Thaw the riced cauliflower. If using fresh cauliflower, skip this step.
Prepare the pork tenderloin and vegetable fries.
Peel and cut 2 sweet potatoes into thin sticks, set aside in a large bowl.
Peel and cut the turnip into thin sticks and set aside in the same bowl as the potatoes.
Drizzle with 3 tbsp olive oil, add 1 tsp onion powder, salt and pepper and mix well.
Place on a baking sheet lined with parchment paper and bake for 45 minutes or until vegetables are tender.
In an ovenproof skillet (with lid) over medium-high heat, heat 3 tablespoons of olive oil and sauté the pork tenderloin on all sides for 3 minutes. Season with salt and pepper and drizzle with 2 cups of the rib sauce.
Cover and place in the oven for 30 minutes or until the center of the pork tenderloin is slightly pink. Serve with vegetable fries.
Cut 1 lb chicken breasts into strips and set aside.
Chop 2 cloves of garlic and set aside.
Finely chop the button mushrooms and set aside.
Prepare the Thai soup.
In a large pot over medium-high heat, heat 2 tablespoons of olive oil and cook the chicken for 2 minutes.
Add 2 cloves of garlic and 2 tbsp of ginger and continue cooking for another 2 minutes.
Add 1 tbsp tomato paste, 1 tbsp curry paste, 1 can coconut milk, 1 quart chicken broth, chopped mushrooms, zest and juice of 1 lime, salt and pepper and simmer for 10 minutes.
Stir in 2 cups broccoli florets and simmer again for 5 minutes.
Grate 2 cups yellow cheddar cheese and set aside.
Finely chop 2 cups cauliflower if not using riced cauliflower and set aside.
Prepare the mac and cheese.
Place in a large saucepan 450g raw macaroni, 2 cups carrot juice, 1 litre cold water, 1 tsp onion powder, 2 tbsp smoked paprika, 340g thawed riced cauliflower (or 2 cups finely chopped cauliflower). Bring to a boil.
Cook over medium heat, stirring often, for 10 minutes.
Stir in ½ cup cream cheese, 2 cups shredded yellow cheddar cheese, mix well and cook for 2 minutes or until pasta is al dente. Season with salt and pepper to taste.
Garnish with crumbled bacon when serving.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 can opener
1 zester (optional)
1 garlic press (optional)
1 grater (or food processor)
1 wooden spoon
1 strainer
1 non-stick baking sheet
1 large saucepan
1 ovenproof skillet with lid
Empty containers (storage or freezing)
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