Directions:
Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies.
Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper.
Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking.
While the veggies are roasting, rinse Liviva Shirataki Rice throughly and pat with a paper towel to remove excess water, then chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving).
Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and rice into containers, seal with airtight lids, and place into the fridge for up to 4 days.
To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your prepped food (Liviva Shirataki Rice, roasted and fresh veggies)—I always warm up the rice and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavors interesting by changing up the toppings each day!
Steps:
Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in the fridge for at least an hour.
To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous (it won't get quite as thick as the jarred types). It should take on a caramelized taste but be careful not to burn it.
When you're ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet (I use the rack out of my toaster oven), and put the chicken thighs skin side down onto the rack (the idea is to keep the meat elevated off the pan).
Grill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve.
Rinse Liviva Shirataki Rice, and pat dry with paper towels. Prepare & serve with chicken on top. Enjoy!
Instructions:
Wash and dry Shirataki Penne Pasta, and cook in a pan with medium heat for 5 minutes.
Meanwhile, melt butter in a large pot over medium heat.
Whisk in flour until smooth.
Gradually whisk in milk and chicken broth.
Bring to a boil, stirring frequently, and continue cooking until thickened.
Stir in 1 cup cheese and whisk until melted.
Add salt and pepper to taste.
Stir in peas, chicken, and Shirataki Penne.
Transfer to a 2 quart baking dish.
Top with remaining shredded cheese and bread crumbs.
Bake at 350 degrees for 25 minutes or until heated through and topping is golden brown.
1 lb. Livia Black Bean Spaghetti
2 eggs, lightly whisked (divided)
1/2 c. finely grated Parmesan
2 tbsp. extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb. ground beef
2 tbsp. tomato paste
1 28 oz can crushed tomatoes
1/4 tsp. dried oregano
3 c. ricotta
3 c. shredded mozzarella
2 tbsp. chopped Italian parsley
Directions:
In a large pot of salted boiling water, add spaghetti and cook until al dente, about 3 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine.
Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes. Preheat oven to 350°.
In a medium bowl, combine ricotta and remaining egg. Stir to combine.
In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes.
300 g Liviva Soybean Spaghetti
2 tbsp butter
1 tbsp olive oil
1 small red onion, minced
4 garlic cloves, minced
1.5 cups tomato passata (or puree or sauce-not tomato paste)
1 tsp dried basil
1 chicken bouillon cube, crumbled
pinch sugar
sprinkle of red chili flakes
salt and pepper to taste
1/2 cup heavy cream
1/2 cup milk
1/3-1/2 cup shredded mozzarella cheese
Directions:
Creamy tomato sauce:
2/3 cup cashew nuts, preferably soaked
1 jar (350 g) Urtekram pasta sauce
a few basil leaves
salt & black pepper
250 g Liviva Soybean Spaghetti
250 g cherry tomatoes
a couple handfuls baby spinach
olive oil
METHOD:
1. If possible, soak the cashew nuts in plenty of water for at least four hours. Rinse and drain.
2. Start by making the tomato sauce. Add the nuts, pasta sauce, fresh basil, and a pinch of salt and black pepper to a blender and blend until smooth. Add a bit of water if needed to make the sauce as smooth as possible. Taste and add spices if needed.
3. Boil the pasta and prep the rest of the ingredients in the meanwhile. Cut the cherry tomatoes in half and rinse the spinach. Heat a large frying pan and add a a couple spoonfuls of oil to the pan. Sauté the cherry tomatoes on medium heat for a few minutes until they are nicely softened. Add the spinach to the pan and sauté for another minute or so.
4. Turn off the heat and add the pasta and the prepped tomato sauce to the pan. Mix all the ingredients together. Serve warm and enjoy!
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Instructions:
Instructions:
2 pints cherry tomatoes
1/4 cup sun dried tomatoes
1/2 white onion, minced
3 cloves fresh garlic, minced
1/4 cup olive oil
salt and pepper to taste
2 cups fresh spinach
basil for garnish
Liviva Pasta
Boil and drain 1 package of Liviva Soybean Fettuccine and set aside.
In a small bowl, mix together 1 tsp. crushed garlic, ½ tsp. fresh minced ginger, 3 Tbsp. soy sauce, 2 Tbsp. sesame oil, 1 tsp. sesame seeds, 1 tsp. chili garlic sauce, 1 tsp. rice vinegar (or Chinese black vinegar), and 1 tsp. honey.
Toss the sauce in the cooked noodles and enjoy as is or with veggie and protein of choice.
]]>Boil and drain Liviva Organic Edamame Spaghetti and set aside.
In a medium/large skillet over medium heat, heat 1 Tbsp. olive oil.
Add in garlic and cook until fragrant.
Add in 3/4 cup heavy cream and 1/2 cup broth.
Add in cooked spaghetti and toss until noodles are fully coated and liquid simmers.
Stir in 1 cup shredded Italian cheese blend and toss until melted. Garnish with black pepper and basil.
