Our diet continues to evolve, as we find what works best for us. It was suggested to me by my doctor at my last appointment, that I should be consuming more fish, for the oils, so of late, we have included oil packed tuna and wild salmon once or twice a week into our dinners . Add in that Alistaire loves fish (and is something he can eat) I am more than happy to let him have it. Ford was pestering me for mac and cheese of late, and hey, I’d rather he eats one I made over a *gasp* box, at least it can be gluten-free, high in protein and made with clean cheese, not something dyed orange.
I adapted the recipe so baby could enjoy it as well (since cheese is something that of his allergies is the mildest – and he really loves it). A hearty dinner and outside of Walker throwing peas at me, a success. And as a bonus, I got to try out a new product I hadn’t had before, although I have used their products many times –
FT C Disclaimer: “I participated in a campaign on behalf of Mom Central Consulting for Smart Balance. I received product samples, and a promotional item as a thank you for participating.”
Smart Balance and Earth Balance are re-doing their look and many of their spreads are coming now in square, and not circle tubs. It not only saves space, but uses up to 18% less greenhouse emissions – and is the same 15 ounce size, and the same great products.
All 13 varieties of Smart Balance Buttery Spreads and 5 of Earth Balance spreads are in the new packaging! If you are like me, round tubs do not fit in your refrigerator “butter” cubby/door, so I love square and rectangle tubs. I can actually shut the darn door and not have it falling out.
A little Smart Balance Butter & Canola Spread on a Schär Ciabatta Roll (love these par-baked rolls!). The kids went crazy over it, and that the spread has fish oil in it? Well, I can take that as a bonus. It is buttery and quite tasty on bread! And no one noticed – so why should I tell them?
Dinner served – 3 happy kids fed! The buttery spread works perfectly in sauces.
Gluten-Free Mac and Cheese with Tuna and Peas
- 8 ounces brown rice pasta
- 8 ounces frozen green peas, preferably unsalted
- 2 5-ounce cans tuna in olive oil
- 2 Tbsp Smart Balance spread
- 2 Tbsp corn starch (or tapioca starch)
- ¼ tsp sea salt
- 1/8 tsp ground black pepper
- 1 cup whole milk
- 1 tsp mustard, preferably a spicy deli style
- 1 cup sharp cheddar cheese, grated
- ¼ cup sour cream, no thickeners (read label)
Bring a large pot of salted water to boil, add pasta and cook as directed on package. Add peas to colander, pour pasta water over slowly to thaw, shake peas and pasta off.
Meanwhile, heat a medium saucepan over medium. Melt spread, whisk in flour, salt and pepper, then milk and mustard. Bring to a boil, whisking often, until thickened. Take off heat, stir in sour cream and cheese till smooth.
Drain tuna, flake and stir into sauce. Fold sauce into hot pasta.