There is such thing as a LOW-CARB CRUISE LINE. Sit tight.
A Royal Caribbean cruise. Named after carbohydrates (or the absence there-of). I pass away.
So who wishes to share a room?
2015 will go down as the year that officially killed carbs. Gluten is the new Voldemort. Unless you’re a muffin or a donut or a bundt cake made with almond or coconut flour, YOU CAN’T SIT WITH United States.
Nut flours remain in, glutenous flours are out. Whether you’re allergic or just anti, it’s clear as day that gluten just isn’t cool any longer. Toss it in the pile with neon scrunchies and pogs and Pokemon and other things we thought were absolutely rad up until they simply weren’t any longer. Poor things.
If I were to produce a high-carb cruise line, would you guys set sail with me? Maybe I might partner with the Disney Cruise and make all the characters walk using lockets made of Cheerios.
Let’s take on the real concerns here. Why is wheat so vilified? Who is this terrorist they call gluten and why is he making everyone so pissed?
You see, in order to increase yields and illness resistance, breeders developed hybrid ranges of wheat. There are brand-new strands of wheat and there are strands which contain more gluten than others, which some state makes the wheat more difficult to absorb. Now prior to everyone gets up in arms about hybridization and GMO’s, please understand that efforts such as these are often an outcome of needing to feed the 8 billion individuals on this world efficiently and effectively. We’re constantly working to lessen world appetite and feed our rapidly growing population, a huge issue that we tend to forget about.
As a health specialist, I feel it’s my task to shed light on that perspective. I know I’m going to get dislike mail for stating this (I will be erasing any negative commentary left on this post, so please regard that this is a favorable space), but we can not reasonably feed that many people with natural broccoli (though that would be quite terrific).
While celiac illness has actually increased in the last 50 years, it is by no ways proven to be the result of wheat hybridization. Wheat has been part of the global diet plan for thousands of years and breeders need to continuously work on enhancing its stability and sustainability. This is a science that has rather actually saved thousands of lives when it pertains to combatting world appetite.
I do not work for the wheat association. Is that even a thing? I much like whole grains, as does my brain. Do we consume excessive refined white flour? Yes. Do we eat excessive refined white sugar? Hell yes. Is the protein found in wheat, rye, and barley making us all fat, sick, and awful? I believe not.
I understand there are numerous books out there demonizing gluten and frightening you into eating entirely grass-fed beef and coconut oil. Make informed choices. Avoid scare strategies. I make certain in ten years there will be an enjoyable brand-new food to dislike on!
So who wants to speak about pasta?? And pasta sowwwce.
You guys. This is among the very best dishes I have actually ever made. I in fact, physically smiled after the very first bite. A BIG TOOTHY SMILE. My dental practitioner would be proud.
You bake the uncooked pasta in the oven so it’s such a breeze to make. When I say you definitely need to make this, I mean it. The tofu and hummus mixture is from my Skinny Vegan Lasagna, which several readers have actually named the very best lasagna they’ve ever had, meat and dairy variations included! You ‘d never ever in a million years know you were consuming tofu. It tastes more like ricotta than ricotta does.
I used my all-time favorite regional Carfagna’s pasta sauce and this entire wheat spaghetti, but use whatever noodles you fancy. No matter what you utilize, it’ll be super filling and satisfying and foodgasmical.
Brown rice noodles, spaghetti squash, zoodles, roodles, moodles, whatever. Simply make it happen.
Packed with protein and fiber, this deliciously velvety entire grain baked spaghetti will have the entire family falling in love!
For the tofu ricotta:
- 16 oz additional firm tofu, drained and pressed
- 1/2 cup roasted garlic hummus (I used my preferred local Oasis hummus)
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt
- Pepper, to taste
For the baked spaghetti:
- 12 oz whole grain spaghetti, uncooked
- 32 oz container of pasta sauce (I used regional Carfagna’s gourmet pasta sauce)
- 2 1/2 cup s water
- 8 oz mushrooms, sliced
- 1/2 lot lacinto kale, sliced
- Drain and press tofu. (If you don’t have a tofu press, cover tofu in a cooking area towel and place on a plate. Cover with a couple heavy things, like a book or two. Let sit for 30 minutes to an hour.)
- Crumble pushed tofu and location in a medium bowl. Add hummus, dietary yeast, garlic, salt, and pepper. Use your hands to integrate mix. It needs to be wet and look like ricotta cheese. Reserve.
- Preheat oven to 350 F. Spray an 9×13 in glass baking dish with cooking spray. Location uncooked noodles in the pan, criss crossed. I broke the majority of the noodles in half. It will look like an untidy layer of noodles, which’s ok!
- Cover noodles equally with the container of pasta sauce followed by the water. It will look soupy– that’s regular.
- Top with mushrooms and kale, then sprinkle little handfuls of the “ricotta” evenly on top. Season with a dash of salt and pepper.
- Bake for 40 minutes. Remove from oven and permit pasta to “set” for 15 minutes prior to serving.
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