Entrees Favorites Kid-Friendly Snacks

White Bean Mac and Cheese! Dairy-Free, Gluten-Free

Like most of us, I find it hard to believe that dairy-free Mac and cheese can taste good. For me, if it’s not the real thing why even bother, right? All that changed when I saw a recipe for Mac and Cheese made with sweet potatoes. Mac and Cheese has to be creamy and it makes total sense that sweet potatoes would give it that creamy consistency – but I wasn’t sold on “sweet” Mac and Cheese. Well, here’s a recipe for dairy-free Mac and Cheese made with WHITE BEANS that taste so delicious you won’t miss the real thing. In fact, my Mom, who was just in NYC to watch me run the Brooklyn Half Marathon (more on that in a sec) was pleasantly surprised when she tried our healthy Mac and Cheese. The consistency is perfect, and the taste is spot on! You’ll have to trust me on this one. Best part, I separated the mix into small ramekins, perfect for meal-prep. Simply re-heat a few ramekins at a time and pair with a side salad or sauteed veggies. Dinner is served!
Ok, so the Brooklyn Half Marathon was my first official run. 13.1 miles through Brooklyn and the weather did not cooperate. I ran a slow and steady race (12min miles) that felt good from start to finish. Completing a Half Marathon has been my goal for a long time and I finally had the opportunity to do it – and I IT FELT SO GOOD! I shared a picture of me at the finish line.
Anyway, hope you guys like this healthy Mac and Cheese recipe and if you do please don’t forget to share your pictures on Facebook and Instagram by tagging us @ourflipsidelife


10oz gluten-free pasta



½ white onion, chopped

2 garlic cloves, minced

1 tbsp olive oil

1 can Great Northern Beans, drained and rinsed

1 ½ cup unsweetened almond milk

1 tsp fresh lemon juice

½ cup Daiya dairy-free mozzarella cheese (find it here)

Salt and pepper to taste


Toppings (optional)

Gluten-free Breadcrumbs


  1. Prepare pasta according to package instructions. Drain and set aside
  2. In a skillet over medium heat, heat the olive oil
  3. Add the onions and garlic and sauté until onions become translucent and garlic is fragrant
  4. Transfer the onions and garlic into a high-speed blender. Add the white beans, milk, and lemon juice and blend on high until creamy and smooth
  5. Carefully transfer the sauce back to the skillet and heat over medium-low heat. Add the vegan cheese stirring frequently until cheese is completely melted, 2-3min
  6. Add the cooked pasta to the cheese mixture, toss to combine and season with salt and pepper
  7. Pour the pasta mixture into small ramekins, top with breadcrumbs and broil on medium, 1-3min watching carefully until golden
  8. Enjoy hot. Cool leftovers and store in the fridge up to 2-3 days.
Entrees Favorites Snacks

Mexican Street Corn Salad

I’m pretty sure I can have Mexican food every single day – I mean who couldn’t, right? I love everything from veggie fajitas to guacamole and I ESPECIALLY love Mexican Street Corn. On the cob or as a salad, this dish never disappoints. It’s sweet, spicy, creamy and all sorts of delicious. However, the bazillion calories and unhealthy fat in traditional street corn dishes keep us from ordering too much.
Last weekend Joe and I played around with a healthy flip for Mexican Street Corn Salad. We substituted traditional mayo for eggless mayo and ditched the cheese (gasp!). We even roasted our own jalapeños…fancy! The flavors came together nicely and we didn’t miss the not-so-healthy calories. Saved those for margaritas. 🙂
Here’s the recipe for you to enjoy!


2 (15oz) cans organic corn, whole kernels

1 tablespoon vegan butter (I like Earth Balance)

2 garlic cloves, minced

1 jalapeño pepper, roasted and chopped (seeds removed) *see notes below*

1/2 cup red onion, chopped

3 tablespoons EGGLESS mayo (I like Sir Kensington’s Eggless Mayo)

Juice from 2 limes

1/2 cup fresh cilantro, chopped, more for garnish

½ teaspoon smoked paprika

Salt and pepper to taste


  1. Place a skillet over medium heat. Add vegan butter and melt
  2. Add garlic and corn and sauté until kernels start to brown, 5-7min. Remove from heat and transfer corn mixture into a large mixing bowl
  3. Add roasted jalapeño pepper, red onion, mayo, lime juice, cilantro, smoked paprika and combine with corn mixture
  4. Season with salt and pepper
  5. Separate into small serving bowls and garnish with more cilantro and lime wedges (optional)
  6. Serve and enjoy.

