Fish & Veggies More Than Food

Fish & Veg

Print Recipe
Fish & Veg
Course Just Veggin'
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Just Veggin'
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Wash and chop all veggies. Sauté them in coconut oil on a pan, until soft (about 15 or so minutes).
  2. Meanwhile, place the fish on parchment paper, and top with butter and spices. Broil or bake until cooked though (about 8-10 minutes).
  3. Mix veggies and fish, and top with sliced avocado. Enjoy!
Paleo Mac-N-Cheese More Than Food

Paleo Mac-N-Cheese

This recipe was created by my friend Rebecca at My Natural Family . It is truly delicious! It’s a great way to get some veggies into the mouths of picky eaters.

Print Recipe
Paleo Mac-N-Cheese
Paleo. Vegan. Gluten-free. Dairy-Free. Truly delicious.
Course Just Veggin'
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Hungry Eaters
Ingredients
Course Just Veggin'
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Hungry Eaters
Ingredients
Instructions
Cauliflower
  1. Cut the stalks and leaves off of the cauliflower and chop into small pieces. Add cauliflower to a large sauté pan with 2 tbs of butter, 1/2 tsp of salt, and water.
  2. Place on medium/high heat, and cover with a lid. Let the cauliflower cook inside the pan for about 5 minutes, until mostly tender. Check the water levels every few minutes to make sure that it doesn’t all evaporate.
  3. When almost tender, remove the lid, and let the cauliflower sauté for a minute or two, or until lightly caramelized in spots. Turn heat off, cover, and keep warm until ready to toss with the cheese sauce.
"Cheese Sauce"
  1. Cut squash into small cubes. Dice up the carrots and onion.
  2. Heat 2 tbs of butter in a saucepan over medium/high heat. Add the squash, carrot, onion, garlic powder, mustard, and 1 tsp of salt to pan.
  3. Sauté for 5 minutes, or until onion is translucent. Add the can of coconut milk to the saucepan and bring to a simmer. Allow to simmer for about 10 minutes, or until the vegetables are tender and the coconut milk has reduced by 2/3 and is thick.
  4. Pour the vegetables and coconut milk into a blender and puree until very, very smooth. If using, immediately add an egg yolk to the puree and blend well. The hot puree will cook the egg which will thicken the sauce and give it a rich texture.
  5. Check seasonings and add more salt or pepper to taste. Add nutritional yeast. Pour over the hot cauliflower and toss to coat. Top with nutritional yeast for more of a cheesy flavor.
  6. Everyone will enjoy this easy dish!