Kid-Friendly Mac & Cheese Recipe

Cheesy, vegan, & delicious kid-friendly mac and cheese!

kid macaroni and cheese

Grown ups love this mac and cheese because it is packed with nutrition and is a wholesome option for lunch or dinner that you can feel good about serving to the entire family.

And kids love this mac and cheese… because it just tastes really good!

With the recent controversy surrounding boxed macaroni and cheese, after an article in The New York Times revealed that high concentrations of potentially harmful chemicals may be present in boxes from brands such as Kraft, I wanted to come up with a healthier alternative to boxed mac and cheese that’s actually GOOD for you, without all the artificial colors and flavors.

wagon wheel pasta

More Mac & Cheese Recipes:

Greek Yogurt Mac & Cheese

Baked Mac & Cheese Cups – To Go

The Ultimate Vegan Cheese Sauce

Healthy Mac & Cheese – From Skinnytaste

 

raw cauliflower

Okay, so the photo totally gave it away!

Yes, there’s cauliflower in here… and carrot too! The cauliflower thickens the sauce and adds creaminess without the saturated fat of heavy cream, and the Vitamin A-packed carrot gives it that classic cheesy color without any unnatural food dyes or preservatives. And yet, if you don’t already know beforehand that the veggies are in there, you won’t be able to tell.

I adapted this recipe from my pasta alfredo recipe posted on the blog awhile back, but the inspiration to use carrot (and also wagon wheel pasta) actually came from a packaged product I often see at Whole Foods but have never tried, called Kidfresh Wagon Wheels Mac + Cheese.

One day, while in the frozen section of the store (probably looking for ice cream!), the Kidfresh box caught my eye with its claim of “Creamy Cheese Sauce With Hidden Vegetables.” After inspecting the ingredients out of curiosity and seeing that carrot was the hidden vegetable, I was too intrigued not to try adding carrot to my own homemade cheese sauce. They were definitely on to something, because it worked really well!

This much healthier alternative to boxed mac and cheese has none of the artificial colors and harmful food dyes in the Kraft version

Kid Friendly Mac & Cheese

Adapted from my Vegan Pasta Alfredo Recipe

Kid-Friendly Mac & Cheese Recipe

Total Time:
25m

Yield:
5 servings


No ratings yet.

Ingredients

  • scant 2 cups raw cauliflower florets (160g)
  • 2/3 cup chopped carrot
  • 1 cup unsweetened milk of choice or nondairy creamer
  • 2 tbsp oil or buttery spread
  • 3/4 tsp onion powder
  • 1/2 tsp to 1 tsp salt, to suit desired taste (I like 1 tsp)
  • 1/4 cup cheese-style shreds, or nutritional yeast

Instructions

*This sauce can go on anything you wish! If you want to make macaroni and cheese, it will cover about 5 servings of pasta (uncooked 10 oz total pasta).

Bring first six ingredients to a boil in a medium pot. Cover and lower to a simmer 25 minutes or until the vegetables are fall-apart tender. Stir in the yeast or cheesy shreds until melted. Pulverize completely, using an immersion or regular blender. Add a little more milk of choice for a thinner sauce. I can’t vouch for the taste if you omit the oil or buttery spread, as I’ve not tried that omission.

View Nutrition Facts

 

Links Of The Day:

caramel recipe

Coconut Caramel – How to turn a can of coconut milk into caramel

 

banana ice cream recipe

Banana Ice Cream

 

how to make almond milk

How To Make Almond Milk

 

cauliflower pizza crust recipe

Cauliflower Pizza Crust

 

 

 

Find more healthy recipes like this Kid-Friendly Mac & Cheese Recipe at Chocolate Covered Katie.

Kid-Friendly Mac & Cheese Recipe syndicated from http://chocolatecoveredkatie.com

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Why We Love Zumba (and you should, too)

Zumba is one of the most popular search terms on our website, with good reason. The Latin-inspired dance workout has exploded in popularity since its invention more than a decade ago. It works for all ages, provides excellent results, and — perhaps most importantly — it’s fun. For all those reasons, and a few more, we love Zumba. And you should, too.

