alfredo noodles + caesar salad {all clean!}

We tried this simple (like, super simple!) meal while on a mini-vacation this weekend and it’s dee-lish-usss!!! Tasty alfredo noodles and yummy caesar salad. It was like real Italiano! Plus, it’s dairy free, gluten free, sugar free and guilt free. ;) The hubz raved about it, which is always a win for me!



  • 8 oz gluten-free brown rice pasta or red lentil pasta (we used red lentil pasta)
  • 3 cloves garlic, minced
  • 2 tbsp nutritional yeast
  • 1 cup coconut milk, full fat
  • 2 tbsp olive oil
  • 2 cups chicken broth
  • 1/2 tsp sea salt
  • 1/2 tsp pepper


  1. Place all ingredients in a pot.
  2. Cover and bring to a boil over medium-high heat.
  3. Stir every 2-3 minutes, to keep the noodles from sticking to each other.
  4. Remove from stove once al dente (after 12-15 minutes of cooking).
  5. Eat. It. Up. 

Recipe adapted from




  • 1 egg yolk
  • 1 1/2 tsp yellow mustard
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 cloves garlic
  • 1 1/2 tsp anchovy paste
  • 1 tsp pepper
  • 1 T lemon juice


  • 2 pieces gluten free bread
  • 1 T olive oil
  • 1 T Italian spice


  • 2 Romaine lettuce heads


  1. Start by setting oven to 350 degrees.
  2. Cut bread into cubes and put on a cookie sheet.
  3. Drizzle the bread with 1 T of olive oil and 1 T of Italian spices.
  4. Bake bread for 7-10 minutes or until edges are golden brown. Remove from oven and let cool for 10 minutes.
  5. Combine all dressing ingredients in a blender.
  6. Wash and chop Romaine lettuce.
  7. Pour dressing over romaine and mix. Top with croutons and serve. (Optional: add 1 T of grated goat cheese.)


Recipe adapted from

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