Reese’s peanut butter cups were my favorite candy growing up- I can’t believe it’s taken me this long to post my own take on them! I have two takes on the peanut butter cup lined up for you- classic with salted dark chocolate, and a toasted coconut peanut butter cup. One of my good friends was on a ketogenic diet last year, and I wanted to make her birthday treats that she could enjoy guilt-free- which is how I landed on the toasted coconut peanut butter cup. They are much less sweet than their chocolate counterparts, but are super rich and satisfying. If you are making these keto, use sugar free sweetner (I used swerve) in place of the sugar.

A few notes about the toasted coconut butter- it can be slightly finicky. When food processing, you will need to stop and scrape the sides frequently before it blends into a butter. You can make this easier by doubling the amount of coconut (using two packages). If you do, you can use the butter to make extra cups and keep them in the fridge, or try spreading the butter on toast, drizzling on oatmeal, or blended into smoothies for extra flavor.

Have My Back- Kyson

INGREDIENTS

Toasted Coconut Butter
1 200g package unsweetened shredded coconut

Salted Dark Chocolate
1 cup dark chocolate chips
2 tsp coconut oil
flaked salt for topping

Peanut Butter Filling
1/3 cup peanut butter
1 tbsp coconut flour
1 tbsp icing sugar
1/4 tsp vanilla
healthy pinch of sea salt

INSTRUCTIONS

For toasted coconut butter:
Preheat oven to 325 F. Spread coconut flakes evenly over a cookie sheet. Bake 5-10 minutes, until golden brown and fragrant, stirring halfway through. Watch carefully, it’s very easy to burn the coconut! Remove from oven and let cool. Place in food processor and blend until it turns liquid, scraping down the sides every few minutes.

For dark chocolate:
Add chocolate and coconut oil to a saucepan and stir over low heat until smooth. Remove from heat

For peanut butter filling:
Add all ingredients to a small bowl and stir until well combined.

To assemble:
Line mini cupcake pan with mini cupcake liners. Spoon chocolate or coconut into the bottom of each cup and swirl to evenly coat the bottom. Place in fridge until hardened (about 10 min). Remove from fridge and spoon a heaping 1/2 tsp of peanut butter filling on top of hardened chocolate or coconut. Pat filling down, leaving room around the edges. Spoon more coconut butter or chocolate on top until the filling is completely covered. For chocolate, sprinkle flaked salt on top. Place in fridge until set. For coconut, option to drizzle with dark chocolate. Store in fridge.

It’s been a while since I’ve posted a kale recipe, which is off brand for me! Time to bring it back, this time with a roasted cheesy kale bake. It’s super satisfying as a side dish or as a main. I use parmesan and make my own GF breadcrumbs, but feel free to use vegan cheese or regular panko instead. If you don’t have a skillet, wilt the kale in a large pan then transfer to a baking sheet or pan.

You & Me- Flume Remix

INGREDIENTS

2 bunches of kale, torn into pieces
3/4 cups raw cashews
3/4 cup water
2 cloves garlic
1 lemon zested, divided
1 tablespoon lemon juice
1  teaspoon salt 
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper 
pinch of red chili flakes

Toppings
parmesan or any vegan cheese
½ cup panko or gluten free bread crumbs
1 tsp olive oil

INSTRUCTIONS

Preheat oven to 350°Fahrenheit. Place cashews and water in a blender. Add garlic, garlic powder, half the lemon zest, lemon juice, salt, black pepper and red pepper flakes. Blend until smooth. Heat a large oven-proof skillet over medium heat without oil. Add the kale and cover with a lid for a few minutes to start the wilting process. In a small bowl, mix in panko, remaining lemon zest, olive oil and a pinch of salt and pepper. Pour the cashew cream over the kale. Top the kale with the bread crumb mixture and then add the cheese. Bake until cashew cream is bubbling, cheese is melted and crumbs are golden brown, about 45 minutes. Remove from the oven, let cool for a moment and serve.

I’ll be the first to admit that I’m not a huge granola fan. I’m more of a savory person, and if I’m going to have something sweet, it’s chocolate. Enter grain-free granola, and let me tell you- it’s a game changer. My mom made this for my brother’s birthday, and I almost ate the entire batch. Not too sweet, perfectly crumbly and packed with protein, it’s a new go-to for breakfast, snacks, or dessert. Thanks, mom!

