A Healthy Twist on an Old Classic

Last night, my son had his cousin sleep over. It had been a long day (4 hours at the YMCA!) and when they were hungry for dinner, I thought to myself: what can I make that is quick and easy without sacrificing nutrition.

Enter: Healthified Whole Grain Kraft Mac n’ Cheese

I would have preferred to use Amy’s Organic Mac n’ Cheese but we were all out, and running to the store would have defeated the whole “quick” aspect of the dinner!

First goal: Sneak in some veggies.

I achieved this by adding frozen peas to the cooking pasta.

Second goal: Add some healthy fats.

Sub extra virgin olive oil for butter and sub almond milk for regular cow’s milk.

Third goal: Give it a protein punch.

I roasted chickpeas (on a pan with a lil’ EVOO and salt n’ peppa) and added them to the finished product.

Low and behold: an easy dinner that’s surprisingly nutritionally balanced. Icing on the cake: I think they licked their plates clean. ;)

While all this mac n’ cheese making was going down, I decided I needed to make a pumpkin spice latte. But this time, I wanted one that was iced!

I used the same recipe:

·         1 c. strongly brewed Starbucks Natural Vanilla Infusions

·         ½ c. unsweetened Vanilla Almond Milk

·         Sugar-free Vanilla Syrup

·         3 T. canned pumpkin

·         ½ t. cinnamon

·         ¼ t. pumpkin pie spice

·         ¼ t. ginger

·         Stevia

The only difference: I used cold coffee that I had stored in the fridge after making my warm pumpkin spice latte. I do this so that I always have iced coffee on hand, especially during the hot months. I simply brew a large pot of coffee, have a cup or two of it warm, and store the rest in the fridge in my glass jar. No coffee ever goes to waste in my house! ;)

I added all the ingredients to my Magic Bullet, gave it a whir, and poured over ice. So delish. I can’t decide which is better: warm or iced? I suppose the weather will determine this!

This morning I enjoyed another fave:

1 egg + 1 egg white sandwich

On a toasted Arnold thin with hummus n’ feta cheese

I eat egg sandwiches alot, so I simply switch up the "toppings." Favorites are: laughing cow/strawberry preserves, goat cheese/strawberry preserves, hummus/nooch, melted pepper jack...the list goes on.

A side of cantaloupe rounded out the meal.

Now I’m about to tackle my to-do list.

Enjoy your Sunday!

<3 Stefanie