When you hear “Europe”, what’s the first thing that pops into your head?!
If you’re a foodie like me, you’re prolly thinking about the various delish dishes in Europe…
Many of my GFs are studying abroad in Paris, Rome, London, Barcelona… You get the picture! So… What happens when you’re Snapchat friends with students studying abroad?!
You guessed it, my Snapchat is filled with snaps at Opium, of a beautifully designed French cappuccinos, and NOODS.
I mean, like pasta…
Those Europeans seem to be doing something right. They are known for their wine, baguettes, and amazing pasta dishes. Yet, they aren’t being scrutinized for obesity; America is gets all the heat for obesity.
According to the American Heart Association, nearly 78 million adults and 13 million children in the United States are obese. So, why are Americans going thorough this epidemic while the Europeans aren’t breaking the scale?
One of the main factors is portion size. Between 1977 and 1996, food portion sizes increased in and outside homes. According to the American Journal of Clinical Nutrition, everyone responded to the increased potion sizes by eating more, due to the habit of cleaning their plates.
When preparing dishes, like pasta, make sure to measure out your food so you don’t over eat.
If you’re in the states, you can still practice moderate noodle consumption AND make a simple alteration to get more nutrients from your ~noods~.
My current food obsession is Trader Joe’s black bean noodles. You may recall a similar noodle, the red lentil pasta, which I enjoy preparing with vodka sauce. However, my favorite way to prepare the black bean noodles is with extra virgin olive oil.
I enjoy using olive oil as my “sauce” because i always have it on hand, and it satisfies any oil-ey or buttery cravings. This is also the recipe I get most questions about on my Instagram.
Prolly because I make them ALL 👏🏼 THE 👏🏼 TIME.
SO, if you have love carbs ( who doesn’t?! ) this recipe is for you.
* I would like to note that the black beans get more mushy than the red lentil noodles. BUT, these noods still get the job done. *
Here’s your recipe for your ~one pot noods~.
1/2 cup Trader Joe’s Black Bean noodles
5 stalks of asparagus
Handful of spinach
capers to taste
Pinch of parm
pinch of red chili flake
optional : chicken
Prepare the black bean noodles according to directions on the package. When almost completely cooked, add asparagus. Drain water out of the pot when the asparagus is fully cooked with the black bean pasta. Mix in spinach and a splash of EVOO under medium heat. When the desired consistency for the spinach is reached, remove from heat mix in with pasta and add capers, parm, and red chili flake. Drizzle more EVOO on top.
Say pasta-la-vista to your old nood habits!