Vegan Butternut “Cheesy” Cauliflower
On a day to day basis, I try to eat a healthy, whole foods diet, incorporating a lot of fresh vegetables and fruits. This means salads (like kale waldorf salads and salmon salads in avocado cups) and smoothies (such as this blueberry spinach mint smoothie) are a big part of my diet. I prefer it that way, as these foods really help me feel my best (and they’re delicious – especially now that spring is here!). But sometimes, the craving for comfort foods crops up. Usually, for me, that craving comes in chocolate form. The other day, however, the desire for macaroni and cheese revealed itself.
You know, revealed itself in the way that those weeds are “revealing themselves” in my garden right now. One day, there’s one or two, and before I have a chance to blink, they’ve taken over.
But when you’re on a gluten-free (and mostly grain-free), dairy-free diet, macaroni and cheese isn’t something that’s usually on the menu. Fortunately, the fridge and freezer were pretty well-stocked. I had plenty of Lexie’s raw nacho cheese left over from a few days’ prior, and I had butternut puree in the freezer from last fall that needed to be used up. With a few other ingredients, I managed to make a creamy, intensely satisfying “cheesy” dish that wasn’t going to wreak havoc on my digestive system, and packed a pretty good nutritional punch to boot. Definitely a win-win.
Get Alta’s Butternut
Farmers’ Market Veggie & Quinoa Stir-Fry
This guest post is from Cara Lyons from Cara’s Cravings.
In my next life, I’m going to live somewhere with year-round farmers’ markets. Heck, I keep telling my husband we’re going to do it in this life but we haven’t bit bullet. That’s what happens when you get comfy in a home that’s not too far from all your family and friends. But if they knew what they were missing, wouldn’t they pack up and come along with us?
What is so special about farmers’ market veggies? They are…
- Prettier than anything I see in the grocery store, even with their naturally quirky imperfections
- Colorful and sweet smelling, the way only freshly-picked, less-traveled produce can be
- Lovingly grown by people who care just as much about what’s going in your body as you do
Here in New England, we’re still a month away from farmers’ markets, but that doesn’t stop me from choosing what’s most seasonal and organic in the grocery store. When summer and early fall roll around, I’ll be giddily filling up my reusable bags with more locally-grown, seasonal produce than my husband thinks we can eat. What’s my secret, besides giant salads and nutrient-packed smoothies?
Turnip-Rutabaga Puree (with Garlic Confit)
Do you love mashed potatoes?
I could take ‘em or leave ‘em, but in our house, mashed potatoes are king – perfect with roast chicken, meatloaf, lamb chops, anything braised; the list goes on and on. My hubby and all three of the kids are happy when there are mashed potatoes on the menu. I’m sure a great majority of families feel the same way.
Keep reading for Alta’s recipe for Turnip-Rutabaga Puree…
It’s Always a Good Thyme for Roasted Sweet Potatoes
Here’s the crux of the problem for recipe creators: the best tasting food is simple food. Sure, pairing spices in a new way and experimenting with flours can be fun, but let’s face it … for most of us our favorite comfort foods have just a few ingredients.
It’s taken me years of following food blogs, “learning” to cook, making and creating recipes, to realize that my body doesn’t truly crave ALL of that variety. In fact, there are weeks where I could (and do) enjoy very similar versions of the exact same meals every day.
Sure, I might mix up the fruit, the vegetables, the protein, or the seasoning, but in essence, my favorite food day right now looks pretty much like this:
Keep reading for Alisa’s simple and delicious recipe for Roasted Sweet Potatoes
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