Gluten Free Quiche

I have been reluctant to try to make a quiche as I have not found a GREAT Gluten Free pie crust. As the gluten free product category expands in stores, so too do the possibilities for transforming recipes in the home kitchen. I decided to take the leap and make a quiche using GLUTEN FREE BREAD CRUMBS instead of a pie crust. A quiche can be eaten any meal of the day. Like risotto, pasta, soups, and pizza, it is a great way to use vegetables you have on hand in the refrigerator…perhaps several vegetables of which you have small quantities.

Base Ingredients:
4 eggs
2 cups milk (I use Almond Milk)
1 ½ cup shredded cheese (I used 1 cup of shredded cheddar blend and 1 cup of Italian blend)
2 cups vegetables (I used button mushrooms, red onion, and red bell pepper)

Instructions:
Preheat the oven to 350 degrees
Cut the vegetables into small pieces with a knife or mandolin
Combine the eggs, milk, and vegetables in a pan
Spray a pie plate with oil and add bread crumbs to line the bottom of the pie plate
Bake for 30-45 minutes … or until knife comes out clean.
Let cool for 10-15 minutes and serve.

HINT: Slide a knife around edge of pan to get the quiche to slide out without sticking!

Options:
Add Canadian Bacon or Ham
Add the diced vegetables you prefer/have remaining in the refrigerator.

Serving Instructions:
As a LUNCH/DINNER: Serve with a salad and Gluten Free roll
As a BREAKFAST: Serve with fruit and a muffin

Grown Up Macaroni and Cheese

Many of us had macaroni and cheese in some form, homemade or prepared, when we were children. As adults, we look to recreate that comfort food with a bit of sophistication. There are many variations to this tried-and-true comfort food!

The star of the show in this dish is Tolerant Organic Black Been Rotini; a Gluten Free pasta that adds flavor and fiber to every meal.

Base Ingredients:
• 2 Cups Tolerant Black Bean Rotini
• 2 Cups Cheese (I used 1 1/2 cups Cheddar blend and ½ cup Italian blend)
• ½ Cup Milk (I used Almond Milk)
• 1 TBSP Butter (I always use unsalted)
• 1 TBSP Gluten Free Quinoa Flour (Any Gluten Free flour will work)
• 2 TBSP Chipotle Seasoning (this is mild…use a real Chipotle Pepper in addition to the dry seasoning or double seasoning if you wish more spice)
• 1 ½ cups thinly sliced vegetables (I used Red Bell Peppers and Red Onions sliced on a mandolin)
• 4 TBSP Gluten Free Panko Bread Crumbs

Other Variations:
• For a thinner sauce, add more milk
• Add 1 diced tomato
• Substitute Shallot for Onion
• Add Diced Garlic (2-4 cloves depending on your spice preference and size of cloves)
• Substitute Broccoli and/or Cauliflower for the vegetables and substitute Paprika for Chipotle seasoning
• Add meat such as Gluten Free Sausage or Canadian Bacon

Instructions:
1. Use a mandolin to cut the vegetables into small strips…or use a knife and cut the vegetables into small pieces. Place in a pan with a TBSP of olive oil and sautee until onions are translucent. (Reserve some vegetable for garnish if you prefer.)
2. Add 1 TBSP butter and 1 TBSP Gluten Free Quinoa Flour into the pan and melt it. Stir to combine the flour with the melted butter and vegetables. Remove from the heat.
3. On another burner, bring water to a boil in a pot and, once boiled, add 2 cups Tolerant Organic Black Bean Rotini. Cook the pasta 5 minutes then strain.
4. Add the vegetable and cheese pan back to the stove on low heat, add the pasta and seasoning, and stir to combine.
5. Serve…garnish with extra vegetables and panko breadcrumbs if you wish a little crunch.

Meal Ideas: This can be a main dish or side dish. Make a salad or vegetable to accompany the main dish or sandwich to accompany the side dish.

