Who’s feeling a little weighed down by the holiday’s that be coming? I once read that on average, people gain 15 pounds over the holidays. That is just crazy train to me. When I shared this tidbit with my man-panion, he offered the encouragement that “You could do that easily”.
I checked my being offended at the door and asked him to explain. Basically- he went into whole “different metabolic types” discussion. I am a protein type, which doesn’t help me much given that I prefer to eat loads of plants rather than more densely packed protein foods of the animal variety. The man in my life, however, I swear, he could eat nine spelt crust pizzas and wind up lighter at the end- burning off more calories of those nine pizzas simply by chewing them, than what he would gain by eating them.
So yes, if I spent the holidays eating loads and loads of pizza, pasta, cookies, cake and crackers, I would likely grow beyond large and in charge by the end as the junk in my trunk would heftily sway from side to side with every step. (I know you are just loving the visual).
That is why I have tricks. Tricks and treats so I can eat what I love and remain in the same size jeans that I wore on my 25th birthday (pre severe skin and bones Crohn’s phase). If I shared all my secrets at once, I’d have to shut this blog right on down because I’d have nothing left to share.
So today, on the Monday before Christmas, I am going to offer my fave trip (that’s like a trick meets a tip), for how to eat loads of pasta and not feel like a weighed down sack of potatoes.
How To Eat Tons Of Pasta And Stay Light On Your Toes
- Ditch the cream sauce and use olive oil and herbs instead.
- Load your pasta down with vegetables. At least 60% should be veg.
- Make a better noodle choice- try using rice noodles or buckwheat soba noodles as opposed to heavily processed wheat pasta.
- Mix and match your noodles- use part cooked noodles and mix it up with either spiralized zucchini noodles or raw kelp noodles.
Balsamic Grilled Vegetable Pasta
1 zucchini, quartered lengthwise
1 eggplant, cut in 1/2 inch thick slices
1 red pepper, quartered
1 red onion, cut into rings
approx 12 organic crimini mushrooms, stems removed
2 Tbs olive oil
5 cloves garlic, removed from bulb, skin on
1/4 cup organic sun-dried tomatoes, soaked
2-3 Tbs capers
2 Tbs lemon juice
2 tsp dried oregano
2 Tbs balsamic vinegar
2 Tbs extra virgin olive oil
sea salt a to taste
1 package soba noodles, cooked as directed on package
1 zucchini, spiral sliced into noodles
- Preheat oven to 400
- Prep zucchini, eggplant, red onion, red pepper, mushrooms, and garlic.
- In a large mixing bowl, lightly toss vegetables in 2 Tbs olive oil.
- Lay out on a pizza pan or parchment lined cookie sheet and place in oven, on middle rack.
- Grill for 20 mins. Remove from heat, turn vegetables over, and replace for additional 10 minutes.
- While vegetables are grilling, remove sun-dried tomatoes from water/oil and finely chop.
- In a small bowl mix together the dressing including lemon juice, dried oregano, balsamic vinegar, olive oil and sea salt.
- When vegetables are ready, allow to cool just enough so you can handle them.
- Slice vegetables into roughly 1 inch square pieces or long strips, whatever is your preference*.
- Peel garlic cloves and chop finely, mix garlic into dressing along with sundried tomatoes and capers.
- Place grilled vegetables into a large mixing bowl and toss evenly with dressing.
- Sample for taste and add additional sea salt as desired.
- Fall in love