Healthy

Day Two: Butternut Squash Mac’n’Cheeze

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How was Day One?! Here is a delicious recipe from (another) Emily that she has adapted to follow some food restrictions she has. Emily started blogging here to share her food journey with other individuals managing Celiac Disease. Make sure to check some of her other awesome recipes and health tips!

 

My name is Emily and I’ve been blogging for about a year now! I started Celiac By Nature because I wanted a place to talk about the struggles I have gone through since being diagnosed with celiac disease and the different things I have tried as I work towards better digestive health. It can be really frustrating and sometimes lonely to be struggling with a chronic disease and I wanted to be able to help other people going through the same things! I blog about eating gluten free while traveling, diets I have tried, gluten free recipes, and other general health topics! You can be sure that there is never any gluten on my blog!!

 

I have cut out tons of different foods over the last few years to try and figure out my triggers. It has been a really challenging experience but also really rewarding and kind of exciting as I start to see major improvements! The diet I saw the most benefit from was the low FODMAP diet. For more information on it check out my blog post here: https://celiacbynature.wordpress.com/2013/10/20/the-low-fodmap-diet/

 

With all my dietary restrictions, I have to be very creative with recipes and make sure to stay on top of meal planning, especially during busy times! The following recipe is one of my favourites to make when I’m busy because it is simple, nutritious, and makes enough for a lot of meals! I also love this recipe because it is so versatile! My version is gluten free, dairy free, and low FODMAP but you can make whatever adjustments necessary for your diet. You could add some canned tuna to give it some extra protein, you could add cheese instead of nutritional yeast for a more authentic mac and cheese experience, and you can use whatever pasta you like best!

 

BUTTERNUT SQUASH MAC ‘n CHEEZE (Vegan, Gluten-free, Nut-Free)

Ingredients:

  • 1 butternut squash (Only use 1 cup of it for the cheeze sauce)
  • Olive oil, salt, pepper
  • 1 tbsp earth balance (or butter)
  • ¾ cup almond milk
  • 1 tbsp arrowroot powder
  • 6 tbsp nutritional yeast
  • ½ tbsp lemon juice
  • ½ tsp salt and black pepper
  • Pasta of choice (I used gluten free pasta)
  • Swiss chard (or whatever mix-in you would like to add)

Directions:

  1. Roast butternut squash at 425F for about 40 minutes
    1. Peel and chop the squash into cubes
    2. Coat with olive oil, salt, and pepper
    3. Place cubes into a casserole dish (lined with tin foil)
  2. Prepare cheeze sauce
    1. In a pot on the stove top, add earth balance and melt over low-medium heat.
    2. In a bowl, whisk milk and arrowroot powder together to get rid of any lumps and then add it to the pot and stir.
    3. Stir in nutritional yeast, lemon juice, salt and pepper.
    4. Whisk over low heat until the sauce thickens slightly (about five minutes)
  3. The recipe also says to add Dijon mustard, onion, and garlic. I don’t add these and it still tastes delicious but they would definitely be a good addition if you tolerate onion and garlic (they are not low FODMAP).
  4. Prepare mix-ins (I have only added swiss chard but I think you could add almost any veggie!)
    1. Wash and cut swiss chard into pieces
    2. Heat some olive oil in a frying pan and cook the swiss chard to your liking (I cook mine for about 5 minutes).
  5. Cook pasta according to the package directions.
  6. When the squash is done roasting, add 1 cup of squash and the cheeze sauce to your blender and blend until smooth.
  7. In a large bowl, combine cooked pasta and cheeze sauce/butternut squash mixture and mix until the pasta is coated with the sauce. Then, add the mix-ins. You can also add any left-over roasted squash.
  8. And you’re done!! Enjoy it warm or put it in the fridge so you have pre-prepared dinner for yourself all week 🙂

 

Adapted from: http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze/

 

I hope that you enjoy this recipe as much as I do and that you have a happy and healthy winter season!!

 

Emily

 

I originally posted this recipe on my blog last year at: https://celiacbynature.wordpress.com

 

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An afternoon pick-me-up that’s not coffee…

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I am a lover of all quick, healthy snacks. Especially when my days are 10-12 hours long and I know I’m going to need to fuel my body appropriately to get me to the finish line. That mid-afternoon coffee craving is real, and I’ve been battling for years, but I find I can keep my energy up with healthy, protein-packed snacks that satisfy my sweet tooth and give me a boost.

There are so many Pintrest (Are you following me on Pintrest yet? Click Here) recipes for protein energy balls but it took me 4 tries to make up my own version that works. So here it is – the BEST protein energy ball to pack in your purse for those mid-afternoon slumps.

Ingredients:

1/2 cup oats (gluten free option)

1/3 cup ground flax seed (better to purchase whole flax seed and grind yourself to ensure you are getting all the essential oils)

1/3 cup dried coconut

2 tbsp chia seeds

1/2 cup mini chocolate chips (I use a dairy-free version by Enjoy Life)

1/2 cup creamy natural peanut butter (I like MaraNatha or Natur brands – any other brand I’ve tried they have come out too dry)

1/3 cup organic honey

1 tsp cinnamon

Stir all the ingredients together in a bowl. You might be thinking “this doesn’t look like enough moisture” – trust me, it is! Just keep stirring and packing down the ingredients. When it looks mixed, place the bowel in the fridge for 30 minutes to allow the mixture to set. Afterwards, begin rolling 1 inch balls and place them in an air-tight container in the fridge. Last for 1-2 weeks! The rolling is a messy process, stick with it! No raw ingredients here so feel free to lick that PB-goodness afterwards. 😉

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Let me know what you think by commenting below!

In love & health,

Kelsey