Homestyle Healthier Alfredo

This is a family favorite... I'm a busy mom of 4 kids, a nutrition counsellor and yes I still eat pasta! If ever there was a time of confusion as far as what we should and shouldn't be eating it's now!!!


I'm growing weary watching people hit up fad diets without all the facts, which will in the end lead them to falling off an unsustainable diet and gaining the weight back (eventually). There are even people eating "gluten free", filling their diets with bread replacement items that are full of fillers and corn by products (NOT FOOD), just to stay current... sigh.


Of course there are legit dietary restrictions some people face due to allergies or sensitivities, but the good news is many recipes are adaptable to fit these diets enabling you to still enjoy foods that you love (or used to love!).


Like I said in my insta post last week - I refuse to live in a food prison. I don't believe in restricting entire food groups (ie: CARBS) to lose weight, at least not long term... In the short term, it can be a great way to kick start a healthier lifestyle (if done properly). It's all about learning about your body, dealing with the "why" we might use food as a way to comfort ourselves, and how to fuel it using good healthy habits.


When I eat pasta, I don't feel guilty about it and half of my plate is veg. : )


Remember, you can eat "healthy" and become obsessed with food to a point where it becomes unhealthy. It's all about balance... Enjoy Friends!


Homestyle Healthier Alfredo

Serves 6

Ingredients:

· 3 cloves of garlic minced

· 3 TBSP Extra virgin olive oil

· 750ml organic chicken broth

· 3 TBSP thickening agent (ie: organic cornstarch, flour or arrowroot starch) * see note

· 1 C milk or cream of choice

· 1 1/2 C shredded parmesan cheese (plus some for sprinkling : )

· 500g of whole grain pasta of choice

· Salt & pepper to taste

- Fill a large pot with water and a pinch of salt and set aside for when you’re ready to cook your pasta.


- In a medium saucepan or wok, combine olive oil and garlic and saute on medium heat until the garlic becomes fragrant, but NOT BROWN.


- Add the chicken stock and bring to a boil.


- In a small container with a tight lid, shake up your thickener along with milk of choice. (*Note: the type of thickening agent you use will depend on how much you will need to thicken your sauce.)


- Stir milk mixture into chicken stock slowly while stirring and bring to a boil again.


- Turn heat down to low and add parmesan cheese mixing until blended. Add salt & black pepper to taste. Sauce can sit on low heat while you cook your pasta.


- Bring water to a boil and cook pasta until al dente (which means firm when bitten). This way your body takes longer to digest the pasta and has a lower glycemic response – don’t overcook your pasta!


- Pour alfredo sauce over pasta and sprinkle with a bit of parmesan to serve. Enjoy!


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Jackelyn Rideout

Licensed Health & Nutrition Counselor™ (LHNC™)  Certified Microneedling & Lash Extension Technician

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