I have 2 recipes for you today. I came across these recipes from neat website and thought I would share those with you today. I wanted to use these 2 recipes because for one the first recipe involves cauliflower and I think cauliflower is amazing, you can do so much with it!! And the second one is because I am in the mood for some muffins and I love peanut butter. SO instead of sharing a personal recipe, ill share something I found for you, making it easy for you to not have to search the web for great recipes, ill bring them to you!
First recipe is a healthy version of Fettuccine Alfredo. I love this dish, it was a favorite of mine when I was younger and now I never really eat it because Im not gluten intolerant so I guess I started to avoid pasta dishes. BUT there are options out there for gluten free pasta.
Fettuccine Alfredo by Lindsay at Pinch of Yum
Ingredients
- 1 lb. uncooked fettuccine noodles
- 3 small heads cauliflower
- 6 cups vegetable broth
- 6 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon salt
- pinch of nutmeg
- pinch of black pepper
- 1 tablespoon olive oil
- ¼ cup heavy cream
- 1 cup starchy boiling water from pasta pot
Instructions
- Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
- As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
- Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
- Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
Id like to add in that I would use rice, quinoa or sprout pastas to substitute. And Im not 100% sure, but maybe trying a plain greek yogurt instead of the cream. I will have to try this and get back to you!! If you happen to try it before me, comment below and let me know!! :D
Ingredients
- 1 cup flour
- 1½ teaspoons baking powder
- pinch of salt
- 3 tablespoons peanut butter (crunchy or smooth)
- 2 tablespoons oil
- 3 tablespoons honey (agave nectar if vegan)
- ¾ cup milk (almond, soy, etc. if vegan)
Instructions
- Preheat oven to 350 degrees. Whisk the flour, baking powder, and salt.
- Add the peanut butter and oil and mix with a fork until crumbs form.
- Add the milk and honey and mix until just combined. Do not beat.
- Pour into muffin tins (about ¾ full) and bake for 10-12 minutes, until tops are golden brown and spring back when you touch them.
This recipe, If its agave you eat, don't let me stop you, but i heard that it really isn't healthy for you. I was told its a metabolism killing disaster!! Personally, organic raw honey would be best because it hasnt been heated to heats that takes out the goodness for you that you find in honey. And Flours of course I would substitute for a gluten free ones such as oat, quinoa, bean, rice, sprout flours. Other than that sounds like a good recipe.
Comment below when you have tried these. Let me know how you like them, what worked, what didnt!!
With Love:
Kristina
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