Chickpea Mac n' Cheese

I don't think I need to begin this piece by selling you on the deliciousness of mac n' cheese. Much like pizza, it's one of those universal guilty food pleasures that's either entirely forbidden by dieters or leaves its casualties feeling some combination of a terrible stomach ache and regretful. 

During the most recent NYC snowstorm, I decided to embark on the task of healthifying mac n' cheese. Let's just say the final product is stomach-ache-free and for lack of a better phrase, really, really good. First and foremost, I swapped traditional refined pasta for chickpea elbows from Banza. Talk about an easy way to score protein and fiber. Next, I added some shaved Brussels sprouts. Eating healthy isn't just about what you should eliminate, but rather, what you can enjoy. Sometimes it feels like we're so focused on what we should avoid that we forget to shed light on all of the awesome foods we should incorporate. 

As for the cheese, I added a mix of shredded part-skim mozzarella and sharp cheddar. Cheese often gets a pretty bad rep, but if you're not avoiding dairy and you're not lactose intolerant, it's actually a good source of protein and calcium. 

So there you have it. Banza elbows + Brussels sprouts + shredded cheese. Nothing more, nothing less. Enjoy! 

Ingredients (serves ~5):

• 1 1/4 cup dry Banza elbows
• 1 cup shredded mozzarella cheese 
• 1/2 cup shredded sharp cheddar 
• 1 cup shredded Brussels sprouts 

Directions:

1. Preheat oven to 400 degrees F 
2. Follow instructions for boiling water and preparing Banza elbows. While elbows are cooking, heat shredded Brussels sprouts on stove pan over medium heat for ~5-8 minutes. No oil or cooking spray necessary. Brussels sprouts should begin to brown. 
3. Drain water from elbows and place in baking pan. Mix in Brussels sprouts and cheese. Mix contents in baking pan until they appear evenly distributed. 
4. Place baking pan in oven for about 10 minutes, until cheese is visibly melted. 
5. Enjoy! 

Southwest Style Chickpea Pasta

This recipe was entirely unintentionally crafted. But hey, they say the best things happen when you don't plan them, right!? Anyway, I was making my usual effortless chickpea pasta dinner, when I decided I was craving something mildly sweet. While corn isn't exactly chocolate, it's a starchy vegetable and therefore inherently adds an element of sweetness. (Remember, starch is a form of sugar). I added in the corn kernels, which prompted me to kick the southwest theme up a notch. That's when the paprika sealed the deal. If I had some cojita cheese on hand, I would have definitely sprinkled a teaspoon or two on top, so if that sounds good to you, go for it! Feel free to add in whatever vegetables you think might pair nicely with this dish - oh, and then share it with me!! You guys constantly give me a ton of #foodinspo, so keep me posted :) 

Ingredients (serves 1):

• 3/4 dry cup chickpea pasta (I used Banza)
• 1 1/2 cups cherry tomatoes, halved 
• 3 medium pearl tomatoes, quartered 
• 2 cloves garlic, diced 
• 1/2 cup corn kernels (corn in water, no sugar added) 
• 1 tablespoon paprika
• 1/2 teaspoon salt 
• 1/2 teaspoon garlic powder 

Directions: 

1. Add halved tomatoes and diced garlic to nonstick pan on stove top over medium heat. You may add a bit of water if contents begin to stick. Allow to saute for about 8 minutes. 
2. While veggies are sauteing, boil water to begin to make the chickpea pasta (may follow instructions on box). 
3. Add corn kernels, paprika, salt, and garlic powder to tomato mixture on stove top. Mix ingredients with spatula and turn heat down to low. Continue to allow to cook for another ~5 minutes. Sauce should appear to have a thicker and chunky consistency. 
4. Once pasta is cooked, drain water and add noodles to bowl. Add tomato sauce and allow to cool a minute before enjoying. Note: may add paprika to taste, if desired.