Saturday, November 26, 2016

CHICKEN TETRAZZINI RECIPE

CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasserolerecipes #Creamofchickensouprecipes #Pastabake #Easychickentetrazzinirecipes #Creamychickentetrazzini #Cookingrecipes #Yummydinners #Yummyfood


Ingredients

  • 16 oz linguini cooked
  • 1/2 cup butter softened
  • 4 chicken breasts cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

Instructions

  1. Cook noodles according to box instructions. Set aside.
  2. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
  3. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. 

CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasserolerecipes #Creamofchickensouprecipes #Pastabake #Easychickentetrazzinirecipes #Creamychickentetrazzini #Cookingrecipes #Yummydinners #Yummyfood

    recipe adapted >>>>>  here

    Tuesday, November 22, 2016

    Easy Vegetarian Ramen Recipe

    Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

    Ingredients

    • 8 cups good low-sodium vegetable broth (this is my favorite by far)
    • 1 ounce dried shiitakes (15-20 mushrooms)
    • 1/4 cup low-sodium tamari or other good soy sauce
    • 2 tablespoons vegetable oil, divided
    • 1 small yellow onion, thinly sliced
    • 2 garlic cloves, minced
    • 1/2-inch piece fresh ginger, peeled and minced
    • 1 tablespoon good butter
    • 1 tablespoon white miso paste
    • 1 tablespoon mirin (rice wine)
    • 10 ounces baby spinach
    • 4 eggs
    • 10 ounces sliced fresh shiitake mushrooms
    • 4 servings fresh or dry ramen noodles*
    • One 6-ounce package baked tofu, at room temperature
    • 2 to 3 scallions, white and green parts sliced
    • Gomasio (sesame salt)
    • Toasted sesame oil with hot chili

    Instructions

    1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
    2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
    3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
    4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
    5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
    6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
    7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
    8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

    RECIPE ADAPTED >>>>>  here

    Monday, November 21, 2016

    Vanilla Bean Cheesecake

    Vanilla Bean Cheesecake | #Applepierecipepauladeen #Applepierecipehomemade #Greenapplerecipes #Cakeslicer #Greenapplepie #Greenapplepierecipe #Lemonmeringuecheesecake #Cheesecakefactorybananacheesecake #Redvelvetcheesecakecake #Bananacreampiecheesecake #Cheesecakefactorycopycatrecipes #Bananacreampierecipe

    Ingredients

    • Crust
    • 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
    • 2 Tbsp (30g) granulated sugar
    • 6 Tbsp (3 oz) unsalted butter, melted
    • Cheesecake
    • 3 pkgs. (8 oz each) cream cheese, softened
    • 1 cup (210g) granulated sugar
    • Seeds of 2 Vanilla Beans*
    • 3 large eggs
    • 3/4 cup (180g) sour cream
    • 1/3 cup (80ml) heavy cream
    • Mousse
    • 7 oz white chocolate, roughly chopped
    • 1 1/2 cups (355ml) heavy cream
    • 6 oz cream cheese, nearly at room temperature
    • 1 1/2 Tbsp (22g) granulated sugar
    • Seeds of 1 Vanilla Bean
    • Whipped cream topping
    • 3/4 cup heavy cream
    • 1 1/2 Tbsp (22g) granulated sugar
    • Seeds of 1/2 Vanilla Bean (optional)

    Instructions

    1. For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in).
    2. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
    3. For the filling: Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
    4. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.
    5. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan.
    6. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
    7. For the mousse: Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm.
    8. In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.
    9. In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.
    10. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
    11. For the whipped topping: In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.
    12. To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

    recipe adapted  >>>>>  here

    Friday, November 18, 2016

    Pot Roast Beef Stroganoff




    Pot Roast Beef Stroganoff | #Stroganoffrecipeeasy #Steakstroganoffrecipe #Germanrecipes #Beefstroganoffrecipeeasy #Germanpotroast #Beefstroganoffhealthy #Dinnerideaseasy #Beststroganoffrecipe #Beefstro #Leftoverlondonbroilrecipes #Beefstrog #Cookingrecipes 







