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Thanks for stopping by! I'm young, I'm in love with my man, and I'm a mommy. We're busy, but happy. I'll share with you how to eat natural, healthy, whole foods while balancing family life! Learn to love your food, it will love you back!
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Saturday, October 6, 2012

Spaghetti Squash Vegan Alfredo




I've been thinking lately about how many people I've come in contact with that are choosing gluten free for health or because they have an allergy. My mom has Celiac disease so I'm very familiar with gluten free living, and now my sister has put my nephew on a gluten free diet. My cute little nephew is lactose intolerant as well and still having some tummy issues so the doctor suggested gluten free. 

Tonight's dinner was made with my cute nephew in mind. Dairy free and gluten free! I wasn't sure how my kids would like tonight's dinner...I kept waiting to see if they could tell that these noodles weren't quite the same. Well the end result....I think they could tell but that didn't stop them. To my surprise my son ate better than my daughter and the last few weeks it's been like pulling teeth to get him to actually eat what I put in front of him and not play with it!

This is a thick alfredo sauce...it isn't conventional alfredo sauce, but it still tasted rich and creamy even though it was vegan. I typically try and stick with a very natural whole food diet, but every once in awhile I'll add some of these mixes. We used Tofutti products, they are dairy free, but still processed so not so whole foods I'd say. But they have much less fat than regular cream cheese...pick your battles!

I want to include a step by step guide for preparing the "spaghetti" of the squash if you're unfamiliar with it...it is so simple!
1. Poke holes in the squash with large fork or knife
2. Bake in the oven for 1 hour at 375 degrees
3. Cut the squash in half lengthwise
4. take out seeds with a fork
5. With the fork shred the sides of the squash until all the noodley squash is out! 
And your done!
It is one of the easiest squash to cut and prepare in my opinion, it just takes some time to bake!

Well how about that sauce recipe then huh?

3-4 T vegan cream cheese
1-2 T vegan sour cream
1/2 c soy milk or dairy free milk
1 tsp nutmeg
1 tsp paprika
1 tsp dijon mustard
1 1/2 tsp Italian seasoning
dash of red pepper flakes
pepper to taste

Combine all ingredients in a medium sauce pan. Heat over medium until everything has melted down. Stir over med-low for 5 minutes! Enjoy

Pretty easy right? Talk about a great way to get some veggies into your family all the while having an allergen free meal! It's a great day!






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