I made this easy pasta salad for dinner early in the day when it was still cool earlier in the week. The romaine lettuce holds up well and doesn't get soggy even when dressed. The baby loved it as well and ate two his small bowls worth! Chickpeas and Romaine Pasta Salad Ingredients: 12 ounce… Continue reading Chickpeas and Romaine Pasta Salad
Month: September 2011
Carrot and Zucchini Mini Muffins (GF and Vegan Friendly)
Gluten-free and vegan friendly carrot and zucchini mini muffins bake up quickly. Store the extras in the freezer for quick snacks and to add to lunches. Carrot and Zucchini Mini Muffins Ingredients: 1 cup almond flour (Bob's Red Mill Almond Meal/Flour) ¼ cup brown rice flour (Bob's Red Mill Organic Brown Rice Flour) 2 tsp… Continue reading Carrot and Zucchini Mini Muffins (GF and Vegan Friendly)
Apple, Fig and Almond Chutney
Imagine an applesauce full of deep heady cardamom, mission figs, raisins, almonds and yet it isn't an applesauce - it is a thick chutney, perfect for having with dinners on the side or as a dipping sauce for savory cakes (and while the recipe was paired with fish cakes it goes well with chickpea cakes!)… Continue reading Apple, Fig and Almond Chutney
Artichoke, Caper and Tuna Pasta
This is a very quick and flavorful pasta dish. In the time the water has boiled and cooked your spaghetti your sauce is ready! Artichoke, Caper and Tuna Pasta Ingredients: 13.25 ounce package multigrain spaghetti, broken in half 2 Tbsp extra virgin olive oil 1 Tbsp roasted garlic (jarred) ½ tsp red pepper flakes 2… Continue reading Artichoke, Caper and Tuna Pasta