Creamy Avocado Artichoke Pesto Dressing
Ingredients:
- 2 avocados
- 2 cups basil
- 1/4 cup cashews
- 1/2 lemon, juiced
- 2 garlic cloves
- 1/8 tsp salt and pepper
- 2 cups water
Directions:
Add all ingredients into a high speed blender or food processor.
Scrape down sides to make sure all the ingredients are mixed until smooth
Add a tbsp of water a time if needed until you’ve reached your desired consistency
-
Recipe given by Jocelyn Sidwell Holloman
Best Chicken Tacos
-Buy a rotisserie chicken
-Shred all chicken off the rotisserie chicken and dark meat and white only soft drum
Put in a separate container
Get a pan and put in
- 2 tablespoons Avocado oil
- 2 onions sliced super skinny
- Lightly browned 2 onions
- Add some more avocado oil and garlic
- Add pulled chicken off rotisserie
First sear the chicken, once chicken is seared
- Add 4 cloves of garlic
- 1 teaspoon cumin
At the end add
- 4 tablespoon fresh cilantro
- 3 teaspoon honey
- 2 tablespoon organic earth balance butter
Garnish at the end with 1/2 cup of cilantro And 2 limes
Almond Butter Cookie
3 Ingredient Nut Butter Cookies
(Keto, Low Carb, Gluten Free, Paleo, Plus a Vegan Option)
Ingredients
- 1 Cup Almond Butter (can use any nut or seed butter)
- ¾ Cup Granulated Sweetener of choice (I like Monk Fruit Stevia Blend)
- 1 Large Egg
- Large baking sheet
- Parchment Paper
- Medium Cookie Scoop
Egg-Free Version
- 1 Cup Almond Butter (can use any nut or seed butter)
- ¾ Cup Granulated Sweetener of choice (I like Monk Fruit Stevia Blend)
- 3-4 Tbsp. Ground Chia Seeds
Instructions:
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- In a large bowl, mix all 3 ingredients until well combined. When using the egg-free recipe add 3 Tbsp. to the mix first. If too thin add the other Tbsp.
- Use cookie scoop to place dough on cookie sheet about 3-4 inches apart
- Press dough into a cookie shape and press with a fork.
- Bake for 8-10 minutes until golden brown
- Remove from oven to allow to cool until soft, firm and chewy.
Cauliflower Buffalo Wings
Ingredients
- 1 Large head of cauliflower or buy the already precut florets 2 bags about equal to a large head
For the batter:
- 1 cup almond milk
- 3/4 cup Rice flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp ground black pepper
For the Buffalo wings sauce:
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup tomato paste
- 2 tbsp tamari
- 2 tbsp tahini
- 2 tsp paprika
- 3 tsp garlic powder
Instructions
- Preheat the oven to 450ºF
- cut the cauliflower head into florets.
- Mix the batter ingredients in a bowl until well combined.
- Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.
- Bake for 20 minutes, flipping the florets over half way through.
- To make the Buffalo wings sauce you can add them to a blender and blend until smooth.
- Toss the baked florets in the sauce,. Shake off excess and place back on the baking sheet.
- Bake for another 20 minutes or until golden brown
- Flipping the florets over half way through and make sure they are crispy.
Spinach Cauliflower Mashed Potatoes
Ingredients
-
2 Bags of Cauliflower
-
2 Cups of Spinach
-
1/2 Stick of Butter
-
1/2 1/8 Cup of Olive Oil
-
1 Cup of Fresh Chives
-
1/2 Cup of Onions
-
Pinch of Salt
Instructions
Put the Cauliflower in a pot and boil until tender. Then place the Cauliflower in a food processor - add Butter and Olive Oil before you start to mix.
Transfer the Cauliflower Mashed Potatoes into separate pan and mix Spinach and fresh Chives into it.
Then sauté Onions in a pan with Olive Oil. Add in The Cauliflower mixture with Spinach and Chives. Make sure to mix to cook the Spinach a little longer. Add Salt to taste.
Pour Spinach Cauliflower Mashed Potatoes into a pan and top with Chives. Serve and enjoy!
Get the recipe book that will
CHANGE YOUR LIFE
Just fill in the form and checkout, if you have a coupon code use it here.