What a wonderful day! It has been too long since GF Guy and I had a day off together! We began by exploring a Saturday Farmer’s Market in St. Pete. I got a few fun new, to me, vegetables (look for them in this coming week’s “Me Meal” posts) and Artisan Gluten Free Pasta from a little stand for Pappardelle’s Pasta.We stopped for lunch at a little cafe called Central Cafe and Organics. They touted Gluten Free fare, and the owner and servers were very knowledgeable and helpful. They even brought Dickens a little bowl of water!
I ordered the Raw Power Salad, a delicious blend of shredded raw carrots, beets, romaine, sprouts, tomato, cucumber and cabbage, topped with hearts of palm.
Wow… I look exhausted, but excited about my raw veggie goodness!
GF Guy ordered the Strawberry Fields Salad which contained Romaine, carrots, cabbage, sprouts, stawberries, crumbled feta, pecans and dried cranberries with raspberry vinaigrette on the side. (He asked for no cabbage or sprouts.)
The salads were HUGE! I couldn’t finish mine. (which is very, very rare!)
The rest of the day was spent in idle pursuits, a little conversation, reading, and Hulu watching. All in all, it was a lovely, idyllic day. The perfect birthday for me!
Dinner was a perfect blend of GF Guy’s tastes and my own, showcasing our Artisan Trumpet Pasta from the market.
I took a traditionally high fat, high calorie, gluten and dairy laden meal and transformed it into a healthy meal with all of the flavor, none of the fat, none of the gluten, and none of the dairy!
Pumpkin Alfredo Pasta with Kale
– 1/2 pound Gluten Free Pasta
– 1 bunch Lacinato Kale, steamed
– 3 cloves Garlic, skin on
– 3 tablespoons Dairy Free Margarine
– 2 tablespoons Potato Starch
– 1 teaspoon Sage
– 1/4 teaspoon Thyme
– pinch Nutmeg
– 1 teaspoon Salt
– freshly ground Black Pepper
– 2 cups Unsweetened Almond Milk, warmed
– 3/4 block Light Firm Tofu (about 1 cup)
– 1/4 cup Pumpkin Puree
Cook pasta according to manufacturer’s instructions.
Wash and steam kale.
In a saucepan, dry roast Garlic with skins on until soft.
Remove skins from Garlic and chop.
Meanwhile, melt margarine in the saucepan over medium heat.
Whisk in the potato starch and spices.
Whisk in the Almond Milk and bring to a bubble, whisking occasionally.
Using an immersion blender, incorporate the tofu into the sauce.
Add pumpkin puree and whisk to blend.
Add pasta and kale to the sauce, toss, and serve.
GF Guy and I both enjoyed this meal. It left us feeling full without feeling heavy. A lovely meal for a chilly autumn evening! Bon Appetit!
PS- Thank you all for your birthday wishes! It has, indeed, been a happy birthday, and I am feeling much better today.
I have linked this post to Slightly Indulgent Monday’s at Simply Sugar and Gluten Free.