03-02-2016 19:45
03-02-2016 19:45
A friend let me in a new(ish) product. I'm not trying to shill it, I've got no interest in that, but being Diabetic and trying to limit wasted carbs, I wanted to give it a try.
It was actually pretty tasty. A bit nutty in flavor like a whole grain pasta, but with a bit more than half of the wheat pasta.
It's a great little treat when you want a wee bit of pasta.
03-04-2016 20:24
03-04-2016 20:24
Hello , you might like this product as well . I use it for my gluten sensitive family members and also for my Diabetic Dad . It is quite nice and is an organic Multigrain : a blend of Corn flour, Rice flour, Buckwheat flour and Quinoa flour. The Quinoa is high in protein and the bucwheat is also a source of protein as well as manganese and magnesium . So far it is one of the best for my family . It is called Felicia Orangic Gluten Free Multigrain .. If you are interested here is a link :. http://feliciaglutenfree.com
03-08-2016 05:51
03-08-2016 05:51
thanks, i will look into it
03-16-2016 12:40
03-16-2016 16:43
03-16-2016 16:43
Hi Melissa,
Thanks for asking. I made the first bunch of Penne, in a baked Ziti style.
For a full cup of dried pasta, after it is cooked I added a cup of low fat ricotta, low fat mozzarella diced in cubes, and a full jar of your favorite pasta sauce, I used Vodka sauce.
Baked it at 425 for 50 minutes.
It was really good
Then last night, I made shell pasta, about 1.5 cups uncooked. Added a cup of cooked Fava beans, a quarter cup of bacon lardons, some lemon zest or preserved lemons. And tossed it with a parmesan, saffron butter sauce.
Both dishes make enough for 4 peoples.
Hope that helps
03-17-2016 04:10