As much as I’d like to be the perfect mum, I resolved quite quickly that there is no such thing as perfect, especially when you’re trying to do the best that you can as a single parent. Doing the best that you can means choosing your battles and do what you need to do to get your tasks accomplished. This included what we ate.
I love to cook, especially for others, but it’s not always possible when I’m also running the family business [all on my own]. So we resort to, you guessed, fast food and packaged foods. I’ve decided that this is the one thing that I need to do for both myself and my daughter – to make sure we both eat better. I’ve been collecting and reading lots of cookbooks about Slow Cooking, Vegetarian, Vegan, Raw and Juicing.
I think that change needs to be gradual to make it work. Here’s my journey in finding new [old] dishes for us to like that is a healthier choice.
Today’s dinner: Mac and Cheese with Cauliflower (hidden) courtesy of saltscapes.com
- 2 cups (500 mL) whole grain macaroni
- 1 head cauliflower, broken into florets
- 2 tbsp (30 mL) butter
- 4 tbsp (60 mL) flour
- 2 cups (500 mL) milk
- 2 cups (500 mL) grated cheddar cheese
- ½ cup (125 mL)
- whole wheat bread crumbs
- Cook macaroni according to package directions. Set aside.
- Steam cauliflower until soft, 15-20 minutes. Set aside.
- Melt butter in a sauté pan, then add flour, stirring to incorporate. Allow flour to cook until it just begins to bubble and release some butter back into the pan.
- Add milk and stir until thickened, about 3-4 minutes.
- Remove from heat; add cauliflower and purée using a blender or hand mixer.
- Return to heat and add cheddar cheese, stirring until melted.
- Add cooked and drained macaroni to sauce. Place in a 9×9-inch (23×23-cm) baking dish. Top with bread crumbs and bake at 350ºF (180ºC) for 30 minutes.
Makes 4 to 6 servings.
Note: I amended the recipe slightly by using Penne Rigate instead of Macaroni, Planko instead of Breadcrumbs and I added Fried Onions