Maraschino Oats

Base Ingredients:
1/4 cup uncooked rolled oats
1/3 cup Cherry Man Maraschino Cherries (in their juice)
1/4 cup low-fat yogurt (Greek Suggested...plain for a tart taste...vanilla for sweet)
1 teaspoon dried chia seeds
1/4 teaspoon vanilla extract
1 tablespoon vanilla protein powder (Gluten Free)
HINT: If you use VANILLA (Greek) Yogurt you can eliminate the added vanilla flavoring

Variations:
Substitute 1/3 cup milk of your choice and add ½ cup berries of your choice for the Maraschino Cherries

Instructions:
Combine the ingredients in an airtight container. Place in the refrigerator to set over night. You can eat the breakfast at home or take it with you to eat once you get to work!

HINT: California is in a severe drought. When I make this recipe just for myself, I create this recipe in the container in which I will eat it to save water! If you multiply the recipe you can put it in individual serving containers or use a large container for people to serve out a portion they wish.

Time Needed:
Prep Time: 5 minutes
Refrigerate: Overnight

Serving Suggestions:
I like a warm breakfast so I took mine out of the refrigerator the minute I woke up and it was near room temperature when I ate it!
Add diced nuts and/or dried fruit. I added raw almonds, dried pineapple, and dried cherries.
Include a cup of tea - Ginger would be a great option.

Black Bean Pasta with Meatballs

Many pastas dishes are deemed flavorful based on the sauce, not the components of the meal. I love using Tolerant pastas as they are flavorful on their own and deserve to be a featured flavor in the dish in which they are used. This BLACK BEAN PASTA with MEATBALLS dish has a simple garlic and olive oil sauce to coat the pasta, to play a supporting role, to the pasta’s leading role.

In developing this recipe I looked to combine flavor profiles as well as color. Since we eat first with our eyes, I wanted the dish to look appealing…and the taste to echo the appearance! This dish serves two. Increase quantity as desired for larger portions.

Base Ingredients:
Zucchini and/or Squash (2 small of each)
Vidalia (Sweet) Onion
Garlic
Tolerant Black Bean Pasta
Meatballs
Olive Oil

Variations:
Omit the meatballs and keep the dish Vegetarian/Vegan
Use homemade meatballs (beef, turkey, chicken or pork)
Use another lean protein or tofu

This quick and easy dish is great for a take to work lunch. It packs reheats well!

Instructions:
1. Dice the vegetables into uniform sizes. (I like the variety for the color contrast.) This
should yield about 3 cups.
2. Dice 4-6 cloves of garlic (depending on size)
3. Place diced vegetables in a pan and sautee in ¼ cup of olive oil.
4. Once the onion is translucent check the vegetables. You can cook until soft or leave al
dente…your choice!
5. While the vegetables are cooking you can sautee meatballs (if they are not cooked already).
I make homemade meatballs with a ratio of 2 cups of meat to 1 cup of ground flax seed meal.
Combine the ingredients and form them into evenly sized balls. Place the meatballs in a pan
with a TBSP of olive oil. Turn from time to time to cook all sides evenly.
6. When the vegetables are done, turn off the pan and begin to boil 4 cups of water in a small
pot.
7. Once the water boils, add 1 cup of black bean pasta to the pot and cook for about 5 minutes
(cook JUST shy of the instructions on the box).

Red Lentil Leek Pasta

Six simple ingredients accompany Tolerant Red Lentil Pasta to create a delicious and satisfying meal.

Base Ingredients:
1 Leek (I used Organic) washed and chopped into small circles
2 cups of mushrooms chopped length-wise
1 tbsp butter
½ cup water
1 cup white beans
2 Cups Tolerant Red Lentil Pasta

Variations:
Substitute Squash, Zucchini, or Sweet Potatoes for Mushrooms
Substitute 2 Shallots for Leek
Use Low Sodium Broth instead of Water
Use Coconut Oil rather than Butter

Instructions:
• Wash and cut leeks into small pieces and add to the pan
• Add the butter to the pan and turn on medium heat
• After cooking about 15 minutes, add the mushrooms and cook an additional 5-10 minutes.
• While the mushrooms are cooking, boil water to cook the pasta
• Once the water boils, add 2 cups of Tolerant Red Lentil pasta and cook, stirring once, for 5
minutes.
• Reserve 1 cup of the pasta water and drain pasta
• Add pasta, pasta water, and beans to the pan with leeks, mushrooms, and butter
• Cook until liquid is reduced to a trace

Serve with a salad or a gluten free roll and piece of fruit.

