Creamy Avocado and Spinach Pasta – a creamy sauce made with avocados, spinach, basil and pecans. A super healthy and delicious pasta dish, eat without guilt.
280g spaghetti dry, or fettuccine, I used semolina pasta
1 clove garlic
1 cup spinach fresh
1/2 cup pecans
1/4 cup basil
1/4 cup Parmesan cheese grated
1 tbsp lemon juice freshly squeezed
3/4 to 1 cup pasta water
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
Cook pasta: Cook the pasta according to the package instructions.
Make the avocado sauce: Add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with 3/4 cup of pasta water and add more as needed to get the consistency you want.
Assemble: Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.
These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. <3
2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1packet)
1/2 cup (120ml) milk
1/4 cup (60ml) water
3 Tablespoons unsalted butter
1 large egg
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 Tablespoon ground cinnamon
1/4 cup (50g) granulated sugar
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
2–3 Tablespoons (30-45ml) strong coffee or milk
Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely and let rest for about 10 minutes.
Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 20cm round cake pan or pie dish.
Rise: Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
Bake the rolls: After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
Make-Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 191°C. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
This is such a great dish to make during the winter months when it’s cold outside and you crave a warm and hearty meal. Mashed cauliflower replaces the traditional potato topping, providing the same deliciously creamy texture but with one quarter the calories and one fifth the carbs.
750 grams ground lamb
1 tbsp olive oil
1 carrot diced
2 stalks celery diced
1 onion finely diced
2/3 cup frozen peas thawed (omit for Whole30)
1 tsp thyme
1/4 cup red wine
1/4 cup beef stock
2 tsp cumin
2 tbsp tomato paste
1 head cauliflower
2 cloves garlic minced
2/3 cup almond milk
1 tbsp butter or ghee/coconut oil
salt and pepper
1 tbsp chopped parsley
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
In a pot on medium heat, sauté the ground lamb in olive oil for 4-5 minutes. Add the diced carrots, onions and celery to the pot and cook until the onions become translucent
Once the lamb has browned, add the peas, thyme, beef stock, red wine, tomato paste and cumin and stir to combine. Reduce the heat to low, season with salt and pepper and cook for 15 minutes until the liquid has begun to evaporate.
While the mixture is cooking, cut the cauliflower into florets and steam until tender. Once cooked through, drain and place in a blender or food processor along with the almond milk, crushed garlic, butter and salt and pepper. Blend until smooth.
To assemble, place the ground lamb mixture on the bottom of a baking dish or cast iron pan. Top with the mashed cauliflower and bake in the oven for 25-30 minutes until the top has turned a golden brown colour and there is bubbling on the outside of the dish.
1 pound boneless, skinless chicken breasts or thighs
2 1-liter boxes low-sodium chicken stock
2-3 teaspoons kosher salt
2 teaspoons Italian seasoning
Extra virgin olive oil, to serve
1. Place all the ingredients in a 5/6-liter slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
2. Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil.