Amazing recipe alert
I can’t stop thinking about vegetables today. I posted this recipe awhile ago, but I’ve been craving it like mad lately and I’d love to share this amazing sauce. It’s so much easier to make your own sauces and you can control exactly what food you are putting into your body. Everybody wins.
Now, I eat healthy. You wouldn’t know it if you saw me at dinner lately, though. The past month or so has been full of amazing (not-exactly-good-for-me) meals, so I have to be ultra-perfect during the day. This means minimally processed, low-calorie, fresh foods with a heavy vegetable focus. This sauce is ideal. I put it on everything from roasted asparagus to grilled chicken. Try it with spinach fettucine for a super colorful dinner!
Anyway, I’m quite devoted to alfredo sauce, but last year I needed something different… but still something that I wouldn’t feel guilty about eating. So one day I was flipping through a magazine and saw a recipe that sounded like it was formulated by someone that had just snorted a line of cocaine. I mean, this was crazy talk. A 2 ingredient recipe for a creamy sauce that had no… cream?
Naturally, I decided to give it a shot. People on drugs can have some great ideas, you know, especially when it comes to Italian cuisine. The chef has a lot of famous clients that are having the Marinara Blues but obviously can’t have Alfredo sauce. So here is what he suggested.
Please note: If you hate vegetables, give this a chance. This blew my mind and I’m not a big fan of healthy substitutions— you’ll never see me touching reduced calorie ranch dressing or fat free cheese. I’d rather skip dessert and enjoy the regular stuff.
Anyway, the 2-step recipe goes as follows:1. Take 3 red bell peppers and roast the ever loving HELL out of them (I’m paraphrasing here).
2. Take off the blackened skin, place the roasted bell peppers in a blender, add one cup of chicken broth (fat free) and blend until smooth. That is IT. Let me tell you— IT IS ADDICTIVE.
It tasted SO good, so creamy, and so DIFFERENT. It tasted like a high calorie sauce, and that is coming from I Love Pizza Rolls girl.
The final damage of the ENTIRE thing (I had two servings over pasta, one serving over pasta for lunch the next day, and more left over. Oh, and I also ate some of it with a spatula right out of the blender while watching CSI, but that is neither here nor there):
113 calories, 1.1 grams of fat, 7.5 grams of fiber, and over 5 grams of protein.3 out of your recommended 5-a-day veggies!
So good. Try tearing up some chicken and letting it simmer in the sauce before you pour it over pasta.
Yum! I want to try this.
