Whip It Up Wednesday – Creamy Vegan Mac & Cheese

Can I get a YUM?!

Creamy Vegan Mac-n-Cheese

Ingredients:

10 ounces dried macaroni (or about 2⅔ cups)
1 cup diced yellow potatoes
¼ cup diced carrots
⅓ cup chopped onion
¾ cup liquid from pot of boiled veggies
½ cup raw soaked cashews
¼ cup canned coconut milk
2 1/2 Tablespoons nutritional yeast flakes
1 Tablespoon lemon juice
1 teaspoon Himalayan salt
¼ teaspoon garlic powder

Instructions:

Soak cashews in boiling water for 15-30 minutes while you cook everything else.

Cook macaroni according to package instructions and drain; set aside.

Bring 2-3 cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion into the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft.

Use a slotted spoon to remove the veggies from cooking water, and place them in your blender (a high-powered blender works best).

Add ¾ cup of that cooking water to your blender, along with the remaining ingredients. Blend until smooth.

Pour sauce over cooked macaroni noodles and enjoy! Great over broccoli or other veggies!

Whole Foods Wednesday – Cherries

Ahhhh my absolute favorite!

Imagine my delight upon learning that cherries are super Diabetic friendly! 🙂

Do you like cherries? These bright beauties boast quite a nutritional profile, and are helpful in lowering cholesterol and blood pressure levels, in addition to helping the body fight off free radicals.

Superfood Saturday – Chaga

In a classic case of don’t judge a book by its cover, Chaga looks wholly unappealing, but is a REALLY powerful adaptogens, one found in Shakeology with the new formula introduced earlier this year!

Most people probably wouldn’t even recognize it as a mycelium species when walking through the forest, but even though it’s not very pretty, it packs quite a punch!

Tasty Tuesday – Grilled Sweet Potato Wedges

Fire up the grill! This one is simple but yummy.

First, wash and dry the sweet potatoes, then cut them into wedges (think steak fries sized), toss with a little oil (something high smoke point is preferable as you’ll be grilling them) and sprinkle with this spices of your choice – there are several recipes for “rubs” out there that would work nicely!

Preheat grill to medium and then place the wedges directly on the grill grates. Cook about 3 – 4 minutes per side.

Tasty Tuesday – Fajita Chicken Kebabs

Yum… perfect summer dish!

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane for less heat)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, Greek yogurt, and guacamole, (optional)
  1. Cut the chicken into bite-sized pieces, and place in a Ziploc bag.
  2. In a small bowl, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, then gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any drips, and refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use (I prefer metal because even soaked, wood skewers can char sometimes.)
  3. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. When ready to cook, heat your grill to medium-high. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, Greek yogurt, or guacamole as desired.

Whole Foods Wednesday – Rhubarb

Did you know rhubarb is up on the short list with Salmon and Spinach, of foods with the most calcium? I didn’t either – pays to learn about food!

Most people use rhubarb as if it were a fruit, but…. rhubarb is actually a vegetable! It can be used in both sweet and savory dishes.

Do you have any favorite rhubarb recipes?

(Note: you only want to be eating the stalks – the leaves are poisonous – just chop them off and discard!)

 

Saturday Snack Spotlight – Graham Crackers, Cream Cheese and Grapes

Snacktiiiime! It’s crunchy. It’s sweet. It’s easy, and diabetic-friendly!

Spread a tablespoon of cream cheese on 2 graham cracker squares and top with 1/4 cup halved grapes – grapes are a great source of potassium and are low on the Glycemic Index!

I love this because I love all of the items separately, together you get a perfect world of sweet, creamy, and crunchy!

How does this combination sound to you?