So for those of you who don't know, I am a pretty picky eater. I don't like quite a few things, like seafood (I've tried!), mustard, cheese, etc. Actually, I do like a couple kinds of cheese: Kraft macaroni and cheese (but only the shapes - not the normal elbow noodles - it's all about the cheese to noodle ratio), and cheese on pizza. But I think we all know that Kraft mac and cheese has less than stellar nutrition stats and ingredients. (But the shapes are fun, you have to admit - who doesn't want to hang out with Spiderman or Spongebob at dinner?) Also, I've been avoiding dairy as much as possible for the last few months - I was getting a lot of upset stomachs, and my skin was going kind of haywire, and I think avoiding dairy has really helped.
I used a fresh butternut squash, extra virgin olive oil, Earth Balance, almond milk, cornstarch, nutritional yeast, Dijon mustard (even though I don't like mustard, I couldn't taste this specifically), garlic powder, onion powder, lemon juice, kosher salt, pepper, whole wheat shell pasta (not as fun as shapes, but close!), spinach, and broccoli.
Even though it wasn't quite as good warmed up as it was freshly-made, it was still really tasty and I got 4 or 5 meals out of it! I heart leftovers. I know, I'm weird.
So if you're like me and don't like cheese (please tell me there's someone else out there like me!), or if you're avoiding dairy, or if you love butternut squash, or if you just like good, healthy food - try this recipe! You'll like it.
I'm really going to try to post more regularly. I haven't been doing a great job of balancing school stuff with healthy eating and exercise, so I need to hold myself more accountable.
Song of the day:
I can't stop listening to "Emmylou" by First Aid Kit. It's heartbreakingly beautiful.