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All Recipes Are Below!
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)
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.
While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes).
Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with the onions, garlic and butter. Turn the heat to medium low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.
Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.
Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.
Healthy Chicken Taco Soup
Ingredients:
½ Tbsp avocado or coconut oil
1 small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
5 cloves garlic, minced
1 lb boneless, skinless chicken breast
1 1/2 tsp salt (plus more to taste)
1 tsp dried oregano
1 tsp chipotle powder
1 tsp paprika
2 tsp cumin
¼ tsp black pepper
1 – 15 oz can fire roasted diced tomatoes
2 – 4.5 oz cans green chilies
¼ c. fresh lime juice
32 oz chicken broth
Cilantro, for serving
Diced red onion, for serving
Lime wedges, for serving
Slow Cooker Seafood Ramen
Ingredients:
64 oz broth (seafood, vegetable, or chicken
4–6 oz ramen
1 lb seafood
2 green onions, sliced
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 garlic cloves, minced
1/4 cup kale, chopped
1/2 lb tomatoes, sliced
1/4 tsp sesame oil
1 tsp salt
1/4 tsp pepper
1/8 tsp red pepper flakes
Directions:
Add all ingredients except the seafood, kale and ramen to the slow cooker. Stir to mix well.
Cook on high for 2-3 hours, or low for 4-6 hours.
Add seafood, kale & ramen and cook for an additional 15-30 minutes.
Per Serving: 250 calories, 2.7 g fat (0.3 g sat), 29.5 g protein, 27 g carb, 2588.3 mg sodium, 3.9 g sugars, 1.7 g fiber
Turkey Carrot Mushroom Dumplings
Ingredients:
3/4 c. carrots finely julienned
1 lb ground turkey
1/2 c. mushrooms finely chopped
2 tsp soy sauce
1 tsp rice wine
1 tsp sesame oil
1/2 tsp onion powder
1/8 tsp salt
2 tsp cornstarch
30 dumpling wrappers
Directions:
Put carrots in a microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are. Drain and let cool.
In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch. Stir together until well combined.
Spoon a well rounded teaspoon of filling onto a dumpling wrapper. Seal filling with wrapper. Wrap remaining dumplings.
Bring water to boil in the bottom of the steamer pot. Place dumplings in a parchment paper lined steamer. Steam 15 minutes until cooked through.
Per serving: 48 calories, 1 g fat (0 g sat), 3 g protein, 4 g carb, 87 mg sodium
ALL RECIPES ARE FROM THIS WEBSITE