Carb hangover? Nevermore.

What is your biggest food temptation; the food that you know you shouldn’t eat, but it tastes so heavenly you could just forget yourself and enjoy one moment of pure tastebud pleasure?  My greatest love is dark chocolate, but since cacao is a superfood full of wonderful and incredible nutrients, I don’t bother about feeling guilty about consuming it.  So, if I’m not talking about chocolate, what could possible be such a big food temptation for me?  (Little hint: I want to visit this country, not for the gondolas, for the food).

Okay, that was a big hint, but you’re right, I’m talking about Italian food.  Do you love pasta as much as I do?  Oh my goodness, I can honestly say that I have never eaten an Italian dish I didn’t adore.  Fettucine alfredo, bowtie pasta, eggplant parmesan, the bread, gelato, do I really need to go on?  Unfortunately, Italian food can also be extremely fattening with loads of cream, cheese, and white flour.  Have you ever experienced a carb hangover from eating too much pasta?  I know I have.  You know, that bloated, heavy, uncomfortable feeling?  Now, I’m a huge believer in everything in moderation and the last thing I believe in is deprivation, but it’s so hard for me to restrain myself when it comes to pasta, so I have to be careful.

Now if I hadn’t had the skinnyfat mind makeover, I probably wouldn’t believe that it was possible to make Italian food delicious and healthy,  but now I’ve learned that whole, real nutrient-dense food can actually be way more delicious than the alternative.  Prime example? The best lasagna I’ve ever eaten.

To begin with…

These whole wheat lasagna noodles from Target have one ingredient.  ONE!  Whole wheat seminola.  That’s it and it’s looking like a pretty good start. 

Next you have fresh mushrooms (I’ve used shiitake mushrooms, which I like the best).

Grind or chop these up and moving on.  Next chop up fresh oregano, fresh basil, fresh spinach, fresh kale… Do you notice a theme here? 

Of course, you’ll also need cheese and tomato sauce.  I used half Daiya non-dairy cheese (If you haven’t tried Daiya, it’s the best non-dairy cheese out there and Target has it!) and half Italian blend cheese.  For my tomato sauce I used an organic garden vegetable marinera sauce, also from Target.

With all these delicious and wholesome ingredients, all that’s left to do is layer your lasagna! 

I always layer the bottom of an oiled casserole dish with the sauce first then the noodles.  On top of the first layer of noodles I put more sauce, then I put a thick layer of kale and spinach.

Then add your ground mushrooms, cheese, and sprinkle your fresh oregano and basil on top of the cheese.  Now layer and layer until you cannot fit anymore in!  On the very top layer I only put the layer of sauce, cheese, oregano, and basil.

Bake the lasagna at 375 for about 30 minutes until the noodles are soft and the cheese is melted.

Here is the whole recipe:

  • Whole wheat lasagna noodles
  • Tomato sauce
  • Cheese
  • Fresh mushrooms, chopped
  • Fresh oregano, chopped
  • Fresh basil, chopped
  • Fresh kale, chopped
  • Fresh spinach, chopped

I have been eating this all week and every day at work someone has commented on how good it smells.  Don’t tell anyone, but it tastes even better.

~Elesha, a skinnyfat girl

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2 Comments

  1. This looks AMAZING!

    Reply
  2. spoonfulofsugarfree

     /  September 22, 2011

    Looks so yummmmmy 😀

    And I’m not one to go crazy over pasta, but give me a sweet potato-and I’ll go gaga!

    Reply

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