Given that gluten-free diets have become so popular, it’s no surprise that new companies are popping up offering gluten-free alternatives for just about anything. There is gluten-free pasta made of rice, corn, quinoa, soy, and any combination of the above. The quality of these pastas has been getting better and better, however sometimes it is still difficult to make a gluten-free pasta without it turning to mush once cooked. Also many of these pasta alternatives often are full of carbohydrates and sugars, sometimes containing as much, if not more, grams of carbohydrates than their gluten-filled counterparts. We found a new kind of pasta that is actually made from black beans and that only has 17g of carbs per serving. Yup you heard that right – black beans! They’re also high in protein and fiber. And the true test of quality….they tasted pretty good! You can read more about the noodles in our full product review, but let’s just say we loved them!
There’s nothing like some simple delicious roasted root vegetables to comfort you on a cold day or to accompany a scrumptious roast. Each of the veggies in this recipe, potatoes, parsnips, and carrots, all have a unique flavor on their own, and when pulled together with rosemary and olive oil in this easy recipe originally from Jamie Oliver, complement each other beautifully. This dish make a delicious meal on its own or a perfect accompaniment to your roast dinner. Crispy on the outside and soft on the inside, the veggies in this dish are indulgent without all the fat and sugar of your typical “comfort food”. We think it will bring a smile to your face 🙂