Mac and Cheese, A Healthier Way (Gluten-Free)

Oh gosh.

What child in today’s culture has not craved macaroni and cheese?

Unfortunately, traditional macaroni and cheese contains several forms of dairy and animal products, often not organic and full of added hormones, antibiotics, and other unwanted agents: (milk, cheese, egg), and processed flour and gluten. Individually, these foods are concentrated and challenging for the body to digest, draining the body of energy. Combined into one meal, a traditional mac and cheese, is rich in cholesterol-raising fat, protein that creates inflammation, and virtually no additional nutrients, or fiber (which means you have to eat a lot of it to feel full). If it is the instant mac and cheese variety, there is no telling what dangerous additives will be lurking inside (but likely a list of processed additives to keep the ingredients shelf-stable, and coloring and “natural flavor” to make it look and taste appealing and presentable, to say the least).

Well, no need for all of that.

Introducing my Seasoned Roasted Cauliflower Gluten-Free Mac and Cheese.

This recipe is a spinoff of one of my client favorites (whom have picky children and husbands like mine), but I amped up the nutrients and the flavor this time around. It may not be vegan, or entirely plant-based, but it sure beats your standard mac, and it is a phenomenal way to introduce your kids to gluten-free, and more wholesome eats, without total shock.

• 1-2 boxes Ancient Harvest Gluten-Free elbows, cooked for 6 minutes
• (Note: Ancient Harvest is made with organic corn and quinoa flour, and is a crowd pleaser).
• 2-4 tbsp organic butter (about 2 tbsp per box of pasta)
• 1 small head of cauliflower, cut into florets
• 1/4 tsp of sea salt for cauliflower (not all salt will stick because we are not using oil)
• 1/2 cup shredded goat* mozzarella, sheep* manchego, or cow-free* alternative cheese of choice
• 1/4 tsp sea salt, plus more to taste
• 1 whole red bell pepper, diced (optional)
• 2 zucchini, spiralized, or julienned (optional)
• 2 tsp Shakshouka spice, or a salt-free spicy seasoning or Italian blend of choice

Directions:

Preheat oven to 375 degrees. On a cookie sheet, lined with parchment paper, or cooking spray, lay out cauliflower and lightly salt. We are not using oil here to roast so not all of the salt will stick. The salt draws liquid from the cauliflower and when baked, it will cause a caramelization effect. Bake for 30 minutes, or until edges are browning.

Bring water to a boil and cook pasta as instructed. Turn down heat to warm. When water is drained, add butter, stir and cover. Uncover and stir in shredded cheese*, salt, spices, and bell pepper. Lightly toss until all cheese and butter has melted and it is well combined. Add remaining ingredients and toss. Pour all ingredients into a deep baking dish and lightly sprinkle with more cheese* and spices. Place in the oven for 5 minutes, or turn stove off and keep warm until ready to serve.

True story. Your family might actually fight over these cauliflower.

*Goat and sheep cheeses contain a smaller protein molecule than cheese derived from a cow making it easier on our body to breakdown and digest. Additionally, aged and raw sheep and goat cheeses can contain much less lactose than a cheese that has not been aged, or that has been pasteurized. Lactose is the sugar found in milk and is challenging for humans to breakdown, especially as we age.

Tip: If you are busy mother like me, and avoiding, or limiting dairy products, and grains, place some of the  roasted cauliflower, peppers, and zucchini aside for yourself before tossing. I love throwing extras into my own salad. One meal, two ways.

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Gravy and Wild Mushroom Stuffing, Gluten-Free, Vegan, Paleo, Soy-Free

What is on your holiday table this year?

Tis the season for family gatherings, and that generally means the Traditional comfort foods we often share this time of the year.

When I think of some of the side dishes and accompaniments served at our big family gatherings, I think of Stuffing (otherwise called “Dressing” here in the South), Gravy, and Mashed Potatoes. Unfortunately, most of these recipes thrive on butter, cream, gluten, bread, oils,  and assorted animal protein additions. Traditional though these recipes may be, they leave our bodies heavy with regret, bloat, and an insatiable appetite for something more. A common side effect of a lack of nutrients, and/or lack of absorption of these nutrients.

I wanted to seek out lighter but still flavorful versions to share with my clients, but unfortunately, I could not find one single recipe I was excited about. Instead, I found myself in a sea of vegetarian and vegan renditions that contained excess oils, soy (processed), wheat flours, gluten-free breads (processed), and vegan margarine (processed).

Taking matters into my own hands, I did a little testing myself and I am pleased with the results. I think you will absolutely love these two holiday steals. Bursting with flavor and aromas from an assortment of wild mushrooms, which serve as an excellent and more alkaline replacement for meat, and coupled with traditional herbs, rest assured that you will be sharing these recipes both joyfully and energetically.

