The Sensitive Kitchen
Cooking for multiple food sensitivities, food allergies, or food intolerances is challenging and exhausting. Episodes feature simple recipes, so you can put dinners on the table that meet your family's needs and are easy on your budget. Tune in for practical advice, favorite recipes, and personal encouragement. Your host is Cindy Sullivan, a registered dietitian and a passionate nutrition educator, who has cooked for her food-sensitive family for more than 20 years. Join her to learn about cooking delicious, nutritious meals for yourself and your family. Use more fruits and vegetables. Include whole grains and fermented foods. Try tasty dressings, herbs and seasonings. Cindy will remind you to include all the nutrients needed for good health. Put an end to lying on the couch with belly pain or brain fog. Cook to feel energized after eating and go out and change the world! Click subscribe and join us on a new food journey. Cindy will help you Cook to Enable Those You Love to Flourish!
The Sensitive Kitchen
Protein Pasta Salad with Marinated Beans (Vegan & Gluten Free options)
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Cindy Sullivan, MPH, RD, CHES
Episode 052 Creamy, crunchy, savory, slightly tangy . . . this pasta salad hits all the right notes. You don't even have to tell anyone it is good for them!! This salad is easily made vegan by using vegan mayonnaise. And gluten free pasta makes it gluten free. It is wonderful to take to gatherings as an option for vegan and gluten free friends. No one will even know! You can increase the protein further by using a legume (lentil or chickpea) pasta.
The extra marinated beans are wonderful lunch. You will have plenty leftover - it only takes 2 cups of beans for 4 ounces of pasta. For the recipe go to https://foodsensitivitykitchen.com/episode052