Erika Schlick is the author of Wandering Palate, a collection of 28 days of travel-inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.
Wandering Palate has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare.
For more information, visit thetrailtohealth.com/shop.
Ingredients
- 1 package cauliflower pasta or gluten-free pasta, a shorter cut like Rotini or Penne is ideal
- 2 cups quartered cherry tomatoes
- 1 jar Kalamata olives, sliced
- 3 tablespoons roughly chopped fresh basil Parmesan cheese, to taste
- DRESSING
- ½ cup Kasandrinos olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Directions
1. For the pasta, boil the pasta per the directions on the package.
2. For the dressing, whisk the olive oil with the lemon juice, lemon zest, basil, oregano, thyme, garlic powder, onion powder and salt. Set aside.
3. Once the pasta is cooked, drain and allow to fully cool on the counter or in the fridge. Once cooled, add the tomatoes, olives, basil, and Parmesan cheese if using, and toss until thoroughly combined. Add the dressing and toss again.
4. Serve immediately or refrigerate until ready to eat.
