One of my key challenges on the trip away from home is my ability to stay true to the Paleo lifestyle.  Admittedly it has been tough and I have wavered and cheated a bit.  I enjoyed pulling together a mushroom and tomato sauce pasta accompanied with my all time favourite Italian salad – tricolore with a twist.  Traditionally tricolore is made with beef tomato and fresh mozzarella slices – I used cherry tomatoes and mozzarella balls instead (I know cheese is not Paleo but then again my sister and family are not on the same journey are they!).   The pasta we had was gluten free (rice and maize flour) and every time I have it I feel it is lighter than traditional pasta – so even if you are not on a gluten free diet I urge you to give it a try – what’s the worst that could happen.

What do I need to make it?

• 10-12 cherry tomatoes sliced in half
• 10-12 mozzarella balls
• 2 ripe avacados skinned and chopped into bite size cubes
• Sprig of fresh basil chopped
• 1/2 lemon juice
• 2 tbsp extra virgin olive oil (buy some good salad oil tastes better)
• 1/2 tsp ground black pepper
• Salt to taste

How much will I make?

Serves 4 as a side salad

How do I make it?

Place all ingredients in a salad bowl.  Sprinkle salt and pepper and the drizzle olive oil and lemon juice.   Mix together gently (don’t want guacamole) and serve.

Footnote:  

Anna and I are not Paleo purists and we make a conscious decision on the non Paleo foods we eat.  We are strict on gluten and wheat but fairly relaxed on other ingredients in moderation.  We have cut back on our rice consumption and as stated in previous blogs we do incorporate rice and maize flour in our diets once a week at best.