The warmer weather seems to be bringing more heat to my schedule – things are getting busy around here! I’ve somehow managed to clog up most of my weekday evenings this with soccer two days a week, teaching at our community college one evening, seeing private practice clients one evening a week and of course…the Bachelor on Monday nights with my girlfriends!
We couldn’t have picked a more thought-provoking show to gather for, I know. Regardless of show contents, there is something that’s extremley grounding that comes from sitting in a girlfriends living room in sweat pants and a messy ponytail, equipped with tea, popcorn and candy. As I risk sounding cheesy, it is during this time that no one pretends to be anything other than who they are in that moment – which is quite therapeutic actually.
What else has been on my mind? I am quickly learning about home-buying, which I hope will happen in the near future. Also, my best friend is pregnant with her first child and one of my best friends is getting married in less than two weeks! A transition period for a lot of us, it seems.
Anyways, without an abundance of time, comes meal prepping and easy, mistake-proof recipes! This is one of my current favourites that I created recently – Cauliflower Mac and Cheese! It actually has an impressive nutrition profile, is delicious and super simple to make. It is vegetarian and can be made gluten-free.
No Guilt Cauliflower Mac & Cheese
A high protein, low carb, vegetarian dish that can be gluten-free. A comforting family favourite, with a healthy twist.
- 1 tbsp olive oil
- 1 cup chickpea macaroni (use gluten-free if desired)
- 2 cups chopped cauliflower
- 1/3 cup almond meal
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup plain Greek yogurt
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 2 tbsp chopped parsley leaves
- Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- In a large pot of boiling water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
- Heat remaining 1 tablespoon olive oil in a frying pan. Add almond meal for 2-3 minutes, stirring often. Heat until browned and place aside. Next, add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Add garlic and onion mixture to pasta and cauliflower. Also mix in Greek yogurt, milk and cheese, a handful at a time, until smooth. Save some cheese to top pasta with.
- Spread pasta mixture into the prepared baking dish. Top with shredded cheese almond meal. Place into oven and bake until bubbly, about 12-15 minutes. Top with parsley leaves.