The hardest thing I'm having trouble with is the recipes, don't get me wrong there are good ones, the problem is my hubby is THE PICKIEST EATER ON THE FACE OF THE PLANET hehe. I love him to death, but no beans, no fish, no sprouts, no peas, no legumes, no onions, no, no, no. Especially since the entire recipe booklet this week is "Legume Recipes" Yay!!! :'(.
So in order to stay on John's Plan I have needed to seriously adjust and test some recipes. Over the course of the next ...however long I am able to stick with this - hopefully forever, I will be putting up ChangeTime! Style recipes.
Keep in mind I am no way affiliated with ChangeTime. These are NOT official recipes, these are ones that I have created using foods that fit in his categories to the best of my abilities.
Here's the delectable, totally delicious meal we had for dinner tonight.
Shepherd's Pie
By Letia Michelle Ames
2-3 servings
1 lb Italian Sausage
1-2 heads Cauliflower
1 lb Mushrooms (I used 4 oz. shiitake, 6 oz. button, and 6 oz white but you can use your favorites.)
2 Green Onions
1/2 c. Almond Milk
1-2 t. Basalmic Vinegar
1-2 T. ground Pecans
Pepper
Garlic Powder
For the "Potatoes:" In a medium pan boil water and add the head of Cauliflower - I found 1 head of cauliflower barely fills our family - I will do 2 next time to give us leftovers. Once they are fork tender drain. Add butter and garlic and salt and pepper, put in a Magic Bullet or blender and blend until creamy. You can leave them "chunky" but the texture isn't quite "mashed potato like" and I wasn't fooled. When I creamed them I honestly couldn't tell the difference. You can put these on top if you'd like but since we can't have cheese I didn't want to be reminded of that and I poured the Sausage Gravy over top.
For the Sausage Gravy: In a skillet brown the sausage with the mushrooms and the green onions. Add pepper and garlic powder - I would recommend no salt as the Italian sausage was plenty salty enough for my families taste, but once it is brown ensure that the flavors are around where you want. Add your vinegar (I added a splash of Worschester, but I don't know if that's on John Cena's approved list or not.) Add the almond milk, after letting it cook for a few minutes grind up your pecans (I use a magic bullet to grind nuts, but you can use a nut grinder, coffee grinder, or chop them finely.) The hope is to get them as powder like as possible. These are your thickening agents, and it worked really beautifully. Once the gravy is thickened to your liking scoop over your potatoes and enjoy!
