Happy Sunday folks!!
I have some more treats to share with you!! So be looking for another post of those soon in my weekend recap. Oh and I didn’t forget about skin care for the winter. 😉
Here’s what Marc and I enjoyed this week (or at least the recipes worth sharing):
I go through these phases of wanting to eat Mexican food nearly every night for a couple weeks at a time. I promised Marc baked Mac’n’cheese. I was just going to do a traditional bake with veggies and vegan cheese. While at work I decided I wanted a Mexican dish for dinner, so in order to make us both happy I went a little crazy and added some flare to the traditional Mac’n’cheese.
I was pleased with the outcome of this dish, if I am to be honest. I will brag and say it was Ah Mazing!! Marc voted two thumbs up as well.
For some reason it seemed more creamy then my other mac’n’cheese bakes. No complaints there. I loved the added fiber and protein with the beans, and of course I included the greens…..and reds. It tastes just as great the next day. If you can’t go without your meat, feel free to add shredded chicken (hormone free of course) or ground lean beef (from grass fed cows).
Prep time: 5 minutes Cook time: 45 minutes
- 1 pound brown rice Penne
- 1 15 ounce can black beans, drained and rinsed
- 1/2 c frozen corn, thawed
- 1 10 ounce bag of frozen broccoli, thawed
- 1/3 c purple onion, chopped
- 1 bell pepper (red, orange or yellow), chopped
- 3 roma tomatoes, chopped
- 2 tbs vegan butter or coconut oil
- 1 c almond milk
- 2 Tbs ground flax (optional, I added for nutritional benefit)
- 2 Tbs nutritional yeast
- 1/2 c shredded vegan mozzarella
- 1 c vegan shredded cheddar cheese
- 1 tsp cumin
- 1/2 tsp cayenne pepper (this has a bite to it so may need less)
- 1/2 tsp chili powder
- salt and pepper to taste
- Shredded vegan cheddar cheese for sprinkling on top
Directions: Preheat oven to 350 degrees. Bring water to boil and cook noodles according to package directions. Make sure to use a large saucepan. While noodles are boiling chop your veggies (it saves time). Once noodles are done (cooked, drained and rinsed) return to sauce pan, add the beans and veggies. Stir in milk,coconut oil or butter, ground flax, nutritional yeast and cheese. Mix well. Stir in the spices and mix well. Pour noodle mixture into a greased 9 X 13 inch pan. Bake for 25 minutes, uncovered. Enjoy!!
This dish is easy and quick, and may seem super strange. It’s so delicious though. My former college roommate and I used to make this nearly everyday during our sophomore year of college. It became a staple in our diet and a cheap dinner (nutritious and cheap in college is always good).
I haven’t made it much since then, but sometimes you just get those weird cravings or maybe I just missed my friend Skye.:) I have to give her some credit for this recipe, she helped to create it. Hope you enjoy it as much as I do.
Prep time: 5 – 10 minutes Total time: 30-45 minutes
- 2 sweet potatoes, sliced (peels on)
- 2 carrots sliced (I forgot these when I made it last, but they are a must)
- 1/2 c almonds
- little oil
- Salt and pepper to taste
- Organic Spinach Spring Mix (enough for 4 plates)
Directions: Preheat oven to 375 degrees. Line baking sheet with parchment paper or grease well. 1. Layer baking sheet with sweet potatoes and carrots. 2. Sprinkle with cinnamon and salt and pepper. (Sometimes I add cayenne pepper). 3. Drizzle a little bit of oil on top. 4. Bake for 20 minutes.
5.Remove from oven and sprinkle almonds over top. Return to oven and bake for 10-20 minutes, or until potatoes are tender.
6. Divide salad (spring mix) between 4 plates. Once potatoes done, throw baked potatoes, carrots, and almonds on top of the salad. Enjoy!! (I think it’s flavorful enough without dressing, less fat that way too).