portion fix, Recipes, Uncategorized

LIIFT4 Approved Zucchini Roll-Ups

SERVING SIZE: 1 Portion Fix Counts: 1 green 1 red 1 purple 1 tsp 1 blue Ingredients 1 medium zucchini 1 purple container marinara 1 red container part skim ricotta cheese 1 blue container mozzarella cheese 1 tsp olive oil Salt, pepper, additional seasonings    Grilled Zucchini -Heat a grill or grill pan to medium… Continue reading LIIFT4 Approved Zucchini Roll-Ups


Butternut Squash “Risotto”

Ingredients: 3 cups butternut squash, cut into small cubes1 Tbsp cooking oil (olive oil, ghee, butter, coconut oil, etc.) *see notes1 white onion, diced 1/4 tsp each:  dried parsley, thyme, rosemary (or use 1 Tbs of a store-bought Italian blend) 3 cups riced cauliflower1/2 cup veggie or chicken broth1/4 cup soft, white cheese of choice… Continue reading Butternut Squash “Risotto”


Roasted Cauliflower Soup {GF+DF+VEGAN}

Ingredients 3 tbsp grass-fed butter or coconut oil, if vegan1/2 large yellow onion thinly sliced6 garlic cloves minced1 head of cauliflower washed and cut into florets32 ounces vegetable broth1 sprig fresh rosemary4 sprigs fresh thyme2 tablespoons grass-fed butter or nutritional yeast, if vegan1-2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutmeg1/8 teaspoon cayenne pepper5 slices of… Continue reading Roasted Cauliflower Soup {GF+DF+VEGAN}


Butternut Squash Tacos

INGREDIENTS Squash & Beans 5 cups butternut squash, cut evenly into 1-inch cubes2 tablespoons olive oil1/2 teaspoon EACH: fine sea salt, chili powder, paprika, cumin, garlic powder1/4 teaspoon freshly cracked pepper1 can (15 ounces) black beans, drained and rinsed Tacos 1 bag kale slaw, regular coleslaw, broccoli slaw or diced napa cabbage works great too! Small corn or flour tortillas (OR skip the tortillas and serve over rice or cauliflower… Continue reading Butternut Squash Tacos


Peanut Stew {VEGAN/GF/DF}

INGREDIENTS: • 1 ½ tablespoons Coconut Oil • 1 large yellow onion, diced• 6 garlic cloves, chopped • 2 tablespoons freshly grated ginger• 1 teaspoon ground cumin• 1 teaspoon coriander • 1/4 teaspoon cinnamon• 1/4 teaspoon cloves • 1 ½ teaspoons kosher salt • Black pepper to taste• 4 cups low-sodium vegetable broth or water • 1 small handful of fresh thyme… Continue reading Peanut Stew {VEGAN/GF/DF}


Cauliflower Mac-n-Cheese with Butternut Squash Sauce

INGREDIENTS: 1 Butternut Squash 1 head of cauliflower, de-stemmed and cut into bite-sized pieces 5 Strips of uncooked bacon, diced *omit if vegan 1/4 cup full fat coconut milk *refrigerate the can overnight and use the thick cream at the top of the can for extra creaminess 1/4 cup soft cheese (I used goat cheese)… Continue reading Cauliflower Mac-n-Cheese with Butternut Squash Sauce