Cauliflower Alfredo

Light and delicious. Definitely gives traditional alfredo sauce a run for its money, and so much healthier. I used this recipe for the sauce with organic cauliflower (blending in the Vitamix after cooking), subbed dill for rosemary since that’s what we had, and skipped the cheese (only sprinkled a bit on top). Served with whole wheat linguine and sautéed organic spinach.

Portobello Mushroom and Red Pepper Fajitas

Recipe from Diana Stobo’s excellent book Get Naked Fast!, which changed the way I eat and opened the door to a new world of eating for me. This recipe is a weekly staple now.

…and for dessert, another Diana Stobo recipe! This one from her Naked Bliss cookbook, which is all shakes made from coconut milk ice cream (hard to believe no dairy), and DAMN are they good!

Spaghetti with Braised Kale

I’ve gone crazy for kale. Lately I base my daily lunch salad around it, with shredded carrots, greek olives, tomatoes, sprouts, and raw sunflower seeds. We decided to cook it for a change tonight by making a kale pasta using this Bon Appetit recipe. Really good.

Boy Choy and Tofu Udon Noodle Soup

We’ve been making this once a week lately, it’s that good. Based off of this noodle bowl recipe from Sunset magazine. Add extra broth for soup, and we also add carrots and enoki mushrooms. For extra kick, add chili garlic or sriracha sauce.

Tortilla Soup and Salad

Soup made with all fresh veggies blended up tastes so much fresher than canned soup – there is really no comparison! Here is the recipe for tortilla soup, straight out of the Vitamix whole foods recipe book. This online version calls for boiling water but the book just calls for regular water. Depends how hot you want it to be or if you’d rather keep it raw. The salad is kale, clover sprouts, red pepper, cherry tomatoes, cucumbers, and sunflower seeds.

Tofu Burrito

We try not to overdo it with the tofu, but James makes this about once a week lately cuz it’s just so darn easy and good.

 

Walnut Parsley Pesto Pasta

I’m pretty sure I just googled “walnut parsley pesto” for a general formula for this. I used the Vitamix blender and a lot less olive oil than I normally do for traditional basil/pine nut pesto, to rave reviews. I served with rotini with sautéed zucchini and crimini mushrooms.

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