Starch Solution Meals For Maximum Weight Loss - STARCH SOLUTION What I Eat In A Day Oct 2020
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Cheese Sauce Recipe
12 oz Russet potatoes peeled cut into small 1 inch pieces
1 small carrot, peeled and cut into 1/2 inch slices
1.5 tablespoons of nutritional yeast
1.5 teaspoons of distilled white vinegar
1 teaspoon salt
1 small yellow onion diced
1 poblano chili cleaned, diced and seeds removed
2 garlic cloves
1/2 teaspoon minced chipotle chilis with some sauce from a can
of chipotle peppers in adobo sauce.
1/8 teaspoon of ground cumin
1/8 teaspoon of mustard powder
Bring 2 quarts of water to a boil in a medium saucepan over high heat
Add potatoes and carrots and cook until fork tender, about 10-12 minutes
drain in colander in sink, but do not rinse
Combine cooked veggies, 1/3 cup filtered water,, nutritional yeast, vinegar and salt
in a blender. Pulse a few times and scape down the sides until the mixture starts to come together. Blend o hight for 2 minutes until very smooth
Heat a few tablespoons of water in the still warm saucepan. Add the onion and poblano pepper and cook until soft, about 5 minutes. Add water as needed so they don't burn. Stir in garlic, chipotle pepper, cumin and mustard. Cook until fragrant, about 1 minutes. Stir in the blended potato and carrot mixture and bring to a brief simmer. Once the mixture starts to bubble, stir one last time and remove from heat.
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Potato Bake Recipe
1 pacakge frozen hash browns (Make sure the only ingredient is potatoes)
1 package frozen broccoli (cut into smaller pieces if necessary)
1 cup cheese sauce from above recipe
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
a few squirts of sriracha
1/4 cup bread crumbs
1 tablespoon nutritional yeast
In a large bowl, add1 package of frozen hash browns. Add a package of frozen brococlli. If the broccoli piece are too big, cut them into smaller pieces. Add 1 cup of the cheese sauce from above. Mix well in a bowl. Add paprika, chili powder, salt, sriracha and pepper. Tranfer mixture to an 8x8 or 9x9 baking dish. Top with a sprinkle of bread crumbs and nutritional yeast. Bake at 400F for 40 mins.
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Instant Pont 3 Bean Chili Recipe
1/2 cup vegetable broth
1 yellow onion diced
2 cloves of garlic diced
1 jalapeño pepper seeded and diced
2 tsp chili powder
2 tsp ground cumin
2 tsp vegan Worcestershire sauce
2 garlic cloves, minced
two 15oz cans of black beans, drained and rinsed
two 15oz cans of diced tomatoes with the liquid from the can
one 15oz can of kidney beans, rinsed and drained
one 15oz can of pinto beans, rinsed and drained
one 7oz can of hatch chilies
Set the Instant Pot to saute. Add two tablespoons of water. Once the water starts moving, add the onions, jalapeños and garlic. Saute until onions are soft, about 5 minutes. Turn off heat. Add the rest of the ingredients but DONT STIR IT UP! Leave it all just lumped into the pot. Put the lid on the pot, set to sealing position, and cook on manual high pressure for 10 minutes. let the steam release naturally. Once the pressure indicator has dropped back into the lid, remove the cover and stir. Taste for flavor. Add more spices as needed. Ladle into bowls and serve. Can be frozen for up to 3 months.
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Salad Dressing Recipe (Three parts. Pesto, Buttermilk and Dressing)
Pesto Recipe (Made in a blender)
1/2 cup fresh basil
2 cloves garlic
1/2 tbsp lemon juice
1 tBSP nutritional yeast
1/4 tsp salt
1 tbs water
1/2 tbsp sunflower seeds
Blend all ingredients until smooth
Vegan buttermilk (recipe)
1/2 cup plant milk
1/2 tbsp ACV
Whisk together and let sit for 10 mins
Now assemble the dressing
In blender add:
add pesto (from recipe above)
Add 1/2 cup starch solution mayo
2 tbs shallots
Vegan Buttermilk (from recipe above)
Juice of 1 lemon
Pepper to taste
Salt to taste
Blend until smooth, about 30 seconds
