“Cheesy” Tomato Mac N Cheese (Dairy & Gluten Free)

Did you know 50% of people who have Celiac Disease are also lactose intolerant? This is a delicious alternative to the traditional mac-n-cheese many people eat at home or in a restaurant. This recipe is great for either lunch or dinner and  is made without milk, but rather with a cashew cream sauce. My cheese-loving French husband didn’t even reach for the Parmesan cheese when eating this dish for dinner this past weekend. That’s success in my book!
Cashews contain ample amounts of copper and magnesium. Spinach has sky-rocketing amounts of Vitamins A, C, K, folate and iron. Tomatoes are rich in lycopene (an excellent source of antioxidants) and potassium.
Ingredients:
1 package GF pasta
1 cup cashews (soaked in water overnight)
2 1/2 cups spinach
2 cloves garlic
1 Tbsp. ghee
1 1/2 tsp. Herbamare
pepper to taste
Prepare the pasta according to directions on the package. Drain pasta and remove from heat.
Discard water from the cashews. Place cashews in a food processor and pulse until they are finally chopped. Add in the garlic and pulse until it is minced. Next slowly add in the tomato paste, strained tomatoes, Herbamare, and pepper. Run the processor for several minutes until all ingredients are well blended.
Melt ghee in a saucepan over medium low heat. Place the spinach on the saucepan and saute for several minutes. Add in the cashew mixture and stir well. Cook for 5 minutes over medium heat. Pour the pasta on top of the sauce and stir well. Heat for another 3 minutes.
Serve hot. Makes 4 servings.

Jazzed Up Green Beans

Thanksgiving is fast approaching and green beans will make their righteous appearance at most tables next week. And for good reason: green beans are a powerhouse of nutrition. They are high in Vitamins C and K and are a good source of Vitamin A. They even contain a small amount of Omega 3 fatty acids from alpha-linolenic-acid (ALA).

This dish includes ample amounts of pecans which contain more antioxidants than any other tree nut. Pecans are an excellent source of Vitamin E and rich in B Vitamins. Mandarin oranges and onions offer a good dose of immune boosting Vitamin C. Onions also contain chromium which helps control blood glucose levels.

I liked this dish, but my children are always my true taste testers. My one year old gobbled up these green beans, so I hope your family will too!

Ingredients:
2 pounds fresh green beans (trimmed)
1 cup pecans
1/2 of an onion, diced
3/4 cup mandarin oranges
2 tsp. Dijon mustard (certified gluten free)
1 Tbsp. raw honey
1/4 tsp. sea salt

Boil the beans in a large pot for 20 minutes or until slightly tender. Drain the water and place beans in a large bowl.

Add the onion, oranges, mustard, honey and salt to a Vitamix or blender. Blend on high for 1 minute and then pour the mixture over the beans. Sprinkle the pecans over the beans. Toss everything together with a large spoon.

I shared this recipe on Simple Lives Thursday. It was also posted on Pennywise Platter Thursday.