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healthspirationalmit:

Butternut Squash Mac n Cheese

A friend of mine introduced me to this vegan blog: OhSheGlows. There are some great recipes on here! I’ve made this recipe vegetarian instead only because I couldn’t find nutritional yeast but I’ll try making it vegan another time. It’s DELICIOUS! Very different than your typical mac n cheese but very good. It only took about 10 mins to make (not including the time to boil the water for the pasta). You can find the original recipe here.

Makes 4 servings. 

Ingredients:

1 cup canned Butternut Squash (about 15-16 oz)

1 tbsp Coconut Oil

3/4 cup Silk Vanilla Almond Milk (her recipe called for unsweetened and unflavored but I have a lot of this in the fridge and I think it worked just fine)

1 tbsp Arrowroot Powder (or cornstarch) (I used arrowroot)

8 tbsp Shredded Cheddar Cheese OR 6+ tbsp nutritional yeast (this is the line between vegan and vegetarian in this recipe. I used cheddar but nutritional yeast makes it vegan)

2 tsp Dijon Mustard

3/4 tsp Garlic Powder

1/2 tsp Onion Powder

1 tbsp Lemon Juice

Sea Salt & Pepper

1 cup of Baby Spinach, chopped OR other mix-ins of choice (e.g., kale, broccoli, peas, pumpkin seeds, etc) 

1 box (4 servings) Ancient Harvest Quinoa Gluten-Free Elbow Pasta

Directions:

Cook the entire box of elbow noodles to directions. I found that adding a little EVOO to the water is necessary as the noodles stick together a bit and that 8 minutes was the perfect time.

Meanwhile, prepare the cheese sauce in a pot on the stove top. Add coconut oil over medium heat. In a bowl, whisk together almond milk and arrowroot powder until clumps are gone. Add into pot when oil is melted and whisk. Stir in remaining ingredients (nutritional yeast (if you are using real cheese, add this AFTER the sauce base thickens and BEFORE adding the squash), Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so - just enough time for the noodles to finish cooking). Add the canned squash and thoroughly stir - it takes a little bit for the squash to heat up and mix in. Lastly, add any mix-ins before the pasta. 

Add cooked and drained macaroni into pot with cheese sauce & mix-ins. Heat and serve!

Super simple. Delicious. Dairy-free, gluten-free, and nut-free. :D

Macros (per serving - will vary based on mix-ins): 360 calories, 65g carbs, 8g fat, 9g protein

Stay Healthy My Friends <3





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