I try not to get too ambitious with post-gym meals. Usually ambitious meals involve more time which means we have to eat even later (as it is, getting home after going to the gym in the evening puts us at a late meal time). But sometimes, inspiration strikes and you just can't shake it. That's what happened when the The Paleo Kids Cookbook by Jennifer of Predominantly Paleo came in the mail. (The same thing happened when her last book arrived in my mail box, and I decided to make my first ever Babka. I'm beginning to notice a pattern...)
I immediately tagged this recipe, because even though I have never made any type of homemade pasta before, Jennifer's recipe made it look easy-- just the intro to pasta making I needed. 4 ingredients plus water for boiling the pasta once it's made? Better yet, I already have all of the ingredients? Let's do this thing!
I paired the pasta with a homemade bolognese sauce, and steamed some zucchini and summer squash as a side. This meal was totally worth the effort, and I had fun making it too.
The next morning, I made Jennifer's applesauce from the same cookbook, and was wowed again, even with something as simple as applesauce! This one's a keeper. (Applesauce pic below the recipe!)
Jennifer's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do!
Serves: 2 | Total Time:
- 8 cups water
- 1 cup cassava flour (not tapioca starch)
- 2-3 pastured eggs
- 3-4 tablespoons cooking fat (olive oil, avocado oil, ghee)
- 1/2 teaspoon or more sea salt
- Optional: 1 tablespoon psyllium husk (NOTE: I did not use this, as it was marked optional, and still had great success!)
- Bring 8 cups of water to a boil on the stovetop over high heat (add a pinch of salt in desired)
- Combine remaining ingredients in a mixing bowl. Using your hands, knead into a ball of dough. It should feel dense and glutinous once combined thoroughly. Use a bit of cassava flour to lightly dust an area to roll out your ball of dough. Roll out the dough with a rolling pin to desired thickness. Using a pizza cutter or straight-edged knife, slide your noodles as fat or thin as you like. Transfer them to the boiling water and let them cook until they float, just a few minutes. Using a slotted spoon, remove them from the water and transfer them to a strainer. Serve with desired sauce.
- I served these noodles with a basic homemade bolognese sauce and it was delicious! Jennifer also includes instructions on how to shape macaroni noodles if desired.