I am so excited to have my husband on board with GreenLeavesAndJam. He has been talking about this for a little while so I’m glad he finally just went for it. It will be great having his perspective on things and his different pieces of advice.
PLUS he is much more organized than I am so I think this will be a great addition to the website. Just ask my family. He has really taught me what organized and minimalistic truly means. When I was a teen you could never see the floor of my bedroom because it was so dirty. I had a queen size bed and yet I slept on probably a 1 foot space because the rest of the bed was covered in junk. Juxtapose that with my husbands room which was perfectly neat and his bed was always made. We started dating the second half of our senior year in high school. His clean room made such an impression on me that I still have an image of his perfectly lined up 5 pairs of shoes on his shoe rack and his 3 or 4 things lined up on the top of his dresser. That was pretty much all that was “out” in his room.
Enough of memory lane for now. Long story short, I love my husband and being married to him has been the best 4.5 years of my life! He really does bring out the best in me. I’m glad to have him join me here on the blog.:)
This is a slightly different take on the Green Chile Mac and Cheese that I posted a while ago. It is therefore also an adaptation of Dreena Burton’s Mac-Oh-Geez.
- 13.25 oz box whole wheat noodles (I used penne), cooked
- 1 lb broccoli florets, cooked
- ¾ cup cashews
- ½ cup almonds
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tsp cornstarch
- 1 tsp sea salt
- ¾ tsp onion powder
- ¼ heaping tsp mustard powder
- 1¾ cup soy milk, unsweetened
- 1 tbsp white vinegar
- 1½ cup water
- 1½ tsp olive oil
- 1 cup panko bread crumbs
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp paprika
- Cook your wheat noodles and broccoli and set aside.
- Preheat oven to 350 degrees.
- In a blender place your cashews, almonds, lemon juice, garlic, cornstarch, sea salt, onion powder, mustard powder, soy milk and vinegar and blend until smooth.
- Add in your water and olive oil to the blender and blend to combine.
- In a separate bowl mix the bread crumbs, olive oil, salt and paprika until thoroughly mixed in.
- To assemble pour your noodles, the sauce and the broccoli into a glass 9X13 pan and stir until evenly mixed. Sprinkle the breadcrumb mixture on top.
- Cover with tin foil and bake in your oven for 15 minutes.
- Remove tin foil and bake for another 7 minutes.
Yes, this is how much my little family ate in one sitting. I can’t wait for lunch today, we will be having Cheezy Broccoli casserole leftovers.
Pair this Cheezy Broccoli Casserole with some steamed green beans, baked asparagus or the Whole Wheat Cheesecake Factory Bread and you’re good to go!