2, count them 2 runs today! While I have done this in the past…I have not done it with a set “schedule” as the driving force, nor have I done it successfully with the boys! (the only other handful of times I attempted 2 a day runs ended up with my boys running amok while I nervously checked over my shoulder to see what they were up to…ending in me both physically and mentally exhausted).
I ran 10 at 5 am throwing in 6 x 4 min. cruise pace, (per Mat orders)… Trout gave me a gift and fell asleep at 2 and I was able to do an easy 4 miles…which after this morning, it was easy, (I nurse a lot during the night so my morning runs are always a lot tougher than my runs later on).
It’s funny how when you wake up early, get your run in, and start your day before 8…you get a lot done, (I know you are all shaking your head in sadness for my “late-to-the-party” moment)…I forgot what it was like to be an early riser…I like it!
Between nursing a toddler and running more miles, it’s safe to say my next meal is always on my mind. Bodhi is my picky eater, asking for his input on dinner is critical to a well-fed child. Tonight he wanted my “vegan mac and cheese”. I think it’s better to call it Cheesy broccoli pasta, vegan/gluten free-style . I love that I am terrible at naming recipes so that they sound enticing; It’s all I could come up with.
Bodhi must have been sensing my need for comfort food and I was pretty excited to make this dish again.
The ingredient list includes: carrots, onion, yukon golds, garlic, cashews, lemon, nutritional yeast, paprika, turmeric, dijon mustard, gluten free pasta, and roasted broccoli, ( I added cauliflower too)
My friend as well as one of my favorite running buddies gave me a veggie steamer pot made by her dad for Christmas, I was excited to get to use it in this recipe!
I LOVE pottery! I have never actually spun any myself, but I appreciate the artistry that goes into making the simplest of things, like a bowl; this gift was like handing me a million dollars…I will use it daily!
I cut up my veggies to be steamed. I didn’t worry about cutting them all evenly, just enough so that they would steam in a shorter period of time.
While the veggies were steaming, I put all the other ingredients, excluding the noodles and broccoli, into my Blendtec blender.
I also cut up my cauliflower and broccoli, spread them onto a sheet pan, topped with oil and a peppercorn-based seasoning and roasted them in a 375 degree oven. I made sure that I stirred them periodically so that the broccoli florets didn’t burn.
This is what the broccoli/cauliflower should look like after it’s roasted.
Along with putting the sauce ingredients together, roasting the veggies, I also cooked the noodles per package direction. I use gluten free noodles, because I have to…however, I’m sure you could use your favorite noodle in this recipe and have great success. I always take my noodles off a little on the over al dente style, because they continue to cook in the sauce.
Once the steamed veggies are fork-tender, take them out of the steamer/pot and put them in the blender along with your other sauce ingredients. I used the water that I steamed with to add extra nutrients that were lost in the steaming process.
Once the sauce is well blended, pour the sauce over the broccoli/caulifower and noodle mixture that you have put in a deep dish, (I put mine in a large soup pot). Mix, season to taste if needed, and serve.
Hmmmm….it could use a little bit of heat/vinegar!
Now it’s perfect!
The great part of this dish…it looks like it’s noodles, cheese, and little bit of green…but really, the sauce is primarily vegetable based, there is the added benefit of turmeric, lemon, and cashews to make the nutrition impact greater.
Before I post the recipe for printing and storing in your recipe box, (I have a yellow binder full of my personal favorites I’ve collected either on Pinterest, Foodgawker, or from friends and family)….here is a much needed Trout update…
The little man had a great birthday…recap hopefully tomorrow!
His love for trains might have gotten stronger, if that’s even humanly possible!
Thanks to all our family and friends who wished him a Happy Birthday and hooked him up with train gear!
What’s he watching in his Thomas blanket? (one of two Thomas blankets, I’ll add!)
yup, Thomas…we are all really good at signing the theme song to this show…I’ll catch myself humming it while I’m running!
Now for the recipe
- 2.5 lbs. organic yukon gold, no need to peal
- 1 lrg. yellow onion
- 4 lrg. carrots, peeled
- 2 cloves garlic
- 1 c. water
- 1/2 c. raw cashew pieces
- 1/3 c. nutritional yeast
- juice from 1/2 lemon
- 1 tsp. dijon mustard
- 2 tsp. salt
- 1 tsp. paprika
- 1/4 tsp. turmeric
- 1 lb. broccoli
- 1 head cauliflower
- oil to coat and roast broccoli and cauliflower
- Preheat oven to 375
- Roughly chop carrot, onion, and potato
- Place in pot to steam
- Steam until fork tender
- While veggies are steaming, cut broccoli and cauliflower into florets, coat with oil, season with favorite seasoning or s & p
- Spread broccoli and cauliflower on a sheet pan and roast in oven until golden and tender ~ 20-25 min.
- Place all other ingredients into a blender along with water, steamed carrots, onion, and potatoes. Blend until thick and smooth.
- Set aside
- Cook noodles according to package, leave al dente
- Once noodles are cooked combine everything together in a large serving dish
- Top with hot sauce or serve with wedges of lemon
- Both of my boys devoured this dish! you can add any vegetable you like, roasted zucchini, mushrooms, spinach....it's a versatile dish!