By |

* gluten free, vegetarian *

Classic. Gluten free. Lightened up.

in this case, that means no butter, cream, or even milk added.

don’t doubt me just yet. 🙂

Ingredients:

  • 1 box gluten free pasta of choice
  • 2 c. low sodium chicken stock
  • 2 tbsp cornstarch
  • 1-1 1/2 c. shredded cheese(s) of choice
  • 3-4 fresh basil leaves, roughly chopped
  • 1 tsp minced garlic
    • {yes, that’s s e r i o u s l y  all there is to it}

Directions:

  • Prepare pasta al dente according to the box. Drain the noodles and set aside.
  • Return the pot back to the warm burner and add the chicken stock. Add a generous pinch of pepper and bring to a boil. Then add garlic.
  • Once the stock is boiling, add the cornstarch and stir continuously until it reaches desired thickness. (It will produce larger bubbles as it thickens).
  • Add the cheese and continue to stir (a whisk works best) until all the cheese is melted. At this point, it should be a creamy cheese sauce.
  • Return the noodles back to the pot and stir stir everything together. Lastly, add the basil!
  • Serve immediately BUT, also makes for great leftovers!

And there you have it!

IMG_9865

*Notes

  • shredded chicken or crab meat would be an excellent source of additional protein in this dish.
  • cornstarch is an ingredient everyone should have in their kitchen. It serves to help thicken liquids without adding heaviness or extra calories.
  • I did not choose to salt anything in this dish because cheese is naturally salty. No need for excess!
  • To add more color and nutrients, add cooked green peans, peas, or broccoli!
  • I used pasta made of a rice & corn blend. The cheese I used was cheddar, parmesan, and mozzarella. But seriously, use whatever is your favorite! Asiago sounds pretty good too. 🙂

Try it! You will be happy you did!

xxx,

M

By |

As we are well into the month of January, we are also in the midst of cold, flu, and stomach bug season. Beside these temporary, productivity-inhibiting ailments alone, we have to also deal with colder temperatures, less sunlight, and not much sun exposure to absorb vitamin D. Our immune systems are already working hard, and barely stand a chance against these pathogens in this season, so do your immune system a favor and give it a vitamin C boost!

This is one of my favorite smoothies because it is a hybrid between an Orange Julius and and an orange creamsicle, two REALLY refreshing things that are full of empty calories (including large amounts of fat and sugar) where mine is just as good, minus all that bad stuff. 🙂

Ingredients

  • 1 orange, peeled
  • about 1/2 c. vanilla greek yogurt
  • about 1/c c. ice
  • 1/2-1 c. milk of choice (I used almond)
  • 1-2 tsp honey at room temp (preference)
  • splash of vanilla extract
  • orange zest
  • 1 scoop vanilla protein powder (optional)

Blend thoroughly, and enjoy! 

Ps, did you know that one orange contains 97 mg of vitamin C which is 15 mg more than the recommended daily allowance for women (75), and 7 mg more than the RDA for men? (90)

Vitamin C is important for many processes throughout the body such as:

  • aiding in the absorption of iron (important in carrying oxygen in the blood)
  • helping to repair cells and form scar tissue
  • a component in collagen, the body’s building block
  • AND, it’s an antioxidant, which helps protect cells from DNA damage due to free radicals

So, there you have it. Vitamins, protein, hydration, immunity, and a healthy taste of summer in a glass!

Happy blending!

xx,

M