Thoughts and Queries of a Single Mother, an Artist, and a Student.

Recipes Sans Sugar & Gluten

Experimenting in the kitchen has become a necessity ever since I cut out Gluten and Sugar. Here I will share the successes that have resulted from my cooking ventures. These recipes make you look and feel great! It’s especially rewarding when your 18 month old digs these eats… teaching him young that sugar is not a necessity!

Some simple tips for a healthier kitchen:

1. Stop using teflon! Stainless steel and cast iron cookware only!

2. No more microwaving in plastic… extremely unhealthy chemicals are released into your food! Use pyrex or other microwave safe glass ware!

3. Cook with organic fats, butter (yes butter) and olive oil are best. Avoid canola oil, it is extremely processed. For some really amazing flavor save your bacon fat and cook with it!

4. Lunch meats: buy nitrate free or oven roasted.

5. LAY ON THE VEGGIES!

6. When you need to satisfy your sweet tooth, eat some fruit! I promise after a few weeks without sugar you won’t even miss it.

more to come!

Waldorf Pesto Pasta Salad

Ingredients:

1 pkg Trader Joe’s Organic Brown Rice Pasta Fusilli

1 organic apple of choice diced

3/4 cup pine nuts

1 1/2 cups steamed al dente organic broccoli

3/4 cup fresh grated parmesan

In a large pot, bring water to a boil, add pasta and salt if desired. Cook for 7-10 minutes or until al dente. Strain and Rinse. Combine all ingredients in large bowl. Toss with pesto sauce. (Recipe as follows.)

Pesto Sauce: personal variation on Ina Garten’s recipe (store bought pesto of course can be used- recommend organic)

1/4 cup pignolis (pine nuts)

3 tbsp chopped garlic (9 cloves)

5 cups fresh basil leaves, packed

1 tsp sea salt

1 tsp freshly ground black pepper

1 1/2 cups organic olive oil

1 cup freshly grated Parmesan

Place the pignolis and garlic in food processor. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Something a little more devilish coming soon… which is OK when you are steering clear of sugar and processed foods! Fat IS actually good for you! (Hint: comes from Julia Child)