Vegan Cauliflower Mac

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One whole head of cauliflower florets:
Combined with 1 cup almond milk, 1 tablespoon of mustard, 1 shallot, garlic, crushed red pepper, a little bit of chili pepper and lots of black pepper & salt. Bring to a boil & simmer for 15 minutes. Blend until creamy.

Meanwhile, sautéed mushroom & kale. Add to “Alfredo” sauce. Any vegetables will work!

Goes good with quinoa elbow pasta (as shown), or any noodle/vegetable. Gets thicker the longer it sits!

Who needs dairy when you have cauliflower.

🙂

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Awesome Artichoke Meatballs

Super easy & delicious meatballs.

Canned artichoke hearts, drained & sautéed with onion, garlic, and jalapeño.

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Combined with extra lean ground turkey, basil, parsley, & black pepper. Mashed and formed into balls, baked at 350 for 20 minutes.

Yum!

Paired with quinoa Alfredo noodles (next post) & a glass of white wine.

🙂

A Colorful Cleanse

After a long and stressful week full of traveling and poor food choices, this beautiful & light salad sure helped give reprieve to my poor stomach.

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A much needed cleanse!

Lettuce, cukes, carrot, edamame, and Applegate farms turkey breast.

🙂

Grilled Pork & Vegetable Quinoa

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Thin sliced pork, marinated for 8 hours with a dry rub (Pepper’s BBQ- Pork Stank). Grilled on 400 degrees, 3 minutes each side.

Quinoa cooked in low sodium chicken stock. Stir fried veggies: red pepper, mushrooms, onion, garlic, scallions, celery, and one jalapeño. Tossed with the quinoa, black pepper, turmeric, and dried parsley.

To combat the spice, a little avocado on the side with S & P.

Delicious.

🙂

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Pumpkin Nib Protein Cakes

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Deliciously raw cocoa nibs on top of pumpkin protein bars (more like cake).

Jamie Eason’s recipe. I used coconut sugar instead of xylitol brown sugar, and applesauce instead of baby food.

Cinnamon, ginger, pumpkin…

So good!

About 10g of protein per large square and under 100 calories.

🙂

Loaded Detox Soup

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This soup features:
Asparagus, kale, spinach, onion, garlic, lentils, basil, and cayenne pepper.

First, I caramelized a white onion.

Heat some olive oil, add chopped onion, stir for about 5 minutes on high heat (or until browned). Add some water and cover for approximately 25-30 minutes.

As always, I tweaked a recipe and used vegetables that I had.

Instead of quinoa, I used lentils. After the lentils have simmered for 15 minutes, I added chopped spinach & kale, blanched & chopped asparagus, cayenne, some basil and a bay leaf. Cover for 10 minutes on medium heat.

To blanch the chopped asparagus, boil a pot of water. Add the asparagus and boil for about 1 minute, drain, and submerge in an ice bath. Set this aside until it’s added to the lentils.

The entire mixture can sit on your stovetop, covered until ready to eat.

Delicious. Flavorful. Healthy.

🙂