Sweet Disposition- The Temper Trap

INGREDIENTS

2 cups nuts of choice, roughly chopped
1/2 c pumpkin seeds
1 c unsweetened shredded coconut
1/2 c ground flax seed
1 t cinnamon
1/2 t salt
1 t vanilla
1/4 maple syrup
1/4 melted coconut oil
1 T water

INSTRUCTIONS

Preheat oven to 350 F. Mix all dry ingredients together in a medium bowl. Add vanilla, syrup, coconut oil and water, and stir until well combined. Spread on a parchment paper lined cookie sheet. Bake for 25-30 minutes,

Recipe adapted from Rachl Mansfield

What better time to jam-pack your diet with nutrients? Especially if you’ve been eating out of your pantry- time to add some fresh fruits and veggies back in! This juice is so delicious but is also an excellent source of vitamins, minerals and other micronutrients.

Ginger is best known as an anti-nausea agent, but it is truly a super herb. It has been shown to be antimicrobial, immunomodulating, antiviral, as well as antioxidative. It can act also act as a lipid lowering agent (good for cardiovascular health). It’s also super tasty and adds a kick to any juice. Carrots are rich in micronutrients- phenolic acids, anthocyanins, carotenoids, and more. Carotenoids have been shown to upregulate immune function, anthocyanins are anti-inflammatory and exhibit lipid lowering effect as well. Oranges (besides being absolutely delicious) are an excellent source of Vitamin C and carotenoids as well.

That being said, there are so many factors involved in a healthy immune system- diet, stress, cardiovascular health, age, etc. Nutrients from food play just a small role in immune function. See your naturopathic doctor for a full assessment and treatment plan tailored to suit your individual needs.

When I make ‘juices’ they are technically smoothies as I leave all the pulp in. Pulp= fibre, which decreases the blood sugar response to the juice, as well as the digestive benefits of fibre. However, feel free to make in your juicer, or remove the pulp after blending by filtering through a nut milk bag.

Cherry- Harry Styles

INGREDIENTS

3 medium carrots, peeled and chopped
2 navel oranges
1 inch cube of fresh ginger, sliced
water
ice

INSTRUCTIONS

Add all ingredients to a blender and blend on high until well combined. Add water until consistency of your liking. Add ice to taste. Optionally, remove pulp. Store in the fridge, drink in 1-2 days and shake before drinking. Note that depending on sweetness of carrots, you might need to adjust the carrot:orange ratio. If your carrots are bitter, you may need to add more oranges.

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

I’ve never been a big stirfry person. I always overcook with vegetables, and end up with a bunch of teriyaki sauce at the bottom of the pan. This one’s different- the peanut sauce is thick and sticks to the veggies, and roasted vegetables add a ton of flavor and texture. Served over rice, it’s my new favorite dinner- satisfying, easy and so tasty.

Dominic Fike- 3 Nights

INGREDIENTS

1 yam, peeled
1 small head broccoli
1 small head cauliflower
1 bunch kale
2 cloves garlic, minced
1 cup rice

optional: roasted smoked tofu

Peanut sauce:
3/4 cup peanut butter
2 tbsp soy sauce
Juice of 2 limes
1 clove garlic, minced
1 tbsp brown sugar
2 tsp fresh ginger, grated
1 tbsp olive oil
sprinkle of red pepper flakes

INSTRUCTIONS

Preheat oven to 375 F. Chop yams into large cubes. Cut broccoli and cauliflower into large florets. Place yams, broccoli and cauliflower onto lined baking sheet. Toss with a drizzle of olive oil, salt and pepper. Roast until golden and cooked through (45 min- 1 hour). To make peanut sauce, whisk all ingredients together in a medium bowl. Add water, 1/4 cup at a time, and whisk until sauce is smooth, but still thick. Add 1 tbsp olive oil to a frying pan. Add 2 cloves minced garlic, and satué over medium heat until fragrant. Add the kale, chopped into bite sized pieces. Sauté kale until tender. Add roasted vegetables and tofu if using, and top with 3/4 of peanut sauce. Stir until vegetables are coated with sauce. Serve over brown rice, and drizzle with extra sauce to serve.

It’s been a couple months since my last post, and for good reason. It’s been a whirlwind of graduating from naturopathic medical school, studying for board exams, writing board exams, traveling, recovering, and writing more exams. Things have finally calmed down, though, and just in time for my favorite culinary season- fall!

