Month: June 2019

Low Carb Eggplant Lasagna

Ingredients: Sauce: 24 oz Rao’s sauce 1 one/2 lbs boeuf 1 teaspoon Italian seasoning Eggplant Noodles: 2 massive eggplants olive oil spray salt 1/2 teaspoon oregano Cheese Mixture:
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EASY BALSAMIC VEGGIE PASTA

INGREDIENTS: 12 ounces raw alimentary paste (I used penne) 3 tablespoons vegetable oil, divided 1 little Spanish onion, naked as a jaybird and thinly-sliced 1 pound asparagus, take
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HIGH PROTEIN VEGAN LASAGNA SOUP

INGREDIENTS: 2 tbsp additional virgin oil oil 8oz portabella mushrooms, gills removed 28oz canned diced tomatoes 1/3 cup basil, chopped 2 garlic cloves, minced 28oz canned crushed tomatoes
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