It’s MONDAY! My fave day of the week. I love prepping my to do list for the week and crushing goals. Sometimes, it’s hard to start something new or get a task done when it seems daunting but, all you need to do is start! Do one thing today that you didn’t do yesterday and be proud of showing up and accomplishing something! I love a small victory. Like today, for example: i got up early, got my workout in and answered some emails. I already feel more productive for the week! So, when you’re struggling, just do one small thing and finish it. It’ll do wonders!
So, last night I went on a cleaning rampage and prepped a ton of food for the week. I like to wash and cut veggies and fruit in advance so that I don’t end up wasting/running out of time when I’m cooking or baking. I made enough chicken stock to last a week and kept the leftover chicken that to make wraps and salads. Easy, wholesome and delish!
I’ve been tinkering with recipes using cashews for a while now and I’ve perfected my dairy-free alfredo sauce. It’s all about not over cooking it once you blend it up. I absolutely HATE the flavour of nutritional yeast so I refuse to use it in my recipes to get that ‘cheesy’ flavour. Instead, I opted for Trader Joe’s Mushroom and Company Multipurpose Umami seasoning. HOLY HECK, you’re going to want to try this one so let’s get into it.
Sincerely,
Les xo
Ingredients:
1 tbsp good quality EVOO
1/2 cup chopped yellow onion
4 large cloves of garlic (minced)
2/3 cup raw cashews (soaked overnight in filtered water or placed in boiling filtered water for 30 mins)
1.5 tbsp lemon juice
salt and pepper to taste
1 tsp TJ’s Umami seasoning
2.5 tbsp full fat coconut milk
1/2 cup filtered water (plus more if needed)
Method:
Prep your cashews (either soaking in filtered water over night or in boiling water for 30 mins), drain and place in food processor. Heat EVOO in a skillet and add minced garlic and onion. Cook until fragrant and browned. Remove form heat and add onion and garlic to food processor along with lemon juice, umami seasoning, and coconut milk. Blend until very smooth (about 3 minutes) and slowly add water. One you reach your desired consistency (I used a little less than 1/2 cup), pour your sauce into a pan or pot with veggies or meat of your choice! * You want to not overcook your sauce because you’ll lose the liquid and end up with a grainy curdle-y mess, so think warming the sauce rather than cooking it! Remember, you already cooked your onions and garlic! Enjoy!
*I did a chicken bacon and broccoli alfredo. I cubed and fried up 2 boneless/skinless chicken boobs and a couple of boneless/skinless chicken thighs, some Whole30 compliant bacon and a bag of frozen organic spinach and tossed it all in the alfredo sauce with a side of potato! So versatile and SO FRIGGIN GOOD.
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