I’m on week 3 now of the 21 day fix and have been posting some of the images of my recipes in my accountability group on Facebook and on Insta, I’ve had loads of requests for recipes so thought I would start working my way through them.
This seems to be a favourite, so I thought I’d start here. I’ve actually amended my mac & cheese recipe for this one, so it would fit in with my food plan for the day. I needed to eat 2 reds (protein sources) so I added more nutritional yeast (as you can use this in place of a red container on the program) and added some peas too.
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Ingredients (serves 3):
120g whole-wheat pasta
200ml vegetable stock
1 tsp paprika 1/2 tsp nutmeg 1/2 tsp cayenne pepper
50g nutritional yeast
330g butternut squash
300g frozen peas
- Peel and chop the butternut squash into small chunks. Place in a pan of water, bring to the boil, and then reduce to a simmer, until tender.
- Cook the pasta according to the pack instructions, during the final 2 minutes add the frozen peas to the pan.
- Once the butternut squash is soft, drain, then add to a blender with the veg stock, paprika, nutmeg, cayenne pepper and nutritional yeast (I would recommend adding a bit at at time and keep tasting until you reach a flavour you ❤️ ) Blitz until a smooth consistency is reached.
- Drain the pasta and cover it with the butternut sauce, mix well then serve.
Love from Stacey xx
For anyone else doing the 21 day fix, here’s the portions per servings:
1 yellow, 1 green, 2 red