Still going strong on the diet front. Thought I would share a couple of things. First, a small tossed sunflower sprout salad! Home grown!
I made a really yummy dressing of nayonaise, lemon juice, Dijon mustard and agave.
1 onion, chopped
1 cup cashews
½ cup lemon juice
1 1/3 cups water
½ teaspoon sea salt
4-ounce jar roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
16 ounces whole grain elbow pasta, cooked
Preheat oven to 425°F. Sauté the onion over medium heat in a nonstick skillet for 5 minutes, until translucent. In a food processor, combine onion, cashews, lemon juice, water and salt. Gradually blend in the roasted red peppers, nutritional yeast, garlic powder, and onion powder. Thoroughly toss the sauce with the pasta. Bake in the oven for 20 minutes until golden brown on top.
It was a hit at the house. Seconds please!