Well folks, I fell off the gluten-free wagon and it wasn’t pretty. I should've been stronger. I should have resisted the Taco Bell, and breads, and donuts - the list goes on and on and is shameful!
I had itchy bumps all over my arms and my stomach felt permanently achy. I was doing pretty well for 7-ish months and started to get annoyed from having to avoid so many "good" foods. I started off by eating bites of gluten-containing products each week and it progressively got worse - GLUTEN ADDICT! I’m back in the right mindset now but how does everyone do it? I’m nervous I’m going to fall off the wagon again. I LOVE bread and my options around the area I live are slim pickens. The nearest DECENT gluten-free bakery is 45 minutes away. I’m looking for tips, tricks and advice to help me avoid future indiscretions.
In other news, I am back to school which means - Summer has come to an end. (Not if you ask Wisconsin, though, because it was 90 degrees here today!) Even though the warm weather should be winding down, the summer vegetables are still abundant. I have more zucchini than I know what to do with and I’ve been trying to use up as many vegetables as possible before they go bad.
Tons of veggies and a fresh mindset are just the ticket to get me out of my gluten-filled slump. So find your favorite gluten-free pasta (mine is fusilli) and try out this Garden Vegetable Pasta Toss with me! The recipe is DELISH just how it is but is easily amped up by adding a protein and shredded cheese if you’re feeling saucy. ENJOY!
Garden Vegetable Pasta Toss
¼ cup evaporated milk
¾ cup chicken stock
1 1/2 ounces low-fat cream cheese
1 teaspoon of your favorite hot sauce
½ teaspoon paprika
¼ teaspoon salt
1 ½ Tablespoons olive oil
⅓ cup diced onion
1 red pepper, julienned
1 yellow squash, quartered
1 zucchini, quartered
2 handfuls spinach
2 Tablespoons chopped cilantro
6 ounces gluten-free pasta, cooked and drained
Place evaporated milk, chicken stock, cream cheese, hot sauce, paprika, and salt in blender. Blend until well combined. Set aside.
On medium heat, in large skillet, heat oil. Saute onions for 5 minutes. Add in red pepper, yellow squash, zucchini and continue sauteing for an additional 5 minutes.
Once vegetables are lightly browned, add evaporated milk mixture. Cook for 3-5 minutes, turn off heat, and stir in spinach and cilantro.
Mix in gluten-free pasta and top with additional cilantro for garnish.