So if you know me or you've been following this blog for any length of time, I'm sure you've realized that I'm working to live a healthier life. I'm exercising more, being careful when I eat out, and attempting to just make better choices.
I have an affinity for healthy cookbooks. I probably have more than I'll ever need, but I love to flip through them to get ideas and I actually cook a fair amount at home. At this point, I really have to, in order to be able to eat out on occasion like I do with my husband and friends or for work.
In my current cookbook rotation, I've been heavily utilizing Now Eat This! Diet by Rocco Dispirito. Rocco reimagines how to cook certain foods to cut the calories and fat, but leave the taste. His method for making macaroni and cheese is ingenious, really.
You steam a large sweet onion and several cloves a garlic with a little water, puree the mixture and then simmer it with freshly grated cheddar. Then you stir in a little plain Greek yogurt, and it does an excellent job of mimicking a cheese sauce that would typically consist of tons of butter and heavy cream. Toss with some high fiber pasta (using less than you'd think), top with some Panko bread crumbs and a little Parmigiano Reggiano. It's rich, creamy, delicious and an excellent way to have your mac and cheese and eat it to.