Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

For those of you who don’t already know, the three main food groups of my childhood were Kraft mac ‘n’ cheese, Lucky Charms, and Ice Cream. SO. When this whole “no more eating dairy or your stomach will kill you from the inside out” thing came to be in my life, I was a little upset to say the least. Granted once I moved out and began university my eating habits began to healthify and I moved a bit away from those three foods, mac ‘n’ cheese was and always will be my favorite food of all time.

I have since been searching the world high and low for a solution to my mac ‘n’ cheese cravings that are seemingly endless that won’t make me sicker than you’d like to know AND after almost 3 years of searching, I’ve finally found my solution!!! I recently discovered a local Edmonton vegan cheese company (who woulda thunk) called For the Love of Cheese and I’m not even kidding you guys, it legit tastes like real cheese. Seriously I’m not even affiliated with them I’m just obsessed with their stuff. ANDDDDDDDD they make the most bomb delicious vegan cheese sauce I have EVER tasted in my entire life of living. I may even like this cheese sauce more than real cheese. Maybe. And it’s entirely plant based and healthy like it’s made from potatoes, carrots, and nutritional yeast.

K anyways so I discovered the cheeze sauce and have since had this healthified mac ‘n’ cheese recipe every day for the past three days and I don’t plan on stopping anytime soon. Sooooo I suggest if you’re in the Edmonton or Calgary area you go get some of this cheese sauce or grab your favorite vegan cheese sauce and make some mac ‘n’ cheese because you guys it’s good for the soul and it will make you happy. Enjoy!

 

 

Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 12 oz. container of your favorite vegan cheese sauce (I use For the Love of Cheese’s Vegan Cheeze Sauce)
  • 1 16 oz. package organic brown rice pasta
  • 2 heads broccoli, cut into florets
  • salt, pepper, and/or nutritional yeast to flavor (optional)
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Directions

  1. Bring a large pot of water to a boil. Once boiling, add your pasta and cook according to package directions.
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  3. Meanwhile, add about ½ cup water to a pot and bring to a boil. Add the broccoli, turn the heat down to a simmer, and cover with a lid. Steam for about 3 minutes, or until broccoli is tender.
  4. Once the pasta has been cooked and drained, return it to the pot and add the broccoli and cheese sauce. Heat on low while stirring until everything has reached optimal serving temperature (usually about 2 minutes).
  5. Serve and sprinkle on some salt, pepper, and/or nutritional yeast if you feel so inclined! Enjoy!
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Creamy Sugar and Dairy Free Horchata

Sugar and Dairy Free Horchata 2

It’s now day two of my 7-day sugar detox and I’m doing okay! No cravings or withdrawals really which has been nice, especially for those around me because I can get pretty cranky sometimes when I want to eat something I can’t have…

BUT, I’m pretty sure I found a secret to reducing my sugar cravings.

You ready for this?!

Iiiiiiiiiittttt’sssssss…. ELLIE’S BEST NUT MILK BAG!!!!

Bailey. What the actual F is a nut milk bag? Okay so I wasn’t really familiar with the process of making nut milks until recently (which is weird that I had never delved into that topic with the amount of cashew milk I consume on the reg) when I learned about Ellie’s Best Nut Milk Bags. Making nut milk is actually like super duper easy? All you have to do is throw your nuts and whatever other flavors you want in some filtered water, soak it, blend it up, and then squeeze it through this lil’ gem of a bag and VOILA the freshest and tastiest nut milk you’ve ever had in your entire life.

Annnddddd, the best part about making your own is that you can control what you put into your drink! No added sugars or preservatives? That’s what I’m talking about people! Take back control of what you’re putting into your beautiful bodies!

AND!!!! I need to stop starting paragraphs off with “and” so much, but really I just keep thinking of more and more great stuff! You don’t even have to limit yourself to nut milk with this bad boy! I’m talking coconut milk, cold brew coffee, fresh squeezed juice, and so much more. I’ll keep posting more recipes as I experiment more and more. Oh, and there’s no waste here either. That pulp you just squeezed the life out of? Ya, dry that ish up and turn it into flour. Or make it into vegan cheese. Or add it to hummus. The possibilities are endless!!

So since I love my nut bag so much and love you guys equally as much, I’ve teamed up with Ellie’s Nut Milk Bags to get you 10% off your entire purchase by using the discount code “bitesbybai”. You guys. This is life changing. Take advantage while you can. And enjoy this delicious, thirst-quenching, treat of a drink!


Creamy Sugar and Dairy Free Horchata

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup brown rice, rinsed and drained
  • 1 cup raw blanched almonds
  • 2 cinnamon sticks
  • 1 tsp vanilla extract
  • 4 cups filtered water
  • Additional cinnamon to sprinkle on top

Directions

  1. Add the brown rice, almonds, cinnamon sticks, and water to a container and soak for at least 6 hours.
  2. Once your mixture is done soaking, add it all to a high-powered blender. Add in the vanilla extract then blend until you have a relatively smooth, pulpy liquid.
  3. Pour the contents of the blender into your Ellie’s Best Nut Milk Bag (or you could use a cheese cloth) and squeeze out the liquid as best as you can.
  4. Serve your horchata over ice with a dash of cinnamon on top.
  5. Store your horchata in the fridge for up to a week.
  6. * Also, save your pulp and throw it on a pan in the oven at 170 degrees F to dry it out, then throw it back in a blender and you have yourself some horchata flour!



Creamy Dairy and Gluten Free “Cheesy” Rice

dairy and gf cheesy rice 2

I’VE DONE IT!!!! I’ve finally found a healthy dairy and gluten free alternative to mac ‘n’ cheese that doesn’t upset my tummy.

