Holy Guacamole Cream Pasta + Crackers

I’ve been a busy bee these last 6 weeks! I’ve been going through rounds of blood and allergy testing in an attempt to try and figure out what’s happening with my body.

To explain [in short]: my blood sugar is regularly low, I have a fuzzy brain a lot of the time, the repair time after my workouts is abnormally long, I have hunger pains all the time no matter what I eat, I’ve developed bad skin over the past 6 months, and my energy levels aren’t where they should be. The list goes on, but you get the idea.

I shouldn’t be having all of these symptoms when I’m treating myself with whole foods, exercise, plenty of water, sleep, and love.

So, when we welcomed 2011, I decided my year was going to be dedicated to unraveling my health and building it up nice and tight.

If I’m going to go through an intense health journey this year, I’m going take you all with me!

As of yesterday, I’m confident that the decisions I’m making will lead me to achieving the best health I’ve ever been in.

The plan is finally starting to come together.

I will share more details and updates in a blog post over the weekend. We’ll chat about what it was like eating gluten for 2 weeks in February, my test results, fears, challenges, and next steps.

I’m happy to say that every ingredient in this bowl of deliciously creamy spaghetti is safe for me to eat, phewf! But the same cannot be said for the breakfast I’m planning tomorrow. I just need bananas one more time before I say bye for awhile.

Holy Guacamole Cream Pasta

Vegan, Gluten free, Dairy free, Sugar free

Ingredients

  • 1 16oz pack of brown rice spaghetti – I used Rizopia
  • 1 avocado
  • 2 garlic clove
  • 4-6 tablespoon almond milk [I used 5 tablespoon but could have been good with 6 as well. It depends on how thick you want the sauce]
  • 2 tablespoon cashews, soaked overnight in water. Drained and rinsed.
  • 4 teaspoon lime juice
  • 2 tablespoon fresh cilantro
  • 1 tablespoon jalapenos
  • 1 tablespoon hemp oil – I used Manitoba Harvest
  • 1/2 teaspoon herbamare
  • 1 plum tomato, chopped
  • 4 green onions + more for garnish

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a food processor, combine avocado, garlic, milk, cashews, lime juice, cilantro, hemp oil, and herbamare. Pulse until smooth.
  3. Add tomato and 2 green onions and pulse for 2-5 seconds until just combined.
  4. Mix guacamole sauce in with pasta and serve with green onions sprinkled over top and herb and garlic socca crackers to the side.

Herb and Garlic Socca Crackers

Vegan, Gluten free, Dairy free, Sugar free

Ingredients

  • 1/3 cup buckwheat flour
  • 1/3 cup chickpea flour
  • 1/4 cup flax seed
  • 1 tablespoon sesame seed
  • 1 clove garlic, minced
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon Himalayan rock salt
  • pinch dried parsley
  • 3/4 cups water

Directions

  1. Preheat oven to 375F and line a cookie sheet with parchment paper.
  2. Whisk dry ingredients in a medium sized bowl.
  3. Add the water and garlic to the flour mixture and stir until all the lumps are gone.
  4. Pour mixture into prepared pan, pushing the mixture to the sides so that it’s evenly spread across the pan.
  5. Bake for 20 minutes or until dough begins to crack and corners brown.
  6. Remove from the oven and slide the dough to a cutting board. Cut dough into desired cracker size.
  7. Place cut crackers on a cookie sheet [I used a pizza pan and it worked perfectly!] and place back in the oven.
  8. Bake for 4-6 minutes, flip and bake for another 4-6 minutes. Watch them closely so they don’t burn!
  9. Remove from oven and allow to cool completely.

Makes 35-40 crackers.

Do you suffer from allergies or food sensitivities?

If so, how did you adjust to the changes to your diet?

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Comments | Leave Your Comment

  1. i completely understand how you feel… i have about 10 different food sensitivities/allergies and it’s sometimes a bit defeating. but every time, i get back up and start experimenting with something else. now my eating is so clean and i feel great (most days)! :) i’m learning more about how to love my body and my health through this journey! hope you feel better soon.

    • You have such a positive outlook, Junia! Thank you for sharing your story. Have a fabulous weekend :)

  2. I’m sorry you’re having to go through this, but as you said, it will lead to your best health and life!

    this pasta looks delicious… I am gluten free, and recently trying to cut most dairy too. I adopted an anti-inflammatory diet many years ago, and it really helped with congestion, joint pain, many things I suffer from. I have not been tested for anything, but I’m sure I am at least “sensitive”.

