Friday, June 21, 2013

Avocado Pasta on a Yeast-Free Diet

One of the girls I work with shared this recipe for Creamy Avocado Pasta with me.  (Thanks Nicole!!)  It on the Greatist website.  This site is an excellent source for health, fitness, and inspirational tips.  Many of the recipes are paleo and vegan which can be adapted to the yeast-free diet.  
I love this recipe.  I have already made it twice. It is absolutely delicious, especially if you use fresh garlic, lemon and basil.  I'm convinced that is the key to the tastiness of the sauce.  Here is the recipe:
  • 1 medium ripe avocado
  • 1/2 lemon, juiced and lemon zest to garnish 
  • 2-3 garlic cloves (I used 4 because I like garlic!)
  • 1/2 tsp. sea salt
  • 1/4 cup of fresh basil
  • 2 tbsp. olive oil
  • Freshly ground black pepper

1.  I made this with Ancient Harvest Quinoa Pasta Garden Pagodas.  I cooked it according to the    package.  I think this sauce would go well over brown rice pasta, too. 

2.  While the pasta is cooking, place the garlic, lemon juice, and olive oil into a blender or food processor.  Process until everything is a smooth consistency.
3. Next add the avocado, basil, and salt.  I cut the avocado and tore the basil into manageable pieces to help along the processing.
4.  Drain the pasta.  Pour on the sauce and toss until the pasta is fully covered.  Garnish with lemon zest and black pepper.
This recipe makes enough for two servings.  If you have any leftover sauce, you can eat it as a dip with brown rice crisps for a snack.  
Here is the final product!  
Avocado Pasta
A great meal for a lazy summer afternoon or evening.  Just ask Abbey!

Sunday, June 9, 2013

Quinoa and Living Yeast-Free

Quinoa is being called the new superfood.  It is definitely a food that you can eat on a yeast-free diet.  Used by the Incas, quinoa is grain-like, but is actually a seed.  Its protein content is high and it is a source of dietary fiber, magnesium and iron. It also is a great source of calcium and it is gluten-free.  What more can one ask for?

You can find organic quinoa at your neighborhood grocery, at most health food stores, and in large quantities at Costco.

Quinoa is simple to cook.  One thing is very important.  Rinse the quinoa before you begin.  Then combine 2 cups of water and 1 cup of quinoa.  Bring it to a boil.  Cover and reduce heat to low.  It will be done in about 15 minutes.  Be sure to drain the quinoa.

I have found quinoa to be versatile in cooking.  It can be put into many dishes to add protein and fiber.  Here are a few ways I have used quinoa recently.

Quinoa topped with onions and spinach (sauteed in olive oil) and rotisserie chicken; finish with sea salt and ground pepper

Quinoa added to a salad of organic greens, tomatoes, avocado and rotisserie chicken; dress with olive oil, a squeeze of lemon, sea salt and ground pepper

My latest quinoa "find" at the grocery store is quinoa pasta.  I tried it for the first time this weekend and I love it!  I bought Ancient Harvest Quinoa Pasta Garden Pagodas.  It is gluten free.  Below is the package, ingredients, and nutritional information.

I first made the pasta according to directions and put Amy's Organic Pasta Sauce (Family Marinara) on top.  It was delicious!  With the leftover pasta, I made the pasta salad featured below.  I cut up black olives and tomatoes.  Then I tossed them with the pasta, Veganaise (grapeseed oil style), and rotisserie chicken.  I placed all of that on top of organic greens.  I added a bit of sea salt and ground pepper to taste.  Voila! A great lunch!!  Healthy and yeast-free!

And now for an Abbey moment...  Oh well, I guess I won't disturb her.  She is fast asleep in her new bed!