Kacy Catanzaro: the first woman in history to qualify for Mt. Midoriyama.
I just need everyone to watch this video [x]. She’s a 5 foot, 100 lb gymnast and she beasts through this insanely difficult, heavily upper body focused course like it was her morning jog. The camera keeps cutting to these massive, musclebound men in the audience with their mouths hanging open.
OH SNAP this photoset shows those insane vertical obstacles, look at her go.
Smart ways to eat at UNI :)
(this was soo good I almost ate the sauce with the spoon alone!!)
Recipe adjusted from OhSheGlows
Cooking time: 30 min
1 serving, adjust to taste if necessary.
· 1 cup of cauliflower florets
· 1/2 tablespoon extra virgin olive oil
· 1 minced garlic clove (to taste)
· 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
· 2 tablespoons of nutritional yeast
· 1 tablespoon of fresh lemon juice
· 1/2 small onion
· Sea salt to taste
· Pepper to taste
· Fettuccine pasta of choice (to make it gluten free use gluten free pasta!)
· Fresh parsley/basil/rosemary
· Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
· Meanwhile, add the oil into a skillet and saute the minced garlic and onions over low heat for 2-4 minutes until softened and fragrant, but not browned.
· In a high speed blender, add the cooked and drained cauliflower, sauteed garlic & onions, milk, nutritional yeast, lemon juice, salt, and pepper. Blend until a super smooth sauce forms. The key here is to get a really smooth sauce so don’t be afraid to let it run for a minute or so. Set aside.
· Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
· Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).
· Serve with fresh minced parsley/rosemary/basil and black pepper. Feel free to add in your favourite sauteed or roasted vegetables.
I got asked about nutritional yeast - it’s essential as it adds a cheesy flavor (and has lots of vitamins including B12!), but you could try using cashew cream or cashew cheese (you’d have to make your own) and I think the result should be very similar - takes a bit longer though as you have to soak the cashews overnight!
Many Healthy Greetings! Pure Motivation