*Roasting jalapeño peppers on a gas stove. Turn your gas stove flame on medium. Hold pepper over flame, 60-90 second or until skin on one side chars and blisters. Turn the pepper and let the other side roast for another 60-90 seconds. Carefully remove from heat and place in a paper bag and seal, 5-10min. Remove from paper bag and peel the charred skin from the pepper. Remove the seeds, chop and enjoy!*

Entrees Favorites Kid-Friendly

Parmesan Cauliflower “Steaks”

We are using the grill as much as possible now that the weather is nicer. Joe and I both agree that everything tastes better on the grill plus its less mess to clean up, don’t you agree? 🙂
Here’s a new recipe you can easily make on the grill. It’s easy and delicious (plus healthy) and we can almost guarantee it will become your summer to-go!
HELLO! Parmesan Cauliflower “Steaks”! Yes, veggie, meaty “steaks” grilled to perfection, topped with marinara sauce and dairy-free (or not) mozzarella cheese! GIVE ME MORE!
We hope you like them as much as we do – we’ve made them so many times – the recipe keeps getting better and better!


1 large head cauliflower, sliced lengthwise through the core into 3 “steaks”

1/4 cup olive oil

3/4 cup marinara sauce

1/2 cup dairy-free mozzarella cheese

salt and ground pepper to taste

Fresh basil, chopped (optional)






  1. Heat a grill to medium (about 350 degrees F). Line a baking sheet with parchment paper and set aside
  2. Season cauliflower steaks with olive oil, salt, pepper and place on hot grill. Cover and cook, 15min on each side
  3. Remove cauliflower steaks from grill and place on baking sheet
  4. Distribute marinara sauce evenly over each cauliflower steak and top with dairy-free cheese
  5. Place back on the grill and cook until cheese is melted, 3-5 min (less if using real cheese)
  6. Remove from grill and garnish with fresh basil
  7. Plate and enjoy!
Entrees Favorites

Grain-Free Tabbouleh with Tahini Dressing

Temperatures are warming up which means we can finally enjoy dinners on the patio. Joe loves to grill and I’m usually in charge of the sides. First up, this easy Grain-Free Tabbouleh Salad made with cauliflower, juicy tomatoes, crunchy cucumber, onions, fresh parsley, mint and dressed in a light Tahini Dressing. It’s the perfect addition to any Spring/Summer menu and a recipe everyone will enjoy!


2 cups cauliflower (1/2 a head)

1 cup fresh parsley, chopped

1 cup cherry tomatoes, chopped

½ cup cucumber, chopped

1/3 cup yellow onion, chopped

¼ cup fresh mint, chopped

1 garlic clove, crushed

2-3 tablespoons, Tahini Dressing

¼ teaspoon red pepper flakes

Sea salt and red pepper flakes to taste


Tahini Dressing


¼ cup tahini

¼ cup fresh lemon juice

¼ teaspoon lemon zest

¼ cup extra virgin olive oil

1 garlic clove, crushed

Sea salt and pepper to taste

Tahini Dressing Instructions: Wisk or blend all dressing ingredients together. Drizzle over salads or roasted veggies. The dressing will keep 5-6 days in the refrigerator.

Salad Instructions

  1. Using a grater, grate the cauliflower into grain-sized pieces.
  2. In a large mixing bowl combine the grated cauliflower, parsley, tomatoes, cucumber, onion, mint, and garlic. Toss to combine.
  3. Drizzle with tahini dressing. Season with salt and red pepper flakes.
  4. Separate into bowls and enjoy!
Entrees Favorites Kid-Friendly

Dairy-Free Cauliflower Alfredo

A few weeks ago, I came across a recipe for Cauliflower Alfredo on Pinterest and thought: “I don’t see how this can taste good” but kept reading and looking through similar recipes. I spent the next 20min convincing myself it couldn’t work, then took the easiest recipe and made my way to the kitchen. Well, it turned out to be delicious and I am sold on the concept. Creamy Cauliflower Alfredo Sauce that is dairy-free, gluten-free and guilt-free. GIVE IT ALL TO ME!

There are so many variations of this recipe but I’ll leave you with our favorite one which includes a few tweaks we made along the way. We hope you enjoy it.



