Add vegan cheese or make your own non-dairy version at home using nuts and almond milk.
If your system can’t handle gluten but you can tolerate other grains, consider using a quinoa noodle.
Quinoa is often touted as a grain replacement. It’s related to vegetables like Swiss chard and spinach and is a complete protein; it provides all nine essential amino acids, as well as copper, iron, magnesium, manganese, and phosphorus.7
Proteins are important for building muscle mass and increasing your resting metabolism. And like Dr. Mark Hyman reminds us, “Since muscle burns seven times as many calories as fat, that’s a good thing.”8
- 12 oz quinoa noodles
- 1 cup raw cashews
- 1 cup almond milk
- 2 cloves garlic
- 1/3 cup nutritional yeast
- 2 tablespoons tahini
- 3 teaspoons lemon juice
- 1 teaspoon turmeric
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
- Cook the pasta according to the package directions. Gluten-free pasta tends to cook more quickly than its wheat-filled counterpart, so pay close attention to the minimum cooking time (cooking it too long will cause extreme mushiness).
- As the pasta cooks, combine the raw cashews and almond milk in a blender or food processor.
- Once thoroughly combined, add in the rest of the ingredients and blend again.
- When the pasta is done, drain and return it to the pot.
- Add the sauce from the food processor to the noodles and cook over medium heat for three to five minutes, stirring occasionally and allowing the sauce to thicken.