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.
Brown rice pasta–my new favorite–cooked al dente. This is a great alternative to regular pasta. Quinoa noodles are also another protein-fiber-packed whole grain that’s much better for you than white noodles.
Leftover chicken, shredded and stir fried in peanut oil (yum!) and coconut aminos (or low sodium soy sauce). With yellow and red pepper, red onion, and garlic.
Garlic is one of those things that goes great in almost any dish, and it’s packed with flavonoids and other heath benefits, woohoo!
For spices: ginger, paprika, crushed red pepper (not too much), adobe blend, cumin…I love spicy! Could you tell?
Put it all together: toss the vegetables & chicken mixture with the pasta and some chopped scallions, salt, and pepper!