As I’m sure you’ve realized thru my IG posts, I’m in the final weeks before my wedding. Seriously, WHERE has the time gone. Although I’ve been successfully shredding (the right way and NOT starving) with workouts and limiting my pizza crust intake, I’ve actually lost TOO much weight for my wedding dress. I’m now in “reverse shred” mode, and figuring out ways to “fill in” my curves to hold up my strapless A-line.
Sure, most brides go on a crash diet and hit the gym before their wedding, but truth be told, I’ve been on the healthy train since I graduated from college. However, one thing that I haven’t really focused on in awhile is clean cooking. Being an active blogger and lover of food, it’s incredibly hard to not eat out as often or hit that restaurant I’ve been dying to try. For the past couple of weeks, I’m making a conscious effort to not eat out (unless I can verify the ingredients are clean) and focusing on cooking clean in the kitchen.
I stumbled upon a Denver based company called Cappello‘s from paleomg ‘s feed and immediately was intrigued. Gluten free, grain free, and best of all clean – how can I not be chomping at the bits. During my in-house sequestration, I decided to go balls to the walls and attempt to make my own pizza. I despise cheese (thank god) and love tons of veggies-so it makes sense to save my tummy and make something I actually will like. With Cappello’s help, I created a simple, but tasty dish that I think is easy enough for everyone to make:
Winterish/Spring Pasta Dish:
Ingredients (1 Serving):
- A handful of Cappello’s Fettucine (or Gnocchi)
- 1 cup of your favorite type of organic mushrooms
- Three chopped straws of organic asparagus
- 1/4 cup of chopped organic onions
- 1/4 cup of organic peas
- 1 tbsp of bacon fat, coconut oil, ghee (your choice)
- Juice of 1/4 of lemon
- Pink salt, pepper, and oregano to taste
- Put 1 tbsp of your favorite type of fat into a skillet over medium heat. One the fat loosens into liquid form, drop the onions and allow to “sweat” for 15 minutes or until translucent color (clear).
- Next, drop the mushrooms and asparagus into the same skillet; then add your desired salt and pepper. Pop on a lid to speed up the cooking and let the vegetables cook for about 12-15 minutes.
- Around the 10 minute mark for the veggies, bring a pot of water to a boil. Then drop the strands of noodles/gnocchi. FYI these bad boys will cook within 90 seconds.
- Strain your noodles and immediately plate/bowl. Dump the contents of the veggies on top of the noodles and stir. Add S&P if you desire and drizzled the lemon juice on top. Finally, EAT.