Recipe - Gluten Free Pasta - Vegetables - Shrimp (optional)
Hello my friends!
So many topics to choose from and I just flake left and right! I am for shamed! I think I will blame my ancient iPad that enjoys locking up every other word as it is doing now. Grr.
Fear not! For I have come bearing a gift of food!
Yes, I too eat food, and usually throw recipes together based on a few staple ingredients I keep on hand.
Tonight's ensemble began with wondering what to do with the leftover gluten-free spaghetti noodles that didn't involve the leftover tomato sauce. A quick scan of my supplies lead me to this lovely creation that was both delicious and healthy.
The beuty of keeping a variety of your favorite base ingredients (fresh veggies, select frozen, certain canned, and assorted bulk, plus favorite spices) in the house is that you can mix and match all sorts of appetizing meals without having to do all your meal planning ahead of time. And most of what I eat is one or two ingredients away from being vegan, so customizing to your taste is easy.
The fresh vegetables I used can be altered to what you prefer. And since I used a whole avocado in this, I skipped the real oil and just used some non gmo canola spray from Costco with no calories added.
Okay, so I fired up my electric frying pan, the appliance I use every single day, and tossed in some diced zucchini and the diced avocado. How much is up to you. I used about two handfuls of zucchini plus the whole avocado.
I spray it heavily and add my spices of choice, in this case garlic, salt, and Italian seasons. Let it cook a little stirring and coating well with the spray. Then I added the shrimp, it was raw frozen so you have to cook it till it's pink. I spray that and add seasons to it, then once pink, I stir it up with the zucchini and avocado.
Then I took the leftover pasta, that was cold and stuck in a clump, sprayed it a few times, pulling it apart with a fork. Once lubricated I added to my pan, tossing it with the veggies and shrimp. If you are vegan, just skip the shrimp. Easy.
As soon as the pasta was hot, I added a whole diced tomato, stirring it up but not really cooking the tomato. Scooped it onto my plate, and scarfed it down after taking a picture. It was delicious.
I'm stuffed.
The pasta is a rice based gluten free I get in the natural foods section of my store.
Feel free to post pictures in the comments of your own creations, or ask me questions about building a meal from core ingredients. I always buy the same basic things but never eat the exact same combination unless I make too much.
Until next time,
Peace and Love
~99
So many topics to choose from and I just flake left and right! I am for shamed! I think I will blame my ancient iPad that enjoys locking up every other word as it is doing now. Grr.
Fear not! For I have come bearing a gift of food!
Yes, I too eat food, and usually throw recipes together based on a few staple ingredients I keep on hand.
Tonight's ensemble began with wondering what to do with the leftover gluten-free spaghetti noodles that didn't involve the leftover tomato sauce. A quick scan of my supplies lead me to this lovely creation that was both delicious and healthy.
The beuty of keeping a variety of your favorite base ingredients (fresh veggies, select frozen, certain canned, and assorted bulk, plus favorite spices) in the house is that you can mix and match all sorts of appetizing meals without having to do all your meal planning ahead of time. And most of what I eat is one or two ingredients away from being vegan, so customizing to your taste is easy.
The fresh vegetables I used can be altered to what you prefer. And since I used a whole avocado in this, I skipped the real oil and just used some non gmo canola spray from Costco with no calories added.
Okay, so I fired up my electric frying pan, the appliance I use every single day, and tossed in some diced zucchini and the diced avocado. How much is up to you. I used about two handfuls of zucchini plus the whole avocado.
I spray it heavily and add my spices of choice, in this case garlic, salt, and Italian seasons. Let it cook a little stirring and coating well with the spray. Then I added the shrimp, it was raw frozen so you have to cook it till it's pink. I spray that and add seasons to it, then once pink, I stir it up with the zucchini and avocado.
Then I took the leftover pasta, that was cold and stuck in a clump, sprayed it a few times, pulling it apart with a fork. Once lubricated I added to my pan, tossing it with the veggies and shrimp. If you are vegan, just skip the shrimp. Easy.
As soon as the pasta was hot, I added a whole diced tomato, stirring it up but not really cooking the tomato. Scooped it onto my plate, and scarfed it down after taking a picture. It was delicious.
I'm stuffed.
The pasta is a rice based gluten free I get in the natural foods section of my store.
Feel free to post pictures in the comments of your own creations, or ask me questions about building a meal from core ingredients. I always buy the same basic things but never eat the exact same combination unless I make too much.
Until next time,
Peace and Love
~99
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