Even better, none of these ingredients are too “out of the ordinary.” All of the ingredients can easily be found in your Whole Foods Market or health food store, and many of them in your traditional supermarket.

Wild Mushroom and Quinoa Stuffing, Gluten-Free, Oil-Free, Soy-Free, Vegan by Lauren Talbot 

Ingredients:

• 1 cup uncooked quinoa (about 3 cups cooked)
• 2 cups water (to cook quinoa)
• 1 pound baby bella mushrooms, stems removed, cut into thin slices, then in half
• ½ pound shiitake mushrooms, stems removed
• ½ pound wild mushroom, or shiitake (to add to texture and flavor diversity) *I Used Oyster
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 cup dry white, divided (I used my favorite Organic Frey Chardonnay)
• 1 1/2 cups finely chopped celery
• 1 tsp dried rubbed sage leaf
• 1 tsp dried thyme leaf
• 1 tsp dried rosemary
• Coconut oil for greasing pan
• ½ tsp sea salt, or to taste, divided
• ½ tsp fresh ground black pepper
• 1/8 cup fresh parsley leaves, for decor
• Sea salt to taste, if needed

Method:

Preheat oven to 375 degrees.

Prepare quinoa according to package instruction, and place to the side. Very lightly grease a large, oven-safe, casserole dish with coconut oil, only enough to prevent sticking, and set to the side.

In a large frying pan, or pot, sprinkle mushrooms with ¼ tsp salt and cover for 2 minutes on medium-high heat, stirring to prevent from sticking. Salting is important, as it will let mushrooms secrete their own juices, and reduce the need for water, oil, or broth. Turn heat up to medium and sauté for 5 minutes, or until mushrooms are darker, and juicy. Scoop mushrooms into your “greased” casserole dish, leaving their juices behind.

In same frying pan, turn up the heat again to high, and add the garlic, onion, and celery. Sauté vegetables until remaining mushroom liquid has evaporated and then sprinkle vegetables with ¼ tsp salt and cover. Allow vegetables to steam on medium-high heat for 3 minutes, stirring if needed. On low heat, uncover and sauté for an additional two minutes, or until onions appear translucent.

Turn up heat and add ¼ cup wine, spices, and herbs. Sauté until wine has evaporated and has been absorbed into the vegetables. Continually sautéing, add in the remaining wine in ¼ cup intervals—each time allowing the liquid’s flavor to be absorbed, before more is added. When all wine has been absorbed, spoon in your quinoa and use a large spoon to combine. Pour mixture into your mushroom casserole dish and combine ingredients, until well integrated. Place in oven for 25 minutes, until quinoa is just barely browning. If you are looking for a crunchier stuffing, stir halfway through. Keep oven on warm until ready to serve. Dish can be made a day in advance and then reheated if necessary. 

Gluten-Free, Vegan, and Paleo Gravy by Lauren Talbot 

Ingredients:

• 4 T Coconut Flour, more depending on desired consistency
• 2 medium yellow onion, diced
• 1 cup dried porcini mushrooms
• 6 garlic cloves, minced
• 2.5-3 cups low sodium vegetable broth, depending on desired thickness
• 1/2 tsp salt
• 1 tsp sesame oil
• 5 tbsp coconut aminos
• 1 tsp dried thyme
• ¼ tsp dried oregano
• ¼ tsp black pepper
• 2 tbsp nutritional yeast

Shown with baked eggplant as a base for this gravy marinade. 

Method:

In a medium frying pan, or pot, sprinkle onion with ¼ tsp salt and cover for 2 minutes on medium-high heat, stirring to prevent from sticking when needed. Add garlic, thyme, oregano, pepper, and ¼ cup vegetable broth. Sauté until onions are translucent.

Add an additional 1/4 cup broth and porcini mushrooms. Cover and allow to steam on low for 3 minutes, or until mushrooms are tender. Uncover, add in remaining broth, and then slowly add in coconut flour, 1 tbsp at a time. Stir until all flour is well combined, and not lumpy.

Carefully scoop hot mixture into high-speed blender. Blend until smooth, adding nutritional yeast, coconut aminos, and toasted sesame oil. Blend again until well combined and season with sea salt to taste.  Serve when ready. Gravy can be made a day in advance and refrigerated. Serve on top of baked eggplant, or baked portabello mushrooms.

Happy Healthy Holidays!

If you want to jump start your metabolism and improve your digestion in the New Year, send me an email at Lauren@theglowdetoxdiet.com and get educated and empowered. 

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