We travelled to a new destination this past weekend. Somewhere I had yet to explore.

"First things first" I said on Thursday morning while I started planning for the weekend ahead. "Time to make a list and get baking" Kyri, my 20 month old daughter, loves being my taste tester. She always gets to kick the spoon, unless it's chocolate. While I work Kyri loves to dance to Michael Jackson on vinyl or take all the mason jars and lids out of the lower cupboard and organize them on the stairs, and then she puts them all away.

While Kyri is distracted I bake my face off! I made oatmeal chocolate chip raisin cookies, and some without raisins for Tod, my raisin hating husband, and I made peanut butter cookies with crunchy dehydrated sprouted buckwheat (sooo good) and banana bread. I had this white sauce left over so I packed it, along with macaroni noodles, veggies, fruit and soup. I packed everything we would need from tea to salad dressing, even the popcorn maker. I am a list maker and a do-er. I try.

OK so your probably wondering where we went! Tofino is the answer!! Our good friends had a wedding out there. The wedding agenda was full of stuff to do for three days! The sunsets were breathtaking, with the beaches that stretched out for miles. Cory and Christina got married right on the beach. The sky was clear blue and the air was crisp but the sun was warm. The bride was a sight for sore eyes. She wore a lace dress with a diamond coat over top. It was really beautiful. And she was soo happy. It was the perfect day. I took 400+ photos of the trip!

They had a wonderful vegetarian dinner for us (both nights) that came with an amazing sundried tomato wild rice salad. Tod was the DJ and he played all our fave tracks from the 50th to the 80s. In hopes that he would please all ages. And he totally did. A cute older couple were swing dancing. It was so adorable.

Anyway, about this pasta! On Saturday, the day of the wedding, we were relaxing in our warm cabin by the fire place. I decided to make this pasta for lunch. I boiled the water, added the noodles, and poured the sauce in. It was so easy! Chloe and Seth both said "MMMM!!" when they ate the pasta. That always makes a mother happy when their kids say MMM to healthy home cooked meals. I love my kids!! Kyri said "More! More!" until she was stuffed! I enjoyed it thoroughly and I didn't feel bloated, like I do from dairy. I was ready to put on my beautiful dress and get ready for the ceremony.
A big thank you to Kaihlee for letting me borrow her dress for the wedding! I loved it!

I hope all of you had a great weekend, full of warm family memories and healthy food!

Onion Garlic Cream Pasta with Roasted Seasoned Grape Tomatoes
This pasta is my version of a garlic alfredo. The one thing I miss about eating healthy is creamy pastas, so I decided to find a way to bring it back into my life. By soaking and blending cashews I was able to make a rich creamy sauce that satisfied my craving. Thank God for healthy substitutes. These grape tomatoes are sweet, more like a fruit, and they go perfectly with this sauce. Please make this dish for your family and surprise them that you didn't use dairy!
Serves 4

Prepare ahead - Soak 1/2 cup of raw cashews, covered in filtered water, for 4 hours

·         2 cups of brown rice rotini and rigati pasta noodles (spiral and large macaroni noodles)
·         15 yellow grape tomatoes, cut into two
·         1 tsp. of your favourite seasoning, I used Mrs. Dash
·         3 Tbsp. red onion, diced, for garnish (optional)

·         1/2 cup raw cashews, soaked
·         1/2 medium red onion, diced
·         4 small cloves garlic, peeled and diced
·         1/2 Tbsp. nutritional yeast
·         3/4 cup filtered water
·         1 tsp. Mrs. Dash seasoning
·         1/4 tsp. celtic sea salt, ground

1. Sauce - Soak raw cashews for 4 hours. Rinse. Add 1/2 medium diced red onion and 4 cloves of diced garlic to a frying pan and heat on medium/low heat with 4 Tbsp. water. Cover and fry until soft, around 6 minutes. Add soft onion and garlic, soaked cashews, nutritional yeast, 3/4 cup filtered water, Mrs. Dash and sea salt to your high speed blender and blend until smooth. 

2. Preheat oven to 350° F (175° C). Slice grape tomatoes in half and place face up on a cookie sheet. Sprinkle lightly with Mrs. Dash. Bake for 10-15 minutes on the middle rack, until lightly roasted.

3. Fill a medium sized pot 3/4 full of water. Bring to a boil. Add brown rice pasta. Turn heat down to a medium/low heat. Set the timer for 9 minutes. Stir every 3 minutes. At the 9 minute mark, take a noodle out, blow and bite. If the noodle is still hard, set the timer for another 2 minutes. The noodle should be cooked on the outside and slightly firm on the inside. After the noodles are cooked, drain and rinse them with cold water. The noodles will continue to soften. Leave noodles in the pot. Add 1 tsp. coconut oil so the noodles don’t stick together. Cover and place pot off heat until ready to eat.

4. Add sauce and stir. Add roasted grape tomatoes and diced red onion. Garnish with ground celtic sea salt. Serve hot! 

Wedding Party. Photo taken by Chris Pouget


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