Pasta on Pasta


Back to back pasta, in one day?! Yup, you read that right! It is possible to enjoy “Pasta”, of different variations that are gluten free and basically carb free! For example, today for lunch I had Ancient Harvest’s red lentil pasta. It was simple, easy and nothing special. I needed quick protein (More to come on something like that though….)

For dinner, I had a Spaghetti squash roasted it and made a concoction of what I had in the fridge.

Ingredients (Feeds 2)

1 spaghetti squash

3 pieces of Organic chicken breast

(or your choice of protein)


Roasted garlic


Chopped cilantro

Rao’s Marinara sauce

Pine nuts


The Squash

Preheat the oven to 400, cut the squash in half, and clean out all of the seeds

Coat the squash with olive oil, salt and pepper

Face it down on the pan and cook for 40-50 minutes

Use a fork to see the texture as soft, stringy, and not crunchy

Fork into a bowl, and cover to keep warm.


Let marinade for 30-2 hours prior, on foil

I used 1 lime squeezed and just salt, pepper, italian mix seasoning & ancho chili powder

Grilled to crispy on the outside

Warm your sauce up however you prefer, I used the stove.


I mixed the chopped roasted garlic I had from the counter at Whole Foods with olives,

With chopped cilantro and mixed it together with my serving of the spaghetti squash

Placed the grilled chicken on top, add your sauce

I added chopped pine nuts as my cheese alternative

Topped with red chili flakes

& a fresh squeeze of lemon


Salmon & Red Lentil Truffle Pasta


This Dairy Free & Gluten Free Truffle pasta is every bit of easy, nutritious, and delicious

*What you’ll need*

Filet of Salmon (or your choice of protein) 

1 lemon

1 cup or more of arugula

1 handful of chopped cilantro

Chopped basil & green onion (for garnishing)

Cherry tomatoes sliced

Red onion slivers

Red Lentil pasta by Ancient Harvest

Kite Hill Truffle DF cheese spread


*The Process*

-Before starting any chopping/prepping, I always spice up my fish or meat first and let it marinade. For this salmon, I laid it over lemon slices, & squeezed extra lemon on top. Then i used salt and pepper with ancho chile powder for a smokey taste.


-Boil your water. (I add salt to my water)

-Bake your salmon on parchment paper (7-12 minutes depending on heat)

-Chop and prep your veggies, while the pasta and salmon is cooking.


*Dressing your plate*

-I laid arugula down first, then the tomatoes and squeezed some extra lemon on top.

-In a separate bowl I mixed the pasta and kite hill truffle cheese. Kind of like squeezing a kraft orange cheese onto noodles a little fancier! Then I laid it right on top of the veggies.

-Place the salmon on the side, and threw in some pine nuts and cracked pepper, along with the basil and green onion garnishing on top.

Honestly, each bite was perfect.

Save your leftovers because this taste amazing even the day after when its cold!

xo Ray Ray