LFRV fettucini alfredo? Say it ain't so!
If you're wanting some creamy, savory pasta - this recipe is for you. Sure, its low fat...but more importantly, it is made with real food. Nothing processed, no chemicals, and nothing you cannot pronounce. I am amazed at the stuff on the shelves at grocery stores labeled "low fat!" and "healthy!" when in reality, it has been so processed that it can hardly be considered food at all. Is there anything nutritious about it? Or is it just something that fills your belly until it is time to eat again? Your body will spend more time trying to digest this junk, and you will be left with more side-affects than if you had just eaten real food.
My "rules of thumb"...
If there are more than a hanfdul of ingredients on the box - don't eat it.
If you cannot pronounce an ingredient - don't eat it.
Better yet, if it comes in a box - don't eat it.
Eat whole foods (organic, unprocessed fruits and veggie) and do not consume dairy!
And yes, you can still enjoy savory dishes like fettucini alfredo. I adapted this low-fat, oil and dairy free recipe from Kristina at Rawfully Organic in Houston.
fettucini alfredo: serves 2
4 large zuchinnis, peeled
1/2 cup pine nuts
1-2 garlic gloves (I use 2)
3 leaves of fresh basil
2 leaves of fresh oregano
Spirulize 2.5 zuchinnis and place in a bowl. In your Vitamix, blend the rest of the zuchinni, basil, oregano, garlic, and pine nuts. Pour sauce over your noodles and mix it up. Garnish with fresh basil and parmesan.
1 cup finely chopped cauliflower (use a food processor)
1/4 cup nutritional yeast
2 tsp. sea salt
2 tsp. onion powder
2 tsp. garlic powder
*This parmesan "cheese" can last in a glass container in the fridge for about 10 days
Calcium Myths Debunked