LORD CHEEZUS CHRIST…

I am in need of a little cleanse :’)

Last week was the UW-Madison “post-graduation week long bender” which essentially entails a week long bender and enjoying a night cap of some *not so healthy* snacks.

I don’t feel guilty –this was my last week living 2 seconds away from my best friends in my college town. I was ready to splurge! I also knew that the next week I would be at home in Chicago where we don’t have that sinfully delicious creamy sausage dip AND my friends weren’t going out all week.

Seriously though, there are so many times in life where you shouldn’t feel obligated to eat greek yogurt, fiber one cereal, salads, and GG crackers all the time. I do LOVE my healthy food, but I also like to splurge during times of celebration.

Now that I am back on my routine, I am exploring more healthy – yet indulgent – recipes. So where did that take me??

Rich, cheesy, vegan spaghetti 👅

I was prepping this recipe with the intention of eating it for lunch but I COULDN’T stop myself from “taste testing” spoonfuls of the sauce before I added it to the Palmini.

RECIPE

• ¼ cup Cashew butter – drippy kind
• 2 T Nutritional yeast
• ¼ cup Water
• ½ T EVOO
• 2 tsp Lemon juice
• 1/4 tsp Garlic powder
• 1/4 tsp Onion powder
• Pinch of salt
• Ground black pepper
• Palmini low carb pasta

DIRECTIONS

1. Mix all ingredients except the Palmini in a sauce pan over low-medium heat
2. When well combined, remove from heat
3. Drain and rinse the Palmini
4. Add Palmini to a medium-large pan
5. Add 2-3 T of the sauce to the Palmini
6. Mix with a fork until the sauce is well combined
7. Remove from heat and enjoy!!

xx hails