cheesy macaroni with a twist

Mmmm.. gluten free cheesy macaroni! This is one of those one pot meals. Perfect for a family dinner, or for lunch for the next day. E was literally ohhiingg & ahhinnng while you scarfed down his bowl. If it’s truly E approved, you can bet it’s delicious!

Mmmmmm, cheesy goodness!

 

Ingredients

Primavera

• 1 C gluten free macaroni
• 2 medium sweet bell peppers, juliened
• 1 cup broccoli florets, chopped
• 1 chicken breast

Cheese Sauce

• 2/3 C cheddar cheese
• 5 t. gluten free flour (I used this flour blend)
• 3/4 C coconut milk (I used the full fat canned variety)
• 1/2 C almond milk, unsweetened
• 2 t. dry mustard
• 1 t. paprika
• sea salt & pepper, to taste

Directions

Pasta Primavera

1. Cook pasta according to directions on the box.
2. In the last three minutes of cooking time, add in chopped broccoli florets.
3. Once cooked, drain pasta and broccoli and transfer to a large bowl.
4. Meanwhile, in a frying pan, over medium heat cook chicken until no longer pink inside.
5. Transfer chicken to a cutting board, let cool and proceed to shred with a fork.
6. In the same pan, add the bell pepper and saute until tender.
7. Transfer cooked bell pepper to the bowl. Mix together, broccoli, macaroni, chicken and peppers together.

Cheese Sauce

1. In a small dish, combine 1/4 C coconut milk with flour. Mix until creamy.
2. Meanwhile, heat remainder of the milk in a sauce pan, until steamy.
3. Next, add the flour mixture to the steaming milk. Whisk until it comes to a boil and thickens. This should take 2-4 minutes.
4. Once thickened, remove from heat and stir in cheese, paprika, dry mustard and sea salt and pepper.
5. Pour cheese sauce over the macaroni, chicken and vegetables and stir until even coated.
6. Serve topped with grated Parmesan cheese, and enjoy!

what a glorious morning!

As mentioned before in this post, we are not a strict paleo household, but more of a mix between gluten free and paleo. And so, in attempt to not limit the scope of my blog and really give my readers an idea of what goes down over in my kitchen, I’ve decided to add a gluten free recipe page to the blog.  While it’s mostly E enjoying these recipes, they are just too good not to share with the rest of you. And hey! in my opinion making the transition to a gluten free household- for what ever reason- brings you one step closer to the paleo world.

Gluten Free Morning Glory Muffins

Ingredients

• 1 C gluten free all purpose flour blend (I use this recipe)
• 1 t. baking soda
• 1/4 t. sea salt
• slightly less than 1/2 C sugar
• 1/3 C coconut, unsweetened
• 1/4 C coconut oil, melted
• 3 eggs, beaten
• 1/4 C chopped nuts (I used almonds)
• 1 small apple, peeled and shredded
• 1 C carrots, shredded
• 1 t. cinnamon, ground
• 1 t. vanilla

Directions

1. Preheat oven to 305F.
2. In a large bowl, mixture together all dry ingredients.
3. Stir in carrots, apples, nuts and coconut.
4. Add in coconut oil, eggs and vanilla.
5. Pour batter into greased muffin tin, or silicone muffin cups and bake for 20 minutes.
6. For me, this recipe yield 8 large muffins.
7. Enjoy!