I was a late-comer to many foods, mostly out of necessity. As the items I used to eat fell off the "Approved" list, one by one, other items had to take their places.
Before legumes were kicked off the list I had discovered the joy of green beans and slivered almonds. If you like bacon and want the beans to be very tasty, but not nearly as good for you, toss in some bacon bits. For extra, bacon-ness, dump the whole concoction into the skillet you just cooked the bacon in and stir beans & almonds until coated.
Once beans were lost to me, I would use a handful almonds (~12) with a fruit, usually an apple, as a healthy, between-meals munchie. It helped sustain me and kept me body processing food by "grazing" throughout the course of the day.
But with the candidiasis, I'm supposed to be avoiding fruit sugars as well. No more apple & almond snacks.
So now I've started adding almond to my rice pasta. It makes the side dish more substantial and I eat less of it, consequently.
Pine Nut & Almond Pasta
1 box of gluten-free pasta (about ~8 oz)
1/8 cup of pine nuts
1/4 cup of slivered almonds
2 Tbsp of olive oil
- Cook pasta as instructed. I add a little salt to the water when cooking the pasta.
- In medium to large skillet, heat up oil & salt on medium heat.
- Lower heat to simmer level. Add pine nuts and almonds.
- Stir them frequently as they toast. The best indicator for when the nuts are done is the pine nuts. Once the pine nuts start to brown, remove skillet from heat.
- The pasta will most likely be done about the same time. Drain the pasta.
- Put the drained pasta in the skillet and stir. If your skillet is too small for all of the pasta, do a few scoops at a time in batches. Not only will this help mix in the nuts, but it will coat the pasta with the oil.
- Put the mixture back in the pot and pour any remaining nuts & oil mixture on top.
- Toss once more for optimal mixage. Enjoy!