Roasted Kabocha Squash Soup

Thursday, October 15, 2015

I know with Winter just a skip hop around the corner, a lot of you guys will be craving soup! I know I  will! Nothing beats a good bowl of soup to warm your insides when it is freezing cold outside! Okay... I know Vegas doesn't get that cold, but being a Floridian most of my life, I sure do get cold easily!

Anyways, I am still fairly new to kabocha squash, but I have fallen in love with this it! It is currently my favorite type of squash, but then again... the relationship is still all too new. I am sorry spaghetti squash. You were my favorite, but I have moved on to something sweeter! Don't worry... our relationship will never truly end because I need you as my pasta! :)

Roasted is my favorite way to eat kabocha squash. Lately I have been roasting ahead of time and then freezing it for later uses. Make sure the squash is cooled before freezing. Also, I measure out 1 cup portions (2 Greens) and stick them in freezer Ziploc bags so it is easy to pull out what I need . When I need the squash, I defrost it in the fridge overnight. For instructions on how to roast, check out my recipe for Baked Kabocha.

When you have your kabocha squash prepared, the soup is a cinch to make! Just combine the ingredients, simmer for about 10 minutes and blend. It doesn't get easier than that! This would definitely be a great weeknight lunch or dinner. Just serve with your favorite Lean. You could also prepare the soup and then freeze it in freezable containers.

Feel free to adjust the spices to your taste! There are so many types of variations. I chose to do a basic soup with onion powder, garlic powder and parsley. Gosh, I am boring! The natural sweetness of the squash blended with savory spices makes this soup delicious! You could also try garlic powder, curry powder and garam masala for more of an Indian flavor. Or how about ground ginger, ground cinnamon and a dash of nutmeg to enhance the sweetness of the squash. Maybe even some cardamom or roasted sage? The possibilities are endless if you have a great soup base.

Kabocha squash is an excellent substitute for butternut or pumpkin squash with lower carbs and calories than the other two. Give it a try! Enjoy this yummy soup!

Roasted Kabocha Squash Soup
3 cups roasted kabocha squash (6 Greens)
2 cups chicken broth (2 Condiments)
1 1/2 cups unsweetened cashew milk (1 1/2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/4 tsp onion powder (1/2 Condiment)
1/2 tsp dried parsley (1/6 Condiment)
1/8 tsp black pepper (1/4 Condiment)


In a medium saucepan, combine all ingredients over medium high heat.
Bring the mixture to a boil and then let simmer for 10 to 15 minutes.
This simmering will get the flavors blended. Let cool slightly.

Add mixture to a blender and blend until smooth.
Evenly distribute the mixture into two bowls.

2 servings with 3 Greens and 2.7 Condiments per serving

Serve this soup with your favorite Lean! I love to eat this with two Trader Joes garlic and herb chicken sausages. No healthy fats needed! I slice up the links and heat them in a skillet until they are nice and brown. Then I throw them into the soup. Another option I like is shrimp because shrimp absorbs the flavor of everything! If you choose shrimp, don't forget to add two healthy fats!

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Baked Kabocha or Crustless "Pumpkin" Pie

Saturday, October 10, 2015

I am fairly new to kabocha squash but man oh man... where has it been all my life? I have absolutely fallen in love with it! Why? It tastes quite similar to some of the foods I can not have on the Medifast plan... like butternut squash, pumpkin and sweet potatoes. Oh yes! I do miss my sweet potatoes! All the things I love and miss, especially during the Fall season! That doesn't mean I can never have them because they are introduced later during transition and maintenance. Not that they are bad for you because they aren't. They are actually very healthy, but they are higher in carbs. I will say that there are quite a few veggies I would have never tried if I wasn't on the Medifast plan so I am thankful for that. 

Kabocha squash is an Asian winter squash commonly known as Japanese pumpkins. It is slightly sweeter than butternut squash, but it has a less calories and carbs. One cup is only 40 calories and 7 grams of carbs! A great veggie for the low carb lovers or those trying to watch their waistline! Not to mention it has lots of beta carotene, iron and vitamins! The taste and texture is a combination of  both pumpkin and sweet potato. Pretty awesome marriage of flavors going on! That is why this squash makes a wonderful substitute for "pumpkin" pie and it works so well for the recipe below.

