This week is bound to be super busy and possibly stressful, especially those of us who celebrate Thanksgiving. With increased levels of stress come increased rates of cold and flu. If you’re traveling by airplane, consider your risk even higher (one study published in the Wall Street Journal showed a 20% increased risk). And if you’re visiting family and there are many of you staying in the same house, usually someone ends up sharing germs, too. So how do we navigate the holiday season without succumbing to feeling miserable? One thing we can do is make sure we are feeding ourselves with nourishing and immune boosting foods. Foods high in Vitamin C pack an antioxidant punch, which helps lower your risk of getting sick. Vitamin C also helps regenerate other antioxidants in your body. Fiber is another important nutrient, as it helps lower inflammation. And yogurt, which is a probiotic rich food, helps keep our gut flora in check. Because about 80% of our immune system resides in our guts, we want to make sure it’s always balanced and healthy.
For the past week I’ve been having a green smoothie every day for breakfast. It starts my day off on the right foot and by the time I’m finished drinking it I’ve already had at least three servings of antioxidant rich fruits and vegetables. This helps keep me healthy and sets me up for wanting to continue eating healthy throughout the day. Since I know I’ll be enjoying a lot of my favorite foods at Thanksgiving, this is a good way to ensure I’m getting proper nutrition leading up to the long weekend.
Try this Vitamin C smoothie and let me know what you think. Feel free to customize it for your own needs (swap out spinach for kale, for instance).
The weather took a sharp turn here this week, with temps dropping into the 30’s overnight and 50’s in the day. It’s gorgeous, this crisp fall weather. It’s also that perfect time of the season where the last of the delicious garden tomatoes are at their peak and you just want to use them in everything before the frost comes and it’s too late.
Late summer/early fall tomatoes are perfect on pasta, I think. We love pasta in our house. We eat it about once a week, always with different variations of sauces. Over the years I’ve migrated from making white flour pasta to whole wheat to quinoa/brown rice blend. Recently I’ve started experimenting with legume pasta. I love that it is made with *only one ingredient*. In addition, legume pasta is high in protein and fiber. It’s also gluten-free, vegan, and in the case of Pasta Lensi, also Non-GMO Project Verified.
Pasta Lensi, an authentic Italian pasta company, has been around since 1920. And just this September they launched their line of legume pastas. They sent me three flavors to try, which is fun because I really enjoy trying new things (ask any of my friends, they are constantly hearing me talk about something new I’ve discovered).
This week I made the Chickpea Casarecce.It’s made with flour ground solely from chickpeas. I was told it pairs nicely with chunky sauces so I decided to make Pasta Caprese. Chunky tomatoes, shallots, lemon juice and fresh buffalo mozzarella –what could be better? (Of note: the chickpea pasta is a good source of potassium and iron. Iron is important when you eat mostly vegetarian, and so when you get it from non-meat sources it’s important to pair it with vitamin C. The tomatoes would be perfect for that.)
Sadly, while preparing dinner I realized my mozzarella had gone bad in the fridge. What I didn’t know is that the Chickpea Casarecce would impart a creaminess to the dish, which compensated for the lack of cheese quite nicely. I love that it has 22 grams of protein per 3.5 oz serving. The high protein content easily made up for the lack of cheese or meat in the dish. It also has 12 grams of fiber, which is just about 1/2 of an adult’s fiber needs for the day.
Dinner was favorably received by my family, and for that I am always grateful. My 11 year old gladly ate her whole bowlful. Here’s the recipe so you can try it at home.
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, finely chopped
1 small clove garlic, finely chopped
Salt and pepper to taste (I love flake sea salt)
1.5-2 lbs chopped in-season tomatoes
1 pound Pasta Lensi Chickpea Casarecce (or any pasta of your choice)
8 ounces fresh mozzarella cheese, cubed into 1/2 inch pieces
1/2 cup torn fresh basil
Whisk the olive oil, lemon juice, shallot and garlic in a medium bowl. Season to taste with salt and pepper. Gently stir in the tomatoes. Let sit for at least 15 minutes so that the flavors combine. In the meantime, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. (This pasta, like all the legume pastas I’ve tried, creates a foamy layer on the top of the water. Make sure to use a pot bigger than you need and watch so it doesn’t boil over.) Pour the pasta into a large bowl and spoon the tomatoes mixture on top, then stir to combine. Add the mozzarella and basil, and season with salt and pepper if needed. Garnish with whole sprigs of basil. Serve hot or room temperature.
Please let me know what you think of this recipe! Don’t hesitate to share with with your friends!
*I was provided product and compensated for my post by Pasta Lensi. All opinions are authentically mine.