Dairy & Gluten-Free Mac & Cheese {Eat Well}

No, it’s not an oxymoron, this is for real.  It’s way healthier than than its predecessor and kid-approved.

I n g r e d i e n t s

For a half package of pasta I used
-3/4 cup of frozen organic peas
-2 T of Earth’s Balance {soy-free}  *noteed in late 2011: I would NEVER use this stuff now.  Use grass-fed ghee. MUCH healthier
-3 T of nutritional yeast flakes *see footnote
-1/2 tsp of garlic powder
-brown rice spiral pasta from Trader Joe’s

D i r e c t i o n s

1.) Bring water to a roaring boil and cook rice pasta for ten minutes.  Gluten-free pastas are a wee-bit difficult, I’d I’ve found the longer time works better.

1.5) While the pasta is cooking toss a veggie steamer on the top of your pot and cook your peas.

2.) After the pasta and peas cook/steam for ten minutes, strain both, and  mix the Earth’s Balance and garlic powder in your pasta.

3.) Then add your nutritional yeast flakes and peas.

So those new to gluten and dairy-free living, don’t despair.  Or those who want the cheesy flavor without all the cellulite that comes with it, give this lil recipe a go.

You’ll be coming back for more.

Dairy is for baby cows, anyway.

And bikini season is just around the corner…