Oh my goodness, I just finished dinner and I had to hop on here and share the recipe, it was so great!!
What was it? Chicken Alfredo over zucchini noodles. Unfortunately it has one ingredient that is not listed in the acceptable food lists so you are going to have to make the decision yourself on whether you want to try it. That ingredient would be arrowroot. It is a plant based thickener and I used very little of it so for me it was okay, you make that decision for yourself. I wouldn't say it is a reset recipe though because arrowroot contain carbohydrates but for primary, I think it is okay, again you be the judge.
This recipe came about this weekend when I was experimenting with making vegan feta cheese. I tasted the cheese and thought it tasted similar to Alfredo sauce which made me think, I wonder if I could make this into an Alfredo type sauce. Here is what I came up with.
Almond Milk Alfredo Sauce
1 cup almond milk
1 tsp arrowroot
2 tsp Dijon mustard
1/2 tsp Braggs aminos
2 cloves minced garlic
1 tbsp lemon juice
3 tbsp nutritional yeast
dash of nutmeg
Mix all the ingredients together in a sauce pan and heat on medium heat until it has thickened.
Easy Peasy Lemon Squeezy, your sauce is done.
I served my sauce over zucchini noodles made with my Saladacco. I however chose to take the green skin off of the zucchini so that the noodles looked more like an actual noodle. No reason really, it tastes the same with or without the skin, I just wanted it to look more like Alfredo. I also added 3 ounces of chicken to the dish to complete my protein for the meal. I figure that the sauce made about 1 cup and I used 1/4 cup on my noodles so it would count as 1/4 of my protein since 1 cup of almond milk is a serving, that is why I only used 3 ounces of chicken. I also added some sprouted grain garlic bread toast for my slow carb and dinner was done.