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Living a lower carb lifestyle just seems to be what works for me more than anything else. Obviously, when going on a weight loss journey we want to eat as clean and healthy as possible, but sometimes we miss the cheesey goodness of pasta dishes like mac 'n cheese and fettuccine alfredo from the lack of pasta in our dishes. Look, I'm Italian. We love bread. We love pasta. It's like the first two food groups on the food pyramid for us, but sometimes we have to take matters into our own hands for various reasons. For me? I became intolerant of either staple with a bloated, distended, painful belly any time I ingested either. And for some reason when I hit my 30s I also gained the lovely IBS problem (irritable bowel syndrome). So, I had to break up with bread and pasta. I cried and cried like a lover left me for a younger, perkier, gorgeous 20 year-old. It plain sucked.
In that time, I also knew that I needed to eat more foods that I like to call "God made", meaning as close to their natural state as possible. Hence, that meant I would be cooking a helluva lot more for myself. However, every once in a while I want a great cheese coated something-or-other, so I found one and now I use that every once in a while with a gluten free pasta or over veggie pastas like zucchini ribbons, but especially to my veggie sides and it does the trick for me. It takes just enough of the "want for cheese" away that I don't feel like I'm being deprived, but at the same time I know that I made it; it didn't come from a jar with all kinds of crazy ingredients that I can't pronounce nor is it loaded with salt to help preserve it. If you're dairy intolerant, you can always replace the cows milk cheese with a yogurt variety or a vegan cheese. I have never made it that way so I can't tell you if it works or not, but that's the joy of learning how to find what works for you, you try it and refine it til it works for you!
INGREDIENTS:
- 1/4 stick of butter
- 3 tablespoons of arrow root powder
- 1 1/4 cups of whole milk (I have never tried this with almond or other milks, but if you do and it works? Awesome!)
- 1 tsp dried mustard powder
- 2 oz cheese of your choice
Salt and pepper to taste
DIRECTIONS:
Melt the butter in a small saucepan and stir in the flour and dried mustard. Cook, stirring over low heat for about 2 minutes. Take the saucepan off of the heat and gradually stir in the milk. Return to heat and cook, stirring until the sauce thickens and coats the back of a spoon. Add seasoning to taste and pour over your "pasta" or veggies. Eat!
Original Source: The Basic Cookbook
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