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!

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.

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty . -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

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.

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