When of the big things in controlling acid reflux, cholesterol, and even anxiety is to change your diet. All the processed foods and especially fast food have so much stuff in it that is not good for any of these or just general health. You look at the ingredients of your processed foods you will see many names of things you cant pronounce and definitely not food. If you are trying for a low acid diet look again most have acids added for preservation.

So in a bid to remove these things from my diet Im slowly moving to a whole foods diet as much as I can. Now with work (and just being lazy at times) Im still eating some processed foods, but I am looking at labels a lot more and going for low fat, low cholesterol ones. Even the frozen vegtables I’m looking for organic and no preserevative styles. Increasing more fresh vegetables and fruits to the diet as well.

So in my quest for a healthier diet I actually cooked my first whole food meal from scratch last night. With one minor problem it was actually pretty good. Wife and daughter enjoyed it as well. The minor item was didnt read right and used the quantity for dry sherry (1/2 cup) instead of for the sherry vinegar, so it was slightly tangy tasting (but still good).

INGREDIENTS

• 12 ounces whole-wheat fettuccine (I used spinach fettuccine)
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
• 4 cups thinly sliced Broccoli
• 1 tablespoon minced garlic
• 1/2 cup dry sherry, or 2 tablespoons sherry vinegar
• 2 cups low-fat milk (used rice milk)
• 2 tablespoons all-purpose flour (I used a gluten free flour)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Asiago cheese, plus more for garnish (store was out so used parmesan)

PREPARATION

1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Original recipe had the following nutritional info Per serving: 385 calories; 10 g fat ( 4 g sat , 2 g mono ); 22 mg cholesterol; 56 g carbohydrates; 19 gprotein; 10 g fiber; 438 mg sodium; 467 mg potassium.

With my substitutions hopefully decreased the fat and cholesterol even more

Original Recipe came from www.eatingwell.com