Healthy Grocery Girl | THE EASIEST VEGAN + GLUTEN-FREE MAC N’ “CHEESE”

I’ve always loved my carbs, but definitely not as much as I did during my first trimester. Ok, and my second. And, undoubtedly, probably my third! 

My first trimester was difficult,  I struggled through weeks of terrible food aversions. The foods I typically loved and ate daily, now grossed me out and the thought or sight of them made my stomach turn. Good bye kale + carrots, hello pizza pops and bagels. There was a day that I looked at a container of organic arugula on my counter, beautiful green, crisp arugula that I had planned on plopping into my Annie’s White Mac and Cheese (yes, the entire box), but the thought of it alone, turned my stomach. So, in order to provide myself + Baby with some nourishment, I went on a search to find a way to trick my brain into eating vegetables. This is where Healthy Grocery Girl steps in. Also a Momma to be, this girl is a wizard in the kitchen. Follow her on Instagram, @healthygrocerygirl. This recipe is extremely satisfying, delicious, and most importantly nutritious. I used regular pasta, and I’m not going to lie, besides the nutritional yeast, I added some mozzarella on top.  I ate this everyday for a week, and it was a great substitute for the Kraft dinner I was craving. Second confession of this brief, I definitely had my share of Kraft dinner too (anyone else!?) but this recipe was a great way to get those extra vitamins and goodness into my body when I needed it.