I’ve decided to give you all the real recipes and real food I eat and recommend my clients & friends eat. I spend a lot of time talking about the internal aspects of fitness — your motivation, your daily choices, your mindset. But the one thing that will help make those things easier to understand is taking action. Cleaning up my eating made the difference … I went from being a Pilates Instructor with a muffin top…to achieving a stronger, leaner body and weighing in at my high school weight (10 pounds less than I’ve been stuck at for the last 15 years!!!)
SO, HERE’S WHAT I GOT FOR YOU TODAY:
Yummy Brown Rice Linguine Pasta with Asparagus and Pinenuts
I made this really great easy dish this week that my daughter loved and so did I! I’ve been going a little bit more gluten free lately, so I decided to try this Brown Rice Pasta dish out.
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12 Ounces – Organic Brown Rice Pasta – in the spaghetti shape.
Brand I like is: Tinkyada - 1/4 cup of olive oil
- 1/4 cup of pine nuts
- 2 cloves garlic – less or more if you want it really garlic-y
- Asparagus – I guessed, so just chop up 1 bunch into 1-inch pieces
- Salt/Pepper
- Feta Cheese – The original recipe called for Parmesan but I like Feta and was in the mood for it.
- Cook Pasta – don’t overcook it! Follow the directions on the package – Drain it, put it back in the pot.
- Heat the oil in a medium skillet over medium heat. Add pinenuts and garlic and cook, stirring often, until golden, 1 to 2 minutes.
- Add Asparagus to garlic/oil/pinenuts, toss occasionally and cook 2-3 minutes until tender.
- Add the asparagus mixture to the pasta with 1 tsp of salt and a little pepper. Combine.
- Sprinkle with whichever cheese you choose – Feta or Parmesan.
This is a super fast recipe that I found in Real Simple magazine, but altered it to fit me more. I don’t like having a ton of gluten in my diet, so I made the decision to use the brown rice pasta. Feel free to swap that out for whole wheat pasta if you aren’t into the brown rice pasta taste.
Enjoy and have a great weekend!
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