Berlin Bites: Lentil Pasta

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Now I don’t normally plug specific brands, but I’m so in love with this pasta that I had to share this delicious Tolerant pasta with you. I happen to come upon it while shopping at our local co-op and thought the idea was interesting (pasta made with legumes), but was unsure of how it would taste. I sprung for a box and served it up to Berlin and she devoured (I mean devoured) it! I have never seen her eat so much pasta in one sitting, and the brilliant part about it; she was getting a full serving of protein without any added ingredients. She was happy and I was happy. :)

I have prepared the pasta in a few different ways; sometimes only sauteing in butter or olive oil, but usually adding a few greens to the mix to serve up a fully balanced meal. Either way, it tastes good no matter how I’ve prepared it, and she has yet to get tired of it {and she eats it a few times a week}.

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Lentil Pasta

1/2 cup Tolerant Lentil Rotini

1/2 cup of canned chopped tomatoes (I use Pomi)

1 tablespoon tomato paste

1 tablespoon olive oil

1 clove of garlic

1/4 small onion chopped

1 small carrot julienned

1/4 cup organic spinach finely chopped

Cook pasta according to directions, I find that it takes a bit longer to cook through than it says on the package-however I do like it extra soft since I’m serving it to a toddler.

Heat olive oil in a small saucepan. Saute onion, garlic and carrots for approx 5 minutes, Add tomatoes and tomato paste, simmer on low for another 5 minutes.

Once pasta is done cooking place chopped spinach on the bottom of strainer and pour pasta over spinach (to steam spinach).

Place pasta, sauce and spinach in a serving bowl and enjoy.

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Tolerant also makes a black bean pasta and provides Fettuccine, Penne and Rotini shape in both the lentil and black bean pastas. I have yet to try the black bean version, but when I do I was thinking I would serve it up as a Macaroni and Cheese. I mean how brilliant is this?? Your picky toddler will never know the difference, and you can feel good about serving them pasta every day if you like!

BTW-I am not getting paid in any way for this post, but I sure should be!



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Berlin Bites: Sweet Potato Hot Pockets

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I’m always trying to come up with recipes that are easy, on-the-go meals for Berlin. I would much prefer to pack a meal that can be eaten with her hands, rather than pack a fork or spoon while we are out and about.

When I’m in a rush (which is always) I end up falling back on the food pouches (she likes the Wise Punkin brand), but of course I prefer to have homemade food prepared if at all possible.

I came up with this idea when I spied the frozen Hot Pockets on the shelf (you know, the ones from when you were a little kid?) while strolling through the freezer aisle of the grocery store. I thought for sure I could replicate these, but in a healthy way, and the filling possibilities are endless.

I chose to use spelt flour as it is rich in both fiber and protein and has a high water solubility content; making it easier to digest than other flours (such as whole wheat). I added sunflower seeds for a little flavor and texture and considered next time maybe adding a bit of honey for some sweetness (give it a try and let me know what you think).

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Sweet Potato Hot Pockets

Dough Ingredients:
2 cups spelt flour
1/4 teaspoon salt
2/3 cup warm water
2 teaspoons olive oil
1/3 cup raw sunflower seeds

Filling Ingredients:
Medium sweet potato
1/2 cup organic, no salt canned black beans
2 teaspoons cumin
1/2 cup organic shredded spinach

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Pierce sweet potato and bake for approx 45 minutes on 400 degrees (I threw mine in the toaster oven in the morning).

While the sweet potato is cooking prepare the dough by combining all ingredients (except 1/3 cup of water) into a food processor and pulsing until a dough forms

Slowly add in the additional 1/3 cup of water as needed, you may not need it, or you may need all of it

Lay the dough in-between two pieces of parchment paper (if rolling impaired like me) and roll until flat

Next use a cookie cutter of choice and cut out the dough (in case you’re wondering, this is a porcupine-doesn’t look like much of anything really)

Once the sweet potato is done baking, remove from the skin and place in a medium mixing bowl, add black beans, cumin and spinach and mash together

Then place your filling on the dough shapes and either fold over or place another shape on top (if small), then crimp the edges with a fork (be careful not to overfill).

Then bake on a cookie sheet in the 400 degree oven for approx 10-12 minutes. Pockets are done when dough is browned.

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You can use just about any filling your heart desires, I chose these specific ingredients as I knew they would satisfy Berlin’s picky tastes.

They will keep in the fridge for a day or two, but then I suggest freezing the leftovers for a quick grab-and-go meal. They can be heated in the microwave for a minute or so, however I prefer throwing them in the toaster oven to keep the dough from getting soggy.

Enjoy!




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