{Scroll down if you simply want the recipe.}

I haven’t been blogging much. Really, it falls to the bottom of my weekend “to-do” list every time. Why? It’s not that I don’t love sharing my cooking ideas and health learnings with you. Really, I do want to engage in this virtual dialogue together. It’s just that I spend so much time in front of my computer already (with work, email, finances, shopping, booking health appointments, and more) that I just need a break. You know?

So there are about 15 posts I could write right now. There are at least three Thanksgiving recipes, the end of 2011 musings, reflections on beginning to teach yoga, that one raw lasagna dish people request I post months ago, and a few more. Rather than try to play catch-up, I’m just going to let those go: into the ether, into your imagination and out of mine, to that place where ideas once born die before coming to fruition. Perhaps they will come back in a new form in the future. But for now, it’s freeing to say, “You know what, I’m not going to write those posts!” Clearing my place of those lingering “shoulds” is what will make room for new creativity to flourish. So thanks for being my witness.

Speaking of lists, I’ve heard that it’s really helpful to make two lists: one to-do list and one “I’m not doing” list. Otherwise, the to-do list can just perpetually grow and even what’s not written down is floating around in your consciousness. Just to get you started, I’ll share a few things I’m NOT doing this year (that I have wanted to do in the recent past):

• moving to Europe
• attending Monday night meditation group regularly
• endurance athletics for competition
• running more than 7 miles in one day
• becoming completely bilingual in German (or another language)
• taking regular dance classes
• practicing the piano regularly
• singing regularly

As a perpetual list-maker and passionate achiever, I can tell you it’s really awesome to write all of those down. Not I have more psychic space to allow the flow of the universe to meld with my creative juices and produce wonderful things in 2012!

Finally, let’s get to that recipe I promised!

Elegant Pasta with White Sauce and Broccoli (gluten-free & dairy-free)

Serves 2

Ingredients

Veggies

2 medium organic broccoli trees, chopped in bite-sized pieces. DO use the stem; just peel it first.
1 organic white onion, cut in half slices
1 tablespoon coconut oil
1/3 – 1/2 cup white wine

White Sauce

1/2 stick organic butter
12 oz  (3/4 of a 16 oz) can of organic full-fat coconut milk
fresh herbs, dried and chopped – I used wild rosemary
1 teaspoon tapioca starch or other thickener
pinch sea salt
pepper, freshly ground

Pasta

2 servings of your favorite gluten-free pasta

Topping

6 Kalamata olives, cored and chopped finely

Optional

2 slices chopped organic nitrate-free prosciutto

Two bowls of the pasta dish, ready to be enjoyed

Instructions

Prepare the veggies. Using a cast iron or stainless steel pan, melt the coconut oil over medium heat. Add the onion and broccoli at the same time. Sauté for a few minutes, stirring periodically. Once the oil seems to be used up, add the white wine. It will sizzle. Continue stirring.

While the veggies are sauteing, melt the butter over low-medium heat in a small-medium saucepan. Add the coconut milk and herbs and bring to a low boil. Turn down to a simmer. Then add the thickening starch and stir continually using a whisk. Once thickened, add the sea salt and pepper and turn off the heat.

While you’re working on the veggies and sauce, prepare your favorite gluten-free pasta (quinoa, corn or rice based) according to the instructions. I recently tried the new corn one from Trader Joe’s and it has a nice texture, similar to that of quinoa pasta. Rice ones tend to be thicker and chewier.

When ready to serve, start with the pasta on the bottom, then add the veggies (and prosciutto, if you’re using this) . Add the white sauce. Top with the olives. Serve with white wine and a candle!

Pasta dish with cucumber salad and wine

Eat well. Move well. Feel Alive. Interested in learning more about gluten-free, dairy-free cooking? Let’s get in touch!

E. Chloé Lauer BA, MUP, AICP, LEED AP, AADP. Certified Health & Lifestyle Coach, Yoga Teacher, and Director at MKThink; specializes in allergies, Crohn’s/Colitis, and Gluten-Free living; serves the San Francisco, the Bay Area, and beyond via phone & Skype consultations.