Cheese Sauce Variation: after completing the above instructions, add 1/4
cup cheese of your choice and serve over steamed broccoli or cauliflower.
Not exact matches
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta
cheese, crumbled
2 tortillas (your
choice: wheat, brown rice, flour) 1/2
cup hummus 3 tablespoons whole grain mustard 1
cup spinach or your favorite greens 1/3
of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded carrots 1/4
cup feta
cheese 2 tablespoons cilantro, rough chopped
Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1
cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4
cup (or a little less) jarred salsa (your favorite) or other condiment
of your
choice) 1/4
cup grated (or shredded) cheddar
cheese (or other
cheese of your
choice)
Add in the mushroom mix and one to two
cups cubed
cheese of your
choice.
Crust 1 1/2
cups cooked rice (brown or white) 1/4
cup of cheese of choice (I used a creamy havarti) 1 egg, beaten 1/2 green onion, sliced 1/2 tsp seasoning (I used Two Snooty Chef's Hungarian Ragout)
Ingredients 3 - 5
cups greens
of choice (arugula, spring mix, spinach, etc.) 1/2
cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2
cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta
cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze
of fresh lemon juice Directions 1.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk
of choice (rice, soy, hemp) 1
cup dairy - free Swiss
cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1 gluten - free crust
of choice, pre - baked 2 (8 - ounce) packages cream
cheese, room temperature 3 teaspoons Matcha Green Tea powder 3/4
cup sugar 3 large eggs + 2 yolks, room temperature 1/2
cup mascarpone or crème fraiche - Topping
of choice
1 (16 - ounce) package silken tofu, drained 1
cup sugar 2 (8 - ounce) packages dairy - free cream
cheese 1 egg, * room temperature 2 teaspoons vanilla 1 gluten - free crust
of choice, prebaked - Topping
of choice
Coconut - Cilantro Cream
Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water
of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs
of your
choice — chopped
1
cup white corn grits 1/4
cup chopped onion 4
cups water 2 tablespoons butter 1/4
cup half & half (I used fat free) 2 - 4 ounces
cheese of your
choice
Top with about 1/2
cup of dairy free
cheese sub
of choice (I drizzled a bit
of cashew
cheese on mine, as I had some on hand), if desired.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan
cheese sauce (or
cheese of your
choice) 1/3
cup black beans 1/4
cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2
cup unsalted butter 1/2
cup flour 2 1/2
cups 2 % milk 1/2
cup half and half 3
cups shredded cheddar
cheese, divided (I like to use a blend
of mild and half sharp cheddar, but it's up to you) 4 slices American
cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips
of your
choice), crushed
8 ounces 1/3 less fat cream
cheese, softened 1/2
cup sugar 1 large egg 1
cup canned pumpkin 1 teaspoon pure vanilla extract 1/2 teaspoon pumpkin pie spice 24 lollipop sticks 1 pound semi-sweet chocolate chips 4 tablespoons shortening 2 tablespoons graham cracker crumbs or your topping
of choice
can
of crescent rolls (I used reduced fat) 8 - 10 slices
of bacon, fried and crumbled OR your
choice of breakfast meat (ham, sausage, etc.) 6 - 8 eggs, beaten 2
cups shredded
cheese (jack, cheddar, colby — whatever you have on hand) 2 - 3 tbsp milk salt and pepper, to taste cooking spray
2
cups arugula 1
cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs
of your
choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3
cup nuts, I used a mix
of pine nuts and pecans 1/2
cup olive oil 2 tablespoons lemon juice 1/4
cup parmesan
cheese 1 16 ounce can
of artichoke hearts, drained and chopped 1 pound farfalle or pasta
of your
choice
2 eggs 3/4
cup ricotta
cheese 3/4
cup heavy cream 1 teaspoon salt or Vege - Sal 1 tablespoons Splenda or erythritol, or the equivalent in your
choice of low carb sweetener 1/2 teaspoon pepper
8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2
cups cauliflower, cut into small florets 1 egg, beaten (or Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2
cups pizza toppings
of your
choice 1.5 — 2
cups mozzarella
cheese, pizza
cheese blend, or vegan
cheese
Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2
cups Fresh spinach 1/4 medium Banana 1/4
cup Strawberries, diced (about 3 - 4 berries) 1/2
cup Low fat cottage
cheese 1 1/4
cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop) 1 - 3 pkts Packets
of stevia or sweetener
of choice (or to taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1
cup Water (again, alter according to desired thickness
of shake) 1 You can not taste the cottage
cheese at all, it makes for a creamy protein packed shake!
