2 Healthy and Simple Comfort Food Recipes

by admin

There are always way to still eat the foods you love while also staying healthy. Here are some healthy recipes for our favorite comfort foods.

Mac & Cheese (Gluten Free and Vegan Mac & “Cheese”)

bigstock Gourmet Macaroni And Cheese 20753291
A crock of baked gourmet macaroni and cheese with rolls and hot dogs

Recipe borrowed and adapted from: https://veganhuggs.com/vegan-mac-n-cheese/; By: Melissa Huggins


· 1cup raw cashews

· 16 ounces dried elbow macaroni , gluten-free (brown rice, quinoa, lentil, etc)

· 1 cup red potato , peeled & chopped into 1-inch pieces

· ½ cup carrots , chopped

· 1 cup unsweetened (any) plant-based milk) · ¾ cup vegetable broth , low sodium · ¾ teaspoon granulated onion

· 1 ½ teaspoons salt, more to taste

· ½ teaspoon paprika · 2-3 tablespoons nutritional yeast , more if preferred · 2 ½ tablespoons tapioca flour/starch (This determines the thickness you can add more to make it creamier or less to thin down)

· 2 tablespoons fresh lemon juice, more to taste

· 2 tablespoons vegan or organic butter

· 2 cloves garlic, minced


1. Boil the cashews, potatoes, and carrots until tender (about 8-10 minutes). Drain well and set aside.

2. Place macaroni in a large pot of salted boiling water. Cook until al dente and according to package directions (about 9-10 minutes). Drain and set aside.

3. Place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down and sauce is smooth, about 1-2 minutes. Set aside.

4. Heat up butter in a large pan over medium heat. When melted, add garlic and sauté for 30-60 seconds, until lightly golden and fragrant (be careful not to burn).

5. Pour in the cheese sauce and cook for 4-6 minutes until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it’s too thick, add a splash of broth. Taste for seasoning and add more if needed.

6. Now add pasta and gently toss to coat. Serve immediately. Enjoy!


· I usually start blending the sauce 5 minutes before the pasta will be done. This way the pasta isn’t sitting too long, and it will be hot & fresh when it goes into the sauce.

· To make it easier, cook potatoes, cashews and carrots the night before and pop them in the fridge.

· If you’d like a thinner cheese sauce, use only 2 tablespoons of tapioca starch, or omit it altogether. The sauce will still be rich and creamy. Tapioca starch provides extra thickness and a slight “cheesy” stretch.

· The cheese has a very smooth and creamy texture. So, if it comes out a bit grainy, you may need to blend longer. If it’s still grainy, your blender may not be strong enough to pulverize the cashews completely smooth.

· If you’d like to add another layer of flavor to the sauce, you can try ½-1 teaspoon of miso paste, apple cider vinegar or dijon mustard. Blend it up with the cheese sauce.


Calories: 418kcal | Carbohydrates: 47g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 537mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2045IU | Vitamin C: 4.6mg | Calcium: 98mg | Iron: 5.1mg

Collard Greens and Fat Back (Collard Greens w/ turkey or bacon) the healthy way :

bigstock Cooked Collard Greens In A Foa 359035873
Cooked collard greens in a foam bowl, southern barbeque side

Recipe borrowed from: https://southernlovelifestyle.com/how-to-cook-collard-greens/


· 2 to 3 Bundles of Fresh Collard Greens

· Salt (as needed)

· Pepper

· 1 Packet of Cured Meat (smoked neck bone, ham, or fatback) This is specifically used for flavoring purposes

· 1 tablespoon of vegetable oil

· 1 cup of water


1. Before we can even think about cooking our collard greens, we have to make sure that we clean them thoroughly. Collard greens come straight from the soil and dirt. So you may need to clean a few times before we cut them.

2. Once we’ve thoroughly cleaned our greens, we’re going to remove them from the stalk.

3. Then, you roll your collard greens tobacco style and then you began to cut them. I prefer to cut them into thin strips, because it’s more aesthetically pleasing to the eye.

4. Now, that you’ve finished cutting your collard greens. You need to prepare your cured meat. It always add a great deal of flavor to your greens.

5. As your pan is heating up, you need to add 1 tablespoon of vegetable oil. We just want a nice sear to our neck bones, and add some crispness to them.

6. Now, that your neck bones have seared, you can finally add your collard greens.

7. Add a cup of water, a pinch of salt, and pepper cover with lid, and allow them to cook on medium heat to your desired tenderness.

8. You will cook your collard greens for about 45-50 minutes on medium heat

*Give these traditional dishes a try, knowing that its a healthy option. If you have more question or concerns about how to choose a healthier option for food choice, Give our office a call 240 766-4552 for a consult with our nutritionist Rechelle Salazar.

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