Tuesday, October 15, 2013

What's for lunch 10/16/13


 Homemade Baked Ziti
Fresh Garlic Bread
Caesar Salad
Fresh Fruit



The ziti is a white flour pasta with some protein by Barilla Plus. The ingredients are:  Semolina, Grain and Legume Flour, Blend (Lentils, Chickpeas, Egg Whites, Spelt, Barley, Flaxseed, Oat Fiber, Oats), Durum Flour, Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid.

The sauce is a Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).

Whole grain garlic bread is made in-house and by all reports yummy. The salad dressing is homemade and the fruit is fresh. 

Here is another recipe to try. It calls for gluten free pasta but you could use whole wheat or whole grain.


Sweet Potato & Kale Fusilli

8
Here’s another fun way to make a nutritious, gluten-free, dairy-free version of mac and cheese—with curly fusilli noodles and sweet potatoes (yes, sweet potatoes) as the “cheese” sauce. It’s a new favorite at my house.
Serves 2-4
Tools:Steamer with lid
Chef’s knife
Large pot
Small skillet
Large glass bowl
Strainer 
Ingredients:
Try to buy everything organic. Here’s why.
2 cups gluten-free fusilli (or macaroni, spirals, whatever YU like)
2-3 large leaves of kale, stems removed and chopped
1/4 cup sunflower seeds, unsoaked
Sauce
2 cups diced sweet potato, steamed
1 tbsp nutritional yeast
1 clove garlic
1 tbsp coconut oil
1 tsp fresh lemon juice
1 tsp fine ground sea salt
2 tbsp cashews, soaked for 2 hours
2 tbsp sunflower seeds, soaked for 4 hours
1/2 cup pure water
Fresh ground pepper to taste
Let’s get started.
Dice your sweet potato and steam for 20 minutes, or until easily pierced with a fork.
While steaming, prepare fusilli according to manufacturer’s instructions.
While everything is cookin’, toast your unsoaked sunflower seeds in a dry skillet heated to medium-high, for about 5 minutes. Sprinkle in a pinch of sea salt.
Once browned a bit, remove from heat and give them a rough chop.
Place steamed sweet potato and all sauce ingredients in the blender. Mix until ultra smooth.
Once fusilli is cooked, rinse well and transfer to a large glass bowl. Fold kale and sauce into noodles and mix well.
Serve warm in a bowl (reheat on the stovetop if need be) and top with your toasted sunflower seeds and some fresh cracked pepper.
Enjoy!


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