But wait... where do I find this yummy tasting veggie? I had no problems finding it at my local Trader Joes. They had tons for $2.29 each! I haven't seen it at two local regular grocery stores, but I didn't check all of them. I have heard that they can also be found at local Asian markets (sometimes year round) and local farmers markets. Again, I am fairly new to this squash so I haven't really been searching a long time for it and I am lucky to have a Trader Joes by me.

They are usually available in late Summer to early Fall and can be stored in a cool dry place up to one month. You can extend the life of the squash by freezing it. Check out this site for Ways to Freeze Winter Squash. Try to use plain frozen kabocha squash within 3 months.

The outer layer of kabocha squash can be really tough to cut through. Microwave the squash for about a minute or two to soften it up some. Use a large sharp knife to cut the squash in half. You are really going to have to work at it to get that sucker open. It may help to cut the stem off at the top and then slice through the squash. 

Scoop out all the seeds and guts with a spoon. Guts just sound so appropriate with Halloween coming up, doesn't it?  :) 

Cut the squash into wedges. You can leave it as wedges, but I took it a step further and cut the wedges in half. Also, you can cut or peel the skin off before baking, but I chose to do it after baking since it was easier. Place the pieces on a baking sheet lined with non-stick foil. Spray non-stick cooking spray on the squash. I used coconut non-stick cooking spray, but whatever kind will do. Roast the squash for about 30 minutes and then flip the squash over and roast for another 15 minutes or until softened. Let cool.

Once cooled, cut or peel the skin away from the wedges and put the squash in a bowl. Measure out 2 cups for this recipe and store the rest. Add the 2 cups of squash to a blender. Then add all the other ingredients except the walnuts because those are for the topping.

Some people have asked me my sweetened of choice. I love these little packets of stevia that I get from Amazon. There is no bitter aftertaste! We can all appreciate that!

Once you have all your ingredients in the blender, blend until it is nice and smooth. If you need to add a little bit more unsweetened almond or cashew milk, please do so. I found 1/4 cup to be enough but some may like their pies to be a little less dense.

Spray four ramekins with non-stick cooking spray. Evenly distribute the mixture into the ramekins. Bake at 425 degrees for 15 minutes.

Reduce the temperature to 350 degrees. Remove the pies from the oven and add the walnuts. This is only an option of course. Seven walnut halves count as one optional snack on the Medifast plan, but I will tell you this... don't skimp on the nuts! The walnuts get toasted right on the pies and their natural flavors are enhanced. It takes the place of a traditional pie crust, except it is on top of course, and you really just won't miss it. Not to mention walnuts are the only nut with a significant source of plant-based, heart healthy omega-3 fats. Or if you like, make one or two pies with the nuts and leave the nuts off on the others. That is what is so awesome when making individual pies!


Let the pies cool and add a little bit of fat free reddi whip and a sprinkle of ground cinnamon, if desired.

A heavenly dessert just in time for the holidays! Trust me when I say your house will smell like Fall when baking these desserts! Who needs pumpkin pie when I have this healthier version? I know I don't! Enjoy!

Baked Kabocha or Crustless "Pumpkin" Pie


2 cups roasted kabocha squash (4 Greens)
1/4 cup unsweetened cashew or almond milk (1/4 Condiment)
2 egg whites
1/2 tsp ground cinnamon (1 Condiment)
1/2 tsp pumpkin pie spice (1 Condiment)
1/2 tsp maple or vanilla extract (1/2 Condiment)
1 packet NuStevia (1 Condiment)
28 Walnut halves (4 Snacks)


Prepare kabocha:

Preheat oven to 400 degrees. Line a baking pan with non-stick foil. If the skin is too tough to cut, place kabocha in the microwave for 1 to 2 minutes. Cut the squash in half.

Spoon out all the seeds. You can cut or peel the skin off before baking, but I found it easier to peel after baking. Do whatever you prefer. Cut the squash into wedges. Lay the wedges on the prepared pan. Spray the wedges with non-stick cooking spray. Bake for 30 minutes. Flip the squash over. Spray with cooking spray. Bake for 10 to 15 minutes or until it is cooked.
Let cool. 

Once cooled, peel or cut off the skin with a knife. Normally I eat the skin when roasting but for this particular recipe, I like to remove the skin for a smoother richer taste.

