My nutrition journey has been an interesting one, and it is definitely still in progress! I have lately been focused more on trying to find healthy alternatives to the comfort foods I loved as a child and young adult where I really ate terribly! This past Sunday, Tommy and I were invited to a party, and they were serving fried chicken. Since that’s already starting out pretty unhealthy (though this group can always be counted on for some great salads), I figured it would be smart to bring something healthy, and we all know that mac & cheese goes great with fried chicken, so I sought out a delicious replacement – low carb mac and cheese!
By using this recipe, I was able to have the same delicious flavors as mac and cheese (and actually, I think the flavor was even better) without any chemicals or refined carbs that would spike and plummet my blood sugar (I let the wine, bourbon, and pie take care of that – all in moderation, right?).
This low carb mac and cheese was a hit! However, I forgot to take a picture of it, so I remade it today. Tommy definitely did not complain! He wanted more!
If you’d like to try this low carb mac and cheese, just click here! The second time I made it, I doubled the cream cheese (mostly because I didn’t want to have left over cream cheese). I also found both times that it did not get brown and bubbly on top in fifteen minutes at 375 degrees. I turned the temperature up and left it in much longer, just checking on it occasionally. Tommy and I agree that it tasted even better today!
Today, we had it with grass-fed steak and brussels sprouts cooked in bacon fat.
By looking at her book recommendations, I think Monday’s podcast guest, Cassandra would approve of this recipe… Stay tuned for her challenge this Friday!
What is a comfort food whose recipe you’ve recreated in a healthier way?