Dairy-Free Cheese Sauce

This dairy-free cheese sauce is thick, rich and SO satisfying! It taste just like Velveeta! Pour it on top of veggies, pasta or eat however you like!

Ingredients:

2 cups peeled potatoes

1 cup chopped carrots

2 tbsp. extra virgin olive oil

1/2 cup nutritional yeast

1/2 a small onion

1 clove of garlic

1 tbsp. mustard

juice of 1/2 a lemon

1 tbsp. liquid aminos

salt to taste

2 cups water or more if you want a thinner sauce

Directions:

In a medium sauce pan place the potatoes, carrots and onion. Add just enough water to cover. Cook the vegetables until they are fork tender. Add the vegetables, along with 1 1/2 or more of the water they were cooking in along with the rest of the ingredients in a blender and blend until smooth.


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Teriyaki Turkey Meatballs

Juicy tender turkey meatballs tossed in a super easy, sweet teriyaki sauce! These meatballs make great appetizers or toss in with cauliflower rice for a simple meal!

Ingredients:

1 lbs. ground turkey breast

1 large carrot grated

1/4 cup cilantro, chopped

1 tbsp. freshly grated ginger

salt and pepper to taste

1-2 tbsp. coconut oil

1/2 cup coconut sugar

1/4 cup liquid aminos

1/4 cup water

Directions:

In a small pot make the sauce by combining coconut sugar, vinegar, aminos, and water.

Let it get up to a boil then reduce to a simmer and cook until thickened, about 8-10 minutes. Stir occasionally.

In a bowl mix the ground turkey breast grated carrot, salt and pepper, cilantro and ginger.. Roll into meatballs.

In a pan heat the coconut oil and toss the meatballs for about 3-4 minutes.

Pour the sauce over them and toss to ensure they are all covered well and cook covered for 2 minutes.

 

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Dairy-Free Alfredo

This creamy, delicious, luxurious Alfredo sauce is not only dairy-free, it also contains a secret vegetable that you can’t even taste! Use this sauce on spaghetti squash, regular pasta or anything you wish!

Ingredients:

1 head of cauliflower, chopped and steamed

2 tbsp. extra virgin olive oil

1-2 cloves garlic

1/2 cup raw cashews, soaked in boiling water for at least 10 minutes

2 1/2 cups warm water

juice of 1/2 a lemon

1/4 cup nutritional yeast

salt and pepper to taste

Directions:

In a high speed blender, blend the raw cashews and water until smooth. Add the rest of the ingredients to the blender and blend until smooth. Use as you wish.

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Butternut Squash Soup

Who doesn’t love a creamy bowl of soup on a cold day? This butternut squash soup is one of my all time favorite recipes! It’s only 3 ingredients and SO simple to make! 


Ingredients:

1 large butternut squash, roasted and skin removed 

1 15 oz can coconut milk 

1 1/2 cup water 

1 piece of ginger, about 2 inches 

salt and pepper to taste

Directions:

Place roasted butternut squash, ginger, salt, coconut milk in a high speed blender. Fill the empty can of coconut milk with water to get all the excess coconut cream out of the can and add it to the blender.

Add salt and pepper and blend until smooth.

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Chocolate Coconut Truffles

Looking for an easy dessert to make and take to that holiday party? This 3 ingredient Chocolate Coconut Truffle will please a crowd!


Ingredients:

1 can coconut cream

10oz. dark chocolate 

Dried unsweetened coconut flakes 


Directions:

Pour coconut cream into a pan over medium-high heat and whisk to combine.

Heat until it starts to boil around edges.

Add chopped chocolate and continue to whisk. Remove from heat.

Place in refrigerator and allow to chill at least a few hours.

When completely chilled, use a mini melon scooper to make even sized balls. 

Roll into coconut flakes.

Place back in the fridge to set.

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Cheesy Spagetti Squash Turkey Casserole

Comfort food to the rescue! This cheesy spaghetti squash casserole will easily be one of your families favorite recipes. It’s creamy, gooey and SO full of flavor! Even the pickiest of eaters will love it!