Measure out 2 cups of cooked squash, without the skin. Use the rest of the squash for another time.

To make pies:

Preheat oven to 425 degrees. Spray 4 ramekins with non-stick cooking spray.  Add 2 cups of squash, without the skin, and the rest of the ingredients, except walnuts to the blender. Blend until smooth. Pour mixture into ramekins. Bake for 15 minutes. 

Reduce heat to 350 degrees. Remove ramekins from oven and evenly distribute the walnuts on top of each ramekin. Bake for an additional 25 minutes.

4 Servings with 1 Green, 1 Condiment and 1 Snack (optional) per Serving

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Jalapeno Popper Chicken Dip

Monday, October 5, 2015

With football season already here, I know how difficult it can be to find yummy appetizers that will appeal to everyone! Trust me! There are healthier food choices out there that actually taste good! I mean... yeah... I still love buffalo hot wings, a yummy bowl of chili with all the fixings, burgers, sub sandwiches, chips, etc but I have found some pretty tasty alternatives to my favorite party foods. This is one of them! Jalapeno poppers! I just love those spicy jalapenos mixed with melting cheese and creamy goodness from the Greek yogurt and cream cheese. The added chicken packs this dish with extra protein and makes it more filling.

What makes this dish even better is that you can prep your chicken ahead of time. Prepping your chicken ahead of time makes this dish so easy to put together right before game time! No one wants to be stuck in the kitchen during the game! Come on! You can always buy a rotisseries chicken from the grocery store. Remove the skin and bones and shred it up but I like to make my own because I can control the amount of salt that goes into those suckers. Plus, I kinda want to know what is in the chicken I am eating.

My favorite way to cook chicken breasts is in the slow cooker. The slow cooker allows the chicken breasts to get really moist as long as you do not over cook it. This is how I make my shredded chicken breasts:

I take a large package (about 3 pounds) of chicken breasts or chicken tenderloins and defrost the chicken. 

I have heard some people put frozen meats into the slow cooker and have lived to tell the tale, but I don't do it because I will probably be the lucky one who gets food poisoning. You can cook frozen meats in the slow cooker. It will work, but the question is whether it is safe. Slow cookers do not get frozen meats up to a safe temperature (about 140 degrees) evenly or quickly enough. The meat will spend too much time between 40 to 140 degrees and that is where bacteria can flourish. Eeeewwww! This could be a problem for people who are at higher risk for food borne illness such as older people, pregnant women, and kids. 

Just a little food for thought :) Ha ha... get it? Yeah... not funny... anyways... the choice is up to you of course. If you have always done it and never got sick, good for you! Me? I just might not be so lucky. No, I am not pregnant :)

Okay... where was I?

Oh yes...

2 1/2 to 3 pounds of chicken breasts or tenderloins
2 cups or 1 can of low sodium chicken broth
Spices of your choice (I like salt, pepper and garlic powder)

I season the defrosted chicken and then place them in the slow cooker.
Pour 2 cups of chicken broth over the chicken.
Cook on low for about 5 hours or until done.
Most recipes say 6 to 8 hours on low but I find my breasts get really dry. I do find that my slow cooker cooks pretty quick.

Then I drain the chicken and shred the chicken with two forks. All done! Now you have enough chicken for a few meals!

I weigh out 6 ounce portions of chicken with my food scale and then place the portions into Ziploc baggies. Usually I put a few bags in the fridge and then put the rest of the baggies in one gallon sized freezer Ziploc bag for later. I just can't eat chicken everyday because I like variety, but these little baggies are great when I am craving chicken or when I need them for a recipe.

This recipe calls for 12 ounces of cooked chicken so I used my awesome scale to do all the measuring for me. Not to mention if you try to eyeball how much chicken you think you should have, it may not be accurate. You may be cheating yourself of some much needed protein or you may be eating too much.

I absolutely love my scale and I have been through quite a few. This one weighs in the usual grams, ounces, and pounds, but it can also weigh liquids in cups or milliliters. Pretty cool! It also has a flat sleek surface which makes it easy to clean. If you are interested, I got it on Amazon for $19.99.

Now that you have your chicken measured out, you can add all the other ingredients except add only half the cheese. The rest we are going to save for the topping.

Give it a good stir! Wouldn't want any pieces to feel left out!

Pour the mixture into a baking dish. Spread it out evenly.

