Although I stick to whole grains as a general rule, I do love noodles and pasta just like anyone else. But when I serve a pasta dinner, I have 2 simple strategies:
1. BALANCE YOUR PLATE
Instead of eating a whole plate of pasta with carbonara sauce with nothing else in it, fill half your plate with vegetables, add a protein and have just about 1/3 of a plate of pasta. On this dinner plate you see pasta with pesto fortified by a ton of veggies - tomatoes, fennel-arugula salad, sauted broccolini and cauliflower, topped with shrimp and mozzarella as protein, pine nuts as extra healthy fats.
2. SNEAK IN HEALTHY INGREDIENTS IN YOUR SAUCES AND DRESSINGS
This home-made pesto sauce is olive oil-based, unlike most store-bought versions that use canola oil. What's even better, I use half basil and half kale to add a healthier twist to a classic pesto recipe.
Basil Kale Pesto Recipe:
- 1 garlic clove
- 1/4 cup pine nuts
- 1/2 cup fresh basil leaves
- 1/2 cup kale leaves
- 1/4 cup olive oil
- Juice of 1/4 lemon
- 1 teaspoon nutritional yeast (optional to add cheese flavor)
- salt to taste