If you’ve been following my blog for the past year; you know that my daughter went dairy and gluten free to help clear up her cystic acne. It worked beautifully after several months. But she’s 16 and she craves some old favorites and most of which I’ve recreated for her. Mac and cheese is one dish that I’ve tried and tried but struggled with flavor/consistency and basically her approval.
I stumbled upon several recipes in my research but this one had been the best I had tasted. However, I knew I could tweak and make this work for our taste preferences. This recipe is packed with vegetables and flavor. I’m so thankful for the inspiration recipe because my daughter is overjoyed with it and gobbled down a bowl for dinner not touching anything else. #forthewin
1 bag of gluten free pasta – elbows or small shells work best (I used brown rice pasta)
1 medium Russet white potatoes, peeled and chopped
1 medium yam/sweet potato, peeled and chopped
1/2 of a large sweet onion, chopped
4 carrots, peeled and chopped
1 cup of the cooking water
1 cup of raw cashews
3 tablespoons of nutritional yeast
Juice from one half lemon
1 teaspoon of salt
1 teaspoon of smoked paprika
1/2 teaspoon of cayenne pepper
1/4 teaspoon of Tumeric
Cook the pasta according to package directions.
In a medium pot of salted boiling water, add your potatoes, onions and carrots. Boil until the veggies are tender (about 8 minutes). Using a strainer – remove the veggies out of the boiling water (reserve the cooking water) and add to your high power blender or Vitamix. Then add the remaining ingredients to the blender. Blend on speed 10 (I removed the pouring spout to let the steam release but be cautious. Continue to blend until smooth and creamy.
Pour your drained pasta into a large bowl and then pour some of the sauce over the top. I used about half of what I made for the pasta. Reserve the remaining in a covered container in the fridge or freeze. The remaining can be used for dip/nachos etc.
Sunday: 30 mile cycling
Monday: 6 outdoor miles
Tuesday: 4 treadmill miles (4-800’s speed work)/weights/core
Wednesday: 6 outdoor miles
Thursday: 4 miles – progressive run/weights/core
— Knead to Cook