlic powder

2 tsp sea salt

½ cup sparkling water

Scrunches black pepper

1/3 cup Buffalo sauce (I like the dairy free primal kitchen one made with avocado oil)

In a large bowl, mix together your flour and spices. Then add in your sparkling water slowly whilst whisking. I like the sparkling water as it makes a lighter textured batter.

Add in your cauliflower florets and toss to coat.

Drizzle with avocado oil.

Bake in the oven at 425 F for 10-15 minutes. Turn and cook for another 10 minutes.

Take them out of the oven and toss in the buffalo sauce you can warm up first in a pot or the microwave.

Eat immediately or keep in the fridge for the week to enjoy!

Coconut Turmeric Chicken Tenders

1 lb organic chicken tenders (around 6 chicken tenders)

1 cup shredded coconut (or breadcrumbs if you prefer)

1 tbsp ground turmeric

Salt/pepper to taste

1 organic egg, beaten

In a bowl, beat your egg.

In another bowl, add in your coconut and turmeric with salt and pepper

Coat your chicken tenders in egg and then in the coconut mixture.

Bake in the oven at 425 F on a baking sheet with a little avocado oil drizzled over them for 15 minutes each side, turning half way through cooking.

Enjoy hot or keep them in a glass Tupperware in the fridge for the week!