Gluten Free Pasta Alfredo

serves 4

• 1 (16 ounce) package of brown rice pasta
• ½ cup butter
• 1 (8 ounce) package cream cheese
• ¾ cup grated parmesan cheese
• 1/2-2 cup milk (2% works best)
• garlic seasoning
• pinch of grated nutmeg

Optional Toppings:

• Steamed Broccoli
• Peas and mushrooms
• Grilled Chicken or Shrimp

Directions:

1. Cook pasta according to directions on package
2. Melt butter first then smash cream cheese into the butter. Add cheese and milk last.
3. Heat all together on med-low until smooth and creamy.
4. Add more milk if necessary to even texture of the sauce
5. Season to taste with garlic seasoning and nutmeg
6. Toss pasta and sauce together
7. Add your choice of toppings for a complete balanced meal.

Gluten Free Snack Ideas

• Almond Coconut Dip and veggies - Mix 1/3 Cup almond butter, 1/3 cup finely shredded coconut flakes, 1/4 cup liquid milk substitute, 1 tsp honey. Serve with raw vegetables and or fruits.
• Dried Fruits - Make your own or buy premade, dried fruits are easy and tasty. Optional forms such as fruit leather for children.
• Fresh Fruit and Veggies - An old stand by, but what could make you feel better then reaching for some fresh fruits to tide you over mid day.
• Rice Cake and spread - Top with your favorite nut butter or jam for a tasty snack or light meal.
• Dehydrated meats/ Smoked meats - Making your own jerky out of pasture raised quality meat will add a terrific source of snack food that packs the protein.
• Smoothies - Mix together coconut milk, juice, water, fruits of choice and or nut butter of choice for a smoothie that not only delivers nutrients, but fills you up between meals too!
• Fruit Pops - Left over smoothies? Freeze them for delicious homemade treats!
• Apple Sauce - Applesauce or canned fruits can be a convenient snack item for on the go.

Food Trends 2010

1. Keeping it Real
Basic pantry ingredients can provide variety for healthy home cooking.

2. Food Vetting
Where does your food come from?
How does the production and delivery of your food impact the environment?

3. Mainstreaming Sustainability
Clearly defining “local” as foods that are produced as close to home as possible.
Using products made from replenishable sources.

4. Foods with Benefits:
Nutritional healthful meals heal and protect our bodies.
Educate our children to eat healthy. Start with school meals made from natural wholesome ingredients.

5. “Foodies” not “Food Snobs”
Defining “foodie” as someone who simply loves food.
Mix up high brow and low brow. Try new tastes (think: lobster macaroni and cheese )