NOTE: You can use beans from a can or those you rehydrate on your own. Re-hydrating on your own allows you to control your sodium intake. Always RINSE beans from the can.

Marion Blackberry Chia Salad Dressing

Today I was making a salad with a variety of greens, some of which are bitter in flavor than others. I used two varieties of leaf lettuce, arugula, spinach, and beet greens. I decided that I should have a dressing that was a bit sweeter than oil and vinegar to even out the flavor profile of the greens. I turned to a favorite, World of Chia Marion Blackberry Fruit Spread, to create a salad dressing that was the STAR of the meal.

Base Ingredients:
1 TBSP Marion Blackberry Fruit Spread (or flavor of your choice)
½ TBSP Unsalted Butter
¼ Cup Water
½ Cup Walnuts (or nut of your choice to add protein to the salad)
Enough Lettuce/Greens for the size salad you wish to make
1 Cup Small White Beans (or beans of your choice)

Variations:
Add Sesame Seeds, Sunflower Seeds, or Pepitas for a garnish
Omit beans and add a lean protein atop the bed of greens
Add some vegetables (carrots, peppers, broccoli, or cauliflower) diced into small pieces to the salad topping
Add cabbage to the salad or use cabbage instead of lettuce/greens
Add some grated parmesan cheese to the top of the salad as it is served.

Instructions: (DRESSING for 2 Salads)
Place the Chia Fruit Spread, butter, nuts, and beans to a pan.
Cook on low heat
While the dressing is cooking, wash and drain the lettuce/greens and chop into small slices/pieced. Place in salad bowl(s)
Once the liquid has come close to evaporating, remove the pan from the heat and transfer the dressing to the top of the salad.
Serve.

Serving Suggestion:
A small salad can accompany soup, sandwich, or a lean protein
A large salad could be a meal on its own.

Sunflower Seed Smoothie

Sometimes a smoothie is just what you need after a workout or as a quick start to your day. Once Again Sunflower Seed Butter is the STAR of this recipe ... it makes a smoothie that tastes like chocolate milk.

Base Ingredients:
2 TBSP Once Again Sunflower Seed Butter
1 Very Ripe Banana
8 Ounces of Almond Milk (1 glass)

Optional Ingredients:
2-4 TBSP Honey to add sweetness…make the smoothie first to see if you wish to add honey. If so, add 2 TBSP first then blend again. Taste. Add the 2 additional TBSP if needed.
1 TBSP Gluten Free Protein Powder
Use flavored or no sugar Almond Milk if you prefer
Substitute any milk product for the Almond Milk

Instructions:
Place ingredients into a blender
Blend for about 1 minute
Serve

Options:
Garnish glass with a strawberry, piece of banana, or rice cake
Garnish with a sprinkle of cinnamon or nutmeg

HINT: From start to finish you can have this high protein meal in a glass ready and cleaned up in 10 minutes. This recipe is for ONE Glass...increase the recipe accordingly if you wish to make multiple glasses!

Gluten Free High Protein Pancakes

I was searching for gluten free pancake recipes and came up with several simple recipes each featuring eggs and bananas. I decided to make a version based upon the several recipes I read.

Base Ingredients:
2 to 3 RIPE bananas (depending on size)
2 Eggs
¼ TSP Baking Powder
1 TSP Cinnamon
Walnut Oil … or Oil of your choice (for the pan)

Variations to add to the batter:
Add ¼ Cup Diced Dried Fruit
Add ¼ Cup Flax Seed Meal
Add ¼ Cup Dried Oats

Instructions:
1. Whisk together the eggs, cinnamon, and baking powder
2. Add the bananas and mash with a fork to incorporate
3. Warm a pan to medium high heat with 2 TBSP Oil
4. Add a soup ladle full of batter to the pan…3 fit in my pan
5. Flip when bubbles form in the center (about 3 minutes on each side)
6. Use spatula to flatten when you flip so center is cooked evenly
7. Serve and enjoy!

