Broccoli Mac & Cheese

So eating healthy and homemade Macaroni and Cheese don't typically go together but guess what!

THEY DO! 

This is an adaptation from the FIXATE Cookbook by Autumn Calabrese.  I have been wanting to make this for a long time so I went for it today and used what I had on hand.  (something that I am getting very good at) 

This also made a huge pot so we have leftovers for a few days and with my boyfriends kids coming over I am excited to see if it's a win with them.  

Here is the recipe I used:

4 oz.                     dry whole wheat elbow macaroni (or 3 cups cooked)
4 tsp.                    butter (or coconut oil)
2 tbsp.                  unbleached whole wheat flour
1 1/2 cups            unsweetened almond milk
1 1/4 cups            mix of grated Parmesan, pepper jack and mozzarella cheeses
1 16oz bag           frozen broccoli, thawed
1 cup                   chopped baby spinach
1 tsp.                   sea salt (or Himalayan salt)
1/2 tsp.                ground black pepper

1. Cook macaroni according to package directions. Set aside
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly for 1 minute, or until brown (don't let it burn)
4. Slowly whisk in almond milk; cook, whisking constantly for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low.  Add cheese; cook, whisking constantly. for 2 or 3 minutes, or until melted
6. Add broccoli and spinach, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Add in macaroni and mix to combine.

Fix containers-
for 1 1/2 cup serving
1 1/2 green
1 yellow
1/2 blue 

My new pasta obsession!

We are big pasta eaters in my house.  It is so easy and affordable and there are a bazillion ways to make it.  A few months ago a challenger told me about these brown rice/quinoa noodles and I was slightly skeptical.  I mean...pasta is pasta! 

I found these at our local Aldi so I decided to give them a try.  I am happy to say they will now be a staple in my pantry at ALL times.  With only two ingredients : Organic Brown Rice and Organic Quinoa they are very clean and actually taste like real noodles. I will be stocking up next time I go to the store and I can't wait to try them in my pasta salad recipe.   I actually feel like I am not as full and heavy like I am after eating pasta.  

The best part is that they still fit into my meal plan!!  I added spaghetti sauce with limited ingredients, some ground turkey and seasoned up the sauce with garlic, Italian seasoning and red pepper flakes for extra yum.  I added some shredded mozzarella on top but forgot to take a pic of that (that's what the blue container is for)

Ingredients:
-1 pound ground turkey or ground turkey sausage

-1 jar spaghetti sauce or marinara (try to find one with as little ingredients as possible)

-1 bag of brown rice/quinoa noodles

-shredded mozzarella (optional)

Directions:
1. Brown meat in skillet and drain any fat
2. Add sauce to skillet and heat through
3. Boil pasta according to bag, drain.
4. Mix cooked pasta into skillet with meat sauce and stir.
5. Serve and sprinkle with shredded cheese if desired.

One serving is 1 yellow, 1 purple, 1 red, 1 blue (if using cheese)