You Won’t Believe it’s not Alfredo, Alfredo

You Won't Believe it's not Alfredo, Alfredo | Nutrition Stripped I know I said this when I brought you all McKel’s Ultimate Cheeze Sauce several weeks ago, but I’m going to say it again- this alfredo sauce is the best. You’ll never believe it’s not a traditional alfredo sauce either, hence the name You Won’t Believe it’s not Alfredo, Alfredo. I turn a classic and traditionally high calorie dish into one that will leave you feeling great, light on your feet, and maybe have room for seconds. Using one of my favorite cruciferous vegetables, cauliflower, for the base alongside cashews and macadamia nuts rich in healthy fats and protein, and nutritional yeast for the creamiest non-dairy alfredo sauce.

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Cheezy Broccoli Quinoa Pilaf

Cheezy Broccoli Quinoa Pilaf | Nutrition Stripped

When I was younger, like most children in America, there was some type of dish our parents would cook using carbohydrates loaded with cheese as a way to hide green vegetables… am I right? Fortunately, my family embraced healthy foods and were on the health conscious side, but that didn’t mean I wouldn’t eat “junk”. When I was a teenager learning to cook for myself, mac & cheese with broccoli was my go-to, it was easy, moderately healthy (or so I thought) and kept me feeling good enough to do activities I wanted to all day/night long.

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Deconstructed Vegetable Sushi Bowl

Desconstructed Sushi Bowl Sushi’s so hot right now. In reality, sushi has always been a food trend because what’s better than sitting around with good company, eating fresh food with your hands, and drinking sake (…or hot green tea)? Not much in my book. I’ll jump on any chance to hang around the table with good friends and enjoy a meal. If you’ve been catching up with me on Instagram, you know exactly what I mean. We just launched our first Nutrition Stripped Supper Club and it was a hit, we had an amazing 5 course meal, great atmosphere, and lovely guests. I’ll be updating you with more details for the upcoming events!

Instead of dining out all the time to enjoy this sushi experience, I love recreating this at home… and why not give it another twist and make it deconstructed and vegan friendly. The Deconstructed Vegetable Sushi Bowl may just become one of your favorite new dishes. To all my sushi lovers out there who swear they can’t make it on their own or get frustrated with the seaweed rolling process, you’re going to love this recipe. Anyone, and I mean anyone, can make this! It involves all the ingredients, flavors, and aspects of sushi only made in one pot and takes half the time to make, no rolling required. Fresh whole food ingredients like julienned carrots, bell peppers, cucumber, edamame, sliced avocado, torn nori sheets, on a bed of fluffy rice and then tossed with a sesame ginger dressing. Um yeah, I went there.

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Classic Cashew Cheese, 3 ways

Classic Cashew Cheese, 3 ways sun-dried tomato, olive, and truffle Classic Cashew Cheese is still one of the most popular recipes on Nutrition Stripped, requested for sharing, and a personal staple in my kitchen. In case you’re new to the whole “cashew cheese” thing, it’s simple. Blended raw cashews with a mix of seasonings and spices, a touch of lemon juice, made to resemble a cheese spread, sans dairy. All three of these, take less than 10 minutes to make and you can use it in almost anything that needs a little kick of creaminess or cheezy flavor. The Classic Cashew Cheese recipe was a hit from the start, in light of that I’m sharing three new varieties of it with a Sun-dried Tomato, Olive, and Truffle cashew cheese.

These 3-in-1 recipes are my top favorite variations on my Classic Cashew Cheese recipe, a sweet bold sun-dried tomato cashew cheese, a salty olive cashew cheese, and finally a favorite in our home, truffle cashew cheese. All three of these can be used in the same way, with some subtle variations which I’ll share below for examples.

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Sticky Fig BBQ Tempeh

Sticky Fig BBQ Tempeh Sandwich and plate with cabbage Sticky Fig BBQ Tempeh may be the best BBQ recipe for vegetarians/vegans alike this summer season, it’s that good. With all this warm weather and endless amounts of sunshine we’ve been having here in Nashville, it’s inspiring me to play with summer recipes in the kitchen. Mainly, I’ve been inspired to dish out (ha pun intended) healthy takes on classic summery dishes and what’s more summery than barbeque? I’m not talking about any ole’ southern style BBQ, which I have to be honest, I’ve never been able to try because who serves BBQ with tempeh around these parts- no one. Hence, my obligation to create an utterly delicious BBQ entree for all my fellow veg heads, southerners, and BBQ lovers everywhere.

This Sticky Fig BBQ sauce can easily be used on any protein you enjoy, but I’m making this special for the vegetarian crowd as we have the slimmest of pickin’s this time of year- I’m shelling out a lot of Southern drawal here, can you tell? I adore BBQ sauce, it’s a great condiment to use throughout the year, but what I love most about BBQ is the flavor complexities. I’ve never had a BBQ sauce without incredible depth of flavors which happens naturally with the slow and low cooking method. It’s often bold, spicy, sweet, honeyed, or even fruity. Being inspired by all the flavor combinations I love most in BBQ sauces, I developed Sticky Fig BBQ sauce with it’s rich, sticky, slightly sweet, and spicy characteristics- let’s just be frank, I nailed it and it’s by far my favorite BBQ sauce I’ve tasted!

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