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  • 4 Baon Favorites with a Healthy Twist


  • Carrot Mac and Cheese
    Use fun and quirky pasta shapes for a treat!

    Carrot Mac and Cheese

    Ingredients:
    150 grams carrots, washed, peeled, and chopped
    ¾ cup milk
    ¼ stick butter
    2 tablespoons
    creamy yogurt
    200 grams macaroni, cooked according to package directions
    ¼ cup grated cheddar cheese
    ¼ cup grated quick-melting cheese, plus extra for topping
    salt and pepper, to taste

    1. Boil carrots in a pot filled with water. Once soft, drain and mash using a fork. Add milk and mix until well combined. Alternatively, you may use a blender to puree the carrot and milk mixture.

    2. Melt butter in a saucepan. Add carrot mixture, creamy yogurt, cooked macaroni, and cheeses. Mix until cheeses have melted. Season with salt and pepper. Remove from heat.

    3. Transfer into serving containers and top with extra grated cheese.

    This dish serves 2 to 3, and requires 30 minutes prep time and 15 minutes cooking time

     

    Grilled Sausage with Fruit Slaw Buns
    Get the kids to love their veggies and fruits by pairing them with their favorite dishes.

    Grilled Sausage with Fruit Slaw

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    Ingredients:
    4 sausages (we used frankfurters)
    ¼ head cabbage, shredded
    1 granny smith apple, cubed
    1 pear, cut into thin strips
    10 pieces seedless grapes, cut into rounds
    15 pieces pineapple chunks, sliced in half
    2 to 3 tablespoons pineapple juice (reserved from can)
    3 to 4 tablespoons mayonnaise
    salt, to taste
    4 hotdog buns
    dried mangoes, to serve

    1. Grill sausages according to package directions. Slice into rounds.

    2. Combine cabbage, apples, pears, grapes, and pineapples in a bowl. Add pineapple juice and mayonnaise depending on your preference. Season with salt.

    3. Toast hotdog buns. Add sliced sausages and top with fruit slaw. Serve with dried mangoes on the side.

    This dish serves 4 and requires 20 minutes prep time and 10 minutes cooking time

     

    Text, recipes, and styling by Idge Mendiola. Photos by Miguel Nacianceno
     

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