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OLIVE GARDEN PASTA ALFREDO KNOCKOFF RECIPE – our healthy lil’ knock-off, anti-inflammatory of course!
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source Just as all of our recipes are our original, this one is too. Use it and feel free to share it too..our goal is to help make this world a more healthy place–if you’re using it for commercial use of any kind, please give us credit and link to our site, let us know you are, and we’ll share the love as well. Thanks so much and enjoy!source link
You are not only “enough”,
you are way beyond that.
You have a body that cares
about what you put in it,
and if we can help you
see that you are
SOOO very worth it,
we are grateful.
We honor the
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go here We love to transform and improve recipes to make them absolutely mouth-watering, but delicious. So when one of our viewers challenged us on making a knock-off of Olive Garden’s Pasta Alfredo, what could we say? Ta-da, here it is 🙂problem solvings
https://geneseelandlordassoc.org/category/phd-dissertation-writing-service/44/ Oh AND–this recipe contains a few ingredients that could “scare” you! Not because they are bad, but just the opposite, they are absolutely amazing and super power loaded with nutrients. So when they look foreign and weird, don’t panic–just head to the health food grocery store and snag them. Once you realize how wonderful they are, they’ll become essential in your new pantry anyway.. Promise 🙂
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OLIVE GARDEN Pasta Alfredo Healthy Knock Off
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- 1 lb. grain-free quinoa or gluten-free brown rice fettuccini noodles (these are way cheaper in bulk, thus this particular link, but it’s nice to have extras on hand because you’re going to really love this recipe, lol! 🙂
- 1 can pure coconut milk
- 1 teaspoon certified organic garlic powder
- 1/3 – 1/2 cup rice milk cheese, mozzarella flavor – to taste (optional)
- 2 Tablespoons lemon juice (or juice of 1 lemon)
- Himalyan sea salt – to taste
- organic rainbow peppercorns ground – to taste (these are really pretty as well as tasty)
- 1 tablespoon certified organic Italian Herb Seasoning
- 1 tablespoon organic chia seeds – ground
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Himalayan sea salt
- 1/3 cup organic extra virgin olive oil (cold pressed)
go site INSTRUCTIONS
- Boil the noodles as directed.
- Place all the rest of the ingredients, except the olive oil, in a high powered blender and blend 2-3 minutes, until pretty warm, but not too hot.
- Add in the olive oil, just for about 10 seconds
- Pour over a bed of warm fettuccini noodles.
- Laugh at how much time & money you just saved & at how much better you feel than if you would’ve eaten somewhere else! 🙂
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And for smoothies or desserts to top it off, here are links to both of our cookbooks that we think you’ll LOVE!
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