funeralformyfat:

AMEN!
I just like this because I’ve recently noticed in myself that when I consume caffeine it causes me to overeat.  I don’t know yet if it stimulates me to eat more, or if it inhibits whatever it is in my body that normally tells me to stop, but I do notice I have much less control over myself after a cup of coffee.

I just like this because I’ve recently noticed in myself that when I consume caffeine it causes me to overeat.  I don’t know yet if it stimulates me to eat more, or if it inhibits whatever it is in my body that normally tells me to stop, but I do notice I have much less control over myself after a cup of coffee.

Poptarts (nutella filling, maybe?)
Fruit roll-ups 
Yogurt
Thin mint & Samoa girl scout cookies
Vegan Mac & Cheese for supper, yum.

Ingredients:
1 pound vegan pasta (or regular if you prefer!)1 1/4 cups water1 cup plain Almond Breeze (may use other non-dairy milk) [I used Flax milk]3/4 cup nutritional yeast3 tablespoons cornstarch or potato starch1 tablespoon lemon juice1 teaspoon salt (or more to taste) [I used Bragg’s Liquid Aminos]1/2 teaspoon garlic puree1/2 teaspoon dry mustard1/2 teaspoon paprika [didn’t have any, so I used chili powder]1/2 teaspoon turmeric (curry powder)1 tablespoons tahiniblack pepper to taste
Directions:
Cook your preferred pasta according to the directions on the bag or box. I used pasta shells for a fun change. It brought me back to the wonderful Velveeta pasta my mom used to make us as kids! While that is cooking, throw ALL ingredients (including 1 + 1/4 cup water) into the food processor or blender and blend for 30-60 seconds. Once pasta is cooked and drained, add sauce into sauce pan with pasta shells and simmer over low-medium heat stirring frequently. The thickening process takes 5-10 minutes. Don’t despair if you think the pasta is too watery- it REALLY thickens up nicely thanks to the cornstarch! Serves 8. You can get creative with this and mix in some vegetables or spinach too.

This Vegan Mac & Cheese is the shiz-net!

Vegan Mac & Cheese for supper, yum.

Ingredients:

1 pound vegan pasta (or regular if you prefer!)
1 1/4 cups water
1 cup plain Almond Breeze (may use other non-dairy milk) [I used Flax milk]
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste) [I used Bragg’s Liquid Aminos]
1/2 teaspoon garlic puree
1/2 teaspoon dry mustard
1/2 teaspoon paprika [didn’t have any, so I used chili powder]
1/2 teaspoon turmeric (curry powder)
1 tablespoons tahini
black pepper to taste

Directions:

Cook your preferred pasta according to the directions on the bag or box. I used pasta shells for a fun change. It brought me back to the wonderful Velveeta pasta my mom used to make us as kids! While that is cooking, throw ALL ingredients (including 1 + 1/4 cup water) into the food processor or blender and blend for 30-60 seconds. Once pasta is cooked and drained, add sauce into sauce pan with pasta shells and simmer over low-medium heat stirring frequently. The thickening process takes 5-10 minutes. Don’t despair if you think the pasta is too watery- it REALLY thickens up nicely thanks to the cornstarch! Serves 8. You can get creative with this and mix in some vegetables or spinach too.

This Vegan Mac & Cheese is the shiz-net!