-
Healthy Fettuccine Alfredo?!
Doesn’t that just sound too good to be true? Well it’s NOT! Below is a healthier version of a favorite meal…no cream, no butter but ALL the flavor! The secret weapon?? Cauliflower!
To make this dish, you start off by cooking your pasta. We opt for a whole-grain fettuccine for added fiber. Once the noodles are cooked, you’ll want to reserve some of the pasta water for the sauce. If you don’t normally add pasta water, it’s a great trick to use when making pasta sauce. As the noodles cook, they’ll release starch into the water. By keeping and using some of the leftover water for the sauce, you can thicken it without the need for added oil or flour.
Next, you’ll prepare the fettuccine sauce. Start by cooking the cauliflower in vegetable broth (for extra flavor). While it cooks, lightly sauté garlic and olive oil together. Once the cauliflower is cooked, add it to the blender alongside the garlic, nutmeg and reserved cooking water. A quick trip to the blender will turn the cauliflower into a silky white sauce. Add the sauce back to the pan, stir in some unsweetened almond milk, and just like that you have a healthier fettuccine sauce that’s full of flavor. You’d never guess there’s cauliflower inside, but it always feels good sneaking in extra vegetables. Garnish with Parmesan cheese and chopped parsley, if desired.
Healthier Fettuccine Alfredo
Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 4 servingsIngredients:
8 oz. dry whole grain fettuccine
3 cups low-sodium organic vegetable broth
1 medium cauliflower, chopped (about 1½ pounds)
2 tsp. olive oil
2 cloves garlic, finely chopped
1 pinch ground nutmeg
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
½ cup unsweetened almond milk
½ cup shredded Parmesan cheese
2 Tbsp. chopped flat-leaf parsley (for garnish; optional)Preparation:
1. Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.
2. Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.
3. While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.
4. Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.
5. Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.
6. Heat cauliflower mixture in same medium saucepan over medium-low heat.
7. Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.
8. Add fettuccine; mix well.
9. Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.
-
Super Berry Shakeology Pops
It’s HOT here and its only going to get hotter over the next couple of weeks. These tasty treats hit the spot every time! With 6 grams of protein and no artifical colors, flavors, dyes or sugars, they are good for you! Easy to make and packed with superfoods, these Super Berry Shakeology Pops are healthy for YOU and for the kids!
Ingredients- ½ cup unsweetened cranberry juice
- ½ cup 100% orange juice
- ½ fresh or frozen raspberries
- 1½ scoops Tropical Strawberry Shakeology
YELLOW – 1
Instructions- Place cranberry juice, orange juice, raspberries, and Shakeology in blender; cover. Blend until smooth.
- Pour mixture into ice pop molds.
- Freeze for at least four hours, or until set.