    Have a great weekend!!

    • It’s definitely worth it! It can be scary jumping into your health, trying to know everything… I think a lot of people (including myself) don’t really want to know everything. eak! But it will all work out in the end and I’ll thank myself for going through the hard stuff.
      It’s great that you took on an anti-inflammatory diet, you know what’s best for your body, so all the power to you! Enjoy your Friday, Kristina :)

  3. I love creamy pasta dishes and this one looks divine cant wait to try it out!

  4. I’m thinking about you Leanne and can totally relate to unexplained changes happening within my body. As soon as I turned 30, my skin broke out like I was in junior high again!!! Turns out I have a slight hormone imbalance and with time, healthy and balanced nutrition (i.e. low to no sugar), and decreased stress levels my skin has cleared up. I’m really enjoying your daily posts and find so much inspiration in your journey and approach to wellness :-)

    • It’s amazing how the body can change, isn’t it? I was always told that when you hit your mid-twenties, early thirties your body goes through a massive change. I never believed it would happen, but here we are. As with anything though, it’s better to figure out what’s happening, as you did, and work toward health. Sounds like you’ve come a long way, Kim! I bet you feel fantastic!

      I’m so happy to hear that you find inspiration from my posts. I’m so thankful that I get to share my journey with everyone, and that there are people out there like you who are interested in it! Have a great weekend, Kim :)

  5. I luv, luv, luv guacomole! I cannot wait to try this! Thanks for taking us on your journey! My daughter & I intend to learn alot from you!

  6. I can honestly tell you I am experiencing ALL the symptoms you listed :( Thanks for the great idea for brown rice pasta. I miss pasta so bad…. I’ve been gluten free vegan for about 5 weeks and it’s been extremely difficult to eat healthy but substantial. I love the guacamole idea! Beautiful photos too~

    • It’s rough, isn’t it? I can’t wait to find out what’s happening with me. I’ll be sure to share, so check back.

      I was gluten free vegan for 1 year. It was challenging, I understand where you’re coming from completely. My go to foods quickly became soaked nuts and seeds, gf bread with nut butter and bananas, rice pasta with loads of veggies and beans, and more rice protein powder than I want to admit. Good luck Ann, you can do it! It will take some getting used to, but it will get easier.

      • I was diagnosed with hyperthyroid/graves almost 2 years ago… I really wanted to see if I could get better naturally but it’s really taken some superhuman efforts after getting guidance from a holistic MD, naturopath, and nutritionist, and dermatologist. I just recently took a food sensitivity test: need to avoid, BEANS/soy (well that’s even more restrictive than vegan), Milk (cow), wheat, yeast, Eggs, all red meats, and all inflammatory foods. This eliminates many breakfast options and since I travel weekly… it leaves only the raw food bars from whole foods as safe options for me to eat. I’m thankful out of the list of hundreds of foods, I only had about 10 or so I really need to stay away from.

        Thanks for writing this blog, really need better/more interesting ideas for food! :)

        • Taking on a change that large must have been very challenging, you should be proud of yourself, Ann! It’s best to keep a positive attitude around the foods we eat, and the diet that’s best for us. I’d like to think it helps with the whole process. I’m glad you like some of my recipe and food ideas, have a great weekend!

  7. I hope you feel better soon! That must be really hard for you I hope everything goes well and you get things figured out.

    The pasta looks amazing!

  8. Good Luck! Im rooting for you! At least you know that you have a good source for finding some healthy alternatives… although I doubt you would need them :p
    Feel better soon!

    • Thanks Jeff, can’t wait for you to try that panna cotta again!

  9. When you figure out what’s going on with your body, please tell me about it so I can start fixing mine, too! :) I just thought that age was creeping up on me – I’m 33. :)

    Love the guac and the crackers – your photos are amazing!

    • Oh I most certainly will. I’ll be posting updates throughout the process. I refuse to believe people are just supposed to be okay with feeling imbalanced. Doesn’t seem right!

  10. Ohhh… why did I pass up avocados at the grocery store tonight?! I was trying to have some self-control (I can’t possible eat the WHOLE produce section in a weekend… can I?!). This looks delish.

    No bananas?! I’m so sorry. Hopefully you get to the bottom of it soon! (P.S. You were SO right about heating the chia banana pudding!)

    • I have to fight the urge to buy loads of produce too. Everything just looks so darn good! I’m glad you liked it heated up, yum!

