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Pasta is much needed today in Colorado because it’s snow/sleet/raining outside and we had to turn on the heat in the house. The day after Labor Day. The heat is on the day after Labor Day. What in the fuck is going on outside? This earth is done with us, it’s trying to get us to leave, which is a real bummer since we have no where else to go. First the pandemic, then the weather, and next we have the election. When will it end? It’s hard to know. But something that will help everything is pasta. And beans. Since I’ve been following the bean protocol for a while now, I normally crave a lentil pasta at least once a week. And since normal alfredo sauce doesn’t line up with bean protocol guidelines, I created my own dairy-free, low-fat alfredo sauce to pair with the noodles. What a great time to be alive…minus all the things I just talked about.
Speaking of pandemic, I had the weirdest thing happen the other day. I shared a photo on instagram of an outfit I was wearing out to dinner while on a date with the hubs. I mentioned in the post that I was so happy to be back to some of my favorite restaurants post-quarantine (since Denver is no longer in a stay-at-home lockdown and restaurants are able to have customers again). And someone reported the post and the image was covered up with a “False Information Regarding Covid-19.” I’m a person who wears a mask whenever I’m in public, I hope others do the same for the people who have compromised immune systems, and I rarely left my house when we were in our fall 3-month lockdown. And then Instagram blocked my image because they said I was sharing false information?? WTF. When I posted about wearing a mask, there were tons of comments from people who said they will never wear masks and this is all a hoax, yet their comments were never blocked or taken down. I’m so confused with the world right now. Colorado says we’re allowed to go to restaurants, but instagram is saying that I can’t share it on social media? What a weird ass time.
Luckily we still have a small amount of brightness in our lives with the new show Ted Lasso. I talked about this show on social media a couple times, but it needs to be written on stone in a blog post. Ted Lasso is the greatest show I have ever watched. And I say that because it’s the most positive show I have ever watched. And since it’s based in England, they say lots of fucks and wankers, so I love it even more. It’s not Mr Rodgers feel good, it’s simply endearing feel good. It gives you all the warm and fuzzies. My goal in life is to be as positive as Ted Lasso, which may be difficult for me since I’m often pessimistic, a recluse, and trust absolutely no one on planet earth. But we can all have goals, right? Right. Now my other goal for the day is to make a big bowl of cauliflower alfredo with lentil pasta AND a big pot of bean soup since temperatures continue to drop by the hour. It’s going to be a great day, I can just feel it. Or at least the spirit of Ted Lasso inside of me can. That just got weird.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 6-8 1x
- 20-ounces frozen cauliflower
- 2 tablespoons olive oil or ghee
- 1/2 yellow onion, chopped
- 5 garlic cloves, minced
- 3 cups chicken bone broth
- 2 tablespoons nutritional yeast
- juice of 1/2 lemon
- 1 tablespoon coconut aminos
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- fresh parsley, for garnish
- serve over cooked noodles – cassava pasta, brown rice pasta, or lentil pasta
- Steam cauliflower until fork tender. Place in a high speed blender and blend until completely smooth. Set aside.
- Place a large nonstick pan over medium heat. Add olive oil to a pan then add the yellow onion and cook for 5 minutes. Then add garlic cloves and cook for 2 more minutes. Lastly, add the chicken broth, nutritional yeast, lemon juice, and coconut aminos. Mix to combined,
- Pour the blended cauliflower into the pan, then add salt, garlic powder, and black pepper. Let come to a low boil for 5 minutes to thicken.
- Mix the alfredo with cooked noodles and top with fresh parsley!
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Oh, Hi! I’m Juli.
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