Toppings:
Honey and Powdered Sugar or Coconut Flakes
(Pea)Nut butter and Chia Jam (I used World of Chia Premium Raspberry and Blackberry Fruit Spread today)
Chia Jam, Fruit, and Nuts
NOTHING…eat warm…fresh from the pan to appreciate the banana flavor!
1 TBSP Nutella and chopped dates

Pairings:
A side of fruit
A cup of coffee or tea

This simple breakfast can be made, eaten, and cleaned up in 15 minutes or less! This high protein and high fiber YogaLean breakfast is a great way to start the day!

7 Vegetable Soup

A bowl of soup is a great way to begin a meal or a great meal itself. On a trip to Europe a few years ago I appreciated beginning each meal with a soup. The liquid in the soup was satisfying and created a feeling of satisfaction where one did not need to consume a heavy meal. Soup as a starter to a meal is a way to be YogaLean.

This soup is simple to make. The LEEK is the secret ingredient here. The volume you make is up to you. This recipe is for 6 servings.

Base Ingredients:
1 Leek
4-6 Small Red Skinned Potatoes or 1 Large Potato
1 Onion
2 Carrots
4-6 Cloves Garlic
4 Small Fingerling Sweet Potatoes or 1 Large
1 Stalk Celery
Bay Leaf
Vegetable Broth

Variations:
Add beans, meat, or chicken if you wish a protein added to the soup
Substitute a shallot for the onion
Substitute turnip for sweet potato or carrot

Instructions:
1. Cut vegetables into approximately the same size and add to soup pot
2. Add 1 Bay Leaf
3. Add 6 cups of Low Sodium Vegetable Broth (the amount of liquid you use determines how much
broth you have…more liquid will make a soup with more broth compared to vegetables)
4. Bring to a boil then cover and reduce heat to medium low. Cook about 1 hour. Check after 45
minutes to see if vegetables are tender. The smaller you dice the vegetables, the faster
they cook!

Serve:
Garnish with sesame seeds, rosemary, basil, or parsley
Serve with a Gluten Free roll or a sandwich or salad on the side
With a cup of tea

Banana Walnut Breakfast Bars

Some mornings we need a grab and go breakfast. These breakfast bars are high in protein and contain fruit and carbs. Depending on the size you make them, you can have one or two for breakfast...or a snack throughout the day. Couple the bar with a piece of fruit if you are on the go or Greek yogurt if you have time to sit down.

HINT: If you do have time to sit down...eat them warm with a little Berry Chia Jam on top!

Base Recipe:
3 RIPE Bananas
2 Cups Dried Oats
1/2 Cup Ground Flaxseed Meal
1/4 Cup Walnut Butter (I used Artisana Organics)
1/4 Cup Diced Walnuts
1 TSP Almond Flavoring

Variations:
Use any combination of nuts/nut butter (Artisana has Cashew, Pecan, Almond)
Replace Almond Flavoring with 1 TBSP Vanilla Protein Powder (Gluten Free)
Add 1/4 cup dried fruit

HINT: I love a little extra nut butter ... the SQUEEZE PACKS (pictured) are a great way to add more protein to the bar. I like to cut the bar in half and make it a nut butter sandwich.

Instructions:
1. Preheat oven to 350
2. Combine wet ingredients in a stand up mixer
3. Fold in dry ingredients
4. Pace on an UN-greased cookie sheet and cook for 12-20 minutes depending on size of bar…check halfway through as each oven temperature is a bit different!

HINT: The SIZE of the bar is up to you. I often take a serving spoon and to scoop batter out of the mixing bowl and use another spoon to slide batter onto the baking sheet. You could use tablespoons, soupspoons, or teaspoons…you pick the size!

