Carrot Noodles with Vegan Garlic Cream Sauce

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Enjoy, my peeps, and have a spectacular Tuesday!

Carrot Noodles with Vegan Garlic Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 large carrots, peeled
  • ½ cup soaked cashews
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • pinch paprika
  • ½ tsp salt
  • ¼ tsp tapioca flour
  • sliced tomato and basil (optional)
  • Sliced chicken (optional)

Directions

  1. To make the carrot noodles, I use a carrot peeler and just peel the carrots until I have nothing left to peel.
  2. Heat a large pan over medium heat. Once hot, add your carrot noodles and cover. Allow them to steam and cook for about 2-3 minutes (until tender). Remove from heat and set aside.
  3. In a high-powered blender, add your cashews, garlic, lemon juice, olive oil, nutritional yeast, onion powder, paprika, and salt. Blend for about 30 seconds, until completely smooth.
  4. Transfer the sauce to a pot and whisk in the tapioca flour. Heat over medium-low while whisking until it barely comes to a simmer. It should have thickened by this point. Remove from the heat.
  5. Add your sauce to your carrot noodles and top with tomatoes, basil, and/or chicken if you’d like. Enjoy!

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Sweet Massaged Kale Salad with Vegan Parmesan

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This is 100% my favorite salad of all time (currently). I’ve literally been eating it night and day for the past two weeks and I still can’t get enough of it!

Anddddd, besides being leafy green and delicious, it takes two seconds to make (you can even pre-make the dressing and keep it in a bottle for easy access then all you have to do is make the vegan parm and you’re set). It’s the perfect way to have a delicious healthy side salad/meal in minutes. AND IT’S SO GOOD. I made the Oh She Glows Butternut Squash with this nutty parmesan substitute and ever since I’ve just been putting it in everything.

I hope you enjoy, my peeps!

Sweet Massaged Kale Salad with Vegan Parmesan

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • ¼ c golden raisins
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 tsp raw honey
  • 1 clove garlic, minced
  • ¼ tsp black pepper
  • Oh She Glows Almond-Pecan Parmesan

  • ¼ c almonds
  • ¼ c pecans
  • 1 Tbsp nutritional Yeast
  • ½ tsp extra virgin olive oil
  • pinch sea salt

Directions

  1. In a large salad bowl, add your kale and give it a few squeezes to “massage” it. This breaks it down a bit and makes it less bitter. Add the golden raisins.
  2. Meanwhile, combine 2 Tbsp olive oil, lemon juice, honey, garlic, and pepper and whisk to combine.
  3. Place all ingredients for the Oh She Glows Almond-Pecan Parmesan in a food processor and pulse until the nuts are in tiny chunks.
  4. Add the “parmesan” and dressing and toss to combine. Enjoy!


Creamy Dairy and Gluten Free “Cheesy” Rice

dairy and gf cheesy rice 2

I’VE DONE IT!!!! I’ve finally found a healthy dairy and gluten free alternative to mac ‘n’ cheese that doesn’t upset my tummy.

Sure there are other faux cheese substitutes that make mac ‘n’ cheese, but even though they’re dairy free, they still usually make me just as sick. Probably because most cheese substitutes are straight chemicals… And nobody wants that. So i try to limit my consumption of the fake cheese as much as I limit the real cheese.

But I have a secret to get my cheese fix on in a healthy, non-dairy and non-chemical way!

Drum roll pleaseeeeeeeee…

NUTRITIONAL YEAST!!!

Ew Bailey, what?

Yeah, I know it sounds weird. I was skeptical at first too. But I gave it a shot and ohh baby am I glad I did!

Nutritional yeast is a dry flaky powder that has a cheesy flavor to it! I love shaking it on pastas or adding it to pizza sauce to trick my brain into thinking I’m eating cheese when I’m actually not.

And I haven’t even told you the best part about nutritional yeast yet! IT’S SUPER NUTRITIOUS!!! Shocking, I know. You never woulda guessed that from the name, huh?