Ingredients 3/4
cup uncooked quinoa 1 head cauliflower, separated into florets 4 tablespoons oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2
cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4
cup shredded Pepperjack or mild cheddar
cheese 3 eggs 1 1/2 teaspoon salt Burger buns
of your
choice
2 1/2
cups grated Gruyère
cheese, or the grated / shredded
cheese of your
choice (sharp cheddar, or a mixture
of provolone and mozzarella are tasty)
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4
cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1
cup green bell pepper, diced 1⁄3
cup celery, diced 1
cup cooked beans
of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2
cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2
cup grated non-dairy mozzarella
cheese (optional)
Cauliflower Crust PizzaYields: 1 serving * Ingredients: 1
cup cooked, riced cauliflower 1
cup shredded mozzarella
cheese * 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella
cheese, shredded Other additional toppings
of your
choice * Many people have commented and said that the amount
of cheese can be reduced by half, and still taste just as good!
Take 1/3
cup of oatmeal (not instant), 1/3
cup of low - fat (one percent, no salt added) cottage
cheese and 3 egg whites combined with your sweetener
of choice, 1 teaspoon
of vanilla, 1 or 2 packets
of stevia or a quarter scoop
of vanilla protein powder if you really need that extra protein boost.
1 pound
of small brussels sprouts 2 tablespoons extra-virgin olive oil fine - grain sea salt and freshly ground black pepper 1/4
cup grated
cheese or chopped nuts - your
choice!
2 turkey breast tenderloins, split in half horizontally (about 1 pound) 1 tablespoon olive oil 1 1/2 teaspoons Cajun seasoning 6
cups torn mixed greens 1 1/2
cups sliced cantaloupe 1
cup fresh blueberries Crumbled Farmers
Cheese (optional) Purchased Salad Dressing
of your
choice
2 15 - oz cans artichoke hearts, chopped fine 2
cups puréed white beans or hummus (plain, red pepper or garlic) 1
cup shaved or grated Parmesan
cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black pepper 1 tablespoon oil
of choice 4 tablespoons flax seeds, ground and reserved
What You Need: 1 8 - ounce package pasta
of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2
cups vegetable broth 1/2
cup vodka 3 tbsp tomato paste 1/2
cup vegan cream
cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 ts
cheese (I love Follow Your Heart Cream
Cheese) 1 tbsp olive oil 1/4 ts
Cheese) 1 tbsp olive oil 1/4 tsp salt
Ingredients: 1 (16 - ounce) can pear halves, reserve syrup 1 (16 - ounce) can peaches, reserve syrup 1 (8 - ounce) package cream
cheese 1 teaspoon grated lemon peel 1/3
cup almond, sliced (optional) 2 tablespoons orange marmalade or any fruit jam
of your
choice 2 tablespoons lemon juice 1 (9 - inch) baked pastry pie shell [RECIPE]
1 batch
of homemade cashew
cheese, recipe below (or vegan
cheese of choice) 1 batch
of homemade tomato sauce, recipe below (or a jar
of store bought) 2
cups cremini mushrooms, sliced 1 small bunch
of spinach, washed, dried & roughly chopped
2 cans
of refrigerated croissant dough (I used Trader Joe's brand) 1
cup cream
cheese, softened 1/2
cup Greek yogurt 1 clove garlic, minced 1/2 packet Ranch dressing mix * 1/4 tsp black pepper 1/2 tsp celery seed 1/4 tsp paprika 2
cups chopped veggies
of your
choice **
1 Tbsp olive oil 4
cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5
cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4
cup (30 g) Parmesan
cheese, grated 1 Tbsp Parmesan
cheese, grated, for topping 1 Tbsp fresh herbs
of your
choice (optional)(I used tarragon.)
Split the paste into half + leave the other 1/2 in the blender + add an 8oz can
of tomato sauce or tomato sauce
of your
choice, the other 1/2 raw cashews + 1 / 4th
cup of almondmilk until sauce forms, this will be the mac n
cheese sauce.
