Deprecated: Hook custom_css_loaded is deprecated since version jetpack-13.5! Use WordPress Custom CSS instead. Jetpack no longer supports Custom CSS. Read the documentation to learn how to apply custom styles to your site: in /var/www/wp-includes/functions.php on line 6078
Tolerant foods Archives · Rachel's Nourishing Kitchen

Tag: Tolerant foods

Rachel D’s 30-Minute Meals: Veggie Pasta UNrecipe!

I’m usually a bit more on top of the whole Christmas shopping thing, but with all that has been on my plate this year, I really fell behind and started doing the bulk of my shopping on Friday.

Some people love the adrenaline rush of waiting until the last minute…I’m definitely not one of them!

After spending a few hours shopping on Friday with all the crazies, Bill and I were hungry and ready for dinner. Since we’d just spent money on gifts, I didn’t want to spend more money on food, so I was determined to make something using what was already in our fridge and pantry.

That’s how this (under) 30-minute meal came to be!

We had a box of Tolerant Foods’ red lentil rotini pasta, so I threw together a bunch of veggies from our fridge and a few simple add-ons like lemon juice, sea salt, and olive oil to give the dish some flavor.

tolerant rotiniTa da! Dinner is served 🙂

When I posted the picture on instagram and Facebook, a friend of mine asked the question, “Where’s the recipe??”

Short answer?

There isn’t one!


Consider this an “un”recipe (you know, just like those “un”birthdays in Alice in Wonderland?!).

This is one of those dishes that I literally pieced together based on a template that works no matter what you have on hand. Check out the basic process below.

<30-Minute Meal Basic Ingredient List

  • Base: Quality, gluten-free pasta of choice (We use Tolerant Foods pasta because it’s packed with fiber and protein or brown rice pasta. Both are gluten-free and contain only ONE ingredient, which is ideal!)
  • Cooking Broth or Fat: Veggie broth, ghee, olive oil, coconut oil, or grass-fed butter
  • Aromatic Veggies: Onion (red, yellow or shallots), Garlic (2-4 cloves)
  • Simple Seasonings: Sea salt (coarse grain), Black pepper
  • Flavor Burst: Lemon
  • Finishing Fat: Extra virgin olive oil
  • LOTS OF VEGGIES! (cherry tomatoes, broccoli, bell peppers, squash, kale, spinach – add leafy greens at the very end)
  • Any add-ons like chickpeas, cannellini beans, chicken, fish, etc.
  • Top with fresh herbs like basil, parsley, rosemary, thyme, etc. And if you like other herbs and spices, add them in along the way!

Here’s the foolproof process to follow:

Cook the pasta – saute the veggies – blanch the broccoli – toss everything together – top with lemon juice and zest, olive oil, sea salt and pepper.

And for those of you who like more detail…here you go!

  1. Bring water to a boil in a medium pot. Add the pasta and cook according to package directions. During the last 90 seconds of cooking, add the broccoli florets to blanch them (quickly cook!).
  2. While you’re waiting for the pasta water to boil, heat a large skillet to medium-high heat. Cut onions into thin half-moon slices. Add a few tablespoons of veggie broth or cooking fat of choice to the skillet. Add onions and saute 5-7 minutes until they soften. Add more veggie broth as needed to prevent sticking. Add tomatoes and garlic and saute until you can smell the garlic.
  3. Once pasta is cooked and broccoli is still bright green, drain the water in a strainer and add the broccoli and pasta to the veggie skillet.
  4. Add sea salt and black pepper to taste and finish with the zest of one lemon and the juice of one lemon. I used half a lemon to start and added more as I tasted. Finish it off with a few drizzles of olive oil.

We topped ours with some paleo parmesan cheese 🙂 The combination possibilities are endless, so HAVE FUN with it…and get cookin’!

Curry-Lime Chickpea & Protein-Packed Pasta {Gluten-Free}

After getting back from a long weekend away for Thanksgiving and my sister-in-law’s wedding (which was SO fun!), we hadn’t thought much about what we’d be eating for dinner this week.

So, when I got home from work tonight, I checked the pantry and fridge and used a few things we had on hand to whip up this recipe. That’s the value of having a well stocked pantry – even when you have no time and no plans, you can create a delicious dish pretty quickly without making a trip to the store.

This meal came together in about 20 minutes and was filling, delicious and nourishing (the trifecta of food awesomeness!). It showcases GBOMBS – some of the most anti-inflammatory, disease-fighting, immune-boosting, health-promoting foods we can eat!

If you’re not eating pasta because of the gluten or refined flours, keep reading! I have a solution for you 🙂

Meet, Tolerant Foods pasta.

Tolerant Green Pasta

I first tried their pasta last fall at the Natural Products Expo East in Baltimore. At the time, the only pasta I ate was brown rice pasta (ingredients = brown rice + water), but I was curious to try Tolerant’s pasta because it was made from one ingredient.


Or, in this case, lentils.

We had tried the black bean variety and the red lentil version, but this year I was introduced to the latest and greatest addition – green lentil pasta.

Here’s why this pasta is so awesome.

Unlike regular highly processed pasta that’s usually made from enriched flours that can send our blood sugar (and energy levels and weight) on a roller coaster, Tolerant’s pasta is PACKED with satiating protein and fill-you-up fiber. 

Just over 1/3 of a box of the green lentil pasta has a whopping 21 grams of protein and 11 grams of fiber. It’s also full of energizing B-vitamins, iron and zinc. It’s also made with non-GMO, organic ingredients.

Green lentil label

What’s not to like??

The pasta cooks up in 8 minutes, making it a great option for a quick dinner. And because of its pale green color, it looks more like pasta than the red lentil or black bean pasta, so it would be an easier sell with kiddos or bean-based pasta skeptics.

It’s sold at a higher price point than a box of Barilla, but I focus more on nutrients/dollar than calories/dollar, so it’s worth it to me.

MOMs and Whole Foods sell Tolerant pasta (sometimes on sale!), but you can also buy their stuff online at Vitacost or Amazon. Check out this link to use the store locator to find where Tolerant sells their products near you.

Then, make this recipe 🙂 (And don’t mind the less than stellar pics taken from my iPhone without daylight!)

Curry Lime Chickpea PastaChickpea Pasta Pan


  • 1 tablespoon ghee (clarified butter) or coconut oil
  • 1 8-ounce box Tolerant pasta (or other gluten-free or bean-based pasta)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger root, peeled and minced
  • 2 teaspoons curry powder
  • 1 15-ounce can chickpeas, no salt added, drained and rinsed
  • 1 cup full fat coconut milk
  • 4 cups fresh baby spinach, chopped
  • 1 1/2 tablespoons fresh lime juice
  • Coarse sea salt and pepper to taste


  1. Cook pasta according to package directions. Set aside 1/3 cup pasta water. Strain pasta and leave in strainer.
  2. Heat ghee or oil in large skillet over medium-high heat.
  3. Add onions and saute 5-7 minutes or until they start to soften. Add ginger, garlic, and curry powder and saute another minute or so. Add pasta water and stir to loosen up anything stuck to the pan.
  4. Add chickpeas, coconut milk and pasta and reduce heat to medium. Stir to combine. Add spinach and toss until coated and slightly wilted. Add lime juice and stir to combine.

I added some sea salt throughout, probably about 1/2 teaspoon total. How do you know when you have enough? If your food tastes flat or bland, add a little salt at a time to increase the flavor. The acidity from the lime juice, fat from the coconut milk, and spice in the curry powder give this dish a lot of flavor, so just add salt to your liking 🙂

Powered by WordPress & Theme by Anders Norén