Sometimes it’s good to skip the conversation called “I made a healthier version of…” or “you’ll never guess what I made so you can get more veggies…” Sometimes us mom’s just put a plate on the table that looks right—and then “button it” (tactfully shift the topic—as in: “What happened today that was exciting?”).
Because, I learned that while we’re trying to change habits for us and our families, there are honestly a couple of things we simply cannot do:
- Change too quickly;
- Assume everyone is on board with the new health regime.
So it is very good to have a couple of tricks up your sleeve like…
A great (healthy) Macs & Cheese Recipe 🙂
This non-dairy, non-grain/gluten pasta, vegetable-packed, macaroni and cheese dish looks and tastes like the real deal. It’s been my secret weapon for years and is yours in under 20 minutes.
No time to chop veggies? No problem, get each out of the frozen vegetable section.
Ingredients
1 medium yellow onion
1 Tablespoon coconut or avocado oil
3 cups cubed butternut squash (fresh or frozen)
3 cups cauliflower florets (fresh or frozen)
2 cups chicken or vegetable broth (note: read the label or make your own—why do some brands add sugar???—sigh—Definitely read the label)
1½ teaspoon fresh-squeezed lemon juice
¾ teaspoon Dijon mustard
1 teaspoon sea salt
3 Tablespoons nutritional yeast
1 pound (2 boxes) of Tolerant lentil-based pasta—mix and match colors from black to red, for fun, or choose green lentil or garbanzo that cook closest to white.
1 Tablespoon olive oil
Preparation
- In a medium saucepan with lid, melt oil over medium heat.
- Add onions and cook, stirring occasionally, until onions start to soften.
- Add squash, cauliflower and broth and bring to a steady simmer.
- Once simmering, cover pan with lid and cook until vegetables are very tender, about 15-18 minutes. You may need to lower the heat slightly to maintain a steady simmer and prevent it from boiling.
- When you start the veggies, bring a pot of water plus olive oil to a boil.
- Stir in lentil pasta and let cook until al dente (meaning not crunchy but still firm; you have to sample it, usually 8-10 minutes after you add the pasta)
- When the pasta is cooked to your preference, drain in a collander and rinse in cold water so they don’t stick together (old Italian secret 🙂 )
- When veggies are tender, transfer all to a blender. Add remaining ingredients and blend until smooth.
- Taste and adjust seasoning, then pour over cooked pasta (this sauce is also great on roasted vegetables).
