Organic Brown Rice and Quinoa Pasta

I love to cook. How many times have you finished a big pasta meal and felt uncomfortable and bloated? A couple years ago I made one of the best changes for me and my family: Organic Brown Rice and Quinoa Pasta. This pasta will change your life. It's amazing how one small change can make such a big difference. 

Why make the change? You might have a gluten intolerance and not know it. In this article, Dr. Amy Myers points out, "The single best way to determine if you are gluten intolerant is to take it out of your diet for at least 30 days, then reintroduce it {Which is what we teach in Arbonne's 30 Day Clean Eating Challenge}. Your body knows better than any test. If you feel significantly better without gluten or feel worse when you reintroduce it, then gluten is likely a problem for you, even if your lab tests are negative...We're no longer eating the wheat that our parents ate. In order to have the drought-resistant, bug-resistant and faster growing wheat that we have today, we've hybridized the grain. It's estimated that 5 percent of the proteins found in hybridized wheat are new proteins that were not found in either of the original wheat plants. These "new proteins" are part of the problem that has lead to increased systemic inflammation, widespread gluten intolerance and higher rates of celiac."


If you have never tried it, my guess is that you are saying "Ew. It probably tastes like cardboard OR it is mushy." Fact: my husband is an Italian from New York and loves this pasta. That's a pretty good litmus test. I have recommended this pasta to so many people who have also made the switch. Disclaimer: I do not get paid by Trader Joe's for recommending this to anyone!

Don't have a Trader Joe's near you? It's on Amazon!

Helpful tip: Don't overcook and rinse with cold water after straining! 

What are some of your favorite recipes? Here's one of mine: 


Shrimp and Artichoke Pasta


  • 1/2 pound linguine, fettuccine, spaghetti, or other pasta
  • 2 Tbsp prepared basil pesto
  • 2 Tbsp olive oil
  • 1 clove garlic, finely minced
  • 16 large shrimp, peeled, deveined
  • 1 cup frozen peas
  • 20 frozen artichoke heart quarters, thawed, cut in half lengthwise
  • 1/3 cup thinly sliced green onion greens
  • 1/3 cup minced fresh parsley
  • Salt and freshly ground black pepper to taste


1 Heat to boiling a large pot with at least 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

2 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta. Toss the pasta with the pesto and keep it warm.

3 Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 to 2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute. Add the green onions and parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved cooking water. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.

Season with salt and pepper. Serve immediately.

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