I’d like to say that Inspiralized classifies as a healthy food blog. While I’m not preaching every day, I think it’s obvious that I live by some main healthy principles, such as “eat as clean as possible,” “use healthy fats in moderation,” “if it’s going to be a processed carb, have it be whole grain,” and “consume as many vegetables as possible.”
In fact, I don’t cook with dairy milks or creams, white flour or breads, or anything terribly processed. However, I do use cheese in my recipes. Oh, the cheese.
Sounds oxymoronic, right? No, let me explain.
This policy is my version of moderation – eat clean with mainly lean meats and vegetables, while permitting the occasional crumbling of feta. I’m the type of girl that believes in a healthy heart and mind. To achieve this, I try to exercise, eat clean, and indulge in moderation. Simply, cheese keeps me sane. And I’ve given it up before (two years as a vegan, remember?), so I’m not one of those people that says “Oh, I could never give up {insert something indulgent here}“… I’ve done it, I’m just happier this way.
I rarely eat something super cheesy, though. It’s usually a couple tablespoons of some crumbled cotija, a teaspoon of grated parmigiano-reggiano or a cube of swiss. Today, I made something cheesy. But it’s a healthier, lighter version and it’s absolutely outrageously tasty.
For this almond-gouda cheese sauce, I swapped the white flour for wheat and substituted in almond milk for dairy milk and dairy butter for Earth Balance vegan butter. Seems silly, right? Dairy cheese sauce with non-dairy ingredients? Well, it works and creates the unique, amazing nutty cheese flavor! Plus, it cuts down on saturated fats and adds some good-for-you complex carbs in there.
This dish is perfect for an apartment dinner date and you won’t need to worry about shimmying into Spanx beforehand, in preparation. The gouda cheese is light and looks elegant drizzled on top of the bright orange sweet potato noodles. The chicken is lightly seasoned, allowing the gouda and almond flavors to truly shine. Pour a glass of Malbec, put on some Barry Manilow, and let the gouda do the talkin’.
See… isn’t moderation fun?
Almond-Gouda Sweet Potato Pasta with Baked Chicken
Ingredients
- For the sauce:
- 1 tbsp vegan butter I prefer Earth Balance
- 1/4 tsp finely minced garlic
- 1 tbsp whole wheat flour
- 3/4-1 cup unsweetened almond milk
- salt and pepper to taste
- 1/2 cup shredded gouda cheese
- For the rest:
- olive oil cooking spray
- 1/2 chicken breast
- 1 tbsp olive oil
- salt and pepper to taste
- 1 pinch oregano flakes
- 1 medium sweet potato peeled, Blade C
- 1 tsp garlic powder
Instructions
- Preheat the oven to 350 degrees.
- Coat a baking tray with cooking spray. Place the chicken breast on the tray and drizzle with half of the olive oil. Massage the oil into the chicken and season with salt, pepper and oregano.
- Bake the chicken for 20-25 minutes. After 20 minutes, remove from oven and slice open to see if the meat is white. If it’s still pink, cook for another 5 minutes. If it’s white, remove from the oven and set aside. If you don't want a big slice through your chicken, take out at 25 minutes to be safe.
- While the chicken is cooking, place a large skillet over medium heat, coat with cooking spray and add in the sweet potato noodles. Season with salt, pepper and garlic powder and cook for 5-10 minutes, tossing frequently, or until noodles have softened to your preference.
- Once the noodles are done, place into a bowl or plate and cover with tin foil.
- Place a small saucepan over medium heat. Once heated, add in the butter and garlic and let fully melt.
- Add in the flour and blend completely with the vegan butter.
- Add in the milk and stir constantly until mixture thickens. Season with salt and pepper.
- Add in the cheese and keep stirring until it completely melts. Keep on the heat.
- Top the sweet potato noodles with the chicken breast.
- Give the sauce a quick stir and use a ladle or spoon to pour the sauce lightly over the noodles.
- Enjoy!
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