healthy recipe – Living Intuitively

Creamy Garlic Tahini Alfredo Pasta (Gluten & Dairy Free)

Everything you love about comfort food minus the discomfort that follows it. This plant based sauce tastes so decadent but could not be easier to make. I added grilled chicken to this pasta for some added protein – but you can definitely do without.

Vegan Friends! Instead of chicken, use this as a protein substitute – Plant based “Chicken” from Daring Foods.

Ingredients:

1 sweet onion, chopped

5 garlic cloves, chopped

1 tablespoon vegan butter

2 tablespoons lemon juice

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon onion powder

1/4 teaspoon paprika

1 tablespoon olive oil

1/2 cup raw cashews

1/2 cup nutritional yeast

1/2 cup tahini

1 cup unsweetened hemp milk (can substitute oat milk if preferred)

1 box Banza Chickpea Penne Pasta, linked here

vegan parmesan

grilled chicken breast or vegan protein substitute

Step 1

Soak Cashews in warm water for 20 minutes, then drain. Meanwhile, in a small sauce pan over medium heat, sauté the onion and garlic in vegan butter until softened.

Step 2

Add the cooked garlic and onion, cashews, lemon juice, olive oil, seasonings, tahini, nutritional yeast and hemp milk to a blender (I used a nutribullet) and blend until combined.

Step 3

Cook the pasta accordingly to the instructions on the box. If using a protein source – using the same pan you sautéed the garlic and onion in, add a little olive oil and cook until done.

Step 4

Slice protein, combine with noodles, and pour sauce on top. Heat on low until desired temperature, sprinkle with vegan parmesan and enjoy!

Healthified Crunchwrap Supreme (Gluten & Dairy Free)

This ones for those late night fast food cravers! Taco Bell cravers to be specific.

Lately I’ve been inspired to recreate fast food favorites into easy, healthier options – which is how this hack came to! The only difficult part of this is trying to eat it slow enough to enjoy it. Yes, these are THAT GOOD.

Ingredients:

1/2 Yellow Onion, chopped

Olive Oil, to coat pan

1/2 cup Beef Bone Broth

1 package Siete Mild Taco Seasoning, linked here

1 lb Ground Beef

1 jar Siete Cashew Queso, linked here

Dairy Free Sour Cream

Shredded Dairy Free Colby or Cheddar Cheese

Guacamole

Shredded Lettuce

Salsa

1 package Siete Chickpea tortillas, linked here

1 package Siete Burrito size tortillas, linked here

(you can substitute any of your favorite gluten free burrito size tortillas)

Step 1

Heat up olive oil in small skillet over medium heat, and “fry” half of the chickpea tortillas (this is your “crunch layer” for the center of the crunchwrap).

Step 2

In a large pan over medium heat, cook the ground onion and ground beef. Once ground beef is almost cooked through, add in the packet of taco seasoning and bone broth. Stir in a handful of shredded cheese and remove from heat once melted.

Step 3

Time to build the Crunchwraps in this order:

1 large burrito size tortilla, warmed
Prepared taco meat on the bottom in the center of tortilla
Top with Cashew Queso, Salsa and Sour Cream
Place the prepared crunch layer on top (you can break this up to make it easier to fold)
Add guacamole and shredded lettuce
Take a soft chickpea tortilla and use half to cover the lettuce, then gently fold the larger tortilla to form your crunchwrap

Step 4

Add crunchwrap fold side down to an oiled, hot pan on medium heat. Cook for 1-2 minutes on each side then flip. Cook until browned and crispy.