1 .Zumba doesn’t require a lot of equipment

Step into a Zumba group fitness class, and you’ll notice there isn’t a lot of equipment. Because Zumba uses rhythmic movement to tone your muscles, the only tool you absolutely need is your own body. Sometimes, instructors may opt to incorporate small hand weights or step-up risers. But those generally are provided in class, and they’re not critical to the workout.

2. Zumba makes the time fly

If you’re short on time or easily bored, Zumba is the group fitness class for you. Classes generally provide a full-body workout in less than an hour. And because you’re learning new steps and having fun, the time seems to fly by.

3 .The music is a hit

The music chosen for Zumba workouts is upbeat, energizing and full of rhythms to get you moving. Because Zumba uses modern music, new songs always are being added to the list. And Zumba instructors use those songs to create exciting choreography. Zumba music is so popular that thousands of people have purchased albums, such as Zumba Fitness Dance Party, to enjoy outside the fitness studio.

4. Zumba is great for burning fat

Compared to other workouts, Zumba is highly effective at burning fat

A 70-year-old who weighs 150 pounds burns about 270 calories in a 30-minute Zumba class. That’s a better burn than walking, jogging, cycling and even moderate swimming. If you want to lose excess weight and slim down, but you’re not really an outdoor exerciser, Zumba can help.

5 .There’s no guesswork

Not a great dancer? Not a problem.

Zumba classes require no previous experience with group fitness or dance. The instructor tells you exactly what you need to be doing, and class participants are there to mess up alongside you.

Whether your footwork is flawless or a flop, the point is to get moving and have a blast.

Zumba is easily customized

If you’re not terribly flexible, keep your motions comfortable. If you’re a klutz, simplify your footwork. If your endurance isn’t what it used to be, cut out a few steps.

Your Zumba instructor can help you customize your workout to your abilities, so the class never is too tough or too easy. That’s different from one-size-fits-all workouts that might make you feel overwhelmed or under-challenged.


Why We Love Zumba (and you should, too) syndicated from https://ivoamatheis.wordpress.com

Healthy Apple Nachos with Date Caramel Sauce

These healthy apple nachos are sure to satisfy even the strongest sugar craving; sliced apples piled high with date caramel, chocolate chips, and nuts. Vegan + gluten-free.

These healthy apple nachos are sure to satisfy even the strongest sugar craving; sliced apples piled high with date caramel, chocolate chips, and nuts. Vegan and Gluten Free

Before I get into this recipe I wanted to share a little update as there are some things are happening over here at EBF this fall. For one, the team is growing and we currently have two interns, Maria and Sarah.

Maria started back in March of 2016 and it was a big deal because she was the first-ever EBF employee. Bringing her on not only provided an extra set of helping hands, but it elevated the EBF brand by making me more organized. It also helped me realize how much I like working with a team rather than working alone. Recipe testing days became so much more enjoyable once I had someone to help with the cooking, shooting and cleaning. Added bonus: Maria doesn’t mind washing dishes so she usually washes and I dry. 🙂

When Maria isn’t helping out in the kitchen for recipe development and photo shoots, she works on social media projects and puts her amazing design skills to use for graphics, ebooks and any other design projects that pop up. Remember the Seven Slimming Salads ebook? That was one of the first things she designed after coming on board. As soon as I saw this ebook I knew I had lucked out because she is crazy talented!! Maria is still part of the team, but she graduated from VCU in May and is currently looking for a full time design job. I’m so bummed to lose her as she’s been such an asset, but I’m excited for her to spread her wings and move forward with her career. I know she’ll do great things!

Our new intern, Sarah, just started this fall so she’s been learning the ropes and getting involved in a few projects including recipe testing, editorial calendar brainstorm sessions and learning the ins and outs of wordpress so that she can help out with putting together everything  needed behind the scenes for a blog post to go live. This healthy apple nachos post is actually her first assignment and she rocked it. I can already tell that she’s going to be a lovely additional to the EBF team.

One other exciting announcement is that Isaac and I are going to Israel next month!! Ever since Isaac’s Birthright trip a fews years ago we’ve wanted to plan a trip together and I’m so pumped that it’s finally happening. I’ll be sharing our journey on Instagram and here on the blog, but in the meantime if you’ve been to Israel (or live there) I’d love any suggestions you have of things to do, sights to see and places to eat.

