Yummy Mummy Monday: Avocado Pesto Pasta

It’s been a little while since I’ve posted a recipe and I’ve been looking forward to sharing this one: a healthy pesto- style pasta that’s amazing & delicious. We made our gluten/ dairy free but it’s tasty just the same. See below for our vegan version made with avocado.
Yummy Mummy Recipe: Avocado Pesto Pasta
Makes 2- 4 servings
Ingredients:
2 cups uncooked pasta noodles of your choice
1- 2 tbsp olive oil 
3 cloves garlic, crushed
1/2 white onion, minced
2 stems fresh basil (approx. 2-3 tbsp when finely diced)
1 ripe avocado pitted, peeled, & mashed
Salt & pepper to taste
Directions:
1. Bring pot of water to a boil & pop the pasts noodles in the water
2. In a frying pan, heat the olive oil & saute the garlic & onion, when onion is cooked (approx. 3- 5 minutes) add basil
3. Add the avocado and remove from heat; season with salt and pepper to taste
4. When pasta is cooked drain & toss with the sauce
5. Serve & enjoy! 🙂

Image Source: Healing and Eating

August posts sponsored by

Yummy Mummy Monday: Baked Broccoli Mac & Cheese

Usually I share recipes that are healthy & allergy- friendly, but today is all about comfort food & satisfying cravings. And really, what meal does this better than mac & cheese? When I go to my parents I usually take the opportunity to indulge in some gluten/ dairy and my Dad’s mac & cheese is one of those meals that I can’t make at home for my fam anymore, so I made a special request a few weeks ago when I visited. My Dad came through and his mac & cheese hit the spot. YUM. So I thought I’d share this yummy take on a classic for those days when comfort food is what you’re craving. 

 Yummy Mummy Recipe: Baked Broccoli Mac & Cheese 

Ingredients:
4 cups macaroni noodles (uncooked amount)
3 cups milk
2- 3 tbsp cornstarch
1 tbsp Worcestershire sauce
1 tbsp mustard (regular yellow or dijon are delicious)
4 cups grated cheddar cheese (old/ sharp is best)
1/2 cup cream cheese
2 tbsp butter
2 cups broccoli florets cut into 1″ pieces
Salt & pepper to taste

Directions:
1. Preheat oven to 350 degrees & bring a pot of water to a boil. When bubbling pop the macaroni in the pot & steam the broccoli above the pasta as it cooks.
2. In a separate pot heat milk until it’s almost at a boil; reduce heat to maintain temperature. In a cup mix cornstarch with water to form a paste and whisk into milk, followed by Worcestershire sauce and mustard.
3. When combined, add 3 cups of the grated cheddar and all of the cream cheese to the milk mixture and whisk until combined and creamy.
4. When macaroni & broccoli are ready remove from heat. Set broccoli aside; drain & rinse pasta well then add to the cheese mixture. Mix until combined & add salt & pepper to taste.
5. In a large baking dish (or individual dishes) layer the pasta/ cheese mixture followed by some of the broccoli florets and grated cheddar; repeat this for a second layer, topping with grated cheese to melt on top.
6. Bake for approx. 10 minutes or until cheese has melted. Serve immediately & enjoy.

What are your favourite comfort food meals? For more great recipe ideas hop over to the Yummy Mummy Recipe page!

April posts sponsored by Little Dreamers Consulting

Yummy Mummy Monday: 2 Meals 1 Bird

I’m LOVING having my friend Jena as a regular contributor to TPB, especially when she sends me yummy recipes like this one! With the bump due to arrive at any time I’m really appreciating her help keeping things running smoothly. I’ll keep my blurb short & sweet and hand it over to Jena to introduce this week’s YM post:
When
my husband’s food allergies hit an all-time high and we started researching
what he could eat and what foods would help to heal his intestinal lining,
broth came up again and again. Broth is getting big folks! Food kiosks devoted
entirely to broth are popping up in North America’s hippest cities, and the
broth pioneers are claiming it enhances gut health, fights inflammation, and
provides a healthy dose of proteins, minerals, collagen, and electrolytes.
Luckily for us, an amazing ‘brodo’ (Italian for broth) recipe is a staple in my husband’s
family and I’m going to share my take on that recipe. But first, to make
broth you need ‘ze bones’. In my quest to make broth, I made a roast chicken and
discovered, that while it might seem daunting to roast a chicken, it is in fact
an easy go to for busy parents. You can prep the bird for roasting in under ten
minutes, toss in the oven over some yams for just over an hour and your meal is
complete. No need to put aside 45 minutes in the kitchen, while your two year
old destroys your life- I mean play room. These recipes are gluten free, paleo- friendly, egg free, and dairy free if you omit the parmegiano that I like to
rain down on my soup.
Yummy Mummy Recipe:2 Meals 1 Bird
Simple Roast Chicken with Yams
Chicken Brodo Soup (for all y’all on the broth craze) 
Simple
Roast Chicken with Yams
Prep
time: 10 min
Cook
time: 1-1.5 hours
Ingredients:
Whole
Chicken
Sea
Salt
Pepper
Olive
Oil
2
large yams
Dutch
Oven
Directions: 
1. Preheat
Oven to 400 degrees Farenheit.
 2. I
start by rinsing the bird and I pat it dry so it doesn’t steam in the oven. I
then truss it, which you can Google, but it just means using cooking string to
tie the legs and wings to the bird so they are nice and tight to the body.
3. I
then lather the little lady in olive oil, and cover with sea salt and pepper. I
like to combine the salt and pepper in a bowl before hand, that way I don’t
have to wash my hands in between and can just rub it all in.
4. Slice
yams into ¾ inch pieces and lay at the bottom of the dutch oven. Place the
chicken on top and put into oven. Cook chicken based on weight (approx. 20
minutes per pound). You can use a meat thermometer to ensure that meat is
cooked to 175 degrees at the thickest point.
5. Carve
and Serve with a quick salad and Voila! I like to pour the juices over the yams
and chicken meat, its delicious.
6. IMPORTANT: Put
aside carcass for soup!
Chicken Brodo Soup*
Part
One:
Ingredients:
Chicken
Carcass
3
stalks of celery chopped in large pieces
2
carrots chopped in large pieces
1
white onion quartered
1
tomato quartered
Salt
and pepper
Directions: 
1. Take
a large pot and add everything except the salt and pepper. 
2. Cover with water and
bring to a boil. Then allow to simmer for 2.5 hours. (I do this after dinner,
while the kids are going down. I then leave it to cool and put it in fridge
overnight).
Part
Two:
Ingredients:
2
stalks of celery chopped into small pieces
1
chicken breast (optional, I add this if there is not much chicken left over
from the night before)
Handful
of spinach chopped
Brown
rice (optional, not paleo)
Parmegiano
(optional)
Directions:
1. The
next day bring brodo to a boil again and strain into a second pot or bowl. 
2. I then put
the carrots back in the broth and mash. I pick the chicken out of the strainer
and return to broth, I also add any left overs from the carved chicken.
3. If
there isn’t much meat left over from my meal the night before, I dice and
sautee a chicken breast and add to the soup. 
4. Sautee the spinach and celery and
add to soup. Bring to a boil and serve! 
I like to make a batch of brown rice
and add to my soup, but my husband whose diet is more restricted, omits it.
Sprinkle with parmegiano (if you can eat dairy) and eat!
*
You can also simply make the broth and have a serving of it a day. It’s all the
rage!  
Chicken Brodo Soup & Salad = YUM!
 March posts sponsored by Little Dreamers Consulting

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