Healthy Macaroni and Cheese (GF)

Last week I was really craving macaroni and cheese. My issue with macaroni and cheese is that it's usually a billion calories per serving.

So I was thinking of a way I could possibly make it healthier. I've tried the skim milk macaroni and cheese, but it was not the same. I've tried adding greek yogurt to make up for the cream, but the tanginess was just not right.




I've seen some recipes that call for adding cauliflower florets in with the pasta noodles, but I wasn't sure how Brett would feel about the texture. Then it hit me, what if I pureed the cauliflower and added it to the cheese sauce?!

The result was actually really delicious. The pureed cauliflower gave the macaroni a creamy texture without the fat and calories of real cream. The macaroni was gooey and cheesy on the inside, with a crispy, cheese crust on top.





I used a bit of half and half in the cauliflower puree, because let's be honest, macaroni and cheese wouldn't be the same without it. I also made it gluten-free by using brown rice pasta noodles, and topped it off with hickory smoked bacon.

I'll admit, these aren't the best photos. They honestly do not do it justice. But Brett got off work late, and by the time the macaroni was out of the oven it was dark out, so I had to take them in our poorly lit kitchen.

If you're wanting to cut calories or sneak some veggies into a meal while still digging your face into some comfort food, I highly recommend this recipe. This macaroni and cheese is around 400 calories a serving!



Ingredients: serves 4

2 cups cauliflower florets
1 cup water
1 tablespoon olive oil
1/2 cup chopped white onions
1 clove garlic, minced
3/4 cup half and half (or milk of choice)
1/2-1 teaspoon salt (depending on your taste)
1/2 teaspoon pepper
2 1/2 cups dry brown rice pasta
1 cup shredded mozzarella cheese (I used a light version)
1 cup shredded cheddar cheese

In a small pot add cauliflower and 1 cup water, and steam cauliflower until tender. Drain and add cauliflower to blender. Meanwhile, sautee onions and olive oil on low heat. Once onions become translucent add minced garlic and sautee for one more minute.

Add onions and garlic to blender with cauliflower as well as half and half. Puree cauliflower mixture adding water as needed until mixture is smooth, then pour back into a pot on low heat. Mix the two cups of cheese together in a bowl and add half of the cheeses, salt, and pepper and whisk until smooth.

Boil pasta as directed and drain once pasta is al dente, about 6-9 minutes. Add pasta to cheese mixture, mixing well, and pour into an 8 x 8 baking dish. Sprinkle remaining cup of cheese on top and bake on 400 degrees until cheese starts to bubble and turn golden brown, about 10-15 minutes. Serve with crispy chopped bacon for an extra kick.

Fresh Pasta

There is nothing in this world like fresh pasta.

Okay, maybe baked brie straight out of the oven, drizzled with honey. Or fresh burrata in a puddle of the most green olive oil you've ever seen. BUT THAT'S IT.

Fresh pasta is a super fun food to make with a significant other, friend, or family member. I first learned how to make fresh pasta while visiting an old neighbor of my friend, Ashley, in Italy. She was from the states but had married an Italian man and had been living in Italy. It was amazing because she actually taught us how to make the pasta without a pasta maker; we used an old broomstick, (broom removed) and a knife to cut the pasta.

The second time I made fresh pasta was during a wine tasting/cooking class at a villa in the hills of Tuscany. Sounds amazing? It was. I'll tell you about the second best day (after my wedding day) of my life some other time.

Brett and I rarely ever make fresh pasta, I'm not sure why, probably because it can be time consuming, but we really should more often. Brett's grandma actually gave us our pasta maker as a wedding gift. It's the same pasta maker that she and her late husband used to make pasta with, so it always feels extra special using it.

This is a very basic pasta recipe that I feel works best. In this recipe I used organic whole wheat flour, but you can use whichever flour you please. Finely ground pastry flour would probably work best.




Ingredients:  (serves 4-6 people)

2 cups organic whole wheat pastry flour
3 eggs
1/2 tsp salt
1 teaspoon olive oil

Place the two cups of flour in a mound on a workable surface. Make a hole in the center of the flour, big enough for 3 eggs to fit without spilling over the flour. Add the eggs, salt, and olive oil to the whole. Gently break the yolks and incorporate the flour into the liquids, adding a bit of flour at a time from the sides. Gradually the dough will take shape. Once it's all incorporated, knead the dough for roughly 10 minutes, or until it becomes smooth and pliable. If the dough is too sticky you can add more flour, if it's too dry you can add a tiny bit of water at a time. You do not want it to be sticky, however.

Wrap the dough in plastic wrap and allow to sit at room temperature for 20-30 minutes.

After that, unwrap the dough and split it into four pieces. Using one piece at a time, gently pull it through your pasta machine until desired thickness, and put it through either the thick or thin noodle setting. You might want to cut the noodles so they're not too long. Place noodles on a floured surface and top with more flour. Repeat this until all the dough is done.

Boil water and gently add noodles, allow to boil for 3-4 minutes and drain. Serve immediately with your sauce of choice.

Spaghetti with Pesto, Broccoli, and Arugula (GF)

This recipe is as simple as it is healthy. I used quinoa pasta for some protein, some homemade pesto (though you can use store bought), steamed broccoli, and tossed in some fresh arugula (but you could use spinach or steamed kale. It's healthy, and you don't have to compromise on flavor one bit.



 Serves 2

Ingredients:

2 cups broccoli
2 cups arugula
4 oz. spaghetti (quinoa pasta or brown rice pasta)
3-4 tablespoons pesto (depending on your taste)
1-2 tablespoons reserved pasta water
salt and pepper to taste

In a medium pot cook the pasta according to box directions. Meanwhile, in a pot on the stove steam the broccoli with water until tender. Drain the pasta (but save 1-2 tablespoons of water), add the pesto and mix. Add in the steamed broccoli, fresh arugula and mix again. Add salt and pepper to taste and serve.

Five Cheese Penne

Italian food is my absolute favorite food in the world. That's probably why I gained so much weight when I lived in Italy-I just can't get enough. So I'm constantly on the lookout for new pasta recipes, because there are SO many and SO many different options. I came across this Barefoot Contessa recipe a while back, but I decided to change it and make it my own. I made it for my 24th birthday and my family loved it, so I decided to make it again. It's definitely not figure-friendly, but it's worth it.

Five Cheese Penne Pasta

Serves 6

Sea Salt

1 1/2 cups heavy cream

1 cup cherry tomatoes, halved

3 cups fresh spinach

1/2 cup shredded fontina cheese

1/4 cup parmesean cheese

2 tablespoons ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup shredded asiago cheese

1 pound penne pasta (you can use gluten free pasta too)

2 tablespoons olive oil,

2 cloves finely chopped garlic

Turn on oven to 450 degrees. Bring a large pot of water to a boil and cook the pasta until al dente. Meanwhile, combine all the cheeses (except the ricotta) in a bowl and set aside. In a saute pan add the olive oil, tomatoes, and spinach and cook on medium low heat until just wilted. Add the garlic once the spinach has wilted and let cook for a minute or two, but be sure not to let it burn, then add the cream and 1/2 teaspoon of salt and turn off heat.

Once the pasta is cooked, drain, and put back into the large pot. Add the tomato and spinach cream mixture and 3/4 of the pre-shredded cheese that was set aside (reserve 1/4 of the cheese to go on top of the pasta). Mix the cheese in the pasta until incorporated, then add to a baking dish. Top with remaining cheese and bake for 10-15 minutes, or until golden brown and bubbly. Top the pasta with freshly chopped basil and voila!