Building the base for the apple nachos

Alright, let’s get into these apple nachos! Remember that date caramel sauce I posted last week? Well these nachos are putting it to good use.  They pair together the crisp, tart taste of a fresh apple with the sweet and creamy date caramel sauce to make a healthy snack that is reminiscent of a caramel apple, yet somehow even better!

I honestly don’t know what the best part of this recipe is; its versatility or the fact that the ingredients are truly delicious and come from real ingredients.

It’s also crazy simple — we’re talking no oven (unless you choose to toast the nuts; which would be a delicious option to try out), minimal dishes, and a whole lot of sweet-tooth satisfaction, providing you with the opportunity to use those fresh picked apples without having to deal with the typical process that comes along with them.

Sliced apples drizzled with the date caramel sauce

Once you’ve sliced your apple and drizzled on the creamy goodness that is the date caramel sauce, you finish with a sprinkle of chocolate chips and chopped nuts.

While any chocolate would be delicious on these healthy apple nachos, I prefer to use dark chocolate chips because I find that the bitter taste of the dark chocolate compliments the sweet and saltiness of the caramel perfectly. While they add a fantastic flavor to the mix, they also give an extra antioxidant boost to this already fiber-rich treat.

These healthy apple nachos are sure to satisfy even the strongest sugar craving; sliced apples piled high with date caramel, chocolate chips, and nuts. Vegan and Gluten Free.

This recipe is actually take on the chocolate and almond butter apple nachos featured in my DIY Snacks article in the March/April 2017 edition of Seventeen Magazine. I love almond butter, but I feel like this date caramel version might be even better…  and it’s definitely more seasonally appropriate! If you’re feeling nutty, you could try adding a tablespoon of your favorite nut butter (along with the date caramel) for an extra boost of protein! My motto = when in doubt… add nut butter.

Enjoy!

Healthy Apple Nachos

Preparation 10 mins
Total Time 10 mins

Serves 1     adjust servings

Ingredients

  • 2 Tablespoons date caramel sauce
  • 1 apple, sliced
  • 1 Tablespoon chocolate chips (or cacao nibs)
  • 1 Tablespoon chopped pecans*

Instructions

  1. Wash and slice the apple, leaving the skin on.
  2. Add date caramel sauce on top of the sliced apples.
  3. Sprinkle on chocolate chips, chopped nuts and any other toppings of choice. 

by Brittany Mullins

Recipe Notes

*For toasting the pecans, turn oven to 350° F and spread the nuts out evenly on a baking sheet. Bake until golden for 5-10 minutes.  

**Or skip the nuts and drizzle a tablespoon of nut butter over the top of the nachos to add a salty flavor, and some extra protein. 

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These healthy apple nachos are sure to satisfy even the strongest sugar craving; sliced apples piled high with date caramel, chocolate chips, and nuts. Vegan and Gluten Free.

The post Healthy Apple Nachos with Date Caramel Sauce appeared first on Eating Bird Food.

Healthy Apple Nachos with Date Caramel Sauce syndicated from https://www.eatingbirdfood.com

Boho Fall Maxi

I love florals, fall, wraps, and maxi dresses, so naturally I snagged this City Chic dress when I realized it had all 4 elements. More is more, right?!

City Chic Dark Palm Wrap Maxi Dress
Rothy’s Flats – note about these at the end
Gucci handbag
Gucci sunglasses (similar)
(There’s a Gucci outlet nearby 😂)
Earrings c/o Miss Molly Vintage
Kate Spade necklace

Despite my feet looking like they’re falling out of my Rothy’s, I love them. I was just mid-movement and it’s a weird catch. They are really flexible and work well for my really wide feet. Like most flats, they don’t have any arch support and I have super flat feet – 1 worse than the other due to my running injury and surgery. So this week, I actually added some Powerstep insoles and they’re even better! I was thrilled the insoles fit the Rothy’s since they’re so stretchy and comfy. They are an investment, but if you need a pair of flats at-the-ready that will last years to come, these are great. I’ve even put them in the wash and they came out no worse for the wear!

Onto the dress! The dark palm print is so pretty and screams fall. This dress has a slip underneath it that is short, and the dress is a true wrap. I’ll admit that even as a wrap dress connoisseur, it took a couple of tries to get the wrap right. But man, it was worth it! I’m 5’10 and wearing the XXL/24. The slip has stretch, but the overlay doesn’t.