    Ingredients
    • 1 tablespoon oil
    • 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
    • salt, pepper and paprika to taste
    • 1 onion, diced or sliced
    • 8 ounces mushrooms, quartered or sliced
    • 2 cloves garlic, chopped
    • 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
    • 2 teaspoons paprika*
    • 2 tablespoons flour (or rice flour for gluten-free)
    • 1 cup beef broth
    • 1 tablespoon dijon mustard
    • 2 teaspoons worcestershire sauce
    • 2 teaspoons fish sauce (or soy sauce or tamari)
    • 2 teaspoons dried dill (optional)*
    • 1/3 cup sour cream
    • salt and pepper to taste


    Instructions
    1. Heat the oil in a large pan over medium-high heat, add the beef (seasoned with salt, pepper and paprika) and cook until lightly browned, about 7-10 minutes per side, before setting aside.
    2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
    3. Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
    4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
    5. Add the beef, mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
    6. Remove from heat, mix in the sour cream and season with salt and pepper.

     
    Recipe Adapted : here

    Valentine’s Chocolate Chip Cookie Hearts

    Valentine’s Chocolate Chip Cookie Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinefun #Valentinessnacks #Bakesaleideas #Bakesaletreats #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts

    Ingredients

    • 1 package Refrigerated cookie dough (or you can make your own!)
    • 1 bag Candy Melts
    • 1/4 cup Sprinkles

    Instructions

    1. Preheat oven to 350 degrees.
    2. Fill each heart-shaped cavity firmly with the cookie dough (about 3/4 full). Make sure it is pressed down nice and tight.
    3. Place the mold on a cookie sheet and place in the oven for about 10-13 minutes or until sides begin to get golden brown.
    4. Take out of the oven and let cool COMPLETELY!
    5. Loosen the edges of each heart mold and gently pop out. (mine popped out without even loosening - I did not grease the molds before)
    6. Place the sprinkles in a small bowl and lay out the wax paper.
    7. Melt the dipping chocolate according to instructions on the packing.
    8. Dip half of the cookie in the chocolate and then immediately in the sprinkles and lay on the wax paper until the chocolate hardens.

    recipe adapted >>>>>  here

    Wednesday, November 16, 2016

    Keto Edible Chocolate Chip Cookie Dough

    Edible Cookie Dough Recipe | #Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Oneservingcookiedough #Healthyediblecookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Ediblecookiedoughrecipeforone #Dessertforone

    Ingredients

    • 1 3/4 cup + 2 Tbsp all-purpose flour (230g)
    • 1 cup unsalted butter softened to room temperature! (226g)
    • 1 1/2 cup brown sugar, tightly packed (250g)
    • 1/4 cup sugar (50g)
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 2 Tablespoons milk*
    • 1/2 cup chocolate chips (85g)
    • Toppings
    • 2 Tablespoons creamy peanut butter
    • 2 Tablespoons colored sprinkles
    • 1/4 cup broken Oreo pieces

    Instructions

    1. Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
    2. Bake on 350F (72C) oven for 5-7 minutes**
    3. Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
    4. In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
    5. Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
    6. Stir in chocolate chips (and any additional add-ins you might like!)
    7. Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 10-15 minutes before enjoying leftovers.

      RECIPE ADAPTED >>>>>  here

    Monday, November 14, 2016

    High Protein Double Chocolate Muffins


    High Protein Double Chocolate Muffins | #Highproteinbreakfast #Chocolatebananaproteinmuffins #Bananachocolateproteinmuffins #Chocolateproteinpowdermuffins #Chocolateproteinpowderrecipes #Lowcarbmuffinshighprotein #Lowcarbbreakfast #Zucchinimuffinshealthy #Ketobreakfast #Ketochocolatezucchinimuffins #Lowcarbzucchinibread #Lowcarbzucchinimuffins