1 package gluten-free pasta

1 head of cauliflower, stemmed and cut into florets

1 teaspoon ghee

1-2 garlic cloves, minced

1 cup water

1/2 cup Nutritional Yeast

salt and pepper to taste

flat-leaf parsley, chopped (optional)


  1. Cook pasta according to package instructions. Once cooked, strain, rinse and set aside
  2. Heat the ghee in a pan over medium heat. Add garlic and cook for a few mins or until tender and fragrant (careful not to let it burn)
  3. Add water and cauliflower and bring to a boil. Once boiling, cover the pan and let cook, 8-10min or until cauliflower is tender.
  4. Carefully transfer the contents of the pan into a food processor.
  5. Add Nutritional Yeast and process until smooth or until texture is similar to a traditional cream sauce (add more water if necessary).
  6. Transfer sauce and cooked pasta to a large mixing bowl and combine.
  7. Season with salt and pepper.
  8. Divide into plates and garnish with parsley
  9. Serve and enjoy!
Entrees Favorites Kid-Friendly

Dairy-Free Scalloped Potatoes

Growing up my Mother worked long hours which meant lots of frozen dinners or eating out. On Wednesdays, we had Chinese, pizza on Fridays and somewhere in-between we had my favorite, Scalloped Potatoes! I  just love anything with crispy edges and a gooey middle – yum!

These homemade Scalloped Potatoes, which I also share on Mother Magazine this month, take me back – way back. Plus they’re dairy-free and gluten-free. Hope you guys like them as much as we do.


4 large potatoes (2 sweet potatoes, 2 white potatoes)

3 tablespoons vegan butter (or ghee if not vegan)

2-3 garlic cloves, minced

1 small onion, diced

3 tablespoons gluten-free all-purpose flour

2 cups unsweetened almond milk

Sea salt and black pepper to taste

Chopped fresh scallions


  1. Preheat oven to 400 degrees F.
  2. Peel and slice potatoes then place them in a large bowl of water to prevent from turning brown. Set aside.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and onion and sauté until soft and translucent, 7-10min.
  4. Slowly add the flour until a paste forms and coats the onions. Add the almond milk and combine.
  5. Raise the heat to medium-high and bring mixture to a boil. Lower the heat and stir frequently until mixture begins to thicken, 7-10min.
  6. Remove from heat and season with sea salt and black pepper.
  7. Pour some of the mixture into the bottom of a 10-inch baking dish or casserole dish.
  8. Layer the potatoes over the sauce and top with more sauce. Repeat until all of the potatoes and sauce are used, finishing with a layer of sauce.
  9. Bake until potatoes are fork tender and the top is lightly browned, 40-45min.
  10. Cheerfully remove from the oven and garnish with fresh scallions. Serve and enjoy!
Entrees Favorites Snacks

Tofu Stuffed Peppers

Do you love stuffed peppers but get tired of making the same recipe? You’ve come to the right place! 🙂 Try stuffing red (or any color) peppers with tofu scramble for a quick recipe flip that is gluten-free, healthy and satisfying PLUS easy to prepare and reheat during the week. Here’s how you can make them at home. We hope you like it!



4 large red peppers, ends cut and seeds removed

Sea salt

Tofu Scramble

1-2 tablespoons extra virgin olive oil

1 small onion, chopped

2-3 garlic cloves, minced

1/4 cup red pepper, chopped

1 container extra firm tofu, pressed and crumbled

1 teaspoon chili powder

½ teaspoon turmeric

½ teaspoon cumin

Sea salt and black pepper to taste

Fresh cilantro, chopped (optional)


  1. Preheat the oven to 350 degrees F and set out a baking dish.
  2. Bring a pot of salted water to a boil. Cook peppers in boiling water for 5 min. Remove from heat, drain and set aside.
  3. Heat the olive oil in a large rimmed skillet over medium heat. Sauté the onion, garlic, and chopped red pepper until soft and translucent, 3-5min.
  4. Add the crumbled tofu and stir.
  5. Add chili powder, turmeric, cumin, salt, and pepper and mix well making sure the spices evenly coat the tofu. Let cook for another 2-3min or until tofu is hot and begins to brown.
  6. Place the peppers in a baking dish and generously stuff each one with the tofu mixture.
  7. Bake 15-20min or until peppers are slightly golden brown.
  8. Remove peppers from the oven and garnish with fresh cilantro.
  9. Plate, serve and enjoy!
Entrees Favorites Snacks

Roasted Delicata Squash Salad with Tahini Dressing

Here’s a healthy and satisfying salad that is easy to prepare. The full flavor and natural sweetness of the delicata squash compliment the tangy-ness of the tahini dressing. Think sweet and savory, YUM! So delicious, I promise you’ll make it more than once.