1 pound grape tomatoes 3 garlic cloves, chopped Extra-virgin olive oil Salt and freshly ground black pepper Handful
of thyme sprigs 1/3
cup panko breadcrumbs 2 tablespoons plus 1/3
cup finely grated Parmigiano or Pecorino Romano
cheese 1 pound pasta
of your
choice (I used gemelli) 2 large handfuls
of arugula, about 3
cups
♥ 3 small - med zucchini, grated, drained (this is about 1 1/2
cups once drained) ♥ 4 brussels sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan
cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce
of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4
cup salsa 1/2
cup fresh cilantro leaves, chopped 1 1/2
cups grated pepper Jack
cheese, divided 1/4
cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce
of your
choice
Esquite: Mexican corn kernels in a plastic
cup and your
choice of toppings, such as: grated
cheese, chile powder like Tajin, Lime Juice, salt and creme or Mayo - Mayonesa.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1
cup unsweetened almond milk 3/4
cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices
cheese or vegan
cheese (optional) Pasta sauce
of your
choice, warmed 4
cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions
1/2
cup coconut oil 2 tablespoons
of grated organic beeswax (you can grate it using a
cheese grater) liquid stevia flavor or essential oil
of choice for flavor (around 10 drops
of stevia or 3 - 4 drops
of essential oil) optional: 1 tsp beet juice, for color (juice from canned beets) 4 lip gloss containers Disposable object you can use to stir (I use a paper straw)
2 (8 - ounce) packages cream
cheese or dairy - free cream
cheese, room temperature 1 1/2
cups sugar 5 eggs, room temperature 2
cups Greek yogurt, sour cream or dairy - free sour cream 2 tablespoons cornstarch or arrowroot 1 teaspoon pure vanilla extract 1 gluten - free crust
of choice, pre-baked Topping
of choice
When the children go through the lunch line they are allowed the following
choices: 1 entree which is a
choice between 2 hot items, or a ham or turkey sandwich with
cheese and lettuce on a dry bun, a peanut butter and jelly (prepackaged) sandwich, or occasionally a spicy chicken wrap, a
cup of low - fat plain yogurt parfait with grapes and granola topping, or a 2 -
cup portion salad (usually a chef salad with a smattering
of chopped lunchmeat or a chicken Caesar salad).
1
cup uncooked Pear Barley (boil it with 3.5
cups water, until all water is absorbed, make sure it is nice and soft for baby, if not add more water) a little onion (a thin slice, chopped very fine).5 — 1 tsp minced garlic (adjust to personal taste, my baby loves garlic) 10 mushrooms, chopped fine a handful
of spinach or field greens, chopped a sprinkle
of cheese of your
choice (more if you are trying to add calories in diet) a splash
of olive oil
Ingredients: • 1 pound pasta (
of your
choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3
cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1
cup soft goat
cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one
cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat
cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat
cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash /
cheese mixture with the pasta and serve this delicious healthy kids meal
Ingredients: 1
cup chickpea or garbanzo flour (Bob's Red Mill makes a great one) 1
cup water 3 TBSP
of olive oil + 1 1 TBSP
of olive oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings
of choice (tomato sauce, pesto sauce, fruits, vegetables,
cheese, nitrate free meats, etc) Instructions: Whisk together all ingredients save... Read More»
1
cup frozen or fresh raspberries 1
cup yogurt, kefir, kefir
cheese or raw cream 1 tablespoon (or to taste) raw honey 1 teaspoon vitamin C - rich berry powder
of choice, optional 1/2 teaspoon vanilla or almond extract, optional
Optional: 1
cup of chopped or shredded leftover meat, quinoa, brown rice (or anything else left in the fridge really) and / or 1/2
cup grated or crumbled
cheese of choice.
Ingredients: 2
cups of herbs
of your
choice, for example basil, coriander, mint, marjoram, parsley, lemon balm, rocket 1/2
cup grated parmesan
cheese (optional) 2 - 3 garlic gloves 1 grated lemon zest Juice from 1/2 lemon 1/2
cup olive oil 1 teaspoon salt
1 - 2
cups of Organic Pizza Sauce to your taste 1 - 2
cups raw or grass fed
cheese (optional) 1
cup thinly sliced mushrooms 1
cup thinly sliced bell peppers 1/2
cup sliced olives 1/4
cup fresh chopped basil or parsley Cooked grass fed beef crumbles or other meat
of your
choice (and whatever other toppings you desire, be creative!)