Feeling quite dark and moody for fall. The bell sleeves reminded me of something that Stevie Nicks would wear. If you’re looking for something not so covered, City Chic also has this print in a spaghetti strap maxi.

Photos by Emily Moseley

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Boho Fall Maxi originally appeared on Authentically Emmie on October 17, 2017. If you are reading this on a different site or a different feed than Authentically Emmie, it has been taken without permission.

The post Boho Fall Maxi appeared first on Authentically Emmie.

Boho Fall Maxi syndicated from http://authenticallyemmie.com

Pumpkin Oatmeal Breakfast Cupcakes

Soft, baked, healthy pumpkin oatmeal breakfast cupcakes!

pumpkin breakfast

Cook just once – and you get a healthy breakfast for the entire week!

Vegan

Gluten-free

Dairy-free

Egg-free

High-fiber

High in Vitamin A

And just 8 ingredients! 

healthy pumpkin breakfast

The original version of this recipe—the Breakfast Oatmeal Cupcakes To Go—is one of the most popular recipes on my blog and is a recipe that many readers (including my own mother) have added to their routine breakfast rotation, because the cupcakes are easy to take on-the-go and can be individually frozen so they’re ready any time you need an instant healthy breakfast.

Just pop however many you want out of the freezer, throw them into a lunchbox or tupperware container, and take them on your way!

 

(View the video, above)

Feel free to have fun customizing the cupcakes with different add-ins, such as raisins, chopped walnuts, shredded coconut, or even dried cranberries. I added chocolate chips this time, because chocolate is obviously my favorite add-in for pretty much everything.

You can also frost the cupcakes if desired, with melted coconut butter, almond butter, or even homemade Vegan Marshmallow Fluff!

pumpkin oatmeal breakfast

 

Pumpkin Oatmeal Breakfast Cupcakes

Adapted from my Pumpkin Baked Oatmeal

Pumpkin Oatmeal Breakfast Cupcakes

Total Time:
21m

Yield:
11-12 breakfast cupcakes


No ratings yet.

Ingredients

  • 2 1/2 cup rolled oats (200g)
  • 1 1/4 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice, or additional cinnamon
  • 1/2 tsp salt
  • 2 1/2 tbsp pure maple syrup or honey OR pinch stevia
  • 1 cup plus 2 tbsp water (plus 2 1/2 tbsp if using stevia)
  • 2 tbsp oil or almond butter, or additional water
  • 1 tsp pure vanilla extract
  • chocolate chips or other add-ins, as desired

Instructions

Preheat the oven to 380 F. Line a muffin tin. In a large bowl, stir together all dry ingredients. Add remaining ingredients, pour into the liners, and bake 21 minutes on the center rack. If you wish, you can then broil for up to two additional minutes, watching so they do not burn. Take out and let cool. (Note: If you let the cupcakes sit overnight, the liners peel off easily the next day.) Leftovers should be refrigerated for optimum freshness, or you can freeze them for another day. Frosting and add-in ideas are listed above in this post.

View Nutrition Facts

 

Links Of The Day:

vegan chocolate cake

Vegan Chocolate Cake

 

image

Pumpkin Breakfast Recipes

Twelve healthy and super delicious ways to include pumpkin at breakfast, including pancakes, cinnamon rolls, and pumpkin grilled cheese!

 

Find more healthy recipes like this Pumpkin Oatmeal Breakfast Cupcakes at Chocolate Covered Katie.

Pumpkin Oatmeal Breakfast Cupcakes syndicated from http://chocolatecoveredkatie.com

Spaghetti Squash Tuna Noodle Casserole Boats

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy goodness and ample protein. Gluten-free, dairy-free, low-carb and paleo! I received free samples and compensation by Genova in exchange for recipe development. All opinions are my own. 

Spaghetti squash tuna noodle casserole boats // gluten-free, dairy-free, low-carb and paleo!

I remember loving tuna noodle casserole as a kid, but I honestly haven’t had it in years. It makes sense considering tuna noodle casserole isn’t really known for being a health-focused meal. It’s more of a comfort food classic.

