I’m on day 5 (of 7) of my sugar and dairy free (and vegan) diet and it’s going pretty well. I haven’t noticed any actual differences in my body since I made the switch so I guess I wasn’t eating nearly as badly as I thought I was. I’m definitely eager to eat some chocolate pudding on Sunday though, that’s how I’ve decided to break the cleanse, but I’ll probably use almond milk instead of dairy milk in it.

Almond milk has been really good to me with everything I’ve been making this week, including this macaroni and cheese.

It uses Daiya cheese which is an amazing vegan cheese that melts and stretches just like dairy cheese. They use it at my favorite pizzeria, Blackbird Pizzeria, so I’ve been in love with it for a couple months now.

My friend loaned me a cookbook, The Virtuous Vegan, to help get me through the week. All the recipes included are also gluten-free and mostly sugar free. This macaroni and cheese is on the cover and it looked so delicious I had to try it.

It’s probably the best macaroni and cheese I’ve ever had, the cheese melts all around the macaroni making it soft and gooey but not runny, the bread crumbs offer a nice crunch, and the cheddar flavor is spot on.
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Sweet Freedom Bakery
1424 South Street (between Broad and 15th)
Philadelphia, PA 19146
http://www.sweetfreedombakery.com/

Sweet Freedom Bakery is a vegan, gluten-free, and allergy-friendly bakery.

The full list is: gluten-free, vegan, dairy-free, egg-free, soy-free, corn-free, peanut-free, refined sugar-free, and kosher.

Instead of those things, Sweet Freedom uses natural sweeteners (like agave), products derived from coconut (sugar, milk, oil, flour), as well as a huge range of other ingredients, which are all listed for each of their products on their website.
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