Campbell’s introduced the idea of canned spaghetti back in 1965,
I’ve added the Franco American commercial at the bottom…”the greatest invention since the napkin!”
You can anellini pasta for a traditional Spaghetti Os shape, but you can easily substitute whatever small pasta shape you have on hand. For gluten-free Spaghetti Os, just use a gluten-free pasta… they even make gluten-free quinoa anellini if you want a true Spaghetti Os shape.
- 15oz no-salt-added tomato sauce
- 2 tbsp milk of choice
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 3/4 tsp to 1 tsp salt (depending on your preference. I like 1 tsp.)
- 2-3 tsp butter-type spread (such as Earth Balance or Smart Balance Light)
- 3-4 tablespoons nutritional yeast
- pinch pure stevia OR 2 tbsp sweetener of choice (agave, sugar, whatever)
- 1 cup uncooked tiny pasta of choice (If using a larger pasta, such as elbows, increase to 2 cups)
Homemade Spaghetti Os Recipe: In a small saucepan, stir together all ingredients except the pasta. Bring to a boil, then lower and cook on low until the butter spread melts completely. Meanwhile, bring a medium pot of salted water to a boil. Once boiling, throw in the pasta and cook until desired texture is reached. Drain, then pat dry with a towel. Pour the pasta into the sauce, and stir to combine. Serve. Before reheating any leftovers, stir and add a little milk of choice if needed.
The secret to this remarkable fruit salad isn’t the fruit. And it’s not the nutty quinoa tossed in there with the fruit. Nay. It’s the magic dressing. Lime, mint, coconut oil, little bits of pony wings. This stuff is good. It’s easy to make ahead for a brunch, lunch or midnight snack, too. Not that I would know about that whole midnight snack thing
For the salad:
1/2 cup slices almonds 1 tablespoon turbinado sugar 8 cups quinoa, cooked according to standard directions 1 pint raspberries 1 pint blueberries 4 kiwi fruit, peeled and sliced 1/2 cup toasted coconut
For the dressing:
1/4 cup fresh mint leaves, loosely packed 1/3 cup brown rice syrup 1/4 cup coconut oil, melted 1/4 teaspoon salt juice of 6 limes (approximately 1/3 cup of juice. Use bottled key lime juice if needed)
Place the almonds and turbinado sugar into a nonstick skillet with 1/2 teaspoon of water. Heat over medium heat, stirring constantly until the almonds are toasted and the sugar begins to caramelize onto the almonds. Turn out onto a sheet of parchment paper and allow to cool.
In a large bowl stir together all ingredients for the salad. Place the dressing ingredients into a blender, puree completely, then pour over your salad. Toss gently to coat. Sprinkle with almonds, if desired. Serve immediately, or store in fridge for up to 12 hours.
Crock pot vegetable curry is a one-pot meal that you can prepare in the morning and will fill your home with the aroma of Indian spices all day long. This vegetable curry recipe is vegetarian, vegan, fat-free and gluten-free. Serve over rice if desired.
•3 potatoes, chopped
•1 cauliflower, chopped
•1 1/2 cups green peas
•3 tomatoes, chopped
•3/4 tsp turmeric
•1/2 tsp chili powder
•1 1/2 tsp cumin
•1 tsp curry
•1 cup water
Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours.
Makes 6 fat-free servings.