    Ingredients

    • 4 scoops chocolate protein powder* (1-1/3 cups)
    • ½ cup erythritol
    • ¼ cup coconut flour
    • ¼ cup unsweetened cocoa powder
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1-1/4 cup unsweetened almond milk, divided
    • 10 squares sugar free dark chocolate, chopped and divided
    • 4 egg whites (or 4 eggs’ worth of egg replacer or flax eggs)
    • 4 teaspoons vanilla extract


    Instructions

    1. Preheat oven to 350°F. Grease or coat a muffin tin with cooking spray and set aside.
    2. In a large bowl, combine protein powder, erythritol, coconut flour, unsweetened cocoa powder, baking powder, and salt and mix until uniform.
    3. Combine 1 cup of the almond milk with 6 squares of the chopped chocolate in a microwave-safe glass measuring cup. Microwave for 1 minute and stir until smooth. If the chocolate has not completely melted, continue microwaving in 15 second intervals, stirring in between, until the chocolate has melted and the mixture is uniform. Add remaining ¼ cup almond milk, egg whites, and vanilla extract and stir well. Add wet ingredients to dry ingredients and stir until completely combined.
    4. Scoop half the batter into the prepared muffin tin (so the cups are half full). Sprinkle 2 squares’ worth of the remaining chopped chocolate onto the batter (so sprinkle some chocolate onto the batter in each of the cups). Cover each of the cups with the remaining batter (so the cups are now full), then sprinkle the remaining 2 squares of chopped chocolate on top.
    5. Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean (disregarding the melted chocolate of course). Let cool and devour.

    RECIPE ADAPTED  >>>>>  here

    Rated 4.5/5 based on 545 customer reviews

    Friday, November 11, 2016

    Creamy Potato Soup With Bacon And Cheese

    Creamy Potato Soup With Bacon And Cheese | #Pioneerwomanrecipes #Potatoesouppioneerwoman #Chickenandgravycrockpotslowcooker #Cookingrecipes #Delicioussoup #Soupandsalad #Knockyoursocksoffcrockpotsoup #Cheesypotatosoup #Potatosoupeasy #Bakedpotatosoupeasy #Homemadepotatosoup #Creamypotatosoup

     

    Ingredients

    • 2 pounds Russet potatoes (about 2 large) peeled and cut into 1/2-inch pieces
    • 6 bacon slices
    • 1 onion chopped
    • 10 garlic cloves minced
    • 2 cups whole milk
    • 2 cups water
    • 1 cup shredded cheddar cheese
    • 1/4 cup all-purpose flour
    • 1 tablespoon chopped fresh chives
    • 1 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions

    1. Heat a large pot or dutch oven over medium heat. Add bacon to the pot and cook until crispy, 10-15 minutes. Transfer to a paper towel to drain. When cool, crumble into small pieces.
    2. Add onions to the pot with the bacon grease and cook until they soften, about 5 minutes, stirring occasionally.
    3. Add potatoes, garlic, salt, and pepper to the pot. Cook for a few minutes, stirring frequently.
    4. Add flour to the pot, and stir until the ingredients are well-mixed, a few minutes.
    5. Add water and stir until well-mixed. Add milk and stir. Bring to a boil over high heat, and then reduce heat to medium-low to simmer until the potatoes are cooked, about 15 minutes, stirring occasionally to prevent potatoes from sticking to the pan's bottom.
    6. Serve in bowls topped with crumbled bacon, shredded cheddar, and chopped chives.

    recipe adapted  >>>>>  here

    Wednesday, November 9, 2016

    Keto Noodles - Low Carb Egg Noodles

    Keto Noodles - Low Carb Egg Noodles | #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Easyketolunch #Ketonoodleswithalmondflour #Almondflourpastarecipe #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Ketobread #Easyketolunch #Ketonoodleswithalmondflour

    Ingredients

    • 3 egg yolks
    • 4 ounces cream cheese softened
    • 1/8 teaspoon garlic powder
    • 33 grams Parmesan cheese freshly grated (about 1/3 cup plus 2 tablespoons)
    • 37 grams mozzarella cheese freshly grated (about 1/3 cup plus 2 tablespoons)
    • 1/8 Teaspoon dried basil
    • 1/8 Teaspoon dried marjoram
    • 1/8 Teaspoon dried tarragon
    • 1/8 Teaspoon ground oregano
    • 1/8 Teaspoon ground black pepper

    Instructions

    1. In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
    2. In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
    3. Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
    4. Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter.

