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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

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Korean BBQ Cauliflower Cups

Korean BBQ Cauliflower Cups Cauliflower Lettuce Wraps:* 6–8 cups small cauliflower florets (1 large or 2 small heads)* olive oil* salt* butter lettuce cups* spicy mayo (see below) Sauce:* 1/2 cup coconut or soy aminos* 1/4 cup honey* 1 clove garlic* 1-inch knob fresh ginger* 1 tablespoon rice vinegar* 1 tablespoon sriracha*1 tablespoon toasted sesame… Continue reading Korean BBQ Cauliflower Cups

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Spaghetti Squash with Caramelized Onions, Spinach and Bacon

INGREDIENTS:  2 tablespoons olive oil 1 spaghetti squash medium size2 onions, thinly sliced 8 oz spinach fresh8 strips bacon , cooked and finely choppedsalt and pepper to taste How to cook spaghetti squash: Preheat your oven to 400°F. Slice ends off the squash, then cut the squash into rings. Try to make the rings about the same size, around 1-1/2 inches. Use a spoon to… Continue reading Spaghetti Squash with Caramelized Onions, Spinach and Bacon

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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”