garlic-infused oil in a large heavy-bottomed saucepan over medium heat. Add the lamb shanks and cook on all sides until lightly browned, 5 to 10 minutes total, searing for 2 to 3 minutes on each side before turning. Remove the shanks and set aside on a plate. Add the squash, carrots, and celery to the pan and cook in the remaining oil and meat juices for 2 to 3 minutes, until lightly golden.
2. Increase the heat to medium-high and return the shanks to the pan. Add the stock and rice and bring to a boil, then reduce the heat and simmer, stirring occasionally, for 50 to 60 minutes, until the meat is very tender.
3. Remove the lamb shanks, then remove the meat from the bones and shred or cut into large pieces. Discard the bones and fat. Return the lamb to the pan and stir until well combined, breaking up the squash pieces. Season well with salt and pepper and serve.
PER SERVING: 623 calories; 40 g protein; 30 g total fat; 8 g saturated fat; 49 g carbohydrates; 5 g fiber; 804 mg sodium
MAINS
PASTA & RICE
Pasta with Fresh Tomato, Olives, and Pecorino
SERVES 4â6
This is a lovely summery pasta dish. Toss together the light Mediterranean flavors of tomatoes, olives, basil, and pecorino, and enjoy.
1 pound (450 g) gluten-free pasta
2 tablespoons olive oil
¼ cup (40 g) pine nuts
4 ounces (120 g) baby spinach leaves (4 cups), rinsed and dried
1 cup (160 g) kalamata olives, pitted
6 Roma (plum) tomatoes, chopped
¼ cup (5 g) basil leaves
¼ cup (15 g) flat-leaf parsley leaves
2½ ounces (70 g) pecorino, shaved (about â cup), plus more for serving
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions until just tender. Drain, return to the pot, and cover to keep warm.
2. Heat the olive oil in a large heavy-bottomed saucepan over medium heat, add the pine nuts, and toss until golden. Add the spinach, olives, tomatoes, basil, and parsley and cook until the spinach has wilted.
3. Add the pecorino and heat until warmed through and slightly melted. Season to taste with salt and pepper, add the drained pasta, and toss to combine. Serve garnished with extra pecorino.
PER SERVING (recipe): 452 calories; 13 g protein; 16 g total fat; 1 g saturated fat; 64 g carbohydrates; 3 g fiber; 525 mg sodium
Creamy Blue Cheese and Spinach Pasta
SERVES 4â6
Blue cheese is lactose-free, so this stunning pasta is fine for people with lactose intolerance, as the amount of cream used is minimal.
1 pound (450 g) gluten-free pasta
1 tablespoon olive oil
2 teaspoons garlic-infused olive oil
â cup (80 ml) light cream
â cup (80 ml) white wine
¼ cup (35 g) crumbled blue cheese
3½ ounces (105 g) baby spinach leaves (3½ cups), rinsed and dried
¼ cup (15 g) roughly chopped flat-leaf parsley
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions, until just tender. Drain, return to the pot, and cover to keep warm.
2. Meanwhile, heat the olive oil and garlic-infused oil in a large heavy-bottomed frying pan over medium heat. Add the cream and wine and simmer, stirring occasionally, for 5 to 7 minutes, until the liquid has reduced and thickened. Add the blue cheese and stir until melted.
3. Remove the pan from the heat. Add the drained pasta, spinach, and parsley and gently toss to coat. Allow the spinach leaves to wilt. Season to taste with salt and pepper and serve.
PER SERVING (recipe): 367 calories; 9 g protein; 9 g total fat; 2 g saturated fat; 58 g carbohydrates; 2 g fiber; 343 mg sodium
Speedy Spaghetti Bolognese
SERVES 6â8
Most recipes for spaghetti Bolognese start with peeling, slicing, and dicing an onion, but not this one. Instead, I use bacon to add another dimension to every mouthful. Youâre going to love it!
Two 12-ounce (350 g) or three 8-ounce (225 g) packages gluten-free spaghetti
2 teaspoons olive oil
2
2. Increase the heat to medium-high and return the shanks to the pan. Add the stock and rice and bring to a boil, then reduce the heat and simmer, stirring occasionally, for 50 to 60 minutes, until the meat is very tender.
3. Remove the lamb shanks, then remove the meat from the bones and shred or cut into large pieces. Discard the bones and fat. Return the lamb to the pan and stir until well combined, breaking up the squash pieces. Season well with salt and pepper and serve.
PER SERVING: 623 calories; 40 g protein; 30 g total fat; 8 g saturated fat; 49 g carbohydrates; 5 g fiber; 804 mg sodium
MAINS
PASTA & RICE
Pasta with Fresh Tomato, Olives, and Pecorino
SERVES 4â6
This is a lovely summery pasta dish. Toss together the light Mediterranean flavors of tomatoes, olives, basil, and pecorino, and enjoy.
1 pound (450 g) gluten-free pasta
2 tablespoons olive oil
¼ cup (40 g) pine nuts
4 ounces (120 g) baby spinach leaves (4 cups), rinsed and dried
1 cup (160 g) kalamata olives, pitted
6 Roma (plum) tomatoes, chopped
¼ cup (5 g) basil leaves
¼ cup (15 g) flat-leaf parsley leaves
2½ ounces (70 g) pecorino, shaved (about â cup), plus more for serving
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions until just tender. Drain, return to the pot, and cover to keep warm.
2. Heat the olive oil in a large heavy-bottomed saucepan over medium heat, add the pine nuts, and toss until golden. Add the spinach, olives, tomatoes, basil, and parsley and cook until the spinach has wilted.
3. Add the pecorino and heat until warmed through and slightly melted. Season to taste with salt and pepper, add the drained pasta, and toss to combine. Serve garnished with extra pecorino.
PER SERVING (recipe): 452 calories; 13 g protein; 16 g total fat; 1 g saturated fat; 64 g carbohydrates; 3 g fiber; 525 mg sodium
Creamy Blue Cheese and Spinach Pasta
SERVES 4â6
Blue cheese is lactose-free, so this stunning pasta is fine for people with lactose intolerance, as the amount of cream used is minimal.
1 pound (450 g) gluten-free pasta
1 tablespoon olive oil
2 teaspoons garlic-infused olive oil
â cup (80 ml) light cream
â cup (80 ml) white wine
¼ cup (35 g) crumbled blue cheese
3½ ounces (105 g) baby spinach leaves (3½ cups), rinsed and dried
¼ cup (15 g) roughly chopped flat-leaf parsley
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions, until just tender. Drain, return to the pot, and cover to keep warm.
2. Meanwhile, heat the olive oil and garlic-infused oil in a large heavy-bottomed frying pan over medium heat. Add the cream and wine and simmer, stirring occasionally, for 5 to 7 minutes, until the liquid has reduced and thickened. Add the blue cheese and stir until melted.
3. Remove the pan from the heat. Add the drained pasta, spinach, and parsley and gently toss to coat. Allow the spinach leaves to wilt. Season to taste with salt and pepper and serve.
PER SERVING (recipe): 367 calories; 9 g protein; 9 g total fat; 2 g saturated fat; 58 g carbohydrates; 2 g fiber; 343 mg sodium
Speedy Spaghetti Bolognese
SERVES 6â8
Most recipes for spaghetti Bolognese start with peeling, slicing, and dicing an onion, but not this one. Instead, I use bacon to add another dimension to every mouthful. Youâre going to love it!
Two 12-ounce (350 g) or three 8-ounce (225 g) packages gluten-free spaghetti
2 teaspoons olive oil
2
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