"Burnt" Brussels Sprouts With Black Garlic- Makes 4-6 ServingsINGREDIENTS: 2 tablespoons raw coconut oil, melted 6 to 8 fermented black garlic cloves 2 tablespoons tomato paste 1 teaspoon smoked paprika 2 tablespoons balsamic vinegar Sea salt and freshly ground black pepper 1 pound Brussels sprouts, trimmed and halved through the stem DIRECTIONS: Wash the brussel sprouts using eatCleaner Fruit & Veggie Wash in our favorite Collapsible Dish Basin. Preheat the oven to 425°F. In a large bowl, whisk together the melted coconut oil, black garlic, tomato paste, paprika, and vinegar and season with salt and pepper. Add the Brussels sprouts...
Creamy, crunchy and nutrient-packed, this mac and cheese tastes like an indulgence but it’s clean and absolutely addictive! Make it today and watch your family go crazy for it. Plant-based/Gluten-Free/Allergen-friendly Ingredients 2 cups cauliflower florets, washed with eatCleaner 2 tbsp avocado or extra virgin olive oil 1 shallot finely chopped 2 cloves garlic finely chopped 1 1/2 cup unsweetened oat milk or almond milk 1/4 cup nutritional yeast 1 tsp fine sea salt 1 tsp ground turmeric 1 cup unsalted raw cashews, soaked for at least an hour 1/2 tsp pepper pinch paprika 1 lb gluten-free or high protein macaroni...
Before Monday hits you like a freight train, get these ingredients and you’ll be enjoying a lovely evening instead of a manic, frenetic scramble to get dinner on the table. You can thank us later 🙂 Pork Tenderloins with Shallot and Sherry Mustard Sauce Serves 4 Eight 1″ Pork Tenderloins – 2 oz. each 1 tablespoon raw coconut oil 2 small shallots, finely chopped 1/2 cup cooking sherry 2 tablespoons Dijon mustard 2 tablespoons nonfat cream cheese (You can also swap in vegan cream cheese if you’re non-dairy) 2 teaspoons Lemon and Garlic seasoning (We used Flavor God) Directions:...