Top with the remaining cheese. Bake for about 20 minutes or until cheese is melted.

Cheese makes everything better!

I couldn't wait to try it!

The entire dish makes 4 servings. I took out my portion and put it in my own personal ramekin and gave everyone else the rest.

I even had my own personal chips which were cut up sweet mini peppers. Gosh those darn veggies are addictive! Admittedly, I have only tried them recently as beef nachos and I have been in love with them ever since! So yeah... I have a problem with sharing. Get your own! :)

This dish would also make delicious wraps because they have a thick consistency like chicken salad. Most common types of lettuce used for wraps are iceberg and butter lettuce but Boston, green leaf or romaine are also good choices.

I hope you enjoy this recipe as much as I have! Enjoy!

Jalapeno Popper Chicken Dip


12 ounces cooked boneless, skinless chicken breasts, shredded (2 Leans)
3/4 cup Fage 2% plain Greek yogurt (1/2 Lean)
1/4 cup regular cream cheese (4 Healthy Fats)
5 slices turkey bacon cooked and crumbled (1/2 Lean)
3 ounces canned jalapenos, diced (3 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp onion powder (1 Condiment)
2 tbsp grated Parmesan cheese (2 Condiments)
1 cup shredded 2% sharp cheddar cheese, divided (1 Lean)

Preheat oven to 375 degrees.
Combine shredded chicken, yogurt and cream cheese in a medium sized bowl.
Add crumbled turkey bacon, diced jalapenos, garlic powder, onion powder, 
Parmesan cheese and 1/2 cup cheddar cheese.
Stir until everything is combined. Pour mixture into a baking dish.
Top with remaining 1/2 cup shredded cheese.
Bake for 20 minutes or until cheese has melted.

4 Servings with 1 Lean, 1.75 Condiments, and 1 Healthy Fat per serving

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Jicama Fries

Thursday, June 18, 2015

Boy, do I have a yummy and healthy side dish for you!

Jicama fries! They are a great alternative to traditional french fries made from potatoes. The texture is different from regular french fries because of their crunchy, crisp texture, but the flavor is all there! 

What is jicama? I know I absolutely had no clue until I recently began exploring some veggies I never dreamed I would eat, nonetheless love! Jicama is a root vegetable that is from Mexico, but it can be found in almost any grocery store here in the USA. I know it doesn't look very appealing, but don't knock it until you try it! You may just find another veggie to add to your list of favorite veggies :) It is slightly sweet like an apple or pear, but it also reminds me of water chestnuts. Smaller jicama are younger and sweeter, while the larger ones have a more starchier taste. It is very low calorie, has lots of vitamin C, and it is one of the finest sources of dietary fiber with an excellent source of oligofructose inulin, a non-digestible carbohydrate. This allows it to be an ideal sweet snack for diabetics and those trying to lose weight. What is not to love? 

There are a variety of ways to enjoy this vegetable, but roasted in the oven as fries is my favorite. Mainly because roasting helps bring out the sweetness in veggies. You can also eat these raw in a salad or by themselves as a snack!

First thing you need to do when making fries is slice off the top. Then peel the skin with a knife. I have seen some peel with their fingers or a vegetable peeler. Do whatever you prefer, as long you get that skin off!

Slice the jicama into thin strips so that they resemble fries. I started off by cutting the jicama into 4 sections. Then slicing them into 1/4 inch strips.

Add a teaspoon of olive oil. This will help the spices adhere to the jicama. Feel free to use an extra teaspoon if you desire, but a teaspoon worked great for me.

Add those spices! I used paprika and onion powder, but there really is no limit on what spices to use. Chili powder, garlic powder or other seasoning blends such as Mrs. Dash work well too! Experiment until you find what you like. Next time I may try smoked paprika in place of the regular paprika.

Toss it around and make sure all the fries are evenly coated. We wouldn't want the other fries to get jealous! Personally, I used my hands to mix it around, rubbing the spice mixture into the jicama. Don't worry! My hands were clean :)

I put a sheet of parchment paper on a baking sheet although I don't think it is necessary. I did it for easy clean up. Plus, I always have it around for those cauliflower pizza crusts!

Place the fries in a single layer on the baking sheet. Bake in a preheated oven for 30 minutes, flipping once.

