Pasta lovers, we have a problem. It’s called refined carbs, and it’s the basis of all our standard spaghetti, bowties, penne, and macaroni. These are particularly bad for chronic conditions, like psoriasis, MS, RA, and diabetes. They cause inflammation, negatively affect blood sugars, and lack nutritional benefits while being high in calories.

The good news is we have options. Whole wheat pasta isn’t half bad, but if you’re not a fan or want to change things up, there are many gluten-free options you can try!

Sneak in the Veggies

Let’s start with the trendy crowd favorite – zucchini noodles! Zoodles for short.

If you haven’t tried them yet, grab a spiralizer (there are some affordable options on Amazon, even this little guy for $9.99 works pretty well). Pro tip: For the perfect crunchy noodle, just barely cook the zucchini. We recommend tossing them in for 30 seconds as the last thing in your pan, or even just mixing raw noodles into a piping hot sauce.

Zucchini can also be sliced thinly (no nifty tools required) for lasagna! Recipe here.

Pack some Protein

Did you know they’re making pasta out of lentils, chickpeas, quinoa, and soybeans now? The trick with these guys is lots of mix-ins. Your Health Advisor can provide specific recommendations, but think Healthy Plate. Chop up some chicken sausage, mix in with broccoli or spinach and tomato sauce, top with parmesan cheese and your favorite herbs and spices. Enjoy some salad on the side and you’ve got the perfect meal!

Protip: read the cooking instructions on the box. They may be different then your usual brand, and if you accidentally under or overcook your pasta… well, you know how that goes.

Mix it Up

A lot of gluten-free pasta has a blend of ingredients. Quinoa, corn, rice, etc. Word to the wise: make sure you read the nutrition label. Just because it’s gluten-free doesn’t mean it’s healthy or low carb!

For more specific tips, recipes, and advice talk to your Health Advisor. We’re here to help.

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