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Baked Pumpkin Mac & Cheese GF, DF, V

Baked Pumpkin Mac & Cheese GF, DF, V

The ultimate comfort food 

This recipe is the perfect fall comfort food. I have made a couple versions of it before with butternut squash and sweet potato but this pumpkin kick definitely takes the cake. My favorite part about this recipe is how easy it is to make. You only need a handful of ingredients and 30 minutes to make. I make this recipe for my family and they are always so surprised when I tell them how its made.

My goal as a nutritionist is to create a lifestyle, not a diet & by doing so I strive to make comfort food recipes healthy and use whole foods. I find that when I tell my family and friends that something is gluten free or vegan they automatically assume that the food will not taste good. I’ve learned to keep my mouth shut, let them taste it and then explain.

To make this delicious pumpkin mac and cheese 

You will need:

1 box banza elbows

Pumpkin pure sauce

paleo bread crumbs


3/4 cup pumpkin puree

2 garlic cloves

1 tsp pink Himalayan salt

1 cup soaked cashews (rinsed and drained)

1 cup cashew milk or broth

1/4 tsp paprika

1/8 tsp cayenne pepper

1/2 tsp parsley


1/4 cup walnut or almond flour

1 tbsp melted coconut oil

To make:

Add all sauce ingredients to a high-speed blender.

Cook pasta el Dante & preheat oven to 350 in the meantime.

Add sauce to pasta w/ 1 tbsp pasta water to thin.

Lay pasta mixture evenly in a baking pan and sprinkle breadcrumbs

Bake at 350 for 10-15 minutes


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