Roasted Garlic Cottage Cheese Alfredo Sauce
May 12, 2024
Ingredients:
- 1 cup lactose-free cottage cheese (such as Good Culture or Green Valley Organics)
- 1 head garlic
- 1 1/2 cups unsweetened cashew milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoons ghee
- Sea salt and freshly ground pepper to taste
- ¼ teaspoon freshly ground nutmeg
- 1 pound boneless skinless chicken breast
- 1 teaspoon Healthy in a Hurry Cajun Seasoning
- 2 8-ounce boxes grain-free pasta (such as chickpea or cassava), cooked al dente
- Optional: fresh parsley or basil for garnish
Dairy-Free (DF) Option: Use dairy-free ricotta and butter brands such as Miyokos and Kite Hill
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the top off a head of garlic to expose the tops of the cloves.
- Drizzle with olive oil, wrap and cover tightly with tin foil, and roast for about 30-40 minutes until the garlic is soft and fragrant. Allow to cool, then squeeze out the roasted garlic cloves.
- While the garlic roasts, season...
Chicken and Butternut Squash Casserole
Jan 27, 2024
Ingredients
- 1 tbsp extra-virgin olive oil
- 1½ pounds organic chicken breast, cut into bite-size cubes
- ½ tsp sea salt
- 1 tsp granulated garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- 3 tbsp ghee
- 1 cup leeks, chopped (white and light green parts)
- 3 cups butternut squash, peeled and cut into cubes
- ½ pound brussels sprouts, quartered
- ½ cup unsweetened cranberries
- 1¾ cup pecans, chopped
Directions
- Pre-heat oven to 350°.
- Heat olive oil in a large sauté pan over medium heat.
- Season chicken with salt, garlic powder, onion powder, and Italian seasoning.
- Place in the heated pan and sauté for 5 to 7 minutes. Transfer chicken to a plate and set aside.
- Place ghee in the same pan, add the leeks, and cook for 3-5 minutes until softened.
- Add chicken, butternut squash, brussels sprouts, cranberries, pecans, and chicken and mix gently. Cook for 5 minutes on low heat.
- Transfer all the ingredients to a casserole dish and...
