Tag Archives: low fat

Say Pseudo Cheese! Gluten-free, Low-Fat, Vegan Broccoli Rabe & Sundried Tomatoes Mac n’ Cheese

mac

Mac n’ Cheese is one of my favorite foods.  I get crazy over this stuff.  When I became more plant-based mac n’ cheese was not on my menu.   Although I missed it (especially my uncle’s mac n’ cheese) my body didn’t miss what it did to me afterwards, so I searched for a healthier version.  I went to a couple vegan restaurants, but didn’t find one I was crazy about.  This prompted me to make my own.  Plus I’m trying to go more gluten-free these days, so the best way to meet my criteria was in the Stay Classy & Fit kitchen.

Servings 8, Inspired by Oh She Glows Cheeze Sauce 

Ingredients

  • 1 8oz box of Quinoa Pasta Shells

Cheese Sauce

  • ½ cup nutritional yeast (The main ingredient for your cheese sauce.  You can find this at Whole Foods)
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp paprika
  • 1 cup unsweetened almond milk
  • ¼ tsp turmeric
  • ½ tsp sea salt (add more if needed)
  • 2 tsp dijon mustard
  • 1 tbsp tomato paste
  • 1 tbsp tahini
  • 1 tbsp dairy-free butter (Earth Balance)
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • 1 ¼ cup pasta water (from cooked pasta)

Optional – You can add any of your favorite veggies and seasonings, but this mix is a winner.

  • 1 cup of frozen broccoli rabe
  • 1 clove of minced garlic
  • ¼ cup of sundried tomatoes
  • ½ tsp oregano
  • ¼ tsp red pepper flakes

Directions

  1. Boil quinoa pasta.  Drain the pasta when it’s al dente, but reserve about 2 cups of pasta water and set aside. 
  2. Sautee garlic, broccoli rabe, and sundried tomatoes over medium heat.  Set aside when cooked. 
  3. Blend all cheese ingredients in the blender to make it extra creamy including 1 ¼ cup of pasta water (save the rest of the pasta water for later).
  4. Then heat cheese sauce over medium-low heat.  Stir until the sauce thickens.
  5. Add pasta and stir.  If you want to put more moisture add a little bit of pasta water and stir. 
  6. Then add sautéed broccoli rabe and sundried tomatoes. 
  7. Sprinkle oregano and red pepper flakes
  8. Say Pseudo Cheese!

Naked Veggie Cobb Salad – No Dressing Needed

I was not a fan of salads, but I didn’t appreciate the true taste of raw vegetables.  I hindered the freshness by drenching my salad with a very unhealthy bleu cheese dressing.  I thought I didn’t like salads because of the greens, but it was the heavy dressing that turned me off.

Now I like my salads “naked” – little or no dressing needed.  A bit of lemon juice, herbs, salt, and pepper usually does the trick for me.  When I order a salad I typically ask for the dressing on the side, so I take it by moderation.  Sometimes I find myself snacking on lettuce or spinach by itself.  I love how light and crisp leafy greens can be, so the combination of vegetables is simply delicious.

Here’s an extremely easy and healthy Cobb salad recipe.  You’ll get the crunchy texture from the lettuce, the sweetness from the corn, the creaminess from the avocado, and a grilled smoky taste from the artichokes.  Who needs dressing when you got all those flavors and textures coming together to form a Yum-O salad.

By Shelly Chiang, Makes 1 bowl or 2 small sides

Ingredients 

  • 1/2 bag of 10 oz romaine lettuce
  • 1/2 cup of canned chick peas
  • 1/3 cup frozen or fresh corn
  • 4 pieces of Monterey Farms Grilled Artichokes  (I got this from Whole Foods and it’s a key ingredient, so make sure to get this brand and get it “grilled”)
  • 1/4 medium avocado cubed
  • 1/4 medium red onion cubed
  • 1/2 large tomato cubed
  • 1/4 lemon wedge
  • Dash of salt
  • 1 tsp oregano
  • Pepper
Instructions
  1. Chop avocado, tomato, red onion, artichokes into cubes
  2. Boil frozen or fresh corn until tender
  3. Combine romaine lettuce, chick peas, avocado, tomato, red onion, artichokes, and corn in salad bowl
  4. Sneeze lemon, and sprinkle oregano, pepper, and a dash of salt.
  5. Mix and enjoy!