February is National Heart Health month and what better time than now to modify favorite comfort food recipes to make them healthier. You can still enjoy delicious comforting foods with simple substitutions and add ons that don’t compromise on texture and flavor. Adding pumpkin or butternut squash puree to a Mac ‘n’ cheese recipe increases the amount of dietary fiber, vitamin A (beta-carotene) and potassium content, just to name a few benefits. And it gives the pasta a deep orange-yellow hue. You still use high-quality, all-natural real ingredients.
16 oz macaroni or other small pasta
2 TB butter
1 TB arrowroot starch or cornstarch
1 cup evaporated skim milk
1/2 cup either butternut squash puree or pumpkin puree
1 and 1/4 cup sharp cheddar cheese (you can try out reduced fat cheese)
1/4 cup shredded Parmesan or Romano cheese
Pepper, salt and/or a salt free seasoning alternative
Fresh chopped herbs of your choice
Cook pasta according to package directions. Set aside. In a medium saucepan, melt butter and whisk in starch for about 2 minutes. Slowly add evaporated milk, continuing to whisk. Continue cooking and stirring until thickened and lump-free (about 5 minutes). Whisk in squash puree and cheeses. Fold in cooked pasta until well coated. Season and top with herbs.
2 medium-large sweet potatoes, cut into 1/4 inch thick lengthwise (French fry style)
2 TB avocado oil
1 TB arrowroot powder or cornstarch
garlic powder, salt and pepper
Line baking sheet with parchment paper and preheat oven to 425 degrees. Toss potatoes with oil and powder/starch. Place the potatoes in rows on the parchment paper, spaced apart (don’t crowd them). Bake for 15 minutes, flip the potatoes, bake for another 15-20 minutes. Take out of oven and season.
4 cups low-fat milk
1 cup brown rice
2-3 cinnamon sticks
pinch of salt
1/4 cup sugar
1 tsp vanilla extract
pinch of nutmeg
1/4 cup non-fat, vanilla Greek-style yogurt
2 apples, peeled and diced
1 pear, peeled and diced
Ground cinnamon (optional)
In a heavy medium-sized saucepan, bring milk, rice, cinnamon sticks and salt to a simmer. Reduce heat to low. Cover and gently simmer until rice is very tender and milk is almost absorbed (stirring occasionally), about 1 hour. Add sugar, vanilla, nutmeg and stir to blend over low heat until mixture is very thick (about 15 minutes). Remove cinnamon sticks. Stir in yogurt and 3/4 cup of the fruit into the pudding. Transfer to a large bowl. Tope with remaining fruit and sprinkle with cinnamon. Serve warm or cold.
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