Can I get a YUM?!
Creamy Vegan Mac-n-Cheese
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
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!
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.
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!
Flours such as almond and coconut are healthier, and better for you, but they can also tend to be heavier, which can affect the textures you are aiming for.
This tip, offered up by Jenny McGruther, of Nourished Kitchen (I love her website!), helps make notoriously heavy flours light and cakelike!
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.
Have a safe and happy 4th of July!
Any fun plans today?
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!)
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?