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Vegan Alfredo Sauce
| Servings |
|
- 2 cloves garlic minced
- 2 tsp. pine nuts
- 2 tbsp. olive oil
- 2 cups almond milk
- 3 cups cauliflower chopped
- 2 tsp. salt
- 2 tsp. pepper
- 1/2 lemon
- 1/4 cup nutritional yeast
Ingredients
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|
- To prepare, sauté two minced cloves of garlic and 2 tsp. of pine nuts in 2 Tbsp. of olive oil until light brown.
- Add 2 cups of almond milk and bring to a boil before reducing heat and adding three heaping cups of chopped cauliflower and two tsp. each of salt, pepper, oregano and basil.
- Once the cauliflower is soft, remove from heat and add in the juice of half a lemon and a quarter-cup of nutritional yeast.
- Use an immersion blender to process until smooth. Use this sauce over spiralized zucchini or Konjac noodles for a decadent dinner that will keep you losing weight.
Crust-Free Spinach Quiche
| Servings |
|
- 1 whole onion chopped
- 1 tbsp. coconut oil
- 1 package frozen spinach
- 8 whole eggs
- 3 cups raw cheese
- 1 pinch salt
- 1 pinch black pepper
Ingredients
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|
- This brunch favorite makes the morning special while staying in ketosis.
- Sauté a chopped onion in 1 Tbsp. of coconut oil, then add a package of frozen spinach and cook until the excess moisture evaporates.
- In a bowl, whisk eight eggs, 3 cups of raw cheese and a large pinch of salt and black pepper.
- Combine everything in a pan that you've greased with coconut oil and bake at 350 degrees for about 30 minutes.
Chocolate Fat Bombs
Ingredients
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- For these easy-to-make treats that keep your macros levels right, combine 4 oz. of cream cheese and 4 oz. of unsalted butter in a bowl as room temperature.
- Once softened, use an electric beater to add in 2 Tbsp. of cacao powder and 1 Tbsp. of stevia.
- Use mini baking cups to distribute one- to two-teaspoon portions, then cool in the refrigerator to firm.