Voila! Delicious healthy fries!

They will be crunchy and will never reach the texture of regular fries no matter how long you bake them because I know... I tried! It still tastes very yummy! Serve them with some ranch dressing for an extra treat!

Jicama Fries

1 medium sized jicama
1 tsp olive oil (1 Healthy Fat)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
salt and pepper, if desired

Preheat oven to 400 degrees.

Remove the skin from the jicama by cutting the top off the jicama and then peeling it with a knife. It is very similar to how you would peel an apple. You could also peel it with your fingers if you desire. It is kind of like peeling bark from a tree.

Then cut the jicama into thin sections, like fries.

Toss the fries in a bowl and add olive oil, paprika, onion powder, salt, and pepper. Coat the fries evenly with the spices.

Bake fries for 30 minutes, flipping them halfway through.


I got about 3 cups of fries but it will vary based on the size of your jicama. With 3 cups of fries you get:

2 Servings with 3 Greens, 1 1/2 Condiments, and 1/2 Healthy Fat per serving

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Skinny Broccoli Salad

Tuesday, May 26, 2015

I have made the original version of this salad so many times because it is such a great dish to bring to a potluck and it is a wonderful dish to serve at a BBQ! I mean what is there not to like? You have your sweet, savory and tangy flavors going on. I do miss the little extras I used to add to the dish such as the grapes, craisins, and apples that gave it an added sweetness, but oh don't you worry! I will be adding those ingredients during maintenance.

I substituted plain Greek yogurt for most of the mayo to lighten it up. As a taste test, I tried using only Greek yogurt, but the extra 2 tablespoons of light mayo made the dish more memorable. Sliced almonds were substituted for sunflower seeds and pecans since they are an allowable snack on Medifast. Only 2 tbsp of low sodium real bacon bits were used instead of lots and lots of bacon. It was just enough to give the salad a taste of bacon.

Definitely not as good as my original version (although still pretty tasty), but this version is so much healthier and that makes my thighs happy :) Maintenance just can't come soon enough so I can re-introduce some of the other ingredients into my diet.

So let's get to the recipe which is so easy because it doesn't involve cooking! No need to get your kitchen hot when summer comes around the corner. Just take 3 cups of broccoli florets in place them in a bowl. Make sure the broccoli has been washed. If you want to save time, you can purchase the broccoli florets already cut up.

Next, you will need to make the yogurt sauce which consists of yogurt, mayo, sweetener, apple cider vinegar and salt. I like to use NuNaturals NuStevia white stevia powder packets. I find they do not leave a bitter after taste, but you can use your choice of sweetener. If you are interested, I get my stevia packets on Amazon.

Get that broccoli coated!

Add the sliced almonds for added crunch!

Add  some yummy savory bacon bits that go well with the sweetened yogurt sauce.

And of course we can't forget the cheese! Stir it all up and you have a delicious quick and easy side dish!

 Skinny Broccoli Salad

3 cups broccoli florets (6 Greens)
1/4 cup 2% Fage plain Greek yogurt (1/6 Lean)
2 tbsp light mayo (2 Healthy Fats)
2 packets Nu Naturals Stevia or sweetener of choice (2 Condiments)
1 tbsp apple cider vinegar (1/2 Condiment)
1/4 tsp salt, optional (1 Condiment)
2 tbsp low sodium real bacon bits (2 Condiments)
1 oz sliced almonds (2 Snacks)
1/3 cup reduced fat shredded cheddar cheese (1/3 Lean)


Place washed broccoli florets in a medium sized bowl, set aside.

In a small bowl, combine yogurt, mayo, sweetener, vinegar and salt. Stir until smooth.

Pour yogurt mixture over broccoli and stir until all combined. Add sliced almonds, bacon and cheese. Toss gently until all pieces are evenly coated. 

2 Servings with 1/4 Lean, 3 Greens, 3 Condiments, 1 Healthy Fat and 1 Snack per serving

You still need to add 3/4 Lean to complete your Lean for the day.

Some examples are:

4.5 oz chicken breasts from the Leaner category
5.2 oz of shrimp or tilapia from the Leanest category
1 1/2 cup egg beaters

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Mexican Mac and Cheese (Cauliflower)

Saturday, May 23, 2015

Nothing beats comfort food like mac and cheese! I absolutely love mac and cheese, but I don't love all the carbs and calories that come with it! Those I could definitely live without :) 

I have to admit... this recipe doesn't taste exactly like mac and cheese because it uses cauliflower instead of pasta, but it is a a great alternative and it still tastes pretty darn good if I do say so myself. Oh... and the hubs asked when I was making it again so I think that counts as two thumbs up! 

You still get the same great taste from the gooey cheese sauce, but without the high starch from the pasta. Not to mention, I wanted to give this mac and cheese a little kick so I added some green chilies, green peppers and ground beef seasoned with taco seasoning. Don't get me wrong. I love plain old mac and cheese, but sometimes you need to add some variety to your life. 

And why did I need this comfort food on this very day? Not that I needed a reason to make comfort food, but if I had a reason, it just might make me feel better. Okay... probably not, since this dish is totally on the Medifast plan and I have no guilt whatsoever in devouring it because yes... that is what I did. Not a morsel left on my plate. It just felt like I was cheating, even though I wasn't. Gosh darn those guilty feelings that seem to pop up when they aren't suppose to.

Now this is what I saw outside in my backyard! A cloudy rainy day in Vegas screams comfort food!

Not only was it raining, but there was hail! In the month of May! Now if that doesn't scream comfort food, then I don't know what does.

I cut up my cauliflower in small bite size pieces and cook them until tender. I really like to cut them into very small pieces so I don't get a big chunk of cauliflower in your mac and cheese. You don't want the cauliflower to overpower the dish. You could use frozen or fresh cauliflower for this recipe but I used fresh.

I added canned green chilies, green peppers and jalapenos to the cauliflower, but feel free to use red peppers instead of the green for extra color.

Then I added ground beef seasoned with taco seasoning. You could use plain ground beef, but the taco seasoning helps to add more flavor.

Stir it up and set aside because it is time to make the best part! The cheese sauce!

Add all the ingredients for the sauce and stir until smooth.

Pour the sauce over the cauliflower and ground beef mixture.

Give it a good stir and make sure all the bits and pieces are coated with the cheese sauce. You wouldn't want any piece to feel left out!

Pour it into a casserole dish.

Sprinkle the rest of the cheese on top and pop it in the oven for about 15 minutes or until the cheese is melted. Enjoy!

Mexican Mac and Cheese

7.5 oz cooked 93% lean ground beef, fat drained (1 1/2 Leans)
1 1/2 tsp low sodium taco seasoning mix (3 Condiments)

5 cups cooked cauliflower, cut into small florets (10 Greens)
1/2 cup chopped green chilies (1 Green)
1/2 cup green or red peppers, diced (1 Green)
2 tbsp jalapenos, chopped (2 Condiments)

For the sauce:
1 cup unsweetened cashew milk (1 Condiment)
3 tbsp reduced fat cream cheese (3 Condiments)
1 tsp dijon mustard (1 Condiment)
1 1/2 tbsp Kraft parmesan cheese, grated (1 1/2 Condiments)
1/4 tsp garlic powder (1/2 Condiment)
1 1/2 cups shredded reduced fat Mexican or sharp cheddar cheese (1 1/2 Leans)

1 cup shredded reduced fat Mexican or sharp cheddar cheese (1 Lean)


Preheat oven to 375 degrees. Spray a 9 inch square casserole dish lightly with cooking spray.

Combine cooked ground beef with taco seasoning mix and 1/4 cup water in a small skillet. Heat over medium high heat. Cook until sauce thickens, about 4 to 5 minutes stirring occasionally.

In a large bowl, combine seasoned ground beef, cauliflower pieces, green chilies, green or red peppers and jalapenos. Set aside.

Pour cashew milk into a medium sized sauce pan over medium-low heat. Add the cream cheese, dijon mustard, parmesan cheese, and garlic powder. Stir until combined and cream cheese is melted. Add 1 1/2 cups cheese. Continue cooking until cheese is melted and sauce is nice and smooth, about 2 minutes.

Pour the cheese sauce over the cauliflower beef mixture and stir until everything is coated with the cheese sauce. Pour mixture into a prepared dish. Sprinkle 1 cup of cheese over the top. Bake for about 15 minutes or until cheese is melted. Divide into 4 even portions.

4 Servings with 1 Lean, 3 Greens and 3 Condiments per serving

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