8 cups young spinach

1-2 tablespoons dairy-free ricotta “cheese” (I use Kite Hill)

1 delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices

1-2 tablespoons olive oil

2-3 dried bay leaves

Pinch of sea salt and fresh ground pepper + more for serving


Topping (optional)

Toasted delicata squash seeds*


Tahini Dressing

¼ cup tahini

¼ cup fresh lemon juice

¼ teaspoon lemon zest

¼ cup extra virgin olive oil

1-2 garlic cloves, minced

Sea salt and ground pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Add the sliced squash to a bare baking sheet and toss with olive oil, bay leaves, salt, and pepper.
  3. Bake for 20-25 minutes, flipping once at the halfway point. Remove from oven once the squash is fork tender and the edges are golden brown.
  4. While the squash is baking, prepare the dressing by adding all the ingredients in a mixing bowl and whisking to combine.
  5. Arrange spinach on a serving platter or bowl and top with roasted squash, ricotta cheese, and toasted seeds. Serve with dressing on the side or toss to combine.
  6. Enjoy!


*Squash seeds are easy to toast and add a delicious crunch to this (or any) salad -plus they’re loaded with fiber and protein. Simply gather the seeds in a colander and rinse to remove any access squash. Spread seeds on a cookie sheet and allow to dry. Preheat the oven to 275 degrees F. Toss dry seeds with olive oil (or coconut oil), sea salt and fresh pepper. Place in preheated oven and bake 20-25 min or until seeds are golden brown. Sprinkle over salads or enjoy as a snack.

Entrees Favorites Snacks

Swiss Chard and Sweet Potato Black Bean Soup

I left a nice pot of Black Bean Soup for Joe before leaving town this weekend. It comes together quickly thanks to canned beans and frozen sweet potatoes but the taste is fresh and delicious and works well as a light meal or side dish.

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans organic black beans, rinsed and drained
2 cups low-sodium vegetable broth
1 1/2  teaspoons ground cumin
1 teaspoon ground coriander
1 large bunch fresh Swiss chard, chopped
1 cup frozen Fire Roasted Sweet Potatoes, defrosted
Salt and red pepper flakes to taste
1. Heat the oil in a soup pot over medium heat. Add the onions and garlic and cook stirring occasionally until the onions become translucent.
2. Stir in the cumin and coriander and cook until fragrant, about 15-20 seconds. Pour in the beans and vegetable broth and bring to a simmer. Reduce the heat to a gentle simmer and cook until the broth is flavorful and beans are tender, about 20 minutes.
3. Carefully puree a 1/2 cup of the soup in a blender until smooth. Return the pureed soup to the pot and stir in the sweet potatoes and Swiss chard. Add salt and red pepper flakes to taste. Serve and enjoy!
Entrees Favorites Snacks

Loaded Sweet Potato Bowls

A light meal or hearty snack. This Loaded Sweet Potato Bowl will make you forget all about the chips! 😉 Here’s how you can make it at home.


2 sweet potatoes, thinly sliced (I use my spiralizer)

1 cup organic black beans, washed and strained

1/4 cup organic corn

1/4 cup fresh tomatoes, chopped

1/2 avocado, chopped

1/8 cup red onion, chopped

1/2 jalapeño, chopped

1 tablespoon fresh lime juice

1 tablespoon fresh cilantro, chopped

salt, pepper, chili powder and garlic powder to taste


Preheat the oven to 400F. Lightly grease a baking sheet with cooking spray or line with parchment paper. In a large bowl, season the sweet potatoes with a generous amount of salt, pepper, chili powder and garlic powder. Transfer the seasoned sweet potatoes to the baking sheet and bake until tender and lightly browned, 20 to 25 min. In a medium-size mixing bowl, combine the black beans, corn, tomatoes, avocado, red onion, jalapeño and fresh lime juice. Arrange the baked sweet potatoes in a bowl and add the veggies. Sprinkle with fresh cilantro. Serve warm or at room temperature. Enjoy!