healthy fats

Cashew Cream Pasta with Roasted Artichokes

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Okie dokie artichoke-ies, I’ve been making this pasta dish for the whole family lately, and it is TO-DIE-FOR! It tastes just as good leftover the next day, too! (if it lasts that long)

It only takes about 30 minutes to make as well… perfect easy weeknight meal!


What you need:

Yield: 3-4 servings

Cashew cream sauce:

  • 1 cup raw cashews, soaked 2-24 hours if possible

  • 1/2 TB lemon juice

  • 2 tsp. garlic powder

  • 2 TB nutritional yeast

  • 2-3 TB milk of choice

  • Sea salt and black pepper, to taste

artichokes:

  • One 15 oz. can or jar of quartered artichoke hearts

  • Olive oil

  • Garlic powder

  • Sea salt

other:

  • Zucchini (2 small or 1 large)

  • Your choice of pasta (I usually use brown rice noodles or Banza pasta)

  • 1/4 cup raw pumpkin seeds


Directions:

cashew cream sauce:

  1. Blend all ingredients for the cashew cream together in a high speed blender. Adjust liquid to desired consistency, and adjust seasoning to taste.

artichokes:

  1. Drain artichokes and lay out on a baking sheet. Drizzle generously with olive oil and season with garlic powder and sea salt. Roast on 450°F for about 30 minutes, until crispy.

Pasta:

  1. Cook 8 oz. of dry pasta according to the package directions.

  2. Wash 2 small or 1 large zucchini and chop off one end. Spiralize into noodles (or “zoodles”) and set aside.

  3. After draining the pasta, place the zucchini noodles, cashew cream sauce, and pumpkin seeds into the pan and stir just a little bit to spread out the sauce. Add in the hot, cooked pasta, and stir until everything is warm and well combined.

  4. Serve out onto a bowl with a portion of the roasted artichokes and more pumpkin seeds, if desired.


This meal is jam-packed with healthy fats and complex carbs, and it’s so satisfying! I even like to make some homemade hemp seed “parmesan” for the top. (here’s a recipe if you need one)

Leftovers can be stored in an airtight container in the fridge for up to three days. Enjoy!


Strawberry Bliss Balls

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Protein, energy, and fat balls are some of my favorite snacks to have prepped in the fridge. I’ve made so many different flavors and varieties, and the options are nearly endless! These “Strawberry Bliss Balls” are perfect when you need a sweet bite in the afternoon to hold you over.

What you’ll need:

  • 1 cup mixed raw almonds/cashews

  • 2 pitted dates

  • 2 TB coconut oil

  • 1/2 cup freeze-dried strawberries

  • 3 TB mixed hemp/flax seed

  • 2 TB coconut flakes + more for rolling

  • 1/4 cup nut butter

  • dash of vanilla extract

Pulse everything in a food processor until well combined. Roll into balls, roll in coconut flakes, and store in an airtight container in the fridge for up to a week!

**TIP: I like to make the balls different sizes, in case I’m more hungry at certain times than others.


Avocado Tahini Cream

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Like most of my “recipes”, this totally came together on a whim to use up an avocado that was going to go bad. I love it when I accidentally create a masterpiece!

What you’ll need:

  • 1 large ripe avocado

  • 2 TB tahini

  • 1 TB olive oil

  • 2 tsp. lemon juice

  • 3 TB almond milk

  • 1/2-1 tsp. garlic powder

  • 1/2 tsp. salt

  • dash of black pepper

  • optional: 1 tsp. of any herb seasoning mix you might have (I use “herbaceous” from eatcleanessentials.com; you can use my discount code KYLA15 if you’d like to try it!)

Blend everything in a high speed blender, and that’s it! You can adjust seasonings to taste and adjust liquid based on what you want to use it for— keep it creamy to put on toast or tacos, use it like a cream sauce for pasta, or add more nut milk or oil for more of a “dressing”. So many possibilities!