Felicia Jeffries Club


Hello there, my lovely ladies!

I hope this blog post finds you all doing well and taking care of yourselves. It’s been over 10 years since I was diagnosed with Myasthenia Gravis, and the journey to regain my health has been a challenging one. However, I have learned so much along the way, and I am excited to share some of my tips with you today.

Tip #1: Make Time for Rest and Relaxation One of the most important things that I have learned on my journey to better health is the importance of rest and relaxation. It’s easy to get caught up in the hustle and bustle of everyday life and forget to take a step back and recharge. However, making time for rest and relaxation is essential to your overall health and well-being.

Tip #2: Focus on Whole, Nutritious Foods Another tip that I have learned is to focus on whole, nutritious foods. This means incorporating plenty of fruits, vegetables, whole grains, and lean protein into your diet. These foods are packed with essential vitamins and minerals that your body needs to function at its best.


Now, onto the recipe! Today, I am excited to share a soul food favorite with a vegan twist. This vegan mac and cheese recipe is sure to satisfy your cravings and nourish your body at the same time.

Vegan Mac and Cheese Recipe Ingredients:

  • 1 lb elbow macaroni
  • 1/2 cup raw cashews, soaked overnight
  • 1/2 cup nutritional yeast
  • 1/4 cup coconut oil
  • 1 tbsp Dijon mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 cups unsweetened almond milk
  • 1 cup vegetable broth


  1. Preheat the oven to 375°F and grease a 9×13 inch baking dish.
  2. Cook the macaroni according to the package instructions.
  3. Drain the macaroni and set it aside.
  4. In a blender, combine the soaked cashews, nutritional yeast, coconut oil, Dijon mustard, garlic powder, onion powder, paprika, salt, and cayenne pepper. Blend until smooth.
  5. In a saucepan, heat the almond milk and vegetable broth over medium heat.
  6. Add the cashew mixture to the saucepan and whisk until well combined.
  7. Cook the mixture for about 5 minutes, until it thickens.
  8. Add the cooked macaroni to the saucepan and stir until well-coated.
  9. Pour the macaroni and cheese mixture into the prepared baking dish.
  10. Bake for 20-25 minutes, until golden brown.

I hope you enjoy this delicious vegan mac and cheese recipe as much as I do. And don’t forget to take some time for rest and relaxation and focus on nourishing your body with whole, nutritious foods.

Lastly, I invite you to check out my favorite thing to assist in gaining my health back for the month of March. This month, I am loving my super coffee! This coffee has been a great way for me to gain my mental clarity back after COVID and improve my overall immunity due to the powerful mushroom combination. If you already drink coffee, I highly recommend investing in this alkaline super coffee.

As always, please share this blog post with anyone you know who may be on a journey to better health. Let’s support each other and encourage each other to be our healthiest, happiest selves.

Until next time, Auntie Felicia.

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