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ALL THE RECIPE ARE BELOW.
1. Creamy Kabocha Squash and Roasted Red Pepper Pasta
Ingredients:
1/2 c. raw cashews
1 small kabocha squash
1 head of garlic
1/3 cauliflower, cut into large florets
1/2 medium onion (roughly chopped)
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1/4 c. roasted red peppers, drained
2 Tbsp nutritional yeast
Optional: A pinch red pepper flakes
2 to 3 c. vegetable broth (or as needed)
Salt and black pepper, to taste
1/2 to 3/4 c. fresh basil (unpacked), sliced
2 lb gluten-free spaghetti noodles (or pasta of your choice)
Directions:
Soak the cashews in water overnight. If you do not have time to, you can also bring a small pot of water to a boil, remove it from heat and add in the cashews. Allow them to soak until you blend the sauce together (which will be about 1 hour).
2. Loaded Cauliflower
Ingredients:
1.25 lb cauliflower head, cut into florets
6 green onion, chopped into the green and white parts
2 tbsp butter
3 garlic cloves, minced
2 oz cream cheese
1/2 tsp sea salt
1/4 tsp black pepper
1.5 tsp ranch seasoning Mix, optional
3/4 c. organic heavy whipping cream
2 c. cheddar cheese, grated
4 slices sugar-free bacon, crumbled
Olive oil for roasting the cauliflower
Dollops of sour cream, optional
Directions:
Preheat the oven to 425 degrees.
Toss the cauliflower with ~2 Tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.
Per serving: 315 calories, 28 g fat (17 g sat), 11 g protein, 5 g carb, 587 mg sodium, 2 g sugars, 1 g fiber
ALL RECIPES ARE FROM THIS WEBSITE