Lately we’ve been having some less-than sunny weather..but today it decided to perk up! I awoke to sunshine and a climbing temperature (thank goodness), giving me some precious vitamin D and an opportunity to read my VegNews on the patio 🙂 It’s supposed to reach 90 degrees next week – talk about a huge turnaround! Today, my boss was playfully complaining about how the apple crops would be ruined by the weather changes – oh, Bill. He’s a keeper.
Nature’s way of saying “Good morning!”
Today’s To-Do List:
Unfortunately, I didn’t get to run today – my muscles had been feelin’ it from my workouts the past couple of days, so I thought, hey, time for a rest day! The sunshine made that easy 🙂
But, my workout clothes were waiting for me – sorry kiddos, not until tomorrow!
Update: My first 5K is now a week away! I’m not gonna lie, I’m getting nervous. My goal is just to finish, no expectations – slow and steady wins the race, right?
MAC AND CHEESE:
When I think of Mac and Cheese I can’t help but smile. It reminds me of childhood bowls piled high with creamy, cheesy noodles that make a slurp! sound when you stir it. Warm, full bellies and big smiles. Ahhh, isn’t it wonderful how food brings back such good memories?
Since I had failed previously to find a good vegan mac and cheese recipe (usually resulting in my “this is icky” face – mature, I know), I was slightly skeptical when I decided to adapt some to make one without boatloads of margarine and soymilk. I stumbled upon a recipe at Oh She Glows and modified to make the perfect recipe – healthy, tasty, and packed with nutrition. My tummy was very happy 🙂
Happiest, Healthiest Vegan Mac and Cheese
- 1 lb. elbow macaroni (whole wheat, gluten free, and quinoa varieties are great – I rolled with whole wheat)
- 1 1/4 cup water (or reserved cooking liquid)
- 1 cup non-dairy milk (plain)
- 1 cup nutritional yeast
- 3 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1 tsp. sea salt
- 1 tsp. onion powder
- 1 tsp., or 2 cloves, minced garlic
- 1/2 tsp. dry mustard
- 1/2 tsp. paprika
- 1/2 tsp. tumeric
- 2 tbsp. tahini
- peppa to taste
- Cook pasta according to package directions, then drain in a colander and rinse immediately with cold water.
- In the pot where your pasta was, whisk remaining ingredients together until thoroughly combined.
- Add pasta back into the pot and simmer on medium-low heat for 10-15 minutes, or until sauce is thickened to your liking, stirring continuously.
- Serve generously (with a big spoon!) and enjoy! 🙂
I am so stuffed. I definitely ate too much! I paired dinner with some sautéed broccoli (always goes perfectly with mac and cheese), Great Northern Beans with Mushrooms, and leftover sautéed daikon and carrots. Overall, very happy tummies!
In other news, I have fallen in love with Toms. So much, in fact, that my first real paycheck is going to buy me this beautiful pair of shoes! Size 5, please and thank you 🙂 (I have baby feet, it’s totally fine)