Healthy alternatives to traditional gluten – and gluten-free – noodles! “Many won’t necessarily have the same texture as spaghetti, some will be crunchier, some won’t be as uniform. But I’ve come to enjoy the different tastes and textures, and have let go of what I thought pasta was supposed to be like. Many of the recipes below will call for a fancy contraption called a Spiralizer. My fiancée has one, which she often uses to make different types of noodles. But a julienne peeler works great for many vegetables, and if you’re skilled with a knife, you can chop just about anything up into spaghetti-like noodles. So with that said. Enjoy!” by Steele Roddick , excerpted from Healthy Holistic Living.
Roasted Beet Noodles with Pesto and Baby Kale – This quick and easy recipe takes less than half an hour and packs in nutrients from kale, pine nuts, garlic, and of course, beets!
Asparagus Salad with Sesame Chili Lime Dressing – These long, beautiful ribbons of fresh asparagus will make you wonder why wheat noodles were ever even invented. A perfect combination of spicy, sweet and zesty.
Mediterranean Zucchini Pasta – This rich zucchini noodle pasta dish is a must try. Just be sure to use organic grass fed butter.
Raw Rainbow Noodles – With carrots, parsnips, and apples this is a very colorful noodle dish that’s absolutely loaded with fiber and flavor. Perfect as a side for fish, or toss with some quinoa for a beautiful vegetarian dinner.
Cucumber Mint Noodles with Ginger Dressing – This raw cucumber noodle dish makes a refreshing light lunch or a great afternoon snack. Complete with sesame seeds, ginger, and lemon juice, it might just be the lightest bowl of noodles you’ll ever eat.
Eggplant Noodle Parmesan – Eggplants are one of my favorite vegetables and with a little skill with a knife, you can easily turn them into noodles! This simple recipe shows you how.
Daikon Chicken Biryani – Okay, this one isn’t technically noodles, but it’s nice to have an alternative to rice, too. This Indian dish is bursting with flavor. Just make sure the chicken you use is organic and free range.
Spaghetti Squash Carbonara – Spaghetti squash amazes me every time. You don’t have to peel or chop it into noodles, or use a spiralizer. It’s nature’s substitute for spaghetti and it is delicious.
Healthy Baked Onion Noodle Rings – This healthy take on onion rings shows you how to make onions into noodles, which you could use in salads or stir-fries, whatever you want really. The recipe calls for whole wheat bread, but you can use a substitute like almond flour.
Rutabaga Pasta Bolognese – Rutabaga pasta is a little more work than some of the others, but it’s definitely worth it. Packed with fiber and protein, this is one of the healthiest pastas you’ll ever try. Just be sure to use grass-fed beef.
Sautéed Julienned Summer Vegetables – Zucchini, yellow squash, and carrots? Yum. Enjoy this side dish all summer long.
Zucchini Noodles with Turkey Meatballs – Zucchini noodles is definitely the favorite gluten-free noodle for a reason. You can never go wrong with a bowl of zucchini noodles and turkey meatballs. Just be sure to substitute a gluten-free flour for breadcrumbs and that you know where the turkey came from.
Steele Roddick Steele Roddick worked in the gardens of a hospice for three years and saw good people pass away every day. He realized then that our health is everything. Since that time he’s devoted his life to living better. Working with a horticultural therapist, he learned everything he could about what nature has to offer. Interacting with personal trainers, yoga instructors, and other fitness professionals he gained a better understanding of the role of fitness. He now enjoys early morning jogs, cooking healthy meals, and living each day not as if it was his last, but as if it was his first.
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