Curry Pea-Guacamole

Curry Pea-Guacamole | Nutrition Stripped

Today I’m going to show you how to make a classic dip into a healthier alternative- have an open mind with me on this one, because it’s unique and so delicious! Curry Pea Guacamole is my new favorite guacamole recipe, I was inspired by warming spices like cinnamon, ginger, and curry blend spices, that I often gravitate towards this time of year when it gets chilly. The combination of warmth from the spices and the natural sweetness from the green peas are a phenomenal balance, yet the texture is probably my favorite- smooth, rich, yet light at the same time. Green peas have an amazing ability to transform something like guacamole into a starchy version of itself as well as boosting the fiber and protein content slightly, which is great when you’re looking to add volume or revisit the dip bowl time and time again without over-indulging.

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

You Won't Believe it's not Alfredo, Alfredo | Nutrition StrippedI 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 BowlSushi’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 truffleClassic 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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