One of my favorite foods from childhood, is mac n cheese – I know, pretty much the worst thing a lactose intolerant kid with celiac and a dairy allergy can eat! But it just tastes so damn good, and as a kid you can “eat anything” and get away with it right?
Now though, as you know, I’m all about health. Health is wealth, and I want to be as healthy + wealthy as I possibly can so I’m here and we’ll as long as possible for my kids. I also want my kids to have some of the same fond childhood memories I had – like Mac n cheese! The warm gooey goodness that just hits the spot.
The first time I made this, I was pregnant with Sebastien, and it was for Davio’s cravings! The boys were a bit apprehensive about the bowls of cheesey gooey orange goodness, I’d raised them well! They questioned, even me! Winston not only wanted me to list all the ingredients, he asked to see packages! He needed to make sure I wasn’t tricking them or testing them. Hudson on the other hand jumped right in as soon as I’d said it was “plant cheese” as we call it, and that the noodles were made from “iron man soup.” Hudson detests lentils. He won’t eat them. But, being a good Avenger in training, he likes to eat anything Iron Man eats. And of course, Mr Tony Stark needs lots of protein, so he has a special soup, that just happens to be made of lentils and topped with pumpkin seeds, that he eats to fuel his busy active life. So, these amazing Tolerant Lentil noodles are perfect for an updated Mac n Cheese. The boys like the curls, which double as extra sauce holders.
Enough chat, let’s get down to business, I know you’re busy, and hungry, so here’s my recipe for healthy nutrient dense Mac n cheese:
1lb Butternut squash boiled soft (or thawed frozen!! Seriously, bc who has time to cut and boil?
2 cloves garlic
1 cup almond milk (not gonna lie, ive totes used water when I didn’t want to bother to make it, or forgot to grab some Malk)
4 TB nutritional flakes
1 TB olive oil
1 tsp onion powder
1 tsp paprika
Himalayan sea salt to taste
Cracked black pepper to taste
1) Put all ingredients in a blender and blend smooth 👌🏻 Seriously. It’s that easy.
2) Prepare your pasta according to box instructions – you can even spiralize veggies for it, and do it completely raw! Freezing the Butternut squash breaks down the cell wall, making it easier to blend smooth once thawed, so it won’t be too hard in case you’ve yet to invest in a VitaMix.
3) after the Pasta is all cooked, rinse and drain it, then throw it back on the stove, pour the cheese sauce in, and mix well to warm it all up.
As I mentioned before, I like to use Tolerant Brand organic red lentil Rotini pasta – Whole Foods and Sprouts both carry it 👌🏻 I can’t do corn, not even organic non GMO – I went on a corn chip bender and felt like sh*t, and lost 4lbs, that was a couple weeks ago, and I still haven’t gained allthe weight, or energy back. Eek! Slowly slowly undoing the damage… sorry body! I’m clearly still young and dumb!
My fave way to serve it is with a cold creamy avocado kale pesto.
Avo Kale Pesto
2 avocado 🥑
1 small bunch Kale (I like Lacinto)
1/2 cup pumpkin seeds
1 TB lime juice
Throw all of that in your food processor or VitaMix and purée smooth.
Plop a nummy scoop on top of your mac, you can even sprinkle with pumpkin seeds, because #nutrientdense and nom.