Chef Alain’s Weekly Recap – Week 18
October 16, 2014
Chef Alain’s Weekly Recap – Week 18
GMO 101 Book
Don’t forget. Today, Saturday, my book GMO 101 is on sale at $10.28 instead of $24.95 regular price. HERE.
BOUGHT, the movie
Special Invitation: I personally invite you to take a sneak peak of BOUGHT, the movie. Today, our special guest is Vani Hari of Food Babe fame. You can see it HERE. Enjoy and let me know what you think on my Facebook page, Chef Alain Braux.
Low Carb Paleo Show with Chef Alain and Mark Moxom
LCPS 023: Dr Shauna Young, the Medical Director of the Assertive Wellness Centre of Durango, CO. Many thousands of clients have been seen at the centre even those who have had the confidence to travel from every U.S. states and even several foreign countries based almost exclusively on referrals from other practitioners and clients who have been pleased with the consultation, products and help. MORE
Chef Alain Blog
This week, I have a puzzle for you: Japanese Alzheimer Puzzle. Have fun!
Magazine Review: This week, I have had the fortune to be mentioned in French Morning Texas
See and “like” my new postings on Facebook @ Chef Alain Braux
Chef Alain’s Weekly Recipe
Macaronis à La Provençale. Provencal-Style Macaroni
This is a nice change from the regular macaroni and cheese, and a lot healthier.
Servings: 4
Prep Time: 10 min.
Cooking Time: 15 min.
This recipe is GF. Can be made CF
INGREDIENTS
12 oz GF Macaroni
2 Tbsp Olive oil
2 medium Onions, chopped
2 Garlic cloves, chopped
½ tsp Sea salt
1 lb ripe Tomatoes, peeled and seeded or 1 can (28 oz) organic crushed tomatoes with basil
1 Tbsp Herbes de Provence blend
Sea salt and Pepper to taste
Parmesan or alternative cheese to sprinkle12 oz GF Macaroni
PROCEDURE
1. In a large pot, cook your pasta al dente as you usually would. Drain and rinse.
2. Meanwhile, heat the olive oil in a pot. Sauté the onions and garlic with the salt until light brown. Add the crushed tomatoes with basil and the Herbes de Provence. Cook for 15 minutes until the flavors are well blended.
3. Add to pasta. Toss gently. Serve. Sprinkle with parmesan or your favorite alternative cheese.
Note: This recipe comes from my book, Living Gluten and Dairy-Free with French Gourmet Food.
Comments?
If you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Until next week, I wish you a great week.
A Votre Sante – To Your Health
Chef Alain Braux
Note: If you like one of my books, can you post a review on Amazon.com? Thanks!
GMO 101 Paleo French Cuisine Gluten and Dairy-Free Healthy French Cuisine Lower Cholesterol
Merci! Chef Alain
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