I sometimes forget how easy and delicious chia pudding is. It’s really just putting everything in a jar and shaking it! I had some leftover pumpkin in my fridge, a can of coconut milk and not much else, which is how I arrived at pumpkin chia pudding. The coconut whip on top is optional, but really takes it to the next level-so if you can, make it! You won’t regret it.

Feels like a Sunday- Elderbrook

INGREDIENTS

For the chia:
1/4 cup coconut milk (the kind from a can)
1/4 cup cashew or almond milk
1/4 cup pumpkin puree (not pumpkin pie filling)
4 tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
pinch of salt
pinch of cloves
maple syrup, to taste ( I used about a teaspoon)

For the coconut whip:
1 can coconut milk, refrigerated
2 tbsp icing sugar

optional toppings: almond butter, bananas, toasted coconut, cinnamon

INSTRUCTIONS

In a bowl or jar, add all ingredients for chia and stir until well combined. Refrigerate for 20-30 minutes, or overnight. For coconut whip, scoop hardened coconut milk into a bowl, leaving any clear liquid behind. Add icing sugar, and whip until soft peaks form. To serve, top chia pudding with coconut whip, almond butter, sliced bananas, and a sprinkle of cinnamon.

I love using tahini, but was pretty wary of using it in sweet recipes until my mom made me these no-bake cookies. You can’t taste the tahini at all- just an extra rich chocolate flavor.
Since they’re no bake, they are perfect for the summer- no need to turn on your oven!

Make it Better - Anderson Paak

INGREDIENTS

3 tablespoons tahini
1/4 cup cocoa powder
5 tbsp coconut oil
4 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp cinnamon
1 cup rolled oats (I use GF ones)
a pinch of salt
maldon salt or sea salt for garnish

INSTRUCTIONS

Line a muffin tin with cupcake liners. In a medium pot over low heat, melt coconut oil until liquid. Remove from heat, stir in tahini, cocoa, coconut oil, maple syrup, vanilla, cinnamon and salt. Stir until smooth. Remove from heat and stir in rolled oats, spoon mixture into cupcake liners. Sprinkle maldon or sea salt on top of each cookie (optional, but recommended). Freeze for 20 minutes or until set, then store in fridge.

Recipe adapted from A Couple of Cooks

I’ve been making smoothies for breakfast for a couple months now, and while they are great, I’ve been getting really tired of them. One Friday, feeling particularly in need of a treat, I whipped up some PB&J chia pudding for breakfast, and damn! My new favorite breakfast, hands down. Super filling, super delicious.
The best part of this is the blueberry sauce I use in place of jam, so don’t skip it! Just make it the night before so it has time to cool.

Runaway Life- Lu & Sowlmate (Henri Purnell Remix)

INGREDIENTS

For the chia:
1/4 cup coconut milk (the kind from a can)
1/4 cup cashew or almond milk
3 tbsp chia seeds
peanut butter or almond butter ( I’m really loving fatso peanut butter right now)
banana (optional)

For the blueberry sauce:
1 cup frozen blueberries
1 tsp sugar

INSTRUCTIONS

In a bowl or jar, mix milks, & chia seeds together.. Stir until well combined. Refrigerate for at least half an hour. Add blueberries and sugar to a saucepan. Heat until bubbling, then transfer to blender. Blend until smooth, let cool. When assembling, alternate layers: chia, blueberry sauce, chia, peanut butter, repeat. Optional: top with banana slices.

I’ve been pretty obsessed with Body Energy Club’s Peanut Butter Dream smoothie lately. I usually make my own, but if i’m in a rush or out of ingredients, it’s right on my way to school and is so, so delicious. Once I read their ingredients, recreating this smoothie was pretty damn easy.

Hozier- Movement (Maya Jane Coles Remix)

INGREDIENTS

1 cup almond milk
1 frozen ripe banana
1 large handful spinach (I like to steam mine then freeze it for maximal nutrient absorption)
1 scoop vanilla protein powder
2 heaping tbsp cocoa or cacao powder
2 tbsp peanut butter
4-5 ice cubes

INSTRUCTIONS

Add all ingredients to blender and blend until smooth.

I’m one of those people who could happily eat tacos all the time- fish tacos, cauliflower tacos, I love them all. These tacos taste more like the classic ground beef tacos I’d have when I was growing up. The lentils make this dish protein packed and, dare I say, just as satisfying as using ground beef. Hot tip- soak your dried lentils in water for up to 2 days before hand to make them easier to digest.

