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What To Eat Wednesday (When Its October and all you Want is Pumpkin!): Pumpkin Mac n Cheese

Hi my name is Courtney Swan, a self-proclaimed REAL food advocate with a strong passion for nutrition and living a chemical free lifestyle. I am an organic food loving, quinoa and kale infatuated, gluten free 28 year old currently working towards my masters in nutrition to eventually become a Registered Dietician. I have made it my life goal to change the way America eats. I believe that by feeding our bodies with nutritious (and delicious!) food we don’t have to suffer from disease and illness. Take care of your body and it will take care of you. You know what they say: You are what you eat! You can follow my blog, RealFoodology, for more!

What To Eat Wednesday (When Its October and all you Want is Pumpkin!): Pumpkin Mac n Cheese

Okay, so this isn't exactly a healthy dish. But sometimes you just need a nice, warm bowl of Mac n Cheese! I know what you're thinking, pumpkin in my beloved Mac n Cheese? This girl must be crazy! I am convinced there is something in the fall air because every time October rolls around I just want to put pumpkin in everything! But you must trust me my Mac n Cheese loving friends, this sauce is absolutely delicious. It's buttery, and thick and just about as comforting as comfort food gets.   Now, the health nut in me needs to admit that I generally do not use vegan butter (nor would I recommend it for every day--because of the canola oil)  however, I wanted to make this a vegan mac n cheese and I am delighted with how it turned out! If you are like me, feel free to use organic butter from grass fed cows in its place. Or maybe even soaked cashews!   Now, back to the cheesy stuff. This sauce takes about 5 minutes to make and would be a great fall meal side dish! I put it on some gluten free macaroni the other night and devoured it. I hope you enjoy it as much as I did! Pumpkin Mac n Cheese (vegan, gluten free)   (Please use all organic when you can)   Ingredients:   2 tablespoon Earth Balance (or organic butter)   3/4 cup unsweetened original Almond milk   1 tablespoon non-GMO cornstarch   1 finely chopped garlic clove   1/4 teaspoon garlic powder   6 tablespoon nutritional yeast   2 tablespoon Dijon mustard   1 cup canned pumpkin    Directions:   1. Finely chop your garlic clove and throw in a pan with the butter.   2. In separate bowl thoroughly mix nutritional yeast, almond milk, garlic powder & corn starch   3. Add the mixture in to the butter and stir.   4. Stir in the mustard   5. Lastly, stir in your pumpkin   6. Let it sit on the stove for at least 5 minutes to really let all the flavors sink in. The longer you leave it on the stove, the thicker it will get. If it gets too thick for you, you can always add in a splash of almond milk.   6. Pour over pasta and enjoy! The sauce will make about 4 servings worth. We are more than halfway through October Unprocessed. Have you taken the pledge yet?? Go HERE to sign the pledge, it’s never too late! You can always pledge to finish off the month eating unprocessed!



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