    Recipe has been adapted from >>>>>  here

    Dairy-free Spaghetti Squash Chicken Alfredo

    Dairy-free Spaghetti Squash Chicken Alfredo | #Wholefoodrecipes #Whole30diet #Realfoodrecipes #Cookingrecipes #Cleaneatingrecipes #Dietrecipes #Wholefoodrecipes #Cleaneatingrecipesfordinner #Healthydinnerrecipes #Dairyfreerecipesdinner #Deliciousglutenfreerecipes #Whole30dinners


    Ingredients

    • 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
    • 1 ½ lbs. boneless, skinless chicken thighs
    • 1 cup raw cashews
    • 3 cups boiling water
    • 2 Tbsp. nutritional yeast
    • 1–2 cloves garlic, peeled
    • 1 Tbsp. lemon juice
    • ½ tsp. salt + more to taste
    • ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
    • ½ cup fresh basil, thinly sliced; plus more for garnish

    Instructions

    1. Preheat oven to 400℉.
    2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
    3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
    4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
    5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.
    6. To prepare the alfredo sauce :
    7. Drain cashews and place in the canister of the Vitamix.
    8. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
    9. Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
    10. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
    11. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
    12. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

    recipe adapted  >>>>>  here

    Vegan Sweet Potato Mac n Cheese (Gluten Free)

    Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecipes #Veganthanksgivingrecipes #Veganthanksgivingdessert #Aiolisaucerecipe #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking


    Ingredients
    • 10 ounces dry gluten free pasta (or pasta of your choice)
    • 1/2 medium yellow onion, minced
    • 1 clove garlic, minced
    • 1 1/2 cups roasted sweet potato, skin removed
    • 2 tablespoons hemp hearts
    • 5 tablespoons sunflower seeds
    • 2 tablespoons mellow white miso
    • 5 tablespoons nutritional yeast
    • 2 tablespoons extra virgin olive oil + 1 teaspoon more
    • 1 cup water + more to your liking
    • 1/2 teaspoon Celtic sea salt + more to taste
    • 1 teaspoon black pepper, ground
    • 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

    Instructions
    1. Prepare the pasta according to package directions.
    2. While the noodles are boiling, make the sauce.
    3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
    4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
    5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
    6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
    7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
    8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
    9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!
    Recipe Source : here

    Wednesday, November 2, 2016

    Easy No-Bake Peanut Butter Balls

    Easy No-Bake Peanut Butter Balls | #Energybites #Proteinballshealthy #Dairyfreerecipes #Peanutbutterballshealthy #Peanutbutterproteinballsnobake #Peanutbutteroatballs #Crackcrackers #Peanutbuttercuppokecake #Holidaycookies #Easytrufflesnobake #Saltinecrack #Holidaytreats



    Ingredients

    • 2 cups creamy peanut butter
    • 3/4 cup butter (room temperature)
    • 3-4 cups powdered sugar
    • 2 (1 pound) packages chocolate candy coating (I like CandiQuik)

    Instructions

    1. You can also replace some of the powdered sugar with crushed Rice Krispies cereal or crushed graham crackers to make them less rich.
    2. Turn these little guys into what they call "Buckeyes" by simply leaving the top portion of the peanut butter exposed.
    3. Feel free to make them pretty by topping them with sea salt, sprinkles or an extra drizzle of chocolate.
    4. Use any leftover chocolate to dip pretzels, fruit, nuts or anything else you have laying around.
    5. If you've ever done any chocolate dipping, then you know that the chocolate slowly hardens and has to be reheated, but the texture slowly changes in the re-heating process. To remedy that, place your chocolate bowl in a shallow bowl of hot water after it's melted to keep it warm during the dipping process.
    6. Watch the video below to see how to make the dipping process smooth and painless. We wouldn't want any ugly balls!

    recipe adapted >>>>>  here