Zucchini and Carrot Noodles
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
Zucchini & Carrot Noodles
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.
Servings: Serves 2
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