Fat Freddy’s Drop- Hope

INGREDIENTS

1 tbsp olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1 cup dried red lentils
1 tbsp chili powder
2 tsp cumin
1 tsp dried oregano
2 cups vegetable broth
1 cup salsa
corn tortillas
toppings of choice: guacamole, grated cheese, lettuce, sour cream, etc.

INSTRUCTIONS

Add olive oil to a large saucepan over medium heat. Add onion, stirring often, until onions are transluscent. Add garlic and stir for a minute. Add lentils and spices, stir for another minute. Add vegetable broth, stir, reduce heat to low and cover. Cook for 20-25 minutes until water is absorbed. Uncover, stir in salsa, and cook for around 5 more minutes until mixture thickens. Serve in taco shells, garnished with your choice of toppings (I highly recommend guacamole).

I’ve never been a big fan of chili- I hate kidney beans, and I didn’t love the flavors, either. This chili is a game changer. The cinnamon adds amazing flavor, and there’s chickpeas instead of kidney beans. It’s super satisfying with the sweet potatoes and so warming- perfect for cold January.

Down- Marian Hill, Big Sean

INGREDIENTS

2 sweet potatoes, roughly diced (not yams)
1 heaping tsp cumin
2 tsp cinnamon
1 red bell pepper
1 yellow bell pepper
1 onion
2 cloves garlic
1 bunch of cilantro, chopped
2 red chili peppers
2 tins of chickpeas (400g each), drained and rinsed
2 tins of plum tomatoes (400g each)
olive oil
guacamole or avocado (optional)

INSTRUCTIONS

Preheat oven to 400 F. Add sweet potatoes to a bowl. Toss with a sprinkle of cumin, a sprinkle of cinnamon, salt, pepper and drizzle of olive oil. Roast seasoned sweet potatoes on a lined cookie sheet for approximately 45 minutes. Meanwhile, roughly chop onions. Add onions and 2 tbsp olive oil to a large pot. Sautee over medium heat for 5 minutes, until onions are translucent. Mince garlic and add to onions. Chop bell peppers into bite sized chunks and add to onion mixture, cooking for another 5 minutes. After the 5 minutes, add chopped red chillis, cumin and cinnamon. Stir in the plum tomatoes and chickpeas, and simmer for 20-30 minutes. Before serving, stir in roasted sweet potatoes and cilantro. Optionally, top with guacamole or sliced avocado.

Recipe adapted from Jamie Oliver

When I was younger, Chinese food was my favorite. Ginger beef was always my first choice, and I’ve been searching for a replacement since I stopped eating meat. Speaking of meat replacements, I’m not a huge fan- for a couple reasons. First, I choose to have my protein sources be as whole as possible- fish, seeds, nuts, etc. Meat replacements typically have a lot of fillers in them to make them palatable. Secondly, I actually don’t like the taste of meat, so most meat replacements are out. This veggie ground round isn’t the most “clean” choice, but the dish tastes so good that I make it anyway, just not too often.

The taste of this dish is bang on- tastes exactly like ginger beef. I was blown away when I first tried it. I really like it in lettuce wraps, but you can always serve it over rice for a more authentic ginger beef dish.

Shakey Graves- Dearly Departed

INGREDIENTS

1 pack Yves Veggie Ground Round
1/3 cup brown sugar
1/4 cup light soy sauce
1 tbsp olive oil
1 tsp sesame oil
1 small red onion, thinly sliced
3 cloves garlic, minced
2 tbsp fresh ginger, grated
1/2 tsp red chili flakes
1/4 tsp fresh ground pepper
Romaine lettuce or rice

INSTRUCTIONS

In a frying pan, heat the olive oil. Add red onion over medium-low heat, sauté until transluscent. Add garlic and veggie ground round, and sauté for another 5 minutes. Then add soy sauce, brown sugar, sesame oil, ginger, chili flakes and pepper. Cook for a few more minutes, until most of the sauce has been soaked up by the veggie ground. Serve in lettuce wraps or over rice.

Recipe modified from Erin Ireland/ Lord Byron’s Kitchen

Much like my other recipes, this one was made from a wheel of goat cheese, some crackers, and a lack of anything delicious to bake it with. I always have apples, oats and cinnamon on hand so this got thrown together. It’s remained one of my favorites because I always have these ingredients around, and it combines all my favorite foods into one dish.

