As you guys know (if you have read my previous posts), I am VERY lactose intolerant. Letting go of grilled cheeses, pizza, ice cream, and mac and cheese was so daunting and difficult in the beginning but after 7 years of being dairy free, I can tell you there are GREAT alternatives out there AND the cravings do subside.
For those of you who aren’t lactose intolerant you might be asking yourself, “why on earth would I want to give up dairy if I don’t have to?!” Well, I am here to tell you that dairy is highly inflammatory – meaning in many ways it can wreak havoc on your body.
Signs you should consider giving up dairy:
- you get stomach pains for no reason.
- you take frequent trips to the bathroom.
- you have eczema, acne, or rosacea.
- you frequently wheeze.
- you feel sick but you have no reason to (I.E. you’re not pregnant, hungover, etc)
If you are experiencing any of these symptoms, I challenge you to take 21 days to go dairy free and see how your body feels after. Record changes in your skin, mood, and digestion before and after removing dairy.
To make things easier I have this DELICIOUS easy dairy-free mac and cheese recipe for you!
Dairy-Free Mac and Cheese
(makes enough sauce for 2-3 packages of pasta)
- 1 butternut squash, peeled and cubed
- 1 medium onion, diced
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1 clove garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp nutmeg
- 2 tbsp olive oil
- 1 tsp mustard
- 1 tbsp sea salt
- 2 cups vegetable stock
- 1-3 boxes of gluten-free pasta shells (like this one)
- 1 cup of broccoli florets
- In a slow cooker combine the butternut squash, onion, cashews, nutritional yeast, garlic, rosemary, onion powder, garlic powder, chili powder, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
- Cook the squash combination for 4 hours on high in your slow cooker until the vegetables are soft and easily mashed.
- In the meantime preheat your oven to 450 degrees. Toss broccoli in a small amount of olive oil, salt, and pepper. Cook for 15-20 min, until broccoli, is easily pierced with a fork. Set aside.
- Cook pasta according to package instructions. Drain and toss in a little oil to prevent pasta from sticking together.
- Transfer the squash mixture to a blender. Blend for 5 min, or until mixture is smooth.
- mix broccoli into pasta, and pour the sauce over the top. Reserve remaining cheese sauce for another day (toss after 3-4 days in the fridge). ENJOY.