Enjoy this YOGALEAN start to your day. Ingredients you can pronounce, high protein and high fiber to keep you satiated, and very few preservatives!

Beet Green Patties...ANOTHER Version

I love experimenting with GREENS. I was at the Farmer's Market today and was discussing Beet Green recipes and decided that it was time to post this one...I have had the pictures for a while, just have not gotten around to posting yet.

This beet green patty can be used like a vegetable patty and eaten like a burger, can be a side dish, or a grab-and-go snack. The use of QUINOA Flour makes them a high protein dish.

Base Ingredients:
4 Cups of Beet Green LEAVES...washed and cut into VERY thin strips (or 2 cups shredded BEETS themselves)
2 Cups of Quinoa Flour
2 Cups Shredded Sweet Potatoes or Potatoes
2 Eggs
4-6 Cloves of Garlic...or 1/4 cup diced
4 TBSP Crushed Red Pepper
Olive Oil - for frying

Variations:
Substitute Crushed Red Pepper for 2 TBSP Sriracha Sauce
Dice 1/4 Cup Onion or Shallot and add
Substitute Mashed Sweet Potatoes or Potatoes for Shredded Potatoes
Substitute a different flour ... I always use gluten free but if you are not gluten sensitive you need not worry

Instructions:
1. Wash and shred potatoes
2. Wash and thinly chop Beet Green Leaves
3. Combine in a bowl with eggs
4. Add flour, garlic, and crushed red pepper and stir to integrate
5. Prepare pan...add 2 TBSP olive oil to pan (nonstick is ideal)
6. Use a large serving spoon to transfer batter from mixing bowl to pan
7. After cooking for 1-2 minutes press patty down with a spatula and help form into a better
oval patty shape
8. Cook about 5 minutes each side then remove and let cool on a paper towel lined plate or
wire rack

Serve:
With Pesto ... as a side dish or "vegetable" burger
With a Sriracha yogurt sauce on the side for dipping
As a side dish to a lean protein
On a bed of lettuce

Brussels Sprouts with Bacon and Red Onion

Taking advantage of the last few BRUSSELS SPROUTS of the season, I decided to make a savory dish.

BASE INGREDIENTS:
Brussels Sprouts
Red Onion
Low Sodium Vegetable Broth
Bacon

VARIATIONS:
Add small potatoes or sweet potatoes
OMIT meat and sautee tofu in a separate pan and combine when cooked.

INSTRUCTIONS:
STEP 1:
Cut 12 brussels sprouts in half length wise
Dice 4 strips of bacon (turkey, pork, Canadian Bacon, or imitation bacon)
Dice 1/2 a red onion
STEP 2:
Add bacon and red onion to the bottom of a pan. Add 3/4 cup low sodium vegetable broth.
Top with the brussels sprouts cut side down.
Cover the pan and cook on medium high heat for about 15 minutes.
Check brussels sprouts and liquid level. If vegetables are starting to get tender, remove top and cook just until broth is almost gone. If they are not tender, leave the top on for 5 more minutes and recheck. Once the vegetables are tender, remove the top so the steaming ceases and liquid is removed.

SERVE alone as a side dish or serve on a bed of rice, quinoa, millet, or sorghum.

Gluten Free 6 Ingredient (Pea)NUT Butter Cookies

I appreciate a healthy sweet treat from time to time. I like it when the treat is simple to make and simple to clean up! The 6 ingredient nut butter cookies can be made quickly and last days in an airtight container.

I usually double the recipe...peanut butter is something that goes over well in my home.

BASE INGREDIENTS:
1 cup NUT BUTTER - pick the flavor you prefer ... homemade or store bought ... creamy or chunky
1/2 cup SUGAR
1 EGG - I prefer free range/cage free
1/2 cup FLAX SEED
1 TBSP VANILLA
1/2 cup chopped DATES (I get my dates from Futterman Farms)

VARIATIONS:
Swap almond flavor for vanilla
Swap dried fruit for dates - or combine dates and dried fruit

INSTRUCTIONS:
1. Preheat oven to 350
2. Combine ingredients in a stand up mixer
3. Use your hand to roll cookies into balls of approximately equal size
4. Place balls on un-greased cookie sheet about 2 fingers distance apart
5. Take a fork and lightly press it into top of ball both horizontally and vertically
6. Cook 10-15 minutes depending on size of cookies
7. When done, let cool so they hold their shape when picked up!

