Hi friends! This has been quite the month. Steve and I leave for Belgium SO soon and we couldn’t be more excited. We’ve also closed on our first home and I can’t wait to add in some posts here about design/home updates, etc! However, I wanted to get you one more recipe before I take a week and a half off for our vacation. Since we’re going to be tasting all kinds of Belgium beer, I thought a Beer Mac & Cheese would be appropriate!
This is an ooey gooey cheesy noodle dish and while it was good as leftovers, I felt like it tasted best fresh. Kind of like how kraft mac n’ cheese is just not the same when you heat it up the next day. I encourage you to use a light beer and nothing too astringent in this recipe. While the alcohol cooks off as you make the sauce, the taste from the hops and malt remain. Enjoy!
A thick white cheese sauce over your favorite pasta or veggie based noodles!
cheese, pasta, plant pasta
1boxpasta(I used Banza pasta for added protein and fiber since I didn’t add veggies or meat IN this dish)
1bunchgreen onions, chopped
3tbspwhole wheat flour(You can use all purpose too)
2/3cupbeer, at room temp(I used an IPA)
1 and 1/3cupmilk(we keep powdered milk on hand and make it as needed)
2cupsmozzarella(1 block or pre shredded)
dashsalt, for pasta
Cook noodles according to packaging. I’ve been experimenting with Banza pasta right now and you definitely want to add in a dash of salt to the water and spray the noodles with some cooking spray after you drain/rinse them. This way they don’t stick together.
Put your noodles aside.
Use the same pot and add your butter and 1/2 of your chopped green onions. Saute until butter is melted.
Add your flour for 1 minute and use a whisk to mix it with the butter, it will be thick and chunky.
Start pouring the beer into the pot. Don’t dump it it from above, pour it gradually in and whisk it with the flour/butter.
Slowly pour your milk in and whisk. Turn up your heat to get it bubbling/simmering lightly.
Start adding your shredded cheese and continuing whisking. Whisk and let it sit for a bit until bubbles rise. Whisk again and wait, repeat this until it starts to become a thick gooey cheesy sauce. This can take about 5-8 minutes. Do not let it sit and boil without whisking it, it will burn.
As soon as it’s thick cut your heat. Add your noodles back to the pan and mix to coat. Add some green onions for garnish or red pepper flakes for spice.
I added jam and bacon bits as a fun topping. The sweetness from the jam cut into the thick cheese nicely.
You could also add veggies to this dish easily such as roasted broccoli and cherry tomatoes.
Hi friends! I hope your week is off to a great start – this weekend went by too quickly. I went to see How to Train Your Dragon: Hidden World with my mom this Friday. We enjoyed the movie but I felt like it was missing something. Have you seen these movies? They’re truly great and get you laughing and crying each time you watch. I even used the score from their first movie as the song I walked down the aisle to!
Saturday was all about helping my mom around the house. My parents have a lot of dogs to care for, other dogs that were staying in the kennel, wood that needed to be brought in and a house that needed to be put back in order after new flooring was put in. Honestly, it felt great to have some big chores to do and to move my body. I definitely move far less in the winter so this was a good opportunity.
We also went to a Namaste Fit class at Train Grand Haven! This is a new Crossfit gym in Grand Haven (about 5 minutes from home right now) and while I missed Crossfit – this class showed me my hip was not quite where I thought it was. Read about my hip surgery here if you like. If you’re intimidated at all by the word Crossfit, try one of their community classes so you can meet the coaches and see if it’s a good fit. That said, my mom and I still got great workouts in and a good long stretch session via yoga. Steve and I had the afternoon to do whatever we chose and eventually we landed with some beer and video games.
During meal prep though, which is why you’re here, I wanted to make a crunchy snack that wasn’t almonds or granola. Enter in my $0.59 can of chickpeas/garbanzo beans! This is an incredibly simple snack and a half cup serving has a good source of protein and fiber packed in. I hope you try them out! You can vary the spices to whatever you like.
It’s almost Valentine’s and Galentine’s day which if you’re not sure what to do for either day, check out my Galentine’s post here and my 35 things to do without food post. But let’s face it, we may want to celebrate with a little chocolate! If you’re looking for a simple energy bite that takes minutes to make but reminds you of Oreos dipped in peanut butter (I can’t be the only one who did that right!?) then look no further.
Energy bites are fun because you can make a huge variety of them, freeze them, and eat them on-the-go. If I made this recipe again (which I will) I would add a couple more things like flax meal and chia seeds to add more fiber, protein, and healthy fats.
So if you’re like me and plan to celebrate Valentine’s / Galentine’s all month long – try these little nuggets of deliciousness and get that warm fuzzy feeling with each bite!
The main ingredients are oats and chick peas, they have carbohydrates but not a lot of added sugar per energy bite. Great for an on-the-go snack for busy moms with one arm to eat or driving to work and ran out of time for breakfast.
chickpeas, energy bite, oreos, peanut butter
1.25cupsoats (quick, rolled, or steel cut)
115 ozcan low-sodium or no salt chick peasdrain and rinsed
1/3cupmini chocolate chips
1.5servingsOreo pudding mix (I weighed this at 45g)
Put all ingredients in a food processor.
Pulse/puree for about 1 minute
Remove blade and begin forming into small energy balls. Smaller bites will yield about 20 servings and medium bites will yield about 15.
Place spread out on a cookie sheet and refridgerate for about 10-20 minutes (or enjoy as is) and then place them in a container to keep in the fridge or freezer.