Happy Monday to you! I hope you all had a wonderful weekend and are enjoying your December – whether snowy and cold or full of heat and sun. We have had a mix of both with the temperature changing sometimes 30 degrees in a single day. On the days when its cold, I like to cook up something healthy, warm, and grounding to keep me feeling warm and cozy. It usually entails some sort of chai latte in the morning with my breakfast, a soup or some kind of cooked root vegetable, and a nice warm meal for dinner.
And some days it turns into a brand new way of eating an old school favorite – such as Mac and Cheese.
This one featured not only some healthier pasta and “cheese” but also some leafy greens to help keep it healthy but warming. This is one of my favorite things to add in when I make mac and cheese. Sometimes I use peas, broccoli, or kale, but this time I switched things up a bit and added shredded brussels sprouts.
Oh. So. Good.
Even the mac and cheese leftovers were good (although I did add in even MORE brussels sprouts to them – I think I might have an addiction).
Mac and Greens
10 brussels sprouts
1/2 package brown rice pasta
1/4 cup coconut milk, unsweetened and unflavored
1 tbsp earth balance (soy free)
1/2 cup nutritional yeast
1 tsp turmeric
2 tsp garlic powder
1/2 tsp Himalayan sea salt (to taste)
1/2 tsp black pepper
*optional* 1/4 cup daiya cheese
1 tbsp olive oil
Boil water and cook pasta according to the directions. While the pasta cooks, heat olive oil in a pan over medium high heat. Sliced your brussels sprouts until they are shredded. Sautee in olive oil until bright green and still slightly firm. When the pasta is finished cooking, drain and rinse. Return to the stove and add in coconut milk and butter. Stir in seasonings and nutritional yeast. Add in daiya cheese if you are using it. When finished and looking like Mac and Cheese, transfer to the brussels sprouts pan and mix together thoroughly.
Healthy doesn’t have to mean deprived – and this meal really proves it.