Buffalo Mac & Cheese

Buffalo Mac & Cheese


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Buffalo Mac & Cheese
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Prep Time 5 min
Cook Time 15 min
Servings
Ingredients
Buffalo Cream Sauce
Course Main Dish
Prep Time 5 min
Cook Time 15 min
Servings
Ingredients
Buffalo Cream Sauce
Instructions
  1. In a large pot, cook pasta according to directions, ensuring there is enough water to add cauliflower towards the end. When a few minutes remain, add cauliflower to boiling pasta. Best to serve al dente.
  2. While the pasta is cooking, add all of the buffalo sauce ingredients into a high speed blender. Blend until creamy and smooth.
  3. Drain the pasta and cauliflower in a colander. Add fresh spinach to the pot and saute over low heat for 1-2 minutes, until slightly wilted (add a splash of water if needed to prevent sticking). Remove from heat and cover spinach with the pasta/cauliflower. Pour buffalo cream sauce over all of it and mix thoroughly. Serve immediately.
  4. Garnish with croutons, green onions, fresh herbs and/or cherry tomatoes as desired.
Recipe Notes

I purchase raw nuts (cashews, almonds, walnuts) in bulk, soak them overnight, and store in the freezer. This allows me to make any cream sauce in the Vitamix in about 5 minutes, no prep time required.

I must be honest. I am not a huge fan of pasta. Even the high protein varieties feel heavy in my system—less is more. My favorite version of this recipe is to halve the pasta and double the cauliflower. I've kept it as written as this is the most kid friendly version. However, my kids didn't notice when the switch the second time I made it. So play away with the ratios.

Dairy Free Alfredo Sauce

Dairy Free Alfredo Sauce

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Dairy Free Alfredo Sauce
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. This recipe is so versatile! You can use any combination of beans, nuts, squash or tofu. Just use what you have and experiment. Of course, darker beans, nuts and squash will affect the color. But it will all taste great!
  2. Soak raw cashews for 4-6 hours (or overnight) until they are plump and white. Rinse. (Helpful hint: buy organic raw nuts in bulk, soak them all at once, and store in freezer so they are ready for use.
  3. Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
  4. Serve over spaghetti squash, or pasta of choice. I prefer the high-protein, gluten free pastas as they have tons of fiber. But whatever you prefer and your family will eat is fine.
  5. Sauté garlic and a bit of olive oil with mushrooms, onions, broccoli, tomatoes, cauliflower, peppers, spinach and any other veggies go well with alfredo sauce.
  6. Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Recipe Notes

[recipe]

Tuna-Free Eggless Salad

Tuna-Free Eggless Salad

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Tuna-Free Eggless Salad
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Prep Time 15 min
Servings
Ingredients
Prep Time 15 min
Servings
Ingredients
Instructions
  1. Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  2. Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  3. Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 

Blackbean Southwest Salad

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Southwest Black Bean Salad
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Chop or dice all of the vegetables to bite size of choice. The avocados will provide the creamy texture, so pre-mash if they are not ripe enough to "dissolve" on their own. Add the spices, and toss thoroughly.
  2. Serve over lettuce and add a salad dressing or garlic vinaigrette of choice. A few tortilla chips crumbled over the top create a restaurant-style entree.
Buffalo Cauliflower Recipe

Buffalo Cauliflower Recipe

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Buffalo Cauliflower Recipe
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon.  Follow her on Facebook and see more at colleenkachmann.com
Prep Time 10 min
Cook Time 25 min
Servings
people
Ingredients
Prep Time 10 min
Cook Time 25 min
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Chop cauliflower and onion (optional) into bite-size chunks. In a large bowl, whisk remaining ingredients together to form a thick, pancake like batter. Dump veggies into batter and stir until thoroughly coated. Place on baking sheet. Bake for 25 minutes, until golden brown and crispy. Flip half way to ensure both sides get crisp.
  2. To add extra crispiness, turn the oven to broil for the last few minutes. Watch it carefully as it will burn!
Recipe Notes

[recipe]