Pineapple Upside Down Cake ... Deconstructed and Reconstructed ... into a BREAD

I was looking to make a healthy version of pineapple upside down cake...a traditional spring treat so I decided to turn the flavors of pineapple upside down cake into a bread...making it a breakfast item!

This recipe has MORE ingredients than I usually use...it is worth it for the spring dish!

Base Ingredients:
2 Jars (2 oz) of Cherry Man Maraschino Cherries
1 Cup Dried pineapple cut into small pieces
WET:
1/2 Cup Butter at ROOM Temperature
2 Eggs
2 TSP Vanilla
3/4 Cup Almond Milk
1/3 Cup Sugar
DRY:
1/3 Cup Vanilla Gluten Free Protein Powder
1/3 Cup Ground Flax Seed Meal
1 1/4 TSP Baking Powder
1/2 TSP Salt
1 1/2 Cups Almond Flour
1 1/2 Cups Coconut Flour

Instructions:
Combine wet and dry ingredients in separate bowls...use the standing mixer bowl for the wet ingredients.
Fold the dry ingredients into the wet.
Stir then add the Cherry Man Cherries (including juice) and pineapple.

Spray a loaf pan (or use 12 muffin liners) and transfer dough to pan.

Bake for about an hour at 350 (30 minutes if muffin size). Check half-way through cooking ... and then periodically after that. You can cover with foil half way through cooking to keep the top light in color.

Variations:
Add coconut flakes
Use All purpose gluten free flour in place of almond and coconut flour
Add a 1/2 a 15 oz. can of diced/drained pineapple instead of dried pineapple

Enjoy a slice of this YogaLean bread (or muffin) with fruit and/or Greek Yogurt to start your day!

French Toast

Breakfast is my favorite meal as I love to start the day feeling satiated and energized. Each day I have a mug of hot water and lemon as I do a few things around the house and catch up on the news online. Weekday mornings are my time to get situated before the hustle and bustle of the work day begins.

In the four years since I have been Gluten Free I have noticed a tremendous amount of choices that have entered the marketplace. Enjoying one of my favorite breakfasts is possible once again.

I enjoy making EXTRA FRENCH TOAST as, I believe, it tastes good warm or cold. It can be a great grab and go snack when not being consumed as a proper, sit-at-the table, breakfast! This recipe was for 2 meals...serving of 2 slices a person.

Base Ingredients/Variations:
Gluten Free Bread (I suggest Food for Life or Three Bakers)
Honey or Chia Jam or Agave as a Syrup
2 Eggs
1/2 cup Almond Milk (or Vanilla Almond Milk for a sweeter flavor)
1 TBSP Butter
Walnuts or Pecans (handful)

Optional:
Bananas, Fresh Berries, or Powdered Sugar as a Topping
Substitute any variety of Milk
Cinnamon - as a topping or incorporated into the egg/milk mixture

Instructions:
Combine the egg and milk in a flat bottom container
Place the slices of bread in the liquid
Turn after 5 minutes or so
Melt the butter in a frying pan
Add the bread and cook...Press a spatula on the bread to flatten it down to ensure it cooks thoroughly - about 5 minutes each side
The extra "egg" mixture can be cooked to have a small amount of "eggs" on the side.

Serve or store for later.

Serving Suggestions:
Eat plain...have a side of fruit on the side and a cup of coffee or tea
Topping Options: Honey or Agave and Powdered Sugar (and/or add fruit like berries or bananas), Homemade Chia Jam/Jelly (store bought jam/jelly), Homemade NUT butter (or store bought), or maple syrup/syrup of your choice. Sprinkling nuts on the dish to top it all off is another option!

