Summer is here, and so many of us seem to really crunch down on ourselves over fat and weight. Despite the fact we should be doing it all year long and not just seasonal, here is a fabulous recipe. This will fix your fatty fettucini alfredo craving while actually given you fabulous health benefits and not blowing the diet. Boil up your fave low carb whole grain noodle, or even better make some " noodles" out of zucchini or your other favorite " fake noodle" and top it off with this sauce. You won't be sorry. You'll be thanking me later. Also consider the following " stir in" ideas I have listed after the recipe.
INGREDIENTS
8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
campaignIcon
½ cup milk (more to taste)
INSTRUCTIONS
Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Stir Ins: half cup of cubed chicken breast , 4 ounces of sundered tomatoes, 2 Tablespoons of pine nuts or nuts of your choice, 1 cup of any type of veggie steamed your choice!
Don't forget the Parmesan cheese
Attachment 321
INGREDIENTS
8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
campaignIcon
½ cup milk (more to taste)
INSTRUCTIONS
Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Stir Ins: half cup of cubed chicken breast , 4 ounces of sundered tomatoes, 2 Tablespoons of pine nuts or nuts of your choice, 1 cup of any type of veggie steamed your choice!
Don't forget the Parmesan cheese
Attachment 321
via Smart Health Shop Forum http://ift.tt/1il6x4H
No comments:
Post a Comment