I wanted to share some family favorites that we used to make when my brother and sister were younger.  Here are 3 comfort foods made with a healthy twist: Macaroni & Cheese, Grilled Cheese and Potato Enchiladas. These are extremely kid-friendly and taste just like the traditional recipes.

Obviously these are not raw recipes but I try to offer recipes for everyone.  This is a more transitional recipe that hopefully are easy enough for parents to make for their kids and fun enough for them to eat while remaining nutritious J  Enjoy!

MACARONI & CHEESE

Ingredients:

• 1 pound rice, quinoa or spelt macaroni (try the elbow, spirals or penne style)
• Make one batch of sauce option 1 or 2 below

Sauce Option 1 with cheese

• 2 cups coconut or almond milk
• 2-3 Tbsp Tamari, Nama Shoyu or Coconut Aminos
• 2 Tbsp onion powder
• 2 tsp granulated garlic powder
• 3 tsp Celtic Sea Salt
• 4 Tbsp nutritional yeast
• 1 tsp dry mustard
• ¼ tsp ground celery seed
• 1½ lb hard goat or almond cheese, grated
• Pepper and/or cayenne to taste

1. Bring the coconut or almond milk to a boil in a saucepan.
2. Stir in the remaining ingredients expect for the cheese. 
3. Slowly add the grated cheese until melted, stirring constantly.  Remove from heat to cool.

Sauce Option 2 – Dairy Free

• 1/3 cup spelt flour or tapioca flour
• 1 cup coconut or almond milk
• 1 cup boiling water
• 3 Tbsp Tamari, Nama Shoyu or Coconut Aminos
• 3-4 Tbsp nutritional yeast
• ½ brown onion
• 1-2 tsp garlic powder
• 1 Tbsp onion powder
• Black pepper to taste
• Celtic Sea Salt to taste

1. Place all of the ingredients into a blender and blend on high for one minute.
2. Pour the sauce into a sauce pan and bring to a boil, stirring constantly. Makes about 3 cups

Directions to Prepare the Macaroni & Cheese:

1. Preheat the oven to 350 degrees.
2. Prepare the macaroni as directed on the package.
3. Grease one 9×13 casserole dishes with coconut oil.
4. Pour the cooked macaroni into the casserole dish and Pour the cheese sauce over the macaroni. 
5. Stir well (the cheese sauce hardens quickly).
6. Bake in the oven for ½ hour, or until bubbly.  
7. Serves 6-8.

DELICIOUS GRILLED CHEESE

Ingredients:

• 2 pieces sprouted bread
• 1-2 ounces hard goat cheese (goat gouda at Trader Joes is great)
• 1 Tbsp of my Sunflower or Almond Dip or you could use 1-2 tsp Vegenaise
• Dijon mustard, optional
• 1 tsp cold pressed coconut oil
• Smoked Turkey from Applegate Farms (organic and free range) – this is optional for those who want a grilled turkey/cheese sandwich and is a favorite of my husband

Directions:

1. Heat a fry pan over medium heat.
2. Spread the Sunflower or Almond dip or Vegenaise over each slice of bread along with Dijon mustard over one piece of the bread if desired.
3. Place enough slices of cheese over a piece bread (the side with the spread) to cover it totally and make a thick cheese layer.  If you want to add turkey slices, lay it over the cheese.
4. Place the 2^nd piece of bread over the sandwich, spread side down.
5. Spread a thin layer of coconut oil on the outer pieces/sides of the sandwich and sprinkle a small amount of Celtic Sea Salt on top.
6. Grill on both sides until crispy brown and the cheese is melted.

*Option: Add thin slices of tomato, avocado or pieces of basil to the sandwich before grilling, yum!

POTATO ENCHILADAS

Ingredients:

• 6 large potatoes
• 6 cups fresh or jarred salsa
• 5 cups thick marinara sauce, dairy and sugar-free
• 3 Tbsp onion powder
• 3 tsp garlic powder
• 1-2 Tbsp Nama Shoyu, Tamari or Coconut Aminos
• 1½ cups corn
• 2 green onions, finely chopped
• sliced black olives
• 16 corn tortillas (try Ezekiel Sprouted), lightly heated in a toaster oven
• 1 recipe of my Dairy-Free Macaroni & Cheese Sauce, Option 2 above
• 1 recipe of my Sunflower Dip

Directions:

1. Peel and chop the potatoes, steam until tender (about 10-15 minutes) or prebake in the oven.
2. Mix together the salsa and marinara sauce, and set aside in a separate bowl.
3. Mash or grate the potatoes.  Stir in 1½ cups of the salsa and marinara sauce mixture, onion powder, garlic powder, corn, pepper and Liquid Aminos.
4. Preheat the oven to 375 degrees.
5. Spread a thin layer of the salsa and marinara sauce mixture on the bottom of 2, 9×13 pans.
6. Spread 1 tablespoon of the salsa and marinara sauce mixture over a lightly toasted corn tortilla.
7. Spoon 1 tsp of the sunflower dip down the center of the tortilla.                            
8. Place the potato mixture down the center of the tortilla and sprinkle with a few green onions and olives. 
9. Spread about 1 Tbsp of my dairy-free cheese sauce over the potato mixture.
10. Fold the tortilla in thirds (covering the center) and place it seam-side down in the pan.  Continue to assemble enchiladas and place them side by side in the pans.  (One pan holds approximately 10-12 enchiladas.)
11. Once the pan is full, pour the remaining dairy-free sauce, sunflower dip and the salsa & marinara mixture evenly over the enchiladas.
12. Garnish with black olives.
13. Bake for 30 minutes. 

Serves 8-10.

*Options: Add grated goat cheese and green chilies to the top of the enchiladas.  Also be creative and try adding other veggies such as mushrooms, red bell peppers, cilantro, etc. to the enchiladas.

Related posts:

1. Italian Enchilada Pie
2. Tasty Dairy-Free Potato Pancakes
3. Healthy Twist on Breakfast Foods
4. Light & Delicious Tortilla Soup
5. Kidney Bean & Arugula Enchilada Pie