Yes, there are too many options...that is the beauty of the dish. The key is to make a healthy choice. The French Toast is YogaLean and a healthy start to your day, or healthy snack, unless your toppings make it a dessert and not a breakfast!

Berry Chia Jam

I have been using Chia seeds for quite a while to make puddings and to add to bread recipes but I have not taken the leap to make jam out of them.

Taking advantage of SPRING BREAK I decided to try a few recipes that I have been pondering but have not had the time to work through the details.

Why did I wait so long? I do not know!!! This was a simple recipe and I am excited to use it every chance I can!

You can increase the recipe if you wish to make a larger portion. This will stay fresh in the refrigerator for 6-8 weeks....I cannot imagine it not being consumed WELL before then!

Base Recipe:
1 1/2 Cups Fruit (I used organic frozen berry mix)
1/4 cup Honey
1 TBSP Vanilla Extract
2/3 cup Organic White Chia Seeds (I used Mamma Chia)

Options:
Substitute Agave for Honey
Substitute your favorite frozen berry or stone fruit
Substitute FRESH fruit
Add 2 TBSP Cinnamon for flavoring instead of honey

HINT: I try to use organic fruit of the item is on the Environmental Working Group's Dirty Dozen List.

Instructions:
Place fruit in a pot and simmer - stir from time-to-time.
Once fruit has reduced, remove from heat and add chia. Stir till chia seeds covered. Once chia seeds absorb liquid (about 15 minutes) add vanilla and honey. Stir to combine.

Store in an airtight container in the refrigerator.

Uses:
Topping for French Toast, Waffles, or Pancakes
As jelly in a peanut butter and jelly sandwich

HINT: Add honey or agave 1/2 at a time...taste...each fruit is different in sugar level. Use only as much as you need ... enhance the fruit's flavor without masking it!

Three Vegetable Black Bean Pasta

I have come to love using Tolerant Gluten Free Pastas. Not only do they hold up well to cooking and reheating but also they are organic, non-GMO, high in protein, and high in fiber. This pasta is ideal for a vegan and vegetarian! For someone that does not eat much meat, I know that I am getting protein that I need when I have a bowl of Tolerant pasta with some vegetables!

Base Ingredients:
2 Bell Peppers (I used yellow but you can use what you prefer or a variety)
4-6 Cloves of Garlic (depending on size)
1/2 Red Onion
1/2 Cup Low Sodium Vegetable Broth
2 TBSP Butter
1/4 Cup Olive Oil
2 Cups Black Bean Tolerant Pasta
Garnish...basil or rosemary...fresh if available

Variations:
Different vegetables can be substituted for the onion, garlic, and bell peppers. Squash and Zucchini would work well with the black beans. Mushrooms would be a good addition as well.

Instructions:
STEP 1:
Use a mandolin or knife to cut peppers and onions into small pieces.
Chop the garlic into small pieces.
HINT: You wish the size of the vegetables to be approximately the size of the pasta noodles.
Add the vegetables to a pan with the vegetable broth. Cook until broth is almost gone.
Add butter and olive oil.
Remove from heat.

STEP 2:
Prepare the black bean pasta according to the directions on the box.
Once done and strained, add to the pan with the vegetables.
Add heat again and stir to combine ingredients.
HINT: If I know I will NOT have leftovers, I use the cooking instructions on the box. If I know I will have leftovers, I reduce the cooking time by 1 - 2 minutes to produce a slightly al dente pasta.

STEP3:
Put in a bowl or platter to serve. Garnish with fresh basil or rosemary.

STEP 4: OPTIONS
Add additional protein such as fresh chicken tenders (the one sin the picture have a CUMIN RUB, fish such as salmon, or cheese and nuts.

Serving Suggestion:
You may with to serve with a salad as a side or a gluten free roll.

HINT: When deciding a sauce for your pasta, decide what you wish to highlight...the ingredients or the sauce. My focus was on the ingredients so I chose a light oilve oil and butter sauce that would coat the food, not overpower it!