Wholesome Cook, who shared her healthy take on your favourite mac ‘n’ cheese.

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Article - Nourishing winter recipes from The Wholesome Cook

Nourishing winter recipes from The Wholesome Cook

During winter we tend to crave our favourite comfort foods, which aren’t always the healthiest options. We caught up with Martyna Angell, the creator of the Wholesome Cook, who shared a couple of her latest recipes to help you get inspired for a real food winter. With a bit of creative thinking, it’s easy to create healthier versions of your favourite winter warmers without compromising on taste.

Pumpkin Mac ‘n’ Cheese

Mac ’n’ cheese is one of those dishes that is always popular with children so I am only too happy to make it, padded out with vegetables. DID YOU know there are over 20 ingredients in store-bought mac ’n’ cheese? This number is mindboggling, considering that, when you really think about it, it should contain just a few: pasta and cheese. There is colouring, hydrolysed vegetable protein, a handful of sugars, too much salt and less-than-sustainable ingredients such as palm oil. Why? I seriously wonder.

Ingredients:

2 cups macaroni or gluten-free penne

1 cup Pumpkin, Carrot and Cinnamon Mash (page 167 of the book or see below), thawed if frozen

1 cup milk of your choice

3 tablespoons grated mozzarella, cheddar or lactose-free cheese

1⁄4 teaspoon ground nutmeg

1⁄4 teaspoon smoked paprika

1⁄4 teaspoon sea salt flakes

freshly ground black pepper, to taste

 

Baked version:

3 tablespoons grated mozzarella, cheddar or lactose-free cheese

3 tablespoons breadcrumbs of your choice or almond meal

 

Method:

1. Cook pasta according to packet instructions until al dente — you want it to be on the firmer side as it will cook for a minute longer with the cheese.

2. Drain and return to the pan set over medium heat. Add mash, milk, cheese and spices. Mix well and cook for 2–3 minutes for the sauce to warm through and the cheese to melt.

3. For a baked version, preheat oven grill to 180°C (350°F). Transfer mac ’n’ cheese to a baking dish or individual ramekins. Top with extra cheese and sprinkle with breadcrumbs or almond meal. Grill for 2–3 minutes, or until the cheese and crust are golden. Handle with care when transferring to plates as the dishes will be very hot to the touch.

SERVES: 2–4    PREP TIME: 5 MINUTES    COOK TIME: 10–15 MINUTES

EGG-FREE NO SUGAR VEGETARIAN Options: GLUTEN-FREE LACTOSE-FREE NUT-FREE FODMAP

 

Pumpkin, Carrot & Cinnamon Mash

Considering how nifty this pumpkin and carrot mash can be and how easy it is to make, a batch can go a long way. Store the mash in ice-cube trays in the freezer to make an amazingly simple and tasty lunchbox salad dressing. Simply pop 1–2 ice cubes into your lunchbox and by the time you get to have lunch you will have a delicious, sweet dressing.

 

Ingredients:

1⁄4 small pumpkin (about 500g), seeds removed and skin peeled, chopped roughly

2 carrots, chopped roughly

1 tablespoon butter, ghee or coconut oil

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon sea salt flakes

 

Method:

Place pumpkin and carrot in a saucepan, fill with water and cover with a lid.

Bring to a boil, then reduce heat and simmer gently for 15 minutes, or until carrot and pumpkin are tender.

Drain, then using a hand-held blender, puree.

Add butter, ghee or oil, cinnamon and salt and mix well. Serve immediately.

Store in an airtight container in the fridge for up to 4 days, or divide into single-serve batches or place in ice-cube trays and freeze for up to 2 months.

SERVES: 4    PREP TIME: 5 MINUTES    COOK TIME: 20 MINUTES

GLUTEN-FREE EGG-FREE NUT-FREE NO SUGAR VEGETARIAN FODMAP Options: DAIRY-FREE LACTOSE-FREE VEGAN PALEO

For more healthy meal and snack ideas, take a look at the Wholesome Cook blog,where you can also purchase signed copies of Martyna’s recipe book.

Book cover include at end of each recipe post



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