oh, the pastabilities!
wHILE the gluten- and wheat-free crowds have been on the rice pasta game for
years, the rest of us feel extra heavy after a big hearty bowl of pasta.
Rice pasta is an excellent substitute for pasta made with wheat. If you’re
looking for something a little lighter, give it a try. Pair with a favorite marinara
sauce and veggies or indulge with your favorite Bolognese or alfredo.
Anyone aiming to cut back on processed foods should get their hands on a spiralizer.
Zucchini is a beautiful low carb pasta substitute that comes to life with additional love.
Spiralize the zucchini, salt and place on a layer of paper towels for 10 minutes. Then pat
dry to remove excess water. Warm in a nonstick frying pan on medium heat with a touch
of cooking oil (or water) for 3-5 minutes until warmed through.
now you’re just milking it.
nON-dairy milks and yogurts have surged
in popularity recently. Reducing carbon
footprints and eating healthier are import-ant
to younger generations and limiting
the consumption of animal products is one way to
achieve that goal.
Oat and coconut milk are two of the most
environmentally friendly substitutes, with lower
greenhouse gas emissions than almond and
cashew milk. Replace coffee creamer with oat
milk, and use coconut cream instead of heavy
cream the next time you cook. There are tons of
plant-based yogurt alternatives as well, made in
a similar way to dairy yogurt.