Sure there are other faux cheese substitutes that make mac ‘n’ cheese, but even though they’re dairy free, they still usually make me just as sick. Probably because most cheese substitutes are straight chemicals… And nobody wants that. So i try to limit my consumption of the fake cheese as much as I limit the real cheese.

But I have a secret to get my cheese fix on in a healthy, non-dairy and non-chemical way!

Drum roll pleaseeeeeeeee…

NUTRITIONAL YEAST!!!

Ew Bailey, what?

Yeah, I know it sounds weird. I was skeptical at first too. But I gave it a shot and ohh baby am I glad I did!

Nutritional yeast is a dry flaky powder that has a cheesy flavor to it! I love shaking it on pastas or adding it to pizza sauce to trick my brain into thinking I’m eating cheese when I’m actually not.

And I haven’t even told you the best part about nutritional yeast yet! IT’S SUPER NUTRITIOUS!!! Shocking, I know. You never woulda guessed that from the name, huh?

Yup nutritional yeast is a complete protein and is an AMAZING source of B vitamins, folate, and so much more. Plus it’s low in calories, carbs, sodium and is gluten free! It’s also a great way for people who don’t eat animal products to get enough B vitamins in their diet. Aaaaand, in case you forgot, it tastes like cheese!!! You gotta be kidding me with this stuff.

So all you have to do now is whip up a batch of rice (or you could make this with past as well, I just generally steer clear from the stuff hence the rice here) and add in the rest and bada-boom bada-bing: easy peasy cheesy rice. Enjoy!

Creamy Dairy and Gluten Free “Cheesy” Rice

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 cup gluten free brown rice
  • 1 ½ cups water
  • ¼ cup nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp unsweetened coconut milk
  • 1 tsp fresh chopped thyme
  • ¼ tsp garlic powder
  • salt and pepper to taste

Directions

  1. In a medium sized pot, bring the rice and water to a boil. Once it reaches a boil, bring it down to a simmer and cover. Simmer for 20 minutes then remove from the heat and let it sit covered for another 10 minutes.
  2. Add the remaining ingredients to the rice and stir until combined and creamy. Enjoy!


5-Minute Creamy Coconut Strawberry Oats

creamy coconut strawberry oats

Oooooooh baby I love your waayyyyy.

And that’s all I got. But I’m not kidding, these oats? OOOH BABY do I love their way! I just cannot get enough. Ever.

#oatgirlforevaeva

Are you a fellow oat lover too? (I’m assuming yes by the fact that you’re reading this post about oats). Oh goodie, we’re all on the same page here (literally). What could be better than a sweet, creamy, warm bowl of ooey-gooey oats to fill you up and keep you going on your longest of days? Okay, so maybe like a puppy BUT BASICALLY NOTHING. You can’t beat a puppy, like come on people.

And these oats come together in literally a snap of the fingers! Do you have 5 minutes? Then you’ve got time to make these. We all know oats are a fantastic way to start the day because they are high in carbs, iron, fiber, and protein (and more) and they are a slow burning energy source so that energy lasts all day and you feel fuller longer BUUUUTTTT pair those oats with coconut and they turn into….

MEGA OATS!!!!!

Boom. On top of all the fantastic benefits of oats on their own, the addition of coconut to the party adds powerful amino acids and protein, more iron and fiber, and a bunch of folate and potassium! Your digestive system is going to be flying high after this, I promise you.

So what are you waiting for?! You’re five minutes away from total body euphoria!! Get going!!!!

5-Minute Creamy Coconut Strawberry Oats

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 cup water
  • ½ cup gluten-free rolled oats
  • ½ tsp coconut extract
  • 1-2 Tbsp Silk Unsweetened Coconut Milk
  • ½ Tbsp maple syrup
  • 1 Tbsp plus a little extra unsweetened shredded coconut
  • 3 chopped organic strawberries

Directions

  1. Bring 1 cup of water to a boil in a small pot.
  2. Add the oats to the boiling water, reduce heat to medium, and cook while stirring occasionally until the oats have absorbed the water and are fully cooked and creamy.
  3. Remove oats to a bowl and stir in the coconut extract, coconut milk (to your desired consistency), maple syrup, and 1 Tbsp shredded coconut.
  4. Top with your strawberries and remaining shredded coconut. Enjoy!


Peanut Butter and Jelly Smoothie Bowl

PBandJ smoothie bowl 1

Growing up, I could not refuse a good ‘ole PB & J. How could anyone turn that down? It might be one of the greatest combos of all time. I’d vote for it. But since I don’t eat bread anymore, I have to get creative whenever I crave that beautiful combination.

Then I realized something. What is jelly other than a bunch of grapes? And granola could easily take the place of bread. And peanut butter? Well that just stays the same because you can’t mess with the best. So what could you make with all that, you ask?

ONE PRETTY DARN AMAZING SMOOTHIE BOWL!!!!

I don’t know if you guys have had frozen grapes before, but they’re literally candy. And add granola and peanut butter to them and you’ve got yourself an instant classic.

Anddddd, with Easter coming up that means lots of purple, pink, and yellow foods so what better thing to serve on Easter than a giant bowl of purple? It’s perfect. Forget candy, the Easter Bunny’s going healthy this year! But your kids won’t even know the difference because it tastes so freakin’ good.

Also, if you know of any other good PB & J alternatives please share in the comments, I’d love to try them!! Happy Easter everyone!

Peanut Butter and Jelly Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

Directions

  1. Combine your frozen grapes, frozen cauliflower, frozen banana, honey, and cashew milk in a high-powered blender and blend until you have a thick, smooth consistency.
  2. Put your granola in the bottom of the bowl and layer the smoothie on top of it. Then, top with sliced bananas and peanut butter. Enjoy!