Just in case you ever get the “I want Mac & Cheese, but know it has zero nutritional value and my body will hate me after eating it” vibe.
We never did have those boxes of odd shaped noodles and pre-made orange powdery stuff in the pantry when I was younger, but I do remember a time or two when I was visiting at friends or cousins houses, and that they would pull the magical blue box out of the pantry and boom, a few minutes later you have some noodles covered in creamy cheesy stuff. I guess it was quick and easy, so why not?
Well a few years and a bit of knowledge later this was born…
BROC & CHEEZ!
While I didn’t really have the mac & cheese craving, I did indeed crave something cheddar-y tasting. Living a dairy-free lifestyle; for no other reason than my belly feels much better when eliminating it; I make my own cheeses’ using things like nuts, seeds and bean flours. So, a cup of soaked cashews later…Broc & Cheeze – A dairy, gluten, and refined sugar free recipe makeover of an American favorite! This plate is full of fiber, vegetables and protein. It contains a moderate amount of complex carbohydrates giving you a well balanced meal. I incorporate a little secret ingredient that you may have never heard of before, but should definitely give it a try because it is loaded with nutrition….
This superfood is an inactive form of yeast that has a very distinct cheddar flavor to it. It’s very high in B vitamins and protein. It is gluten free, contains lots of fiber to support your digestive system, and is a great source of folic acid, for all the mama birds and mama birds to be out there! Folic acid helps to prevent spinal bifida and other birth defects.
It looks like little yellow flakes and is usually sold in the bulk section of the market.
Per 2 tbsp of nutritional yeast you have:
- 8g protein
- 5g carbohydrates
- 4g fiber
The cheez sauce is actually made from a dip that I usually make and have on hand for fresh veggies or to spread on toast. So, not only do you get an uber delicious cheeze sauce for your Broc & Cheez, you will have left over dip to store for snacking.
This dish is great for when you have a large family or are hosting a dinner gathering. It’s quick and quite the crowd pleaser! I like to serve this dish along side a piece of fresh fish. I haven’t tried it yet, but something about fresh shrimp or scallops sounds divine throw on top of this!
I hope you give it a try; show off your creation on Instagram or Facebook by tagging #NourishingNelli
- Group 1
- 3/4 cup white onion
- 1 tbsp minced garlic
- 1 cup red bell pepper slivered
- Group 2
- 1 cup cooked red & white quinoa
- 2.5 - 3 cups lightly steamed broccoli
- Group 3
- 4 heaping tbsp of Cheez Dip
- 1/8 cup 4 tbsp vegetable broth
- 1.5 tbsp dijon mustard
- 1/3 cup light coconut milk
- dash of red pepper flakes
- dash of sea salt
- Group 4
- 3/4 cup banana peppers
- 1/8 cup raw white onion
Saute everything in Group 1 in a large pot with Herbs de Provence and a dash of sea salt.
Add Group 2 to the pot.
Add group 3 ingredients to a bowl and stir to combine. Pour into the pot and turn on low. Cover and let simmer for 1-2 minutes.
Turn the heat off, add group 4 and serve immediately.
Optional toppings: almonds, sunflower seeds, homemade kale chips