Titans!
A single serving of this non-dairy version of mac & “cheese” has less than 250 calories, and yet it contains 9 grams of protein, nearly 100% of the recommended daily allowance of Vitamin A, 12 grams of iron, and only a single gram of fat. Seconds, anyone? 🙂
This recipe takes a bit more time to make; however, it yields eight servings, so it can feed you for several days.
- While cooking an entire box of elbow macaroni, boil two large sweet potatoes (peeled and quartered) until soft. Save the water.
- In a food processor, combine the softened potatoes with 1/4 cup nutritional yeast, 1/4 rolled oats, one or two jalapeno peppers, 1-2 tablespoons lemon juice, 1/2 teaspoon paprika, two tablespoons dijon mustard, and blend until creamy while slowly pouring in 2 cups of the water from the boiled potatoes.
- Place all cooked macaroni in a 9×13 cooking pan (or glassware), mix in the creamy sauce, and bake at 350° for 30 minutes.
After cooling, I evenly divide the dish and separate into eight equal portions and store them in airtight containers in the fridge, much the same way fitness gurus do when prepping and planning a week’s worth of meals.
Enjoy!
-Tom