Anyhow, given the popularity of my spaghetti squash lasagna boats from last year I thought it would be fun to do a similar spaghetti squash boat recipe with tuna casserole. I’m so glad I had the idea, because this combo is so comforting and delicious. Maria and I both loved the recipe while testing it and Isaac was impressed when I served it up for dinner one night as well.

You can’t go wrong with creamy, noddle goodness… even if the noodles are a veggie!

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!

I’m diggin’ this recipe for a bunch of different reasons. 1.) The casserole is served out of a spaghetti squash bowl, which is super fun and meals less dishes. LOVE! 2.) It’s super healthy — loaded with good for you ingredients, protein and healthy fats. 3.) The creamy mushroom sauce is completely dairy-free… made with coconut milk!!

While making the sauce, Maria and I couldn’t help but realize that it’d make a great soup on it’s own so we’ll likely be experimenting with a full blown mushroom soup recipe soon.

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!Genova Tuna

For the tuna we used two cans of Genova’s easy open albacore tuna packed in olive oil. Genova’s tuna tastes great, plus it’s wild-caught, non-gmo and Marine Stewardship Council (MSC) certified, which means the fish are responsibly caught by a certified sustainable fishery. Learn more about their new cans with the blue label and the MSC certification here.

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!

For the topping we used gluten-free sprouted seed crackers, but you could also use almond flour crackers or another cracker you love. Store bought or homemade crackers will work. You certainly don’t need the crackers, but they add a nice crunch and a bit of texture to an otherwise soft and creamy dish.

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!

Spaghetti Squash Tuna Casserole

Preparation 15 mins
Cook Time 60 mins
Total Time 1 hr 15 mins

Serves 4     adjust servings

Ingredients

  • 2 5 oz Easy Open Cans Genova Albacore Tuna in Olive Oil, drained
  • 1 tablespoon olive oil
  • 1 15 oz can coconut milk (regular or lite)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups sliced baby bella mushrooms
  • 1 1/2 teaspoon pepper
  • 1 1/2 teaspoon sea salt
  • 1 medium-large spaghetti squash
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon cayenne pepper
  • pinch of nutmeg
  • 1/2 cup crushed sprouted seed or almond flour crackers
  • parsley, for garnish

Instructions

  1. Heat oven to 350°. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a tiny bit of olive oil. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash. 
  2. While squash is baking, prepare your sauce by adding oil to a medium pot on medium-high heat. Add onion, garlic, salt, pepper, cayenne and nutmeg. Cook, stirring often, for about 10 minutes or until onion and garlic are aromatic and translucent. 
  3. Add mushrooms and cook until onions are browning a bit and mushrooms are soft.
  4. Add in coconut milk and cook on medium high until sauce has reduced in half, to the thickness of gravy. Be sure to stir the sauce often so that it doesn’t stick. This should take about 15-20 minutes. Once reduced, remove sauce from heat, add in thawed frozen peas and tuna. Stir to combine.
  5. By this time your squash should be fully cooked, or close to it. Remove squash from oven and let cool for 5-10 minutes before scraping the inside of the squash with a fork to remove the spaghetti-like strands. 
  6. The cooked spaghetti squash may seem liquidy. If so, place in a fine-mesh colander to remove access liquid. Press strands down with a fork or spatula to really press it all out.
  7. Add drained spaghetti squash strands into the sauce mixture and toss to combine.
  8. Spoon spaghetti squash tuna mixture into the bottom of each squash half. Top each with 1/4 cup cracker crumbs. 
  9. Bump oven temp to 375° and bake for 10 minutes, or until casserole is heated through and crackers are a little golden. 
  10. Remove from oven, sprinkle with fresh parsley and enjoy! 

by Brittany Mullins

Recipe Notes

 

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If you make these Spaghetti Squash Tuna Noodle Casserole Boats let me know how they turn out in the comment section or share a photo on social media. Just be sure to tag me (@eatingbirdfood + #eatingbirdfood) so that I see it!

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy noodle goodness. Gluten-free, dairy-free, low-carb and paleo!

The post Spaghetti Squash Tuna Noodle Casserole Boats appeared first on Eating Bird Food.

Spaghetti Squash Tuna Noodle Casserole Boats syndicated from https://www.eatingbirdfood.com