MUSHROOM BOLOGNESE SAUCE

INGREDIENTS:

• 2 cups mushrooms
• 3 stalks of celery
• 1 medium onion, chopped
• 1 28oz can crushed tomatoes
• 2 cloves of garlic, minced
• 1 tsp dried basil
• 2 tsp dried oregano
• Salt & pepper (to taste)

DIRECTIONS:

1. Wash, dry, & chop the mushrooms and celery. When ready, pulse together in a food processor. Set aside.
2. In a large pan sprayed with a little zero-calorie nonstick cooking spray, cook onions & garlic until fragrant. Then, add the mushroom-celery mixture.
3. Once the mushrooms are browned and slightly softened, add the crushed tomatoes, salt, pepper, basil, and oregano. Stir well to combine.
4. When ready, serve atop zucchini noodles or Miracle Noodle® product of choice.

VEGETABLE STIR-FRY

INGREDIENTS:

• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• ½ cup cauliflower florets
• ½ cup mushrooms, sliced
• 1/4 cup liquid aminos
• 2 cloves of garlic, minced
• 1 Tbsp fresh ginger, minced

DIRECTIONS:

1. In a large, heated skillet, combine broccoli, cauliflower, and a little bit of water. Cover and allow to reach desired softness.
2. Next, add bell peppers and mushrooms. Stir to combine ingredients, then top with liquid aminos.
3. Season vegetables with garlic and ginger. If desired, add more liquid aminos at this time.
4. When done, remove from heat and serve.

Cauliflower “Hot Wings”

INGREDIENTS:

• 1 head of cauliflower
• 1 tsp garlic powder
• ½ cup Frank’s Red Hot® Sauce
• Salt & pepper (to taste)

DIRECTIONS:

1. Prepare cauliflower by washing and patting dry. Then, cut into florets.
2. Season & toss cauliflower florets in a bowl with garlic powder, salt, pepper, and a little zero-calorie nonstick cooking spray. When ready, transfer to a baking sheet.
3. Roast cauliflower florets for 25 minutes at 425 F.