Allergic to Wheat? Easy-Prep Meals for One : Freeze, Heat Up, and Enjoy! Rice Pasta and Leftovers, with Cooked Avocado
Pasta dishes are easy to freeze then heat up in the microwave. They also make good use of leftovers.
I love rice pasta, which is a nice alternative for those on wheat-free diets. Also, those who can eat regular (wheat) pasta usually can’t tell the difference, if they’re not informed in advance. Tinkyada is an easy-to-cook brand, with a variety of shapes (like penne) and it doesn’t seem to go mushy.
After entertaining over the Christmas break, I was left with some interesting almost-near-expiry uncooked fresh ingredients. These helped make a delicious sauce.
Sauce ingredients
• Basic pesto basil sauce (one container, store bought, and kept in freezer for back-up)
• 4 medium size sweet potatoes
• 1 avocado (yes you can cook it)
• A clump of fresh basil leaves
• 4 oz of goat’s cheese or chèvre
• 1 bunch of celery hearts
• A third of a bag of baby carrots
• 1 container of baby tomatoes (in a variety of colors and shapes)
Preparation
• Microwave the sweet potatoes and allow to cool, then cut up into bite size pieces (to be added once the other ingredients have been cooked).
• Microwave the celery, cut up into bite size pieces, with the carrots (not cut up), then add the basil and defrosted pesto sauce
• Next, add the avocado (cut up) and baby tomatoes (not cut up). (These will soften and cook from the heat of the other ingredients.
• Finally, add the goats cheese, sprinkling it over top.
When the pasta is cooked (in about 12 minutes), drain and add it to the sauce ingredients. Stir all together gently, so as not to squish softened vegetables, then microwave for 30 seconds.
If you live alone, you can get six healthy portions out of a batch like this (frozen individually). Nicer than store bought fast food refrigerator take-outs.
For more of DocSusan’s spontaneous recipe creations, please see earlier posts:
• Getting Creative, and Healthy, with Pretty Food—Wheat-Free Too! (April 13, 2009)• Healthy Baking: Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood: Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)
