Butternut Squash Mac 'n Cheeze

This is another one of those meals that makes me wonder why I thought it would be so hard to give up cheese! This recipe is so yummy and my kids (who used to eat a lot of the kraft stuff) really like it! Thank goodness because it's SO much better for their growing bodies! I got the recipe from Oh She Glows, she did an amazing detailed post about it so check it out if you have any questions on roasting the squash or anything!

-1 cup fresh roasted butternut squash (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
-1 tablespoon earth balance (I use the soy free kind from whole foods)
-3/4 cup unsweetened almond milk
-1 tablespoon arrowroot powder (or cornstarch)
-4 tablespoon nutritional yeast
-2 teaspoon dijon mustard
-1/4 teaspoon garlic powder
-1/2 teaspoon sea salt & ground black pepper, to taste
-4 servings brown rice pasta or whole wheat macaroni (8oz or half a 16oz package)
Prepare the cheeze sauce in a pot on the stove top by adding earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, salt, and pepper) and whisk over low heat until thickened (about 5-7 minutes or so). Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot). Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce. Heat and serve.
My little squash made about two cups so I used one cup and froze the rest for another dayl! I can't wait to try this with pumpkin!!

I love how it looks so much like the kraft mac and cheese!

Whole Wheat Cinnamon Rolls (bread machine)

These taste so delicious and are so much better for you than store bought or even some of those homemade recipes that has loads of refined sugar and flour. We always make these at night and let them rest in the fridge all night and bake them the next morning for breakfast. For the Dough: -2 cups almond milk (or other non-dairy milk) -4 1/2 tablespoons coconut oil -1/2 tablespoon pure vanilla -1/4 cup honey -1/2 cup rolled oats (I've used both old fashion and quick with good results) -4 – 4 1/2 cups whole wheat flour (I use fresh ground white wheat) -1 tablespoon vital wheat gluten -1 3/4 teaspoon salt -3 3/4 teaspoon yeast Filling: -3 tablespoons coconut oil melted -3/4 cup sucanat or raw sugar -1 tablespoon cinnamon Combine ingredients in the bread machine in the order listed or according to your machines instructions. Use 4 cups of flour to start. Set the dough cycle and add more flour within the first few min. if the dough is too wet. When the dough has fin

German Pancakes

This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.

Our Favorite Chocolate Chip Oatmeal Cookies

This used to be our go to recipe for cookies before changing our diets. Since it's always been a favorite, we decided it was time to make it a little healthier. I love how simple it is to heathify sweets, I really can't tell the difference between these and the old version. -1/2 cup coconut oil -1/2 cup earths balance or organic butter -1/2 cup evaporated cane juice crystals -1/2 cup sucanat -2 organic eggs -1 teaspoon vanilla -1 1/2 cup whole wheat flour -1 teaspoon baking soda -1 teaspoon cinnamon -1/2 teaspoon sea salt -3 cups oatmeal -1 cup chocolate chips (we use the vegan kind from Costco) Preheat the oven to 350. Beat the oil/butter and sugars together until creamy, add the eggs and vanilla, beat well. In a bowl combine flour, baking soda, cinnamon, and salt, stir then add to mixture. Stir in oats and chocolate chips. Drop on ungreased cookie sheets and bake for 10-12 min.

Feeling Good Through Food

Search This Blog