Taco "Cheese" Sauce

Wednesday, January 21, 2015 Alanna Figueira 10 Comments

Taco pasta.  Taco nachos.  Taco potatoes.  Taco chicken.  Taco tacos.  Taco pizza.  Taco salad.  Taco burger.  You see where I'm going here... This simple sauce is based off of my S'mac and Cheese sauce and is incredibly flavorful, nutritious, and has endless uses.  I love seeing all of your S'mac and Cheese uses from topping burgers, potatoes and broccoli to making plantain chip nachos and dairy free Mac and cheese for your kids.  This sauce has the same texture but is kicked up with taco seasonings.

A word to my whole30 friends.  While all of the ingredients in this sauce are compliant, making fake cheese sauce from nutritional yeast is discouraged and seen as missing the point of the program.  Especially if you have a huge nacho cheese problem, this is kind of super naughty.

This makes a big batch of almost 2 cups that is good for coating about 1 spaghetti squash (5 cups) plus 1 lb protein.  So, it's a lot!  You can reheat it and save it in the refrigerator.  It's good for up to a week refrigerated.   The reason for the "still warm" sweet potato is that it sort of works with the nutritional yeast to make it creamy.  The sweet potato makes the sauce thick, without it it tends to be a little thin, trust me and use the potato.  Plus it adds some extra veggie and I love sneaking veggies into my kids foods whenever possible!  For a milder sauce try my S'mac and Cheese, my kids love it.  

An alternate way to make this is to cook the protein you are using with the spices instead of adding the spices to the sauce.  So, you can cook some ground beef or chicken (1 lb) with the spice mix then mix the sauce and some spaghetti squash in to make a taco pasta bowl.  If you do it this way, the cheese sauce will be like the photos below, and really look like the nasty (read--->delicious) yellow nacho cheese sauce we all love!


2/3 cup avocado oil or light olive oil
1/2 cup sweet potato, cooked, peeled and still warm 
1 egg
1 tsp lemon juice
1 Tbsp chili powder
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder

1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1/4 cup full fat unsweetened coconut milk 
1/4 cup nutritional yeast  


1.  Make sauce like mayo.  Add egg, lemon juice, salt, spices to the food processor or blender.  Pulse.  Slowly drizzle 2/3 cup oil in while constantly pulsing.  

2.  Once emulsified, add cooked sweet potato, coconut milk and nutritional yeast to food processor or blender.  Blend it in until smooth creamy sauce. 


Guest Post: Muffuletta Chicken by Michele Spring

Sunday, January 18, 2015 Alanna Figueira 27 Comments

Today's guest post is from Michele, of ThrivingOnPaleo.com  She is super talented and I'm always jealous of her eye for food photography, the photography gods just did not give me an eye for that kind of stuff.  But I love being inspired, and inspiring she is.  Chicken Muffuletta.  I've honestly never heard of this dish!  So naturally, I googled it and then basically ate my phone, cause' bread. Bread, bread!  And whole30.  This dish is Michele's twist on the classic Chicken Muffuletta sandwich.  It's extremely creative and uses all real food clean ingredients and is so easy!  I love any recipe that requires dumping things into a food processor.  Seriously.  And if dumping things into a food processor isn't easy enough she's even included a video!  Thanks Michele! Check out her blog and Instagram for more paleo ideas and awesome photos.


Guest Post: Roasted Greek Salad, by Hayley Stobbs

Sunday, January 11, 2015 Alanna Figueira 5 Comments

Guys I have a confession.  I don't eat salad.  Like ever.  I just have never really been a fan, but this salad looks amazing and I absolutely love that it has roasted veggies and coconut butter in it.  This I can do.  This I will do.  It is all whole30 complaint and clean as a whistle.  This awesome recipe comes from the uber talented Hayley Stobbs.  For more recipes and ideas, you can find Hayley on Facebook or Instagram 


Spicy Thai Basil Chicken

Monday, January 05, 2015 Alanna Figueira 4 Comments

Happy Monday all!  Today is day 5 of whole30 for me and I'm finally feeling well.  I'm learning more and more that sugar is sugar is sugar is freaking sugar.  I spent so much time perfecting recipes for Modern Paleo Holiday Cuisine and totally over did it on the sugar, albeit unrefined sugar.  It's totally okay to have these kinds of treats once in awhile, and much better than anything commercially made, but it's still sugar and your body still recognizes it as sugar!  So anyway, what I'm saying is, that this whole30 started out rough for me.  I had a headache and felt crappy until today.  I'm hoping things move uphill from here.  

Today I have an awesome and easy recipe that will make your taste buds dance.  It's different; it's a tad spicy and a tad sweet... And obviously whole30 compliant. 

I am providing instructions for simple baked chicken, but you can used any leftover chicken or shrimp even.  Serve this over cauliflower rice, veggies, or my favorite way- in lettuce cups.  


Balsamic and Basil Marinated Steak with Roasted Red Pepper Pesto

Thursday, January 01, 2015 Alanna Figueira 11 Comments

balsamic basil marinated steak
Happy New Year! I'm so excited to be doing my 5th official whole30! This is the 3rd January whole30 in a row that I've done. Each one is a little different and the results seem to only be better with each round. If you search my blog for "whole30" you will find a ton of recipes, info about me and my experiences, and tips from me.

 Some of you joined me in my last whole30, and I hope many more will this time too. A group makes you accountable and keeps everyone on track.   The group will be entirely on Instagram.  I don't want anyone to feel like they need to use my blog to do this.    We will support one another using the hashtag #plgwhole30  I will be posting recipes and mini challenges all month, so stay tuned and subscribe to my blog if you haven't already!