I Wish I Was- The Avett Brothers

INGREDIENTS

1 apple, chopped into small cubes
1/3 cup rolled oats
1/2 tsp cinnamon
1 tbsp coconut oil
1 wheel goat cheese brie
maple syrup (optional)
crackers of your choice

INSTRUCTIONS

Preheat oven to 375 F. In a small bowl, add apples, oats, cinnamon and coconut oil. Stir until well combined. Place brie on a baking pan, lined with parchment paper. Score the top of the brie. Add apple mixture on top, and place in oven. Bake for 10-15 minutes, until melted and golden. If using maple syrup, drizzle syrup over brie. Serve with crackers.

Once again, I’m posting summer drink recipes in September. Even if it’s too cold out for a patio, these will taste just as good inside. The key here is the fresh watermelon juice- once you have that, you can’t really mess it up. I mean, watermelon juice plus limes and tequila can never be wrong.

I Can’t Go On Without You- Kaleo

INGREDIENTS

1/2 cup fresh watermelon juice, strained
2 oz fresh lime juice
1.5 oz tequila
1/2 oz simple syrup
Coarse salt, to coat the rim

INSTRUCTIONS

Add watermelon juice, lime juice, tequila and simple syrup to a martini shaker. Add ice, and shake until well combined. Rim glasses with salt, then add fresh ice. Pour juice mixture over ice.

Vancouver has had the best weather this summer, sunny and hot. While that means my apartment is way too hot to sleep in, it also means perfect weather for beaching. When i'm going to be in the heat all day, I love bringing cold drinks to keep me hydrated. My go-to this summer has been watermelon juice, which I honestly cannot describe- it's too delicious for words. All I can say is, make it! It's too good. 

Summertime Magic- Childish Gambino

INGREDIENTS

1/2 small (personal) watermelon, refrigerated
1 lime, skin peeled off
ice

INSTRUCTIONS

Scoop the insides of the watermelon into a blender. Add the peeled lime,  and about a half a cup of ice. Blend until smooth. Add more ice, if desired. 
I like my watermelon juice thick, so I drink it as is. If you prefer a thinner juice, pour the contents of the blender through a strainer, then serve. 

I LOVE Greek yogurt. Love it. My body, on the other hand, does not love it at all. I'm not a fan of store bought non-dairy yogurts either- they're either too sweet, too expensive or full of funky ingredients. That's why I was so psyched to try Minimalist Baker's 2 ingredient coconut yogurt. It took a couple failed tries to get it right- see the ingredient list for my recommendations on how to get it right the first time. It's smooth, tangy and so delicious. I like mine unsweetened, but you can easily add agave or honey after putting it in the fridge for added sweetness.

Nevermind- Dennis Lloyd

INGREDIENTS

1 can coconut milk (the only kind i've found that works is the whole foods 365 brand)
2 capsules of probiotics (professional grade works best, I use Cytomatrix multi-strain 11)

INSTRUCTIONS

Shake the coconut milk well, then pour it into a bowl or jar. Open the probiotic capsules and pour the powder into the milk. Stir with a wooden spoon (not metal!) until combined. Cover the bowl or jar with cheesecloth or a porous washcloth. Let sit for 2 days in a warm place (if your apartment is cold, try putting it in the oven with the light on), then put into the fridge until set.

Recipe from Minimalist Baker  

It's been a while since I posted any kale recipes... oops! Since it's pretty much a food group for me, here's my recent favourite kale recipe. This kale caesar is vegan, packed with healthy fats and is super filling. The recipe makes a ton of dressing- you can keep it in your fridge for up to a week. Don't skip the toppings, they add texture and make the salad super satisfying.

Is This Love- Bob Marley Montmartre Remix

INGREDIENTS

Dressing
1 batch garlic cashew sauce
1 lemon, juiced
2 tbsp capers, chopped
3 tbsp caper juice
1 tsp dijon mustard
sea salt & pepper, to taste

Salad
1 bunch kale, chopped
roasted chickpeas ( I like The Good Bean original salted) 
vegan parmesan
avocado
optional: smoked tofu, baked
 

INSTRUCTIONS

In a blender, combine garlic cashew dressing with the rest of the dressing ingredients. Blend until smooth. Add water in small amount if the dressing is too thick. 

Massage a small amount of dressing into the kale. Add dressing until kale is coated to your liking. Top with roasted chickpeas, vegan parmesan, sliced avocado and optionally, baked smoked tofu. 

