| Vegan + Dairy free + Gluten Free + Grain Free + Paleo Friendly |

We need to stop worrying and start working. We’re moving into the last month of the year where things can get quite overwhelming and hectic.

How do we stay centered, grounded, and focused? By giving ourselves some quality time to slow down.

December is an interesting month. The energy is powerful but also a little conflicting. On one hand, the air is filled with holiday cheer and good vibes. On the other hand, I feel overwhelmed and overbooked. Wtf?

When it comes down to it, December is a really fun month but also an intense one, and that’s ok. Isn’t it weird how our brains want to automatically go to that place where we hear intense and we want to label it “bad”.

Intense just means that we have to work even harder to stay aware of ourselves and the choices we’re making. When we learn how to focus ourselves, ground ourselves and center ourselves even in the most intense moments, we can find the time to take a step back from whatever is going on wherever we are, and take a deep breath.



As a yoga teacher, something I practice daily is embracing the power of the breath. Every single breath is a moment to reset, reconnect, let go, and slow down. As you’re reading this, think about today alone. How many times have you acknowledged your breath?

So as we move into the busy holiday season filled with lots of delicious eats, delicious sweets, travels, parties, shopping, drinking, snoozing, aka all the things, let’s commit to taking some moments to ourselves to take a deep breath and slow down.

If you’re not sure where to start, I’d suggest getting in the kitchen and making something you LOVE. Something delicious. Like this creamy vegan mac and cheese, stuffed in a pepper or not. It’s super easy and seriously tastes like happiness.



Banza Pasta elbows

Organic Peppers

Canned Butternut Squash

Nutritional Yeast

Garlic Cloves


Coconut Milk

Olive Oil




Happy Cooking!

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Print Recipe
vegan mac and cheese stuffed peppers
Prep Time 10-12 min
Cook Time 25-30 min
Mac and Cheese Sauce
Prep Time 10-12 min
Cook Time 25-30 min
Mac and Cheese Sauce
  1. Preheat oven to 375*.
  2. Cut top off peppers and clean out inside. Set aside for stuffing.
  3. In blender or food processer, blend butternut squash, nutritional yeast, garlic, water, coconut milk and olive oil.
  4. Cook Banza Pasta - instructions on box. Continue to mix pasta as it cooks and once it is soft enough to eat, pour it out into strainer right away. Run strainer under cold water and mix the pasta to make sure it all cools down and stops cooking. You want to avoid overcooking it.
  5. In the same pot the pasta cooked in, heat up 1/2-1 tablespoon of ghee or butter (non-vegan option). Add pasta and butternut cheese sauce. Mix well until pasta is coated.
  6. Stuff each pepper and fill to top with mac and cheese. Cook for 25-30 minutes in oven until peppers slightly blister. This will keep the peppers a little crunchy, but you can cook for longer if you want them to be softer.
  7. Store left over mac in cheese in the fridge or freezer or eat it on the side!
Recipe Notes

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