We try and limit our dairy intake at home since my oldest daughter has a dairy sensitivity. But the thing is she LOVES cheese, especially mac and cheese. I mean what kid doesn’t? I don’t mean the gross orange kind in a box but the kind with tons of real cheese and milk. So I had to come up with another way to get that creamy, cheesy feel without the dairy. This butternut squash creamy mac and cheese is so amazing, the entire family LOVED it which is a huge win. The butternut squash gives it that fun orange color, and the cashew cream gives it a silky creamy feel, with the nutritional yeast adding a bit of cheesiness. Give it a try friends! It’s super easy, and super yummy!
I discovered green muffins from The Tribe a few weeks ago, and have slowly been perfecting my own spin on them. Infusing them with superfoods and adaptagens. They are so delicious and both my kids LOVE them. They are great to make ahead and then have a quick grab and go breakfast, especially on those mornings when you are short on time. We had a super late morning today in fact, and I just grabbed a few of these and we ate them in the car on the way to school drop off. Not picture perfect, but we do our best, right mamas? What i love about these is that the greens are raw, so you don’t have to cook anything in advance, and they are super easy to throw together. I love that they have so many health properties and a great way to start your morning. Here’s the recipe, adapted from The Tribe, with my own superfood twist.
Health properties include immune support, stress relief, digestive health, heart health, energy boost and tons more. With the combination of the Reishi, Tocos, Chia and Flax you have a winning combo here my friends!
Sometimes I just get in a rut of cooking the same things over and over again especially for breakfast. Here are some great ideas I am hoping to try. I love how they are so out of the box, yet still healthy and delicious!