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...

Southwest Stuffed Bell Peppers

I've tried a few stuffed pepper recipes, but I hadn't found one I liked enough to post on here until now. This one was awesome! My husband has declared it his new favorite dinner. Unfortunately, he likes it really spicy and it's much too spicy for my toddlers to eat which means I have to whip up something else for them. This recipe makes enough to fill 4 peppers but since it's just my husband and I eating them I usually stuff only 3 peppers and put the remaining mixture in the casserole dish with the peppers. Recipe inspired by a spoonful of sisters and modified slightly to our liking. -4 bell peppers most prefer red, orange, or yellow but we like them all! -olive oil -1/2 cup cooked brown rice or quinoa -1 onion, diced -3 garlic cloves, minced -3oz can of green chilies -1 can organic black beans, drained and rinsed -1 cup frozen corn kernels -2 green onions, chopped -1/2-1 teaspoons chipotle chili powder depending on how much spice you like -1 teasp...

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

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