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Is Eating Gluten Free More Healthy>

Going gluten-free is all the rage right now with urban and rural hipsters. Many people are jumping on the bandwagon; especially young adults in their 20s and 30s. They do it for good reasons, but they don’t realize how they are being manipulated.

Step back to the 80s and I was in the same boat. I fell into a similar food marketing trap. I fell into the fat-free craze. Those supposedly in the know told me that fat would clog my arteries. They told me I better eat fat free foods if I expected to live past 50. We all know now that was a bunch of bunk.

It is expected that the gluten-free industry will balloon to over $7.6 billion (yes, with a ‘b’) by 2020. But is “gluten free” really necessary? And is it really healthier than wheat-based products...

Read the full column at PlanZDiet.com

Related Recipes at PlanZDiet.com:

Italian Sausage Zucchini Casserole Authentic Italian Meatballs

Zucchini Carrot Saute

This is a ZReboot recipe. To make this dish super-simple and super-fast, all you need is a spiralizer and a mandolin. Two of my favorite kitchen prep tools.

This is such a fabulous substitute for pasta. I promise you won’t miss it. You even get the same texture of the noodles from the spiralized zucchini and you get color and bits of carrot for fun.

I don’t often make carrots. In this case I made an exception just for the color, and it’s a very small amount of carrot. My noodles are mostly zucchini.

Serves: 2

Ingredients:

I medium carrot
2 small zucchinis
1 Tbl of olive oil

Instructions:

For the carrot sticks… Wash and peel your carrot. Take out your mandolin and put in the slicer blade that makes matchstick-size pieces. On a diagonal, carefully run your carrot across the blade and make your carrot pieces.

For the zucchini noodles…Take out your spiralizer. Wash your zucchini and cut off the ends. Carefully wind your zucchini through the spiralizer and long noodles with be the result.

(With both tools, be careful so you don’t cut yourself. You’ll toss the end of the carrot as well as both ends of the zucchini.)

Take out a medium saute pan. Heat the olive oil and put in both the noodles and the carrot bits. Heat on medium, tossing often until the zucchini noodles are hot and a little limp. This is all you need to do. Just heat and eat. The zucchini cooks enough very fast. A little bite left in the veggies makes them taste fresher.

Enjoy!
Cheers,
Zola