There are many dishes from The Chew that you guys loved, but this was one of the favorites! A meltingly cheesy, mostly veggie, deliciously sweet and savory take on mac-n-cheese that I made using chickpea pasta for some extra protein/fiber — and my kids and I loved it!!
Bonus: you can make the whole thing ahead and freeze for future quick & easy meals.
Yes, you read that right. Easy, creamy, lusciously delicious, totally not cheesy (’cause it’s vegan!) sauce for all your noodle-slathering needs. My sister, Arabella, inspired this recipe with a recent dinner she made for her and her cutie boyfriend, T.
We used the very waist-friendly Tofu Shirataki Noodles (literally 10 calories per serving), to lighten up what is a truly decadent dish. But this sauce would work perfectly over any pasta. Give it a try!
And in case you thought I wouldn’t give you all the realness you’ve come to know and expect (and love???), stay tuned for some totally unfiltered pregnant Daph coming at you in this episode.
This week, skip the take out and make some seriously easy – and seriously delicious – THAI BASIL CHICKEN at home! It’s amazing as a flavor-packed entree over brown rice or quinoa, and perfect on it’s own if you’re looking for some light-but-filling protein. I use chicken breasts, but chicken thighs or ground chicken work great, too.
A simple twist on your old favorite sandwich standby: We’re making ISRAELI EGG SALAD! True story: I totally made this recipe up based on my love affair with the flavors of a falafel sandwich. This version gets a little comfort with the all-too-familiar eggs and a little glamour with the addition of tahini and a smattering of fresh herbs, plus crunchy bites of cucumber. Perfect for brunch, lunch, a light dinner or a snack – open wide!
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