Paleo Alfredo Sauce Recipes
PALEO "ALFREDO" SAUCE
Delicious. This basic recipe can be used many different ways. Substitute chicken or beef stock for water, add chili powder, chipotle, horseradish, or fresh herbs.
Provided by RACH7H
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Place cashews in a blender; cover with 1 1/2 cups boiling water and let sit for 15 minutes. Add nutritional yeast, coconut oil, garlic salt, sea salt, and pepper; blend until sauce becomes creamy, adding more water if needed.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 23.3 g, Fat 34.7 g, Fiber 4.3 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 1050.4 mg, Sugar 4 g
SPAGHETTI SQUASH (PALEO-FRIENDLY) ALFREDO SAUCE
Steps:
- Preheat oven to 350 degrees. Puncture several holes throughout the spaghetti squash to allow the steam to escape. Place the spaghetti squash on a baking dish and put in the oven for 1 hour. When the squash is done, remove from the oven and allow to cool slightly before cutting it open. The inside will be very steamy and hot, but will cut very easily! While the spaghetti squash is finishing its cooking time and cooling a bit, make your sauce. SAUCE: Heat the oil in a skillet. Saute garlic and when garlic starts to brown, add the shrimp. Saute until shrimp is nicely pink and cooked through. Remove from skillet and set aside. Whisk arrowroot and chicken broth together, and add to skillet. Cook on medium heat until it starts to thicken. Slowly add coconut milk along with remaining herbs and spices. Add the shrimp back to the skillet. Finish with a pinch of sea salt if desired.
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- If not using a high-speed blender, place the cashews in a medium-sized bowl and cover with warm water for at least 30 minutes, set aside.
- Add the butter and garlic to a large skillet or pan and heat over low heat. Heat for several minutes, or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.
- Cover the chicken with plastic wrap so chicken juices don't fly everywhere, and use the smooth side of a meat tenderizer to pound the chicken to no more than 1 inch thick.
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From paleoplan.com
Servings 6Total Time 25 minsEstimated Reading Time 1 min
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Servings 6Total Time 25 minsEstimated Reading Time 1 min
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- Place the spiralized zucchini in an 8x8 or 9x9 baking dish that has been lightly greased. Set aside.
- Heat a frying pan on medium high and add the bacon. Cook the bacon on both sides until crisp. Remove bacon and set aside. Coat both sides of the chicken breasts with salt and pepper. Add the chicken breasts to the same pan the bacon was cooked in. Cook chicken on both sides until deep golden brown and cooked through, about 4-5 minutes per side (depending on how big the breasts are). While the chicken is cooking, chop the bacon.
- When the chicken has finished cooking, remove from the pan and place on a cutting board to rest while you make the sauce.
- Pour 1/2 of the fat and juices in the frying pan into a blender(preferably a high speed blender), and discard the rest.
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