We all have our favourite childhood meals, but we think it’s time for an update. These recipes take retro meals to a whole new level, with healthier alternatives and a fusion of new flavours!
Macaroni and cheese
We took this North American staple, made it a little healthier and gave it a French twist by adding a béchamel sauce for extra cheesiness. Your family will love it! You can add caramelized onions or green onions for added flavour.
Serving size 6
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 2-1/2 cups milk, heated
- 1/2 cup mozzarella cheese, grated
- Salt and pepper to taste
- Cook the pasta, drain, and set it aside.
- To make the béchamel sauce, melt the butter in a medium saucepan. Stir in the flour and continue to stir constantly until the paste begins to boil (make sure it doesn’t brown!), about 2–3 minutes.
- Now, add the hot milk while stirring. The sauce should start to thicken at this point. Bring the mixture to a boil. Lower the heat, add the salt, pepper and cheese, and then stir for another 2 minutes. Remove from heat.
- Add the sauce to the pasta, and mix well. Enjoy!
Try out this great recipe for spaghetti squash pasta >>
The hamburger goes vegan
Instead of using beef or chicken, why not try vegan?
Using delicious, fresh ingredients, you will get all the nutrition needed without sacrificing the taste!
Serving size 4
- 1 can of chickpeas, drained and pureed
- 2 cloves of garlic
- 1 onion, chopped
- 1/2 cup of fresh parsley, chopped
- 1 teaspoon of dried cumin
- 1 tablespoon of lemon juice
- 2 cups of bread crumbs
- 1 tablespoon of flour
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
- 6 whole-wheat buns
- 1 tomato, sliced
- 1 container of alfalfa sprouts
- 2 avocados, pitted and sliced
- Start with the patties. Sauté the onions and the garlic, until the garlic smells like heaven. Combine the onion mixture with the chickpeas, parsley, cumin, lemon juice, bread crumbs, flour, sesame seeds, salt and pepper.
- Form 6 patties out of this mixture and fry until the outside is crispy. Set aside.
- Assemble your buns in order of preference, top with this delicious burger patty and enjoy!
You can make your own vegan mayonnaise for the burger by combining 300 grams of silken tofu, salt to taste, 1 tablespoon of water, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 3 teaspoons of white vinegar (but any will do!) and 3 teaspoons of dijon mustard in the food processor. Enjoy!
Check out this healthy burger alternative >>
Serving size 8
So, we took the classic pizza, stretched it out, made it whole wheat and added some incredibly nutritious and yummy toppings. This one’s a keeper.
- 2 cups whole-wheat flour
- 1/2 cup all-purpose flour
- 1-1/2 teaspoons active dry yeast
- 1/4 teaspoon salt
- 1 cup water, warmed
- 2 garlic cloves, crushed
- 1/2 cup olive oil
- 4 tomatoes
- 1/2 cup feta cheese
- 1/2 cup mushrooms, sliced
- 1/2 cup fresh spinach
- 1/4 cup caramelized onions
- 2 tablespoons fresh basil
- Mix the water with a bit of sugar, then add the yeast. Wait until the mixture gets foamy, then pour it into a large bowl.
- Add the flour, 3 tablespoons of olive oil and salt. Mix well, and then knead about 5 minutes or until you have a smooth, elastic dough. Transfer into a well-oiled bowl, cover with a damp tea towel, and let the dough rest for about 30 minutes.
- Meanwhile, toss the tomatoes in with the remainder of the oil. Place into a baking dish, and bake at 350 F for about 30 minutes. When ready, peel the skins, and purée the tomatoes in a blender or food processor with the garlic. Add salt and pepper to taste.
- Grease two pizza pans. Divide your dough in half, and roll out each portion. Stretch the dough in the pan by hand, if you like.
- Preheat the oven to 425 F. Spread your tomato sauce over the dough, and place the toppings in any arrangement you wish.
- Bake for about 15 minutes (depending on your oven).