Wednesday, January 14, 2015

Faux-Creme Farfalle with Tuna

Hi, All,

Sharing another satisfying and healthy lunch idea, which is still weighing nicely in the ole belly.

As usual, this dish was the result of my just working with what I had on hand, combined with being significantly hungry and craving some comfort food.

Feeling able to honk-out on a big meal again is a welcome change, as for too long now, I've been dealing with stomach issues that have resulted in more weight lost.

Liking the fun of gaining some back.

I was so hungry I didn't even garnish it for the pic, nor add more pepper as is the tradition.

Some gator-sized bites were savored. 

So here's what went into it:

1 1/2 cups of whole wheat pasta, (any shape you fancy, again, better white for the CKD crowd)
1 tbsp of low-fat Philly, (a good lo-sodium choice too)
3 tbsps of 0% fat fromage blanc, (but yogurt would sub fine)
1 tbsp of flax seed oil
2 tbsp of EVOO, (extra virgin olive oil)
1-2 tbsp apple cider vinegar
2 tbsp of grated parmesan cheese, (better to keep it at  1 for the CKD'er's)
1 huuuuuuge clove of garlic, pressed, (Done a half hour before using.)
1/2 can of no-salt-added albacore tuna, (but salmon would rock too)

Fresh ground pepper to taste. 

Boil up the pasta, (no salt in the water), drain well and add everything, (off the burner), starting with the Philly, folding gently until it's all mixed and enjoy.

Serves one.   Organic ingredients used whenever possible.

Fast, easy, healthy (served with a salad/veggies, wink-wink), and it rather fixes the Jones-ing for some creamy goodness while staying sensible--sodium/saturated fat and cholesterol-wise.

Bon ap and bon vibes,

: J

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