Age is of no importance unless you are a cheese.

With the inspiration of last week’s meal, I decided to try and do a healthy take on a classic – alfredo. Normally, I hate the majority of Italian food (yes, Giada, I’m taking to your big head) - It makes me tired, and it’s heavy, and the fact that I’m lactose intolerant really doesn’t play well in that arena. So, although I am not 100% on my losing weight train as I find it near impossible with how much drinking I do in the warm months (sorry Mom!) so right now I am just coasting. I haven’t gained any of the weight I lost back, but once fall hits, back on the fast track.

Anyhoo, I made this little diddle while I was starving and in a pinch. What is the recipe you ask? I don’t know because I made it up and didn’t measure a damn thing. But what I do know is that I sautéed some mushrooms that I cut up in a little bit of olive oil with salt and pepper. You want to cook those babies down until they’re drier than your grandmother’s vageen – they have a ton of water in them and no one wants a diluted sauce.

Add some almond milk, like a cup or so, light sour cream (or cream cheese) and parmesan cheese. I also added some roasted garlic at the end, for a little kicksey. Cook the sauce on the stove until it has reduced to a consistency that you like and BAM! Dinner is served, yall.


Saute my friends.





Bubbling its way into my heart.



The best pasta ever. Regardless of if you are watching your weight.



Here we are.



Give it to me baby.