Dirty Girl Kati Gomez Turns Her Entire Life Around in One Year (video) + Whole Food Plant Based Baked Cauliflower Tandoori (oil free)
By Molly Patrick
Mar 3, 2018,
A few weeks ago I had the great pleasure of having a Skype chat with one of my fave Dirty Girls, Kati Gomez. If you’re in our private Facebook group you’ve seen Kati around. She lives on Maui and owns a successful photography business. She is a vibrant, strong, plant eating badass who loves life.
But this wasn’t always the case.
Much like myself, Kati used to have her way with alcohol, eat ALL the junk food and feel crappy on a consistent basis. Just over a year ago, she made the decision to quit drinking and to go on a “diet”. Not long after that she found Clean Food Dirty Girl and decided to ditch the “diet” and eat plants instead. Initially, Kati was motivated to change her eating habits to drop some weight and to feel better, but over the past year her entire world has changed for the better.
As I was chatting with Kati, I found it hard to believe that she was ever anything but happy, joyful, healthy and so full of life that she buzzes. It was an honor to spend time with her and hear her story. If you need a little nudge to keep eating plants, this video is exactly what you need. Kati will fill you with inspiration that you didn’t even know you had.
Here’s a little about Kati from the beautiful woman herself. Read this before you watch the video:
My name is Kati Gomez. I am 43 years old and I am a professional photographer. I live on the beautiful island of Maui and I love myself. A little over a year ago I wouldn’t have said any such thing, but it’s really true. Just this evening I was shooting an amazing home on the ocean. The realtor is one of the coolest women I know, her father is a surfing icon. We were walking in the tide pools facing the house to shoot at sunset. There were whales in the distance and the most perfect sets of waves rolling in. Little seabirds were flying around us, diving in the water. I took it all in and thanked the stars for this life.
A year ago I would not have been able to shoot this, no way, no how. And even if I did, I wouldn’t have seen and felt the beauty in it. This way of life has changed me in so many ways. I am living the best me and I’ll never give up on myself again. During our chat, Molly asked what words of advice I would give to people who are just starting out with this way of eating. I’ve since thought of a new answer every day. If I can stress one thing, it would be to love yourself and let go of everything you’ve ever known about food and eating Celebrate plants and the fuel they give you.
I cannot thank Molly and team Dirty enough for how they’ve helped me change and learn to love myself again.
Kati, you have a piece of my heart, woman! Thank you for being you. You are absolutely perfect.
If you are inspired by Kati, join our private Facebook group and say hi to your tribe. And to follow the same meal plans that Kati follows, sign up here.
Also, if you’re in Maui and need a photographer, Kati is talented beyond belief. Luanne and I did a photo shoot with her a few weeks ago and our pictures are seriously stunning. And we NEVER say pictures of us are stunning!
Check out her site here and book a shoot with her ASAP if you’re in the area.
Today’s recipe will hit all the right spots. Go make it. Deal?
- 6 cups cauliflower, cut into bite-sized florets (600 g)
- 1 can chickpeas, rinsed and drained (15 oz / 425 g)
- 3 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cayenne powder leave out if you don’t like spicy
- 1/4 teaspoon black pepper about 10 turns
- Preheat the oven to 425 °F (220 °C).
- Line a large baking sheet (or two smaller baking sheets) with parchment paper or a silicone baking mat.
- In a large bowl, whisk together all of the marinade ingredients. Add the cauliflower and half the can of (rinsed and drained) chickpeas to the bowl. Put the other half of the chickpeas in a container, cover with water and store in the refrigerator for another time.
- Stir the cauliflower and chickpeas until they are completely coated in the marinade. Transfer the mixture to your prepared baking sheet (or sheets) and spread out in a single layer.
- Bake for 25 minutes, then remove from the oven and stir. Bake for an additional 20-25 minutes, until the cauliflower and chickpeas are nice and tender.
- Serve with brown rice and some steamed leafy greens.
Wishing you a happy week. May it be filled with loving the shit out of your life.
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I have made this recipe many times, but less spicy without the cayenne. My kids love this dish and I like that it is delicious and very easy.
That looks amazing! Can’t wait to try it. I’m a lifelong carnivore, junk-food junkie who crossed over to plant-based eating 7 days ago. So glad to have found your website.
Welcome, Lynn! If you’re on Facebook, check out our private Facebook group. It’s a supportive community regardless of where you are on your journey to eat more plants.
Team Dirty Girl
Hi Lynn! Just wanted to add that I make this easy recipe with a salad and either the sunny orange dressing or creamy curry dressing to put over both. Definitely join the Facebook group if you’re on Facebook. It’s the most supportive and fun group and will definitely help as you transition. Best of luck!
Forgot to say- also brown basmati rice
What an amazing story of transformation from Kati! I love reading stories like this. They inspire so many others to regain their health. Thanks for sharing, Kati!
Firstly: incredible story…well done Katie 🙂
Secondly, Molly and Team: have you considered providing batch recipes for your common spice blends? For example, I put the same things in my oatmeal every day (ground flax, cinnamon, and either wheat or oat bran). One day it occurred to me to calculate how much of each I use per serving and make a large quantity to keep in the fridge. I have a little protein powder scoop that I keep in their with 1 and 2 servings measured off and now I’m not dragging the same ingredients out every morning. I’m thrilled. Anyway, it seems like this tandoori blend would be one that would be used a lot–it would be so helpful to be able to to make up a whole jar at once instead of measuring out 11 different herbs and spices each time I want to make it. (and, yes, I can do the math…but it would be way more fun if I didn’t have to 🙂 )
Hi Marie! Great idea to make your kitchen processes more streamlined, thanks for sharing. I’m not sure if the Molly and the Wizards have thought about this because, as far as meal plans go, I don’t know that we use common spice blends on a regular basis. I’m definitely going to pass this along, though, so it’s on the radar as a possible way to make things easier for subscribers. ~Karen
Thanks for the recipe but perhaps you could write an article without the use of profanity? I know that for a lot of people curse words are just what flows from their heart to their mouth and they are quite used to hearing it but there are also a lot of people who don’t feed on profanity that might enjoy your articles if they were simply written without profanity. After all what good is it to eat healthy and have a healthy body if your heart, soul and mind is not also healthy?
There are tons of other plant based blogs out there that don’t use profanities.
I’m not for everyone and I am 100% okay with that!
Have an awesome weekend.
Perfect response, Molly.?
Molly keep doing what you do your love your potty mouth I think your the greatest just like Mohamed Ali ?❤️
absolutely loved the flavors of this. My one question is, are there any ways to make this less “dry” without adding oil.
Hi Susan – I think a bit more tahini might do the trick?
I’ll try that–hopefully, it will work. Thanks