Pasta Salad!!

Yay for carbs!  Elsie is already a true woman... she loves her carbohydrates!!  Carbs are not all bad; we definately need whole grains throughout the day to keep our energy up and help our minds to stay alert.  With that said, enter the pasta salad!

This salad is fun and yummy, so the kids are definately into it!  It can be made gluten-free by using rice noodles instead, so go ahead and dive in!

Pasta Salad- Milk, Soy, and can be Gluten-free

1 lb whole wheat or rice pasta noodle shapes (Costco carries Garofalo whole wheat)

2 Chicken breasts

Black and green olives

2 handfuls grape tomatoes

3/4 chopped apple

1/4- 1/2 cup Balsamic Dressing from Trader Joes or Sunflower Market (It's soy free!!)

1 cup snap peas

1/2 cup chopped sweet peppers

1.  The chicken may either be grilled and sliced, or boiled and shredded.   Sliced is more adult style, and the kids seem to prefer shredded chicken in the salad.   Either way, it turns out tasty.
 
2.  Boil the water, and cook the pasta al dente.  
 
3.  While the pasta is cooking, chop up the olives, tomatoes, apple, and sweet peppers.  Place them into a medium mixing bowl with the snap peas and the dressing.  Toss.  Add the chicken, and toss again!
 
4.  Drain the pasta, rinse it with cold water, and then add it to the mixing bowl, tossing with the fruits, veggies, and chicken.  Serve warm or chilled!

The Balsamic dressing is tasty and lower in calories than creamy dressings, mayo, or butter.  My kids think it tastes great, and the varieties found at Trader Joes and Sunflower Market are on the sweet side, just in case you dislike vinegar as much as I do.  Experiment with adding different fruits and vegetables, and see where your tastebuds lead you!

Hummus... for Breakfast??

I LOVE bagels with cream cheese... however, there are two problems with this statement. First, I am not allowed to eat cheese products. Second, cream cheese lacks any and all nutritional value. This being said, I decided to try out something new this morning...

Breakfast Hummus

1- 16 oz can of garbanzo beans (chick peas)
1/3 cup sesame tahini
1/4 cup almond milk
1 tbsp cinnamon
1/4 cup honey or agave nectar

Blend it all up in the blender or food processor until it is smooth. Spread it on bagels, or use it for a side with toast, french toast, waffles, or pancakes.

I was surprised! It turned out great... if it tastes too beany, keep adding honey and cinnamon. Cinnamon is very potent, and should work well to counteract the bean taste. Now your bagel is actually a well-balanced breakfast! The protein in the garbanzo beans and the tahini is much more beneficial than the empty calories of cream cheese.