Recipe adapted from Oh She Glows

it's been hot and sunny in Vancouver- and you know what that means, beach weather! (Or will be, once I'm not in class every day). When it's hot out, I need something cool in the afternoon.... and sometimes I want something a little lighter than iced lattes. The shaken green tea lemonade at Starbucks has always been one of my favorites in the summer so this year I decided to try and replicate it. The result? A light, thirst-quenching drink that's perfect for bringing to the beach or for an afternoon pick-me-up. Three ingredients (four if you count water), it's just too easy. I like to make the tea the night before and let it cool overnight, then add the lemon and honey in the morning so I don't have to wait. 

Supercut- Lorde (El-P Remix)

INGREDIENTS

2 green tea bags (I like to use Yogi Tea Green Kombucha)
2 lemons
2-3 tbsp honey or sweetener of choice
boiling water
ice

INSTRUCTIONS

In a large teapot, pour 2-3 cups of boiling water over teabags. Let steep for 5-10 minutes, then remove teabags and let cool. Once cool, add juice of 2 lemons and honey, to taste. Stir or shake well to combine, then store in the fridge until chilled. Serve over ice. 

This semester at school, I go straight into clinic after a full day of classes. This doesn't leave me time to cook, so I meal prep on Sundays. This bowl is something I make almost every week, because it's so satisfying and tasty, and versatile. I've put my favorite combo below: yam, cauliflower, spinach, quinoa, avocado, sprouts, and carrots, but any of the veggies can be interchanged. I like to sub the yams for roasted squash, or the cauliflower for broccoli. If you prefer rice to quinoa, swap it out. The garlic cream sauce really makes this dish, so don't skip it! To streamline the process, roast the garlic for the sauce while your cauliflower and yams are roasting. 

INGREDIENTS

1 medium yam, diced
1 head cauliflower, chopped into small florets
2 large carrots, grated
2 large handfuls spinach, chopped
1 cup quinoa
1 tsp concentrate veggie bouillon or 1 cup veg broth
1/2 avocado
garlic cashew sauce
Optional toppings: pepitas, poached egg, sprouts, pickled red onion

This is America- Childish Gambino

INSTRUCTIONS

Preheat oven to 400 F. On a parchment lined cookie sheet, drizzle yams with olive oil, salt and pepper. On another parchment lined sheet, drizzle cauliflower with olive oil, salt and pepper. Roast yams and cauliflower for approximately 1 hour, until golden. Meanwhile, cook quinoa in either 2 cups of water with veg bouillion added, or in 1 cup of veg broth and 1 cup water. To assemble, place quinoa, spinach, carrots, yams, cauliflower and avocado in bowl and drizzle with garlic cream sauce. Optionally add toppings: a poached egg, sprouts, pickled red onions or pepitas. 

Growing up, I was never a big fan of cheese. I didn't actually start to enjoy it until first year university, shortly before I found out i was lactose intolerant 🙈. So mac n cheese was never high on my list, even when my mom and grandma made it from scratch. So, in December when I found myself craving mac n cheese, I was confused, but had to make it and was SO glad I did. This mac n cheese is creamy, savoury and satisfies my cravings without any milk or cheese involved. Boom.

Alaska- Maggie Rogers

INGREDIENTS

2 cups frozen butternut squash (or fresh, roasted butternut squash)
2 cups vegetable broth (I use veg bouillon mixed with water)
1 tbsp butter or vegan butter
1/3 cup nutritional yeast
2 tsp dijon mustard
1 tbsp lemon juice
2 cloves garlic, minced
2 tbsp corn starch (optional, but recommended) 
salt and pepper to taste
1/4-1/2 cup almond milk- 

1-2 cups dry pasta (I use lentil or chickpea pasta)

INSTRUCTIONS

Place squash and broth in a medium saucepan, and heat on medium. Cook until squash is very soft. Drain most (but not all!) of the broth, leaving a few tablespoons left in the pot. Add squash & remaining broth to a blender, along with the rest of the sauce ingredients except the almond milk. Blend until smooth. Add almond milk, starting with a quarter cup, and add more if the sauce is still too thick. In the meantime, cook your pasta in lightly salted water until al dente. Drain the water from the pasta. Pour sauce over pasta, and stir. You might not need to use all the sauce. For an extra crunch, try topping the mac n cheeze with nut "parmesan", the same topping I use on my kale salad. 

Recipe adapted from Oh She Glows