]]>1, 7.05 oz. package of Liviva Foods Organic Soybean Fettuccine
1 cup steamed broccoli
1 cup snow peas
1 red bell pepper, julienned
pepper
For the sesame dressing:
1/4 cup soy sauce
3 Tbsp. rice wine vinegar
3 Tbsp. honey
2 Tbsp. sesame oil
2 Tbsp. chili-garlic paste
4 cloves garlic minced or pressed through garlic press
2 Tbsp. sesame seeds
2 tsp. red pepper chili flakes
1 tsp. hoisin sauce
1 tsp. fresh ginger, minced
Instructions
1. Whisk all ingredients for the dressing together in a mason jar or bowl and set aside.
2. Boil water in a medium saucepan for fettuccine and cook according to package directions (al dente 2-4 minutes). Once done, drain, rinse and set side.
3. In a frying pan over medium heat, pour 1 Tbsp. of the sesame sauce into the pan with the snow peas and bell peppers and saute for about 5 minutes, stirring frequently. While that is cooking, steam the broccoli in the microwave for 5 minutes.
4. Gently toss together the cooked soybean noodles with the veggies and pour the sauce on top and mix. Top with additional sesame seeds before serving.
Serves 2
15 minutes
Ingredients:
1 pkg Liviva Edamame Fettuccine
1 ½ cups raw cashews, soaked
1 ½ cups water
4 cloves garlic
1 tsp italian seasoning
Directions:
Notes:
Serves 2-4
30 minutes
Ingredients:
1 pkg Liviva Shirataki Fettuccine
1 pkg pre cooked swedish meatballs
1 tbsp butter
1 tbsp olive oil
3 tbsp arrowroot powder
4 cloves garlic
2 cups beef broth
1/2 cup cashew cream (or full fat coconut milk)
¼ fresh parsley
Directions:
Notes:
Serves 2
15 minutes
Ingredients:
1 package of Liviva Shirataki Fettuccine
1 tbsp olive oil
4 cloves garlic
3 tbsp red curry paste
1/2 cup of full fat coconut milk from a can
1 tbsp tamari
1 tbsp of lime juice + zest
Directions:
Notes:
Serves 2
15 minutes
Ingredients:
1 package of Liviva Edamame Fettuccine
2 tbsp butter
4 cloves garlic
2 green onion stalks
2 tbsp soft goat cheese
¼ cup of full fat coconut milk from the can
¼ cup or more of parmesan
¼ cup parsley
Directions:
Notes:
Serves 4
20 minutes
Ingredients:
1 pkg Liviva Shiritaki Spaghetti
4 soft boiled eggs
6 cups vegetable broth
2 cups cremini mushrooms
1 tbsp grated ginger
4 cloves of garlic
2 stalks of green onion
1 thai chilli
2 tbsp tamari
2 tsp sesame oil
1 tbsp sesame seeds
Directions:
Notes:
Serves 6
20 min - 2 hours
Ingredients:
1 pkg Liviva Rice Shaped Shirataki1 yellow onion
3 carrots
3 celery stalks
4 cloves garlic
6 cups vegetable broth
½ cup red lentils
1 can coconut milk
2 cups cremini mushrooms
1 sweet potato
2 bay leaves
2 tsp summer savoury
1 tsp dried thyme
salt and pepper to taste
2 cups kale, stems removed
Directions:
Notes:
Serves 2
20 min
Ingredients:
1 package Liviva riced shirataki
1 tbsp extra virgin olive oil
1 shallot
4 cloves garlic
Salt and pepper to taste
½ cup vegetable broth
1 tbsp butter
1 tsp xanthan gum
2 cups grated parmesan
¼ cup parsley
Directions:
Notes:
20 min
Serves 4
Ingredients:
1 package Liviva Soybean Fettuccine
1 pound of ground beef
1 tbsp organic ketchup
1 tsp dijon mustard
1 tsp hot sauce
3 tsp onion powder
3 tsp garlic powder
Salt and pepper to taste
3 cups of vegetable broth
½ cup organic sour cream
3 cups shredded cheddar cheese
¼ cup fresh parsley
Directions:
Notes:
Serves 2
15 min
Ingredients:
1 pkg of Edamame Spaghetti
3 cups spinach or greens
½ an avocado
4 cloves garlic, minced
1 tbsp lemon juice
¼ cup extra-virgin olive oil
¼ cup nutritional yeast (or swap for parmesan)
Directions:
Notes:
20 minutes
Serves 2-4
Ingredients:
1 pkg LIVIVA Shirataki Rice
1 can full fat coconut milk
¼ cup of erythritol/monk fruit blend sweetener
1 cinnamon stick
1 star anise
2 cardamom seeds
1 tsp vanilla extract
1 tsp xanthan gum
Directions:
Serves 2
25 minutes
Ingredients:
1 pkg shirataki fettuccine
1 tbsp coconut oil
1 small yellow onion
4 cloves garlic
1 tbsp ginger
1 tbsp red curry paste
¼ tsp turmeric
3 cups vegetable broth
1 can full fat coconut milk
2 tbsp tamari (or Bragg’s all purpose liquid soy seasoning)
Juice of ½ lime
1 tbsp sriracha hot sauce
2 cups cremini mushrooms
1 rotisserie or pre-cooked chicken breast (optional)
¼ cup cilantro
Directions:
Notes: