Skinny Stove Top Mac and Cheese

It’s Friday and it’s cold here in Boston today. What is better on a cold day than a warm comforting bowl of mac and cheese.

I love mac and cheese. It is seriously my favorite food and I could eat it for breakfast, lunch and dinner if it didn’t make my pants get smaller and smaller! Mac and cheese is great because it is versatile. You can use any cheese you have in the house and if you are throwing in veggies all different kinds are great so don’t be scared to swap out the peas in this recipe for broccoli or cauliflower.

I have tried a gazillion mac and cheese recipes over the years. I have made my own rue, baked it, made it in a skillet, a slow cooker, mixed it countless veggies and meats. You name it,  I have tried it. Each recipe is different and good in it’s own way.

While I don’t suggest eating this recipe every day it is a MUCH healthier version, especially compared to those boxed brands with the powdered cheese that is full of chemicals you don’t even know how to pronounce (I am sorry Annies, I still love you <3). This recipe even fits into the nutrition plan I am following from the 21 Day Fix.

Even better, I only had to use TWO pots to cook this entire meal. #winning

If you are wondering how leftover for this heat up I got you covered. They head up great! The dish stayed creamy and it didn’t separate and get oily like some of the baked mac and cheese recipes I have made in the past.

If you are a mac and cheese lover like I am, definitely give this recipe a try! It is great on its own or as a side dish.

Skinny Stove Top Mac and Cheese (2)

Skinny Stove Top Mac and Cheese
Serves 4
Enjoy creamy mac and cheese without the guilt!
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 cups whole grain pasta shells (or any small pasta shape)
  2. 2.5 cups unsweetened almond milk
  3. 1/2 teaspoon coconut oil
  4. 2 garlic cloves, minced
  5. Pinch of red pepper flakes (optional)
  6. 1 cup frozen peas
  7. 1 cup cheddar cheddar jack cheese (or just regular cheddar)
  8. 1/2 teaspoon Dijon mustard
  9. Pink Himalayan salt (or sea salt), to taste
  10. Freshly ground black pepper, to taste
Instructions
  1. Place the pasta and almond milk in a sauce pan. Bring to a simmer and then reduce the heat to low. Cook for 20-25 minutes until the pasta is cooked through and most of the milk has reduced. Stir frequently to ensure the milk doesn't burn.
  2. While the pasta is cooking heat the coconut oil in a saute pan over a medium heat.
  3. Add the minced garlic and pinch of red pepper flakes (optional) and cook until the garlic is fragrant (approx 1 minute).
  4. Add the frozen peas and saute until the peas are cooked through (approx 7-10 minutes).
  5. Once the pasta is cooked turn off the heat. Add the cheese, Dijon mustard, salt and pepper (to taste). Add the cooked peas and garlic mixture.
  6. Cover and let stand for a few minutes. Stir once more and serve.
Notes
  1. If your mac and cheese is not creamy enough add another splash of almond milk at the end.
  2. 21 Day Fix Container Equivalents per 1/2 cup serving: 2 yellow, 1 blue, 0.5 green, 1 spoon
Adapted from The Foodie RD
Adapted from The Foodie RD
Simply Gourmet in Southie http://www.simplygourmetinsouthie.com/
Skinny Stove Top Mac and Cheese

 

Walnut Encrusted Dijon Salmon

I am always looking for simple recipes that don’t use a lot of ingredients but that pack a lot of flavor and will WOW anyone I serve them to.

I have been really honing in on my fitness and nutrition this month (as are most others this time of year) but that doesn’t mean I want to eat plain, boring chicken or steamed veggies every day. If that is what I had to do I would not last long. I follow the nutrition plan from the 21 Day Fix program.

I love it because it does not exclude any food groups (YES – you can eat carbs!!) and it has taught me how to eat the right portions of each food group every day. Along with all of the yummy food I eat I have incorporated Shakeology in every day for breakfast. I drink the chocolate flavor but they have just released the new Café Latte flavor and I am excited to try it when my next shipment arrives at the end of this month.

Before you judge Shakeology, take a minute and watch this video to see what this game changer in my fitness and nutrition routine is all about. It is above and beyond your typical protein shake or meal replacement shake you can get at any nutritional supplement store. It tastes phenomenal and I look forward to whipping one up every day! It provides me with over 70 essential vitamins and minerals, curbs my cravings, has helped improved the quality of my nails and skin, and has a wide variety of uses – you can even make desserts with it!

If you are interested in trying Shakeology for yourself you can order it here.

I hope you enjoy my Walnut Encrusted Dijon Salmon recipe. Dijon mustard is considered a free food on my nutrition plan so I use it frequently on chicken and fish where in the past I would have typically used an egg and flour breading technique. 

If you are looking to join in with myself and 100+ others who are following a simple fitness and nutrition plan (30 mins a day of exercise, seriously) we would love to have you join our community.

Leave a comment on this post or email me at simplygourmetinsouthie [at] gmail [dot] com to learn more! I love to meet my readers and to help you work towards your fitness and nutrition goals  <3

 

Walnut Encrusted Dijon Salmon

 

Walnut Encrusted Dijon Salmon
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup of red quinoa
  2. 4 salmon filets
  3. Pink Himalayan salt (or sea salt)
  4. Pepper (to taste)
  5. Garlic Powder (to taste)
  6. 8 tablespoons of Dijon mustard
  7. 1 tablespoon dried parsley
  8. 1/2 cup of walnut halves, crushed
  9. 1 bunch of asparagus
  10. Coconut oil spray (or olive oil spray)
  11. Pinch of red pepper flakes
  12. 1 teaspoon olive oil
  13. 1 garlic clove, minced
Instructions
  1. Cook 1 cup of quinoa according to the package directions and set aside.
  2. Preheat oven to 400 F.
  3. Lay the salmon filets on one half of a large baking sheet lined with aluminum foil (you will need the other half for the asparagus later).
  4. Season with salt, pepper, and garlic powder (to taste).
  5. Spread a thin layer of Dijon mustard on the top of each filet. Sprinkle dried parsley on top.
  6. Crush the walnuts and press them on top of each piece of salmon.
  7. Bake for 7 minutes.
  8. Remove the pan from the oven and lay the asparagus on the other half of the sheet. Spray the asparagus with coconut oil (or olive oil) spray and use a pinch of crushed red pepper flakes (optional).
  9. Place the baking sheet back in the oven and cook for an additional 8-10 minutes until the salmon is cooked through and the walnuts have browned slightly.
  10. While the salmon is finishing cooking heat the olive oil in a pan. Add minced garlic and sauté until fragrant.
  11. Add the cooked quinoa and sauté with the garlic for 1-2 minutes until warmed through.
  12. Remove the salmon from the oven.
  13. Serve each piece on top of a 1/2 cup of quinoa and with 10 asparagus stalks.
Notes
  1. 21 Day Fix Container Equivalents per serving: 1.5 red, 1 green, 1 yellow
Simply Gourmet in Southie http://www.simplygourmetinsouthie.com/

Introducing Café Latte

EEeeek I am so excited! This week we launched the newest Shakeology Flavor: Café Latte

Cafe Latte

 

What is Café Latte?

I am sure you have heard of the coffee bean but did you know that the red, fleshy fruit that surrounds it is actually a powerful superfood?

By using the whole fruit, it lowers its carbon footprint while delivering the delightful refreshment found in a cafe cup of joe with a rich, aromatic café latte flavor. It has all the exotic superfood ingredients necessary to deliver a daily dose of dense nutrition. Shakeology is nutrition simplified. It can help to increase healthy energy, reduce cravings, support weight loss, and improve digestion and regularity.

Protein Source: Whey, sacha, inchi, chia, flax, quinoa, and pea

7.30.2015

 

Coach tip

Don’t order Shakeology on it’s own! As a Team Beachbody Coach I am able to offer you a promotional discount on a entire kit that includes a bomb.com meal plan, a fitness program (of your choosing based on your goals/likes), and a month supply of the Shakeology flavor of your choosing!

**HINT: IT is almost the exact same price as ONE bag of Shakeology if you ordered it on your own. How is that for an awesome deal?!?

Leave a comment on this post if you want to learn more or email about options/prices at ejgoodma [at] gmail [dot] com. I can also help you review your goals so I can match you up with the correct program :)

Want to look at the options on your own? You can do that here!!

introducing-cafe-latte

Cafe Latte FAQ

 

WANT TO LEARN MORE ABOUT SHAKEOLOGY?

 

Butternut Squash and Kamut Salad with Honey Mustard Dressing

To kick off 2016 I am co-hosting and online wellness group filled with 94 other people who want to make this year their healthiest and happiest yet! It is my largest wellness group I have been a part of and I love surrounding myself with like-minded people who have similar goals and who want to celebrate each others successes.

Every morning I get excited to wake up and check in with the group. I always smile SO BIG when I see the sweaty selfies from the early morning workout warriors or read a post about someone who created a great recipe. 

We have plans to keep this group running through the end of February so if sounds like a community you would like to be a part of we would love to have you! Leave a comment on this post or email me at ejgoodma [at] gmail [dot] com to find out how to join!

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Today I am excited to share a yummy and hearty salad I made up on a whim using ingredients I had in my fridge. I am a HUGH butternut squash fan and when I see it pre-peeled and chopped for sale at the grocery store I always grab it. It is such a time saver!

I had tried Kamut as part of a Blue Apron box a few months ago and fell in love with the grain. It has such a nice bite to it, a wonderful nutty flavor,  protein levels of 12-18%, is certified organic, and free of 99% of contaminating varieties of wheat! Some people with wheat intolerance  have even found they can eat Kamut since it is easier to disgest and makes a great common wheat substitute.

I buy my Kamut in the bulk grain section of Whole Foods but you can also find it on Amazon.

Feel free to substitute out the Kamut in the recipe for more common whole grains such as quinoa, brown rice, or farro.
Butternut Squash and Kamut Salad (2)

I like to make my own clean eating dressings and for this recipe I made a light and tasty Honey Mustard Vinaigrette from my Fixate cookbook. I halved the recipe and it still made plenty! I love this cookbook because there are so many tasty recipes and for each one it tells you how many of your containers to count for an individual serving. It is perfect for me since I follow the nutrition plan from the 21 Day Fix program.

Fixate

You can get this dressing recipe along with over 100 other great Fix-approved recipes here.

Honey Mustard Dressing

Butternut Squash and Kamut Salad
Serves 1
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1/4 teaspoon coconut oil
  2. 1/2 cup butternut squash, peeled and chopped
  3. 1 cup baby spinach
  4. 1/2 cup cherry tomatoes, halved
  5. 2 tablespoons shredded carrots
  6. 1/4 cup cooked kamut (quinoa or brown rice would work as well)
  7. 2 tablespoons homemade honey mustard dressing
Instructions
  1. Heat the coconut oil in a skillet over a medium heat. Add the butternut squash.
  2. Meanwhile, place baby spinach, cherry tomatoes, and shredded carrots on a plate and set aside.
  3. Once the butternut squash is almost cooked through add the kamut. If your pan is getting dry add a tablespoon of water.
  4. Saute until the butternut squash is fully cooked and can be pierced easily with a fork and the kamut is warmed through.
  5. Place the cooked butternut squash and kamut on top of your salad and top with honey mustard dressing.
Notes
  1. 21 Day Fix Container Equivalents: 2 green, 0.5 yellow, 1 orange, 1 spoon
Simply Gourmet in Southie http://www.simplygourmetinsouthie.com/
Butternut Squash and Kamut Salad (3)

Want to eat clean and organic on a budget?

Anyone else avoid shopping at Whole Foods because of the price? I did for years but ever since the one in South End opened up I have become OBSESSED. The quality really is better!

ON THE MENU THIS WEEK: Turkey Meatballs with homemade sauce over zoodles/pasta, Poached eggs over sauteed asparagus and butternut squash, almond milk and bananas to put in my shake, spinach and tomato salad, avocado toast, homemade (clean) hollandaise sauce using the greek yogurt. MMmmm

This week I spent a total of $62.88 on groceries for the next 7 days. This breaks down to $8.98 per day and only $2.99 per meal!! If I calculate in the cost of my shake with this is breaks down to $12.75 per day and $4.25 per meal. Yes, I have other staples already at home such as olive oil, coconut oil, a loaf of bread, spices so I did not calculate those.

I have learned over the past year how to buy exactly what I am going to eat so food doesn’t go bad. Although it may not look like a lot of variety I get creative and use these ingredients in a few different meals throughout the week so I don’t get bored :)

Who said eating clean and organic was expensive??

I love to meal plan and figure out budgets so if that is something you are struggling with let’s chat! I can help you make a meal plan for the week to feed yourself or your entire family within your budget! Leave a comment on this post or email me at ejgoodma [at] gmail [dot] com.

Organic