  11. Yum! Can’t wait to try this recipe! Question: Where would I find herbamare and what is it exactly?

    One of my good friends was having health problems that the doctors couldn’t explain. When she started eating vegan, her health improved dramatically! It’s amazing how what we eat has such an impact on how we feel.

    • Hi Molly – herbamare is a flavored sea salt. It works wonders in any recipe. Just a pinch and it turns anything into magic! I buy mine at the grocery store in the natural foods isle, but I’ve seen it at health food stores as well.

  12. I can’t say that I know what you’re going through, as I don’t have any food allergies/sensitivities that I know of. I hope that you do unravel your mystery though!

    PS – this pasta sounds really fantastic!

  13. I love quac and we have it all the time. Never thought about putting it on pasta. Great idea. My husband is on a low fat, low sodium diet, which is challenging enough. i can’t imagine how challenging gluten free vegan would be. Good Luck in your quest for better health!

  14. kudos to you for sharing these vegan, gluten free etc etc recipes. i can see many are being helped!

  15. This is truly wholesome to the soul. I love everything in this dish and what a great way to get all the right stuff for a well balanced meal.

  16. OMG, Leanne. Sounds like you are going through quite the journey. True wellness isn’t an easy road, that’s for sure. Having hung around a lot of friends who are integrative health practitioners, the one thing I’ve learned is that health is cultivated at so many levels. It’s not just the food you eat, the exercise you do, or even your stress management. It’s also about your spiritual and mental beliefs, your physical environment, your energy/magnetic fields and your emotions. One of the doctors I worked with used to say “your biology is your biography,” meaning our health is an expression of the way we live our lives at all levels.

    As you know, I’ve been taking MaxGXL (glutathione accelerator) for about 6 months now and it has really helped my skin, my digestion, my energy levels, my aches & pains and my post-exercise recovery (what little exercise I do). For celiacs, they just introduced a new product that’s called MaxOne which might be worth trying. Here’s the link if you are interested: http://bruceandsona.maxgxl.com. You have to select US to see the MaxOne product.

    Anyways, I’m soaking cashews as we speak. I can’t wait to try this recipe out! Thanks for sharing, as always.

  17. This sounds amazing! I love anything with avocado…great idea to put it on pasta! I do hope that you start feeling better soon – it’s so true what you say about our bodies changing by our early 30s – but hopefully this is just a phase and you’ll be in good shape very soon!

  18. I look forward to reading about taking control of your health this year! I can relate in that my skin has went crazy over the past 6 months. I eat healthy, exercise, and drink a ton of water. It’s so frustrating that these things happen even when you’re making effort to treat your body right.

    • It’s so true, Stefanie! It’s amazing how long it takes for the body to heal itself. I know that all the hard work we’re putting into our health will pay off, it’s just a matter of our bodies catching up!

  19. Just finished the sauce and I can’t stop licking the bowl. Can’t wait to eat it (officially!). Thanks for this recipe, Leanne.

  20. Here’s to a healthy new year! Thank you for including us on your healthful pursuit. I love this noodle dish! It’s so inspired and I’m sure super-duper tasty. These socca crackers are also calling my name! Good luck with your tests and I hope you’ll get some answers soon :-)

  21. I do hope that the doctors are able to find out what’s wrong with you! It must be hard to concentrate on all the other things in life when your body isn’t doing what it’s supposed to do; especailly when you’re treating it properly.

    Your pasta is gorgeous. I love the use of the guacamole for creaminess and flavor.

    Here’s to that last banana!

  22. I made this pasta tonight with a few changes and love it so much. Added bacon and used chicken stock instead of milk as I am lactose intolerant. I love this dish and will make it all the time. Used chipotle chili powder instead of your spice blend.

    • I love the idea of using chicken stock, have you tried almond milk or coconut milk? You could do that also. Chipotle powder sounds darn delicious too! I think I may just have to make this again with all of your changes, Liz!

  23. How much will this pasta sauce serve? 2, 4 people? Looks great…making it for my myself, hubby and toddler.

  24. I have just put myself on a vegan, gluten free and sugar free diet – not because of health issue as such but because I want to be a healthier person. This recipe was an absolutely delicious change to my gluten free vegan chilli wraps I have had for dinner the last four nights. Thanks :)

    • That’s great news. I’m glad you liked the recipe, Petra! Good luck on your healthful journey ;)

  25. Soak the cashews in what? Also what is Hemp Oil? Can I substitute Olive oil, or coconut oil?

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