Ingredients:

1 large spaghetti squash, cooked  and noodles put aside in a large bowl

3 tbsp. butter or coconut oil, divided

1 large onion, chopped

2 cloves garlic, minced

2 tbsp. fresh thyme

1/4 tsp. nutmeg

2 1/2 bsp. tapioca flour

1 lbs. ground turkey breast

10 oz. frozen spinach, defrosted

4 cups milk of your choice, I used homemade cashew milk

1 1/2 cup grated cheddar or gouda cheese

1/4 cup grated parmesan

salt and pepper to taste


Directions:

In a pan over medium heat add 1 tbsp. butter or coconut oil, garlic, thyme, ground turkey. Season with salt and pepper. Cook for 4-5 minutes or until turkey is no longer pink and fully cooked. Set aside.

In a large pot over medium heat, add the rest of the butter or coconut oil (2 tbsp.)and onions. Cook for about 10-15 mixtures or until onions start to caramelize. Coat the onions with some salt and the tapioca flour and cook for 2 more minutes.

Stir the spinach in. Add milk and whisk together. Add nutmeg and shredded cheddar or gouda. Keep on stirring until well combined. It should be thick and creamy. 

Add the spaghetti squash and cooked ground turkey. Toss to ensure all the spaghetti squash and turkey is coated with the cheese mixture. Add salt and pepper to taste.

Place in a baking dish and sprinkle the parmesan cheese on top. 

Bake in a 375f oven for 25 minutes. 



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Grain-Free Tortillas

Grain-free tortillas can be hard to find and expensive. These on the other hand, are easy to make and very affordable! Plus they taste just like regular tortillas!

Ingredients:

1 cup tapioca flour

3/4 cup coconut flour

1/2 tsp. salt

1/2 tsp. xanthin gum

3/4-1 cup water

Directions:

Mix all the dry ingredients together.

Start adding water until you reach a thick paste consistency. Gradually add more water until the dough starts to form a consistency where you make balls. Get your hands in and mix the dough well. This can take 5 minutes.

Get your hands wet and form small balls, about the size of a golf ball, about 20g, or if you want large tortillas, opt for larger dough balls. Use a rolling pin, or for best results - a tortilla press, flatten your dough ball to form a tortilla.

Tip: Use plastic wrap under and on top of the dough balls when flattening to not stick.

Place on a griddle or nonstick dry pan and cook until both sides are golden.


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Banana Bread

Need to use up those over ripe bananas on the counter? Look no further! This grain-free, no sweetener added banana bread will not disappoint! 

Ingredients:

3 very ripe bananas

1 cup coconut flour

3 eggs

1/4 cup coconut oil, melted

1 tbsp. cinnamon

1 tbsp. vanilla extract

1 tsp. baking soda

1/3 cup chopped walnuts (optional)

Directions:

Mash the bananas in a large bowl. Add the rest of the ingredients and mix until well combined.

Pour bater in a bread pan lined with parchment paper.

Bake in a 300F oven for 1hr. 15 minutes. Allow to cool completely before slicing. 

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Low-Carb Cheese Biscuits

You know those cheese biscuits from Red Lobster that everyone loves? Well, what if I told you these taste very similar, but are much healthier and are grain-free? YASSSSSSS!

Ingredients:

1/3 cup coconut flour

1/4 cup butter, melted

4 eggs, separated

2 oz. sharp or aged cheddar, shredded

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt

Directions:

Separate the eggs in two bowls. With an electric mixer, beat the egg whites until slightly fluffy. Add the egg yolks with the rest of the ingredients and mix until well combined. Pour bater on baking sheet lined with parchment paper. Bake in a 400f oven for 18-20 minutes or until golden.

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Waffles

Crispy on the outside, fluffy on the inside. That is the winning combination for the perfect waffle. These are gluten-free and can be made in large batches to freeze for a later date. 

Ingredients:

1 cup oat flour 

1 tsp. vanilla extract

1 tbsp. maple syrup or honey

1/2 tsp. cinnamon (optional)

1 tsp. baking powder

1/8 tsp. salt

1 tbsp. melted butter or coconut oil

1/2 cup milk of your choice

1 egg

Directions:

In a mixing bowl, whisk together the dry ingredients: oat flour baking soda, salt,and cinnamon. In another bowl, whisk together the wet ingredients: maple syrup, honey or stevia, milk, melted coconut oil or butter, and egg. Combine wet with dry ingredients and stir. Allow to rest for 10 minutes, then stir again all the ingredients. 

Pour batter onto the heated waffle iron. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or a baking sheet. Don’t stack waffles on top of each other, or they will lose the crispness. 



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