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Health Foodie: Messing with Iconic Dishes. Lower Acid and Vegetarian Pasta Sauce

Simply because cannot take “no” for an answer- I had to find answer to my pasta dilemma Largely, due to the sauce. So what’s wrong with the sauce? Too much acid producing agents like tomatoes and meat. Meat? Yes, digesting meats requires more stomach acid production. My stomach gets all dramatic and I end up in pain. My solution was Puttenesca. Puttenesca is a tomato sauce with a specific combinations of plants, veggies, and (most of time) anchovies.  I HATE anchovies. If I had a choice between those greasy, tiny fish and bugs.  I choose bugs. We will say no to the anchovies this time. And every time.

This sauce still carries the problematic acidic tomato.  I opted for campari tomatoes as they are sweeter with lower acid.  To reduce acid more, you can add in some carrot puree.  The tomatoes didn’t irritate my reflux.  Since the anchovies got to go- I went with capers to give that briny, salty taste.  Best part, is more concentrated veggies means more nutrition.  The instructions are for the sauce, your base is dealer’s choice. As complex carbs can help absorb stomach acid, I opted for a brown rice/ quinoa gluten free pasta but zoodles are just a good. 

Ingredients and Prep

  • 3 Garlic cloves, diced
  • Oregano 1 tablespoon dried
  • Olive Oil 1 tablespoon
  • Campari tomatoes, 16 oz, quartered
  • Green or black olives sliced (2.25 oz can or I eat a specific green type, about 10 olives)
  • Capers 1-2 tablespoons
  • Optional: 1 tablespoon of carrot pure

Cooking

  1. Put in diced garlic and olive oil and gentle stir for about 5-7 minutes on medium.
  2. Still on medium heat, place in diced tomatoes and oregano and cook until tomatoes have broken down plus a few minutes (25 minutes). In the last 5 minutes you can put in optional carrot puree to lower the pH level.  
  3. Put in olives and capers for additional ten minutes.  1 1/2 tablespoon of capers is enough for me. Start with 1 tablespoon and add to taste.  Do let it cook for a minute before adding. 

With a few quick switch outs with some veggies, I have a delicious alternative.  Plus its a graduation from my dorm room ragu phase. There is nothing wrong with an occasional jar sauce on some veggies every once and while. However, there is more flavor and nutritional punch in this bowl. Love your food relationship and show it how to love you back.

Namaste

Juls

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Health Foodie: Messing with a Classic Side dish

Health Foodie: Messing with a Classic Side dish

And just like that Thanksgiving was here. We are incredibly fortunate as my husband and I’s may be far from our families, they are close to each other.  This made our long awaited ten day, Southern Thanksgiving tour much easier.  Less care time and more face time. It still left room for lots of traveling stories (one captured at the end of this post).  

As we created new memories on old traditions, new dishes came to the table.  No one messes with the green bean casserole.  We love it just the way it is.  My mom made these delicious avocado deviled egg with an egg bar.  Avocado + Bacon = Love   .   I couldn’t leave the mac and cheese alone this year.  Since gluten free is the name of our game, it would seem a simple pasta switch out is all one needs.  Not really.  I do have my fav ancient grain gluten free pasta; however, I wasn’t taking chances with crunchy or sticky.  Yes it happens alot with the g free pasta. Ew.  I opted with a caulimac that is creamy and more bacon.  This “side dish” started out as a main dish with some veggies.  Then I was in love.  It made its Thanksgiving debut.  The best part of this relationship- easy.  Put it together.  Bake or crock.  Stir and done.    

Notjusthealthnut among other nuts
#archieR and #cobycoby waiting for the drop.  Messy food love.  

Gouda and Bacon Caulimac

⚠️ Warning ⚠️ Addictive

Serves 6-8 as a main dish

Ingredients and Prep

36 oz of frozen cauliflower

2 8 oz of Neufchâtel cream cheese, cut into cubes

3 8 oz of Gouda cheese, cubed

1 16 oz package of bacon (cooked and cut)

Cooking

Oven

1. Take one baking dish (size) throw in frozen cauliflower

2. Throw in cubed cream cheese and Gouda

3. Bake on 375 for 15-20 minutes.

4. Remove from heat and stir. Add bacon on top

5. Cook for 15-20 minutes until melted and bubbling. Stir again

Crock pot

1. Dumped it all together in 7 quart slow cooker or crock pot

2. Cook on high for 2-3 hours and stir half way between

You know it’s done when all the cheeses are melted together and a bubbly personality.  

Make your food relationship deliciously easy with out skipping out on the nutrition you need.  

Namaste #notjusthealthnut

One of many adventures in my parent hood. Follow me @realaparentyogi on instagram for more