Step aside Kraft Macaroni and Cheese!
There’s an easy, delicious and healthy version of macaroni and cheese to try.
This recipe is free of cow’s-dairy and wheat for anyone with allergies, sensitivities, or just want to eat a cleaner diet.
I use cheddar-style goat cheese (easier to digest than cow’s dairy) and quinoa pasta (gluten-free).
My daughter loves the taste and she LOVES the color!
The orange color is not from chemicals. It is from the spice turmeric, an immune-boosting, natural anti-inflammatory.
Grown ups can enjoy this recipe, too when in the mood for something simple and comforting.
When transitioning off of refined carbohydrates, quinoa pastas like this can work very well.
Serve it up with a green salad! For the kids, add a side of sliced organic cucumbers and cherry tomatoes.
Ingredients
Makes 2 servings
4 oz. elbow pasta
olive oil, 2-3 tablespoons
2 oz. cheddar-style goat cheese, finely grated
turmeric, 1 tablespoon
sea salt to taste
Boil noodles according to directions on box.
Drain and place noodles back into the pot.
Add olive oil, cheese, turmeric, and sea salt.
Mix well so all ingredients are combined.
Serve and enjoy!
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