Yup nutritional yeast is a complete protein and is an AMAZING source of B vitamins, folate, and so much more. Plus it’s low in calories, carbs, sodium and is gluten free! It’s also a great way for people who don’t eat animal products to get enough B vitamins in their diet. Aaaaand, in case you forgot, it tastes like cheese!!! You gotta be kidding me with this stuff.

So all you have to do now is whip up a batch of rice (or you could make this with past as well, I just generally steer clear from the stuff hence the rice here) and add in the rest and bada-boom bada-bing: easy peasy cheesy rice. Enjoy!

Creamy Dairy and Gluten Free “Cheesy” Rice

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 cup gluten free brown rice
  • 1 ½ cups water
  • ¼ cup nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp unsweetened coconut milk
  • 1 tsp fresh chopped thyme
  • ¼ tsp garlic powder
  • salt and pepper to taste

Directions

  1. In a medium sized pot, bring the rice and water to a boil. Once it reaches a boil, bring it down to a simmer and cover. Simmer for 20 minutes then remove from the heat and let it sit covered for another 10 minutes.
  2. Add the remaining ingredients to the rice and stir until combined and creamy. Enjoy!


Rice Flour Gnocchi with Dairy Free Basil Cashew Pesto and Chicken Thighs

basil cashew pesto gnocchi and chicken thighs

Question:

What do you do when you plant basil and it decides to take over your entire herb garden?

Answer:

Make pesto, duh.

I love making pesto because literally it comes together in 30 seconds, it’s delicious, AND your can make extra and use it on some kick-ass sandwiches another day. And let me tell you, I made double the amount of pesto and we’ve been eating it on everything for the past three days because it’s SO FREAKIN’ GOOD.

Plusssss, I don’t even feel guilty about the gnocchi because it’s made with with rice flour which completely works out with my whole “not eating wheat” thing. Score!

But anyways, let’s get back to basil. BASIL. It smells good. It grows like a weed. It’s nice to look at. It tastes bomb. AND IT’S SO GOOD FOR YO BODYYYYYY!!!! Listen to this. You eat basil, you get all these healthy benefits:

  • Decreased inflammation
  • Powerful antioxidants
  • Reduced pain
  • Help fighting diabetes
  • Improved liver function
  • Stress relief
  • Immunity boost

Then, your body rejoices. And yeah, that’s just basil. Add some chicken and cashews and nutritional yeast and rice flour gnocchi and you’ve got yourself a gosh darn complete healthy meal. So get going!!! Don’t deprive your taste buds of this heavenly meal any longer!


Rice Flour Gnocchi with Dairy Free Basil Cashew Pesto and Chicken Thighs

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Gnocchi and Pesto
  • Rice Flour Gnocchi (or any gluten free gnocchi)
  • 1 cup raw cashews
  • ¾ cup fresh basil
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • 3 Tbsp nutritional yeast
  • Juice of 1 lemon
  • 1 Tbsp tahini
  • Salt and pepper to taste
  • Chicken Thighs
  • 8 free range chicken thighs
  • Lemon and herb seasoning
  • Salt and pepper to taste

Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Place your chicken thighs in a baking dish and season to your liking. Cook them in the oven for 30-40 minutes (until the internal temperature reaches 165 degrees F).
  3. Meanwhile, bring a large pot of salted water to a boil.
  4. While you’re waiting for the water to boil, place the raw cashews, basil, olive oil, garlic, nutritional yeast, lemon juice, tahini, salt, and pepper in a food processor and process until the desired consistency has been reached and everything is thoroughly combined. Set aside.
  5. Once the water has reached a boil, add your gnocchi and cook for about 2 minutes once the gnocchi re-surface. Drain and return to the pot.
  6. Add your pesto to the gnocchi and stir to combine.
  7. Once the chicken is done cooking, plate everything and serve with your favorite salad! Enjoy!


Dairy-Free Broccoli Cheddar Spaghetti Squash with Chicken

broccoli cheddar spag squsah 2 (2)

I remember the first time I ever heard of nutritional yeast. I mean, say it out loud.

Nutritional.

Yeast.

Ew?

If you’ve never seen it before, you probably have no idea what to even picture when you say that. I’ll help you out. It’s like little crumbly yellow-y dried up flakes in a bag. And as if that’s not weird enough, it tastes like cheese.

So yes, I was a little hesitant to give it a try, but I kept hearing soooo many great things that I finally gave in, and THANK GOD I did. All I have to say is aaaaaaaaahhhh-mazing. As someone who has been forced to give up cheese due to a newfound dairy intolerance, I am completely and utterly thankful that nutritional yeast is a thing. It really does taste like cheese!

Some of my favorite uses for nutritional yeast:

  • sprinkled on top of pasta like a little Parmesan cheese would be
  • mixed in with pizza sauce in lieu of cheese on a pizza
  • made into a dairy-free cheese sauce

So in this case, we’re making an easy-peasy (or should I say easy-cheezy, ba dum chhhh) dairy-free healthy cheese sauce to mix in with our spaghetti squash, chicken (or tofu), and broccoli. YUM. This definitely helps fill the mac ‘n’ cheese void in my heart. And, the best part about nutritional yeast isn’t even the cheesy taste, it’s how good it is for you!

Nutritional yeast is absolutely PACKED with B vitamins, is considered to be a complete protein, contains folates, thiamine, riboflavin, zinc, and more! Anddddd, as if that wasn’t enough already, it’s low in sodium and fat AND is gluten free. Yayyy for all our gluten intolerant foodies too!!

So Bailey, what benefits am I going to see from all these nutrients? WELL. Let me tell you:

  • Improved immune system
  • Improved digestion
  • Antiviral and antibacterial properties
  • Is a source of complete protein which is a great replacement for protein that vegans and vegetarians normally wouldn’t be getting due to a lack of protein from meat
  • Improved metabolism
  • Improved hair, skin, and nails
  • Helps to have a healthy pregnancy

Sounds pretty good, right? And in case you forgot, IT TASTES LIKE CHEESE PEOPLE!!!! What’s not to love? So next time you’re craving a cheesy pasta cheat meal, trick your taste buds by making them think you’re cheating when really you’re just doing your body a favor with all the goodness you’re putting in it. Enjoy!

Dairy Free Broccoli Cheddar Spaghetti Squash with Chicken

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

    Squash

  • 1 medium sized spaghetti squash
  • ½ Tbsp EVOO
  • Broccoli

  • 1 large head of broccoli, separated into florets
  • Chicken

  • 1 pound lean ground chicken
  • ¼ tsp of each of the following: turmeric, salt, garlic powder, and paprika
  • Sauce

  • ½ Tbsp lemon juice
  • 1 Tbsp EVOO
  • 1 clove garlic, minced
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • ¾ cup water
  • ½ cup Bob’s Red Mill Nutritional Yeast
  • 1 tsp xantham gum
  • ½ tsp sea salt
  • ¾ cup Silk Unsweetened Cashew Milk
  • ½ Tbsp tahini

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Cut your spaghetti squash in half lengthwise, scoop out the seeds, and rub ½ Tbsp EVOO on the inside.
  3. Place cut side down on a lined baking sheet (I use a silicon mat, but you could use foil or parchment paper) and bake until tender, about 45 minutes.
  4. Meanwhile, heat a skillet over medium-low heat and add your ground chicken and spices once hot.
  5. Cook until the chicken is cooked all the way through, drain, and set aside.
  6. Steam your broccoli florets for about 3 minutes (until they’re tender), drain, and set aside.
  7. Place all ingredients for the sauce in a high-powered blender and blend for at least 2 minutes to get the sauce nice and warm and thick.
  8. Once your spaghetti squash is tender, remove it from the oven and allow to cool for about 10 minutes (or until you’re comfortable handling it).
  9. Use a fork to scrape out the stringy insides to a large bowl. Add the chicken, broccoli, and sauce and mix everything together.
  10. Serve in a bowl, or if you’re feeling fancy you can scoop everything back in to the spaghetti squash shells and serve in that! But be careful as they can be very flimsy.
  11. * For vegan